Ingredients:

  • 1 box (15.25 oz / 432g) cake mix (any flavor), plus ingredients on box OR 8 cups (1.1kg) baked cake, cooled
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 2 cups (226g) powdered sugar
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 12 ounces (340g) chocolate candy coating, white or milk chocolate, chopped
  • Vegetable shortening or coconut oil (1-2 teaspoons), optional
  • Sprinkles (optional)
  • Crushed nuts (optional)
  • Mini chocolate chips (optional)

Instructions:

  1. Bake the cake according to package instructions (if using cake mix) and let it cool completely. OR, crumble already baked cake into a large bowl. Remove crusts.
  2. Cream together softened butter, powdered sugar, milk, and vanilla extract until smooth and fluffy.
  3. Add the frosting to the crumbled cake and mix until well combined and forms a dough-like consistency.
  4. Roll the cake mixture into small, uniform balls. Place on a parchment-lined baking sheet.
  5. Refrigerate the cake balls for at least 30 minutes to firm them up.
  6. Melt the chocolate candy coating in a double boiler or microwave, stirring frequently until smooth. Add a little shortening if needed to thin the chocolate.
  7. Dip the tip of a cake pop stick into the melted chocolate and insert it halfway into a chilled cake ball. This helps secure the cake ball to the stick.
  8. Dip the entire cake pop into the melted chocolate, ensuring it's fully coated. Gently tap off any excess chocolate.
  9. Immediately decorate with sprinkles, nuts, or other toppings before the chocolate sets.
  10. Insert the cake pops into a styrofoam block to allow the chocolate to set completely.