Go Back
homemade egg-free cake pops on a plate with a bowl of sprinkles on the background.
Print

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.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 25 minutes
cooling time 3 hours
Total Time 5 hours 25 minutes
Servings 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 ( 15 ml) apple cider vinegar
  • 2 cups (280 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened (1 sticks)
  • 1 teaspoon pure 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:

Instructions

MAKE THE CAKE FROM SCRATCH:

  • Preheat the oven to 350° F (180° 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:

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 while 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.

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!
Candy Melts vs White Chocolate: White chocolate is 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.
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 319kcal | Carbohydrates: 45g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Fiber: 1g | Sugar: 32g