These Easy Eggless Homemade Cake Pops are a cute, bite-sized indulgence! They easy to make and can be customized into any color or flavor to suit your special occasion.
Easy Eggless Homemade Cake Pops Recipe
I love making cake pops because they’re a total crowd pleaser! They are fun and festive bites that both kids and adults alike adore.
What are cake pops?
Cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are dipped in melted candy wafers and served lollipop style on a stick.
These cute eggless treats are super easy to make and dangerously delicious.
Here I walk you through the steps to make your eggless cake pops at home!
EGGLESS HOMEMADE CAKE POPS INGREDIENTS
You’ll need:
- Cake: you’ll need to make a super basic cake, vanilla or chocolate, or you can also make a cake from a cake mix box.
- Frosting: Since we only need a little bit of frosting, about 3-4 tablespoons, I personally prefer to use store-bought frosting.
- Candy Melts or White Chocolate: I’d suggest using the candy melts instead of white chocolate for the coating. It comes in many colors so you can get as creative as you want.
- Sprinkles: of course, we need lots of sprinkles, but you already knew that!
Also:
- Lollypop sticks
- Styrofoam block or a box to place the cake pops while setting (see photo below).
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE EGGLESS HOMEMADE CAKE POPS
There are 5 steps to this recipe:
- Make the Cake
- Prepare the Cake Pops Mixture
- Form the Cake Pops
- Coat and Decorate
- Let them set
1 – Make the cake:
- From Scratch: cake ingredients are straightforward, flour, butter, sugar, vanilla, milk. It super easy to make and the taste is spectacular!
- From a cake mix box: If you are short of time you can also use a cake box mix. To make a cake mix box without eggs follow the steps in this recipe.
2- Prepare the cake pops mixture
After the cake has completely cooled, it’s time to crumble it up and mix with your frosting. As I mentioned before, I prefer to use store-bought frosting not only because it makes my life easier but since we only need just a small amount it not worth it to complicate things.
To make the cake pops mixture:
- Crumble the cooled cake into a bowl. Make sure there are no large lumps.
- Add the frosting and mix until well combined, you can do that with an electric mixer or with your hands.
3- Form the cake pops
It’s time to roll the mixture into balls.
To form the cake pops:
- Measure 1 scoop of moist cake mixture and roll into a ball. Place balls on a lined baking sheet or plate.
- Melt 3 oz (1/4 of a bag) of the candy melts in a cup in the microwave at 40% power for 10 seconds intervals until it flows easily.
- Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Repeat with all the cake balls.
- Refrigerate all the cake balls with the sticks for 2 hours or freeze for 1 hour.
4- Coat and Decorate
Now the FUN part!
To coat and decorate the cake pops:
- Melt the rest of the candy melts following the packet instructions until it flows easily.
- Dip the cake ball into the coating until it is completely covered. Make sure the coating covers all the sides of the cake ball, including the base where the lollipop stick is.
- Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
- Add the sprinkles with the coating is still wet. Do it fast because it hardens quickly!
5- Let them set!
Stick the decorated cake pop upright into a styrofoam block or box to finish setting. The coating will be completely set within an hour or so.
TIPS TO MAKE EGGLESS CAKE POPS AT HOME:
- Bake the cake the day before and let it cool overnight. Then just coat and decorate the following day.
- Don’t add too much frosting or your cake pops will turn out super wet and greasy. The crumbs must be barely moistened.
- Make sure the cake balls are chilled and firm when you dip them.
- To ensure the cake ball stays secure on the lollipop stick, dip a lollipop stick the coating, then insert it into the center or the cake ball. Refrigerate or freeze.
- If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting so it’s easier to use as a coating.
- If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 seconds and mix.
- You can buy a block of styrofoam at crafts stores or Walmart. You can also use a box, just poked super tiny holes into it. Easy and cheap.
CAKE POP DECORATION IDEAS
We love sprinkles here, but there are so many ways to decorate your cake pops such as:
- Sparkly sugar
- Chopped nuts
- Shredded coconut
- Chopped candy
- Chocolate jimmies
- Mini M&Ms
- Crumbled cookies
- Crumbled crispy bacon
Can I use white chocolate instead of candy melts?
Yes, you can! It’s more expensive but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting so it’s easier to use as a coating.
How far in advance can you make cake pops?
You can make the cake pops ahead of time!
Store the undipped cake balls in the refrigerator for up to 2 days. When ready to use, coat and decorate them. You can also freeze them for up to 6 weeks. Allow thawing in the refrigerator then coat and decorate them.
LOOKING FOR MORE FLAVORS FOR YOU CAKE POPS? TRY THESE!
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Easy Eggless Banana Cake
- Eggless Carrot Cake
- Eggless Lemon Cake
- Eggless Pumpkin Cake
- Easy Eggless Gingerbread Cupcakes
- Eggless Marble Cake
Easy Eggless Homemade Cake Pops
These Easy Eggless Homemade Cake Pops are a cute, bite-sized indulgence! They easy to make and can be customized into any color or flavor to suit your special occasion.
Print PinServings: 16 – 18 cake pops
Calories: 319kcal
Ingredients
CAKE
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon apple cider vinegar
- 2 cups (280gr) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (200 gr) granulated sugar
- 1/2 cup (113 gr) unsalted butter, softened (1 sticks)
- 1 teaspoon vanilla extract
FROSTING:
- 3 – 4 heaping tablespoons of frosting (homemade or store-bought). Use vanilla or cream cheese frosting for your vanilla cake pops or chocolate frosting for your chocolate cake pops.
COATING:
- 24 – 36 oz candy melts (see notes)
- Sprinkles
Instructions
MAKE THE CAKE FROM SCRATCH:
- Preheat oven to 350°F (177°C). Grease a 9-inch cake pan (round or square).
- Combine milk and vinegar in a small bowl. Let it rest for 5-8 minutes. Set aside.
- In a bowl combine the flour, baking powder and salt. Reserve.
- In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
- Add the flour mixture alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
- Pour the cake mixture into the prepared pan. Bake for 20 – 25 minutes, or until a skewer comes out clean when poked in the center.
- Remove from the oven and allow the cake to cool.
MAKE THE CAKE FROM A BOX:
- Remove from the oven and allow the cake to cool.
MAKE THE CAKE POPS MIXTURE:
- Crumble the cooled cake into a bowl. Make sure there are no large lumps.
- Add the frosting and mix until well combined, you can do that with an electric mixer or with your hands.
- IMPORTANT: keep in mind that the amount of frosting will depend on how moist your cake is. Start adding with 2 heaping spoons of frosting, then is the mixture is not moist enough add 1 more tablespoon at the time. The crumbs must be barely moistened.
FORM THE CAKE POPS:
- Measure 1 scoop of moist cake mixture and roll into a ball. Place balls on a lined baking sheet or plate.
- Melt 3 oz (1/4 of a bag) of the candy melts in a cup in the microwave at 40% power for 10 seconds intervals until it flows easily.
- Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Repeat with all the cake balls.
- Refrigerate all the cake balls with the sticks for 2 hours or freeze for 1 hour.
COATING:
- Melt the rest of the candy melts in a 2-cup liquid measuring cup in the microwave following the packet instructions until it flows easily. NOTE: If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 second and mix.
- Dip the cake ball into the coating until it is completely covered. Make sure the coating covers all the sides of the cake ball, including the base where the lollipop stick is. Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
- Add the sprinkles with the coating is still wet. Do it fast because it hardens quickly!
- Stick the decorated cake pop upright into a styrofoam block or box to finish setting. The coating will be completely set within an hour or so.
- Store cake pops in the refrigerator for up to 1 week.
Recipe Notes:
STORE: Store cake pops in the refrigerator for up to 1 week. FREEZE: Freeze dipped cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator and enjoy! Can I use white chocolate instead of candy melts? Yes, you can! It’s more expensive but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting so it’s easier to use as a coating. EXTRA TIPS:
- Bake the cake the day before and let it cool overnight. Then just coat and decorate the following day.
- Don’t add too much frosting or you cake pops will turn out super wet and greasy. The crumbs must be barely moistened.
- Make sure the cake balls are chilled and firm when you dip them.
- To ensure the cake ball stays secure on the lollipop stick, dip a lollipop stick the coating, then insert into the center or the cake ball. Refrigerate or freeze.
- If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting so it’s easier to use as a coating.
- If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 second and mix.
- You can buy a block of styrofoam at crafts stores or Walmart. You can also use a box, just poked super tiny holes into it. Easy and cheap.
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Easy Eggless Banana Cake
- Eggless Carrot Cake
- Eggless Lemon Cake
- Eggless Pumpkin Cake
- Easy Eggless Gingerbread Cupcakes
- Eggless Marble Cake
Nutrition
Calories: 319kcal | Carbohydrates: 45g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Fiber: 1g | Sugar: 32g
DID YOU MAKE THIS RECIPE?Mention @Mommyshomecooking on Instagram and tag #mommyshomecooking!
⭐️ RATE THIS RECIPE ⭐️ Do you have any questions? Ask me! I am happy to help 🙂
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- Glass Mixing Bowl Set
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- Silicone Spatula
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- Cookie Scoop Set
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- Lollipop Sticks
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