Homemade Cake Pops with Almond Bark Coating
Classic cake pops made from scratch using a simple vanilla cake crumbled and mixed with frosting, then coated in melted almond bark and decorated with sprinkles. These bite-sized treats feature a moist cake interior with a smooth candy shell exterior. Perfect for parties, bake sales, or as an elegant dessert for celebrations. This version builds from a homemade cake base rather than using boxed mixes, allowing for fresher flavor and customizable frosting sweetness.
Ingredients
- 1 ¼ cups sugar
- ½ cup butter
- ¼ cup butter, for frosting
- 2 whole eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon vanilla extract, for frosting
- 1 ¼ cups all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
may need slightly more liquid
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 tablespoon milk, for frosting
- 2 cups powdered sugar, for frosting
- white almond bark, for coatingmelting chocolate1:1classic coating alternativetree_nuts-free
richer chocolate flavor
- lollipop sticks
- sprinkles, for decoration(optional)
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Whisk together flour, baking powder, and salt in a bowl.
- 3
Cream butter and sugar in a stand mixer with paddle attachment until fluffy.
- 4
Add eggs one at a time, then vanilla extract, and mix well.
- 5
Alternate adding flour mixture and milk in three additions, starting and ending with flour. Mix until batter forms without overmixing.
- 6
Pour batter into a greased 9-inch square cake pan.
- 7
Bake until top is lightly golden and set, about 18 to 20 minutes.
- 8
Cool cake completely, freezing if desired to speed cooling.
- 9
Make frosting by mixing softened butter and powdered sugar with milk until smooth.
- 10
Crumble cooled cake into a bowl, aiming for about 4 cups of crumbles.
- 11
Fold frosting into cake crumbles by hand until well combined.
- 12
Scoop tablespoon-sized portions and roll into smooth balls on parchment-lined baking sheet.
- 13
Melt almond bark in microwave in 30-second intervals, stirring between intervals.
- 14
Dip lollipop stick ends in melted almond bark and insert into cake balls to center.
- 15
Freeze cake pops with sticks for 15 minutes until almond bark sets.
- 16
Dip each cake pop fully into melted almond bark, allowing excess to drip off.
- 17
Immediately sprinkle with decorations of choice.
- 18
Stand cake pops upright using a glass or cardboard box until fully set.
Tips
Freeze the baked cake before crumbling to make the process easier and reduce wastage from broken pieces.
Melt almond bark in short 10-second bursts after the initial 30 seconds to prevent overheating and seizing, which makes it difficult to work with.
Insert lollipop sticks only halfway into cake balls before initial freezing, then freeze again after coating for structural stability.
Good to Know
Store finished cake pops in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 2 months. Keep away from direct heat or humidity as almond bark can soften.
Bake the cake and prepare frosting up to 2 days ahead. Form cake balls and freeze unwrapped for up to 1 week, then dip and decorate as needed. Coat them up to 3 days ahead.
Serve at room temperature as a dessert, party favor, or bite-sized treat. Present on a dessert table or packaged in clear bags tied with ribbon for gifts.
Common Mistakes
Do not overmix the batter to avoid a dense, tough cake crumb.
Do not leave melted almond bark unattended or overheat it to prevent seizing and lumping.
Do not skip the initial stick-insertion freezing step to prevent cake balls from falling off sticks during the final dip.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need slightly more liquid
Nut-Free Alternatives
richer chocolate flavor
General Alternatives
FAQ
Can I use a boxed cake mix instead of baking from scratch?
Yes, prepare boxed cake mix according to package directions, then cool completely before crumbling. This reduces prep time significantly while maintaining the classic cake pop structure and taste.
What if my almond bark keeps seizing and becoming lumpy?
Almond bark seizes from moisture or overheating. Melt in very short intervals and ensure your bowl is completely dry. If seized, add a small amount of coconut oil or shortening and stir gently to restore smoothness.
How long do cake pops keep, and can I freeze them?
Finished cake pops stay fresh at room temperature for 3 days in an airtight container. Refrigerate for up to 1 week or freeze undecorated cake balls for up to 2 months. Thaw at room temperature before dipping if frozen.