Easy Homemade Cake Pops

5 from 2 votes

Cake pops are heavenly little treats and perfect for any occasion.

Cook Time2 5

Cooling Time1 20

Total Time3 25

Course: Dessert

Cuisine: American

Servings: Cake Pops

Calories: 196kcal

Author: Jessica

Preheat oven to 350°F, lightly grease and line a 9” cake pan.
In a large bowl sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachement, beat the sugar, melted butter, egg, and vanilla until thick and creamy.
Pour in the buttermilk and cooled coffee. Mix lightly until just incorporated.
Add the sifted dry ingredients to the wet ingredients and beat on medium speed until the batter is thick and smooth.
Pour the batter into the prepared cake pan, and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the cake pan onto a cooling rack and let the cake cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2 minutes, until creamy. Scrape down the edges with a spatula as needed.
Add the cocoa powder and vanilla. Beat on low-medium speed until incorporated, about 1 minute.
Add 1 cup of the confectioners’ sugar and 3 teaspoons of milk, and beat on high for 2 minutes. Scrape down the sides and add the remaining confectioners’ sugar and milk, beat on high for 2 more minutes.
The buttercream should be a smooth and creamy consistency but also hold stiff peaks.

Line a baking sheet with parchment paper and set aside.
In a large bowl, crumble the cooled cake with your hands.
Scrape all of the buttercream into the bowl of cake crumbs and beat with a hand mixer until completely combined.
Using a cookie scoop or a spoon, scoop out balls of dough, about the size of a golf ball. Roll into a ball with your hands and place it on the cookie sheet.
Refrigerate the cake pop balls for at least 30 minutes before continuing to the next step.

There are two ways of melting the chocolate.
Option 1- Melt the candy melts or chocolate in the microwave in 20-30 second increments, stirring in between until chocolate is a smooth consistency.
Option 2- Melt the chocolate using a double broiler on the stove. Place a double broiler over simmering water (make sure the bottom of the double broiler is not touching the water). Fill the double broiler with chocolate and melt, stirring consistently until smooth. Remove the chocolate from the heat as soon as it is smooth or it will overcook and burn.

Remove the cake balls from the refrigerator.
Dip the end of the stick into the melted chocolate and insert the stick into the middle of the cake ball. Repeat until all of the cake balls have sticks attached.
Return the cake pops to the refrigerator to let the sticks set for 10 minites.

While the cake balls are still cool, dip them in the melted chocolate, twirling to coat them completely. Use a spoon to gently remove any excess chocolate.
Decorate the cake pop with sprinkles right after it has been dipped in chocolate, while the chocolate is still wet. The chocolate will set up fast because the cake pop is cold and sprinkles will not stick to the cake pop once the chocolate has hardened.
Place the cake pop down on a clean piece of parchment paper or prop up in a styrofoam block, cake pop stand or a large bowl filled with rice.
Let the cake pops set in the fridge for 12 hours or overnight before serving.

Cake: If you prefer to use a boxed cake mix to make the cake, prepare it as per the directions on the box. Do not use the included frosting package. You must make your buttercream.
How to make quick buttermilk: Add 1 ½ teaspoons of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup with enough milk to measure ½ cup. Stir and let stand for 5 minutes before using.
Chocolate: Candy melts work the best for this recipe. If you prefer to use a chocolate bar, melt the chocolate in a double broiler and add 1-2 tablespoons of melted coconut oil. The coconut oil will help to thin out the chocolate and it will help the chocolate firm up once it has been coated on the cake pop.
How to store: Store cake pops in an airtight container in the refrigerator and enjoy within 4 days. Cake pops can be frozen for up to 3 months.