Cake Pop Recipe

Turn leftover cake into a creative treat using my no-bake cake pop recipe. It’s easy to customize and WAY better than Starbucks! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 149kcal

Author Arman Liew

Ingredients

2 cups chocolate cake
2 cups vanilla cake
1 cup vanilla frosting
1 cup chocolate frosting
1 cup white chocolate
1 cup dark chocolate
1 drop pink food coloring

Instructions

In a large mixing bowl, add the crumbled chocolate cake and in another bowl, the vanilla cake. Add the chocolate frosting to the chocolate cake and the vanilla frosting to the vanilla cake and mix until well combined.
Roll the cake mixture into balls, about 1-2 tablespoons each. Place the balls on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes.
In separate microwave-safe bowls, melt the white and dark chocolate in the microwave at 30-second intervals, stirring in between, until smooth. Add a few drops of pink food coloring to the melted white chocolate and stir until well combined.
Dip the chilled cake balls into the melted chocolate, using a spoon to coat them evenly. Tap off any excess chocolate and place them back on the parchment-lined baking sheet.
Decorate the cake pops with sprinkles while the chocolate is still wet. Allow the chocolate to set completely.

Video

Notes

TO STORE. The chocolate-coated cake pops can be stored in an airtight container in the fridge for about 1 week.

TO FREEZE. Freeze them in a freezer-safe container for up to 2 months.

Nutrition