Looking for a fancy way to amp up your cake? Or do you have too much leftover cake? Look no further, for your solution can be found with these delicious cake pops! Soft and flavourful, these cake pops are so easy and fun to make.

Cake pops are cake pieces or scraps that are gelled together with a cream or frosting. Then, set the cake pops to cool before coating with chocolate.  Finally, you can decorate it like how your inner child (or even your actual child) would like it! I went with the classics consisting of rainbow sprinkles, toasted almond nuts, hearts and plain ol’ chocolate!

Furthermore, you can flavour it up depending on what kind of cake and cream you use. For instance, coffee cake mixed with chocolate buttercream may give you a mocha-inspired cake pop. Another example could be a cream cheese frosting with carrot cake that will allow you to spice up your presentation of the classic carrot cake.

A tricky part for these easy cake pops would be the frosting to cake ratio. I am using a 1 : 6 ratio in terms of grams (e.g. 100g frosting to 500 to 600g cake. However, this really depends on the moistness / dryness of your cake. As such, I recommend trying out 50g frosting to 300g of cake to adjust as you go. Nonetheless, I have placed my cake and cream frosting for your reference!

Additionally, you can use a blender to save some elbow grease. In this case, the blender can help to slice and gel up cake! Furthermore, some blenders do come with “gentler” attachments to allow simple mixing of frosting and the cake. For myself, I am using a Ninja CB402 (clickable), and using BOMCB402 as your promo code entitles you to $150 off.

Without further ado, the recipe.

Easy Cake Pops Recipe
by Javier Tan November-05-2022

This easy Cake Pops recipe is sure to guarantee you cute little cake pops that are also delicious without being too sweet!


For Cake (I made two batches of this recipe below):

  • 1/2 Cup or 120g of Unsalted Butter, Melted (or Vegetable Oil)
  • 1/2 Cup + 2 Tablespoons or 130g of Granulated White Sugar (I used 135g)
  • 2/3 Cup or 160g of Milk, Room Tempearture
  • 1/4 Cup or 80ml of Coffee (Or 80ml water + 2 teaspoons of dissolved coffee granules)
  • 2 Eggs, large, 55g each
  • 1 and 1/2 Teaspoon or 6g of Baking Powder
  • 1/3 Cup of Cocoa Powder or 35g, Sifted
  • Pinch of salt
  • 1 and 1/2 Cup or 190g of All-Purpose Flour, Sifted
  • 1 Teaspoon or 5ml of Vanilla Essence


  • 1/2 Cup or 120g of Whipping Cream (for two batches, can make 200g just in case)
  • Approx 20 – 40ml of Liquor (e.g. baileys)


  • Approx. 100g of chocolate, melted


For the Cake:

  1. Preheat your oven to 180 degrees C and line your 13 x 9 inch baking tray.
  2. Whisk together the cooled, melted butter and sugar together until well incorporated.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the coffee, vanilla, pinch of salt, and milk until a single consistency is formed.
  5. In a separate bowl, mix together the flour, baking powder and cocoa powder separately (dry ingredidents).
  6. Sift in the flour, cocoa powder, and baking powder half at a time and fold until it is of a single consistency.
  7. Then, transfer the batter  and bake for about 18 – 25 minutes or until a toothpick inserted comes out with a couple of crumbs (Mine took 22 minutes).
  8. Next, set aside the cake to cool for approx 30 minutes or overnight before assembling.

For Assembly:

  1. Mashed up the cake in a ziploc, using a fork or a blender until the crumbs are pea-sized or smaller.
  2. If desired, add in approx 20 – 40ml of liquor before adding the frosting.
  3. Then, mix in the frosting bit by bit and stir. Ultimately, you want to be able to roll and form balls of dough that don’t come apart when scooping. Cake pops can come apart if they are too dry or wet. Additionally, for consistent sizing, use an ice cream scoop or weighing scale!
  4. Place the cake pops into the refrigerator for 30 minutes.
  5. Finally, place in the lollipop sticks and coat with chocolate and with sprinkles!


  • Prep time: 3 hours 20 mins
  • Cook time: 40 mins
  • Total time: 4 hour 20s
  • Yield: Approx 16 – 20 cake pops


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store in the fridge for up to a week.
  3. Please do refer to the video!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan