This easy cake pops without frosting recipe is the perfect sweet treat. It has the same flavor, moist texture and crisp chocolate coating that we all love.
I’ll show you step by step how easy it is to make using a doctored cake mix.
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How To Make Cake Pops Without Frosting
The secret to making cake pop dough without frosting is to bake a flavorful cake and mix it in a stand mixer while it’s still hot.
The steam will help the cake bind together into a moist dough consistency that it perfect for rolling into a ball.
Most cake pop recipes use buttercream frosting to add flavor but we are going to doctor up a boxed cake mix with butter and milk.
After the dough has been rolled into ball it’s then dipped into melted chocolate and sprinkles. Yum.
Check out this Cakesicles recipe that uses the same cake dough or make these White Chocolate Covered Strawberries if you have extra melted chocolate.
Ingredients For Cake Pop Dough
Cake Mix - Any brand or flavor.
Butter - Salted butter is preferred. You can substitute sour cream as well.
Eggs - Three whole eggs.
Milk - Replace the water with milk for extra flavor. You can use water in pinch.
Extract- Vanilla imitation or pure extract will do.
More Flavor - Can add a touch of sugar if you would like an extra sweet flavor.
Chocolate Options For Dipping
There are two main options for dipping, premium chocolate or compound chocolate. Premium chocolate has high percentage of cocoa butter and compound chocolate has a high percentage of palm kernel oil.
Compound chocolate is very easy to melt and dip with. When looking for options you’ll see so many names.
- Candy Melts
- Candy or Confectionary Coating
- Candy or Melting Wafers
- Almond Bark
Some of these options are budget friendly and the others are more premium.
Candy Melts and Almond Bark
Budget friendly options are almond bark and candy melts. They are on the sweeter side but are so easy to melt in the microwave and dip.
Candy melts comes in a variety of colors and flavors, which is perfect if you do not want to purchase food coloring or flavoring.
Premium Candy Wafers
Candy Wafers are very popular with professional treat makers. It melts easily, taste great and when dipped the chocolate coating is smooth.
You’ll notice the thinner consistency when it’s melted as well. Popular options are Ghirardelli, Merckens, Eleven O’One or Sweet Shop.
How To Add Color To Candy Wafers Melts and Almond Bark
When coloring candy wafers, melts or almond bark, you will need an oil based food coloring.The brand above is from Wilton and called Candy Colors but Color Mill is a very popular brand as well. Do not use gel or water based coloring, the chocolate will seize up and become clumpy.
Melt the candy melts or bark as directed on the package. Add a very tiny drop of coloring and mix with a spoon, add more if needed.
How To Melt The Chocolate
The easiest and most convenient way to melt compound chocolate is in the microwave on the defrost setting. You can start melting at about 30 seconds remove and mix. Intervals at 15 seconds until fully melted and smooth.
If you would like a precise dipping temperature use a digital candy thermometer at around 90°F.
The other popular method is using double boiler on the stovetop. Fill a saucepan a ¼ of the way with water and bring to a simmer and reduce to low heat. Place a stainless steel mixing bowl over it, then add the chocolate and stir until completely melted.
Thick Chocolate
If the chocolate coating is too thick add a touch of coconut oil, EZ thin, vegetable shortening or oil.
This will help when dipping to get a smooth coating consistency.
Sprinkles & Toppings
Add a pop of color or crunch with sprinkles and toppings. There are so many options online, at the grocery or party store.
Right after the cake pop is dipped sprinkle the topping right away for it adhere to the melted chocolate coating.
- Colorful Sprinkles
- Sanding Sugar
- Pearls
- Luster Dust
- Edible Shimmer Spray
- Mini Floral Candy Decorations - Can use silicone molds
- Coconut
- Toasted Nuts
- Mini Chocolate Chips
- Melted Dark Chocolate Drizzle
- Melted Butterscotch Chips
- No Bake Crunch Toppings - Crumble Cookie Flavors
Check out these 2-3 Ingredients Crunch Recipes- Strawberry Shortcake, Banana Pudding, Toasted Almond, Eclair, Nutter Peanut Butter Chocolate, Funfetti Birthday Cake
Cake Pop Tools & Supplies
You can find lots of tools and options at your local craft stores and online.
Stand Mixer - To make the cake pop dough using a stand mixer with the paddle attachment is ideal. I have not tried to use a hand mixer or mixing it by hand.
Please be careful if you do because the cake is very hot and steamy when it’s being mixed.
Portion The Dough Balls - You can use a kitchen scale or portion scoop. I usually weigh the dough ball about 20-30 grams.
I also use a molds with individual half circles to hold the balls, it helps to keep the round shape. Parchment lined sheet pans comes in handy as well.
Melt Chocolate Tools - I almost always use a microwave to melt the chocolate. Heat proof glass jar or 16oz deli container are popular choices as well as jar spreader or spatula for mixing.
Candy thermometer to check for a precise temperature and toothpick to burst any air bubbles after dipping.
Sticks - Options for holding the balls are lollipop sticks which comes in different lengths and colors. Paper straws and mini forks are very popular.
Cake Pop Holder or Stand - A holder is a must if you are wanting to display and dry the cake pops vertical. You can purchase one or use budget friendly foam squares. Other options are rice in a mason jar or if you have a steamer rack or basket with lot of holes.
Decorating and Packaging - Decorating or piping bags to drizzle melted chocolate, sprinkles, treat bags 3in x 4in, twist ties and ribbon or twine.
Storage & Leftovers
Since this cake pop recipe does not use highly perishable ingredients like buttercream frosting or cream cheese it’s safe to stay at room temperature for up to 5 days.
The cake pop dough can be made up 3 days before dipping and stored in an airtight container at room temperature on the counter. If you need to extend it even more, store in the refrigerator for up to a week.
Troubleshooting & Tips
If you notice the chocolate has cracked after dipping and drying, this happen when there is a fluctuation in temperature. For example very cold cake pop dough and warm chocolate. Allow the dough to warm up for about 20 minutes after it’s removed from the refrigerator.
Reheat the melted chocolate for about 15 seconds if you notice it has thickened up.
After you have placed the lollipop stick in to the cake pop dough ball allow it to fully dry before dipping.
This recipe can make up to 48 cake pops if using a 20gram weight on a scale. It’s very budget friendly and so fun to make.
These cake pops are perfect for a party, event or holiday. Package them individually and display them on a cake pop stand.
Step by Step Photos and Directions
Make The Cake Pop Dough
- Grab the cake pop dough ingredients and prep them.
- Preheat oven to 350°F and line the baking pan with parchment paper.
3. In the mixing bowl of a stand mixer add the eggs, melted butter, vanilla extract and milk or water. Mix well.
4. Add the dry cake mix.
5. Place into the stand mixer and mix for 2 minutes.
6. Using a rubber spatula mix to make sure there are no dry lumps. You want a smooth cake batter.
7. Pour cake batter into the parchment lined baking pan.
8. Place cake into the oven and bake for 30 minutes or until a toothpick comes out clean. Try not to over bake the cake or the cake pop dough will be too dry.
9. Carefully remove the cake from the oven and cover the pan with foil for 10 minutes.
10. Covering the cake will help to trap the steam and moisture.
11. While the cake is still hot place into the mixing bowl of the stand mixer fitted with the paddle attachment.
12. Mix for about 5 minutes or until the cake pop dough has come together.
13. The cake dough will be soft with a texture similar to play dough. Let the dough fully cool about 15-20 minutes.
14. Store the cake dough in an airtight container. The dough needs to be fully cooled before rolling them into balls.
Rolling & Decorating
15. Refrigerate the cake dough for 20 minutes before rolling into balls, for best results.
16. Use a cookie scoop or 20-30 grams or about 1oz weight on a digital scale when portioning the dough.
17. With your hands grab a portion of the dough and squeeze any air.
18. Then roll into a ball using the palms of your hands.
19. Place them on a parchment lined sheet pan and into the refrigerator for another 15-20 minutes.
Melting The Chocolate & Dipping
20. Grab the melting chocolate melts, wafers or almond bark.
21. Melt the candy melts or chocolate wafers according to the package instructions in a 2-cup liquid measuring cup, deli container or microwave safe glass cup.
22. You want the chocolate texture to easy to pour or drip, if it seems to thick add a touch of vegetable shortening or coconut oil to thin it out. Use a thermometer at temp around 90°F, for best results.
23. Dip the tips of each lollipop stick into the melted chocolate.
24. Then press the stick into the center of each cake pop ball about half way.
25. Allow the chocolate base of the cake pop to fully harden. This will help avoid the cake pop falling off of the stick. You can place them into the refrigerator for 5 minutes to harden up quicker.
26. Melt additional chocolate and reheat during dipping if necessary.
27. Take each cake pop and dip into the melted chocolate without twisting the stick or base.
28. Use a tap tap motion to remove the excess chocolate.
29. Use a toothpick to pop any air bubbles.
30. Pour on sprinkles, if preferred. The chocolate tends to dry quickly.
31. Place the dipped cake pop upright into a cake pop holder or piece of styrofoam block. Decorate with additional melted chocolate, edible glitter or toppings.
32. It's ready to be packaged individually, placed on display and served. Enjoy.
Cake Pops Without Frosting
Equipment
- 9x13 or 10 inch Baking Pan
- Stand Mixer with Paddle Attachment
- Parchment Paper and Foil
- Rubber spatula
- Microwave Safe Bowls or Deli Container
- Thermometer
- Sheet Pans
- 32-40 Lollipop Sticks
- Cookie or Portion Scoop
- Digital Scale
- Cake Pop Holder or Styrofoam
- Toothpicks
Ingredients
- 1 15oz Cake Mix
- ½ cup Butter, Melted
- 3 Eggs
- 1 cup Milk or Water
- 2 teaspoon Vanilla Extract
- 12-16 oz Candy Melts, Melting Wafers or Almond Bark
- Sprinkles or Other Decorations (Optional)
- Vegetable Shortening or Coconut Oil
Instructions
Making The Cake Pop Dough
- Preheat oven to 350°F and line the baking pan with parchment paper.
- In the mixing bowl of a stand mixer add the eggs, melted butter, vanilla extract and milk or water. Mix well.
- Add the dry cake mix and mix for 2 minutes. Using a rubber spatula mix to make sure there are no dry lumps. You want a smooth cake batter.
- Pour cake batter into the parchment lined baking pan.
- Place cake into the oven and bake for 30 minutes or until a toothpick comes out clean. Try not to over bake the cake or the cake pop dough will be too dry.
- Carefully remove the cake from the oven and cover the pan with foil for 10 minutes. This will help to trap the steam and moisture.
- While the cake is still hot place into the mixing bowl of the stand mixer fitted with the paddle attachment.
- Mix for about 5 minutes or until the cake pop dough has come together. The cake dough will be soft with a texture similar to play dough.
- Let the dough fully cool about 15-20 minutes. The dough needs to be fully cooled before rolling them into balls.
- Refrigerate the dough for 20 minutes before rolling into balls or dipping, for best results.
Rolling and Decorating
- Use a cookie scoop or 20-30 grams or about 1oz weight on a digital scale when portioning the dough.
- With your hands grab a portion of the dough and squeeze any air. Then roll into a ball using the palms of your hands.
- Place them on a parchment lined sheet pan and into the refrigerator for another 15-20 minutes.
- Melt the candy melts or chocolate wafers according to the package instructions in a 2-cup liquid measuring cup, deli container or microwave safe glass cup. You want the chocolate texture to easy to pour or drip, if it seems to thick add a touch of vegetable shortening or coconut oil to thin it out. Use a thermometer at temp around 90°F, for best results.
- Dip the tips of each lollipop stick into the melted chocolate. Then press the stick into the center of each cake pop ball about half way. Allow the chocolate base of the cake pop to fully harden. This will help avoid the cake pop falling off of the stick. You can place them into the refrigerator for 5 minutes to harden up quicker.
- Melt additional chocolate and reheat during dipping if necessary.
- Take each cake pop and dip into the melted chocolate without twisting the stick or base. Use a tap tap motion to remove the excess chocolate. Use a toothpick to pop any air bubbles.
- Pour on sprinkles, if preferred. The chocolate tends to dry quickly.
- Place the dipped cake pop upright into a cake pop holder or piece of styrofoam block.
- Allow the cake pop to fully dry or harden. Decorate with additional melted chocolate, edible glitter or toppings. It's ready to be packaged individually, placed on display and served. Enjoy.
Renee says
First time attempting them and I wanted a recipe that didn’t use frosting. This worked perfectly!
Andrea Johnson says
Renee, so happy you liked the cake pop recipe, it's my favorite.
T. Smith says
I have been using the frosting method for over 10 years. Just tried your method, so much easier and the cake pops came out smoother and no cracking.
Andrea Johnson says
This is my favorite method for cake pops... So happy you love it as well T. Smith.