Cake Pops Without Frosting
This easy cake pops without frosting recipe are the perfect sweet treats. Using only a doctored cake mix to make the dough. No cream cheese and no buttercream.
Servings: 36
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.
Notes
To store the cake pop dough, place it in an airtight container or zipper bag until ready to use.
For best results, let the cake pop dough rest overnight for about 6-8 hours, to get a good dough consistency. Also refrigerate the dough for 20 minutes before rolling and dipping.
Leftover dough can last up to 3 days at room temperature on the counter in an airtight container or up to 1 week in the refrigerator.
Check out the blogpost for more detailed information.