Pink Vanilla Cake Pops
These Pink Vanilla Cake Pops are made with classic vanilla cake, creamy vanilla frosting, pink candy melts, and white sprinkles. It’s a fun and easy sweet treat to make for birthday parties, baby showers, Valentine’s Day, and Easter.
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They also make a handy treat for parties, school events, or family gatherings.
And for more cake pops recipes, the recipes below are worth trying:
Ingredients You’ll Need:
- 1 box classic cake mix (I used Duncan Hines)
- 3 eggs (as required by the cake mix; this can vary by brand)
- 1/3 cup oil (as required by the cake mix; this can vary by brand)
- 1 cup water (as required by the cake mix; this can vary by brand)
- 1/4 cup vanilla frosting, pre-made
- 12 oz pink candy melts
- White sprinkles
How to Make Pink Vanilla Cake Pops
Step 1: Preheat your oven to the temperature listed on the cake mix box. In a large mixing bowl, combine the cake mix, eggs, oil, and water. Mix until smooth and well combined. Pour the batter into a greased baking pan and bake according to the package directions. Once the cake is done, remove it from the oven and let it cool completely.
Step 2: Make the Cake Pops:
Once the cake has cooled, crumble it into fine crumbs using your hands or a food processor. Add the vanilla frosting and mix until everything is well combined and the mixture holds together when pressed.
Step 3: Shape the Cake Pops:
Scoop out small portions of the cake mixture and roll them into balls. Place the cake balls on a parchment-lined baking sheet. Freeze for about 15–20 minutes, or until they feel firm.
Step 4: Melt the pink candy melts according to the package directions, either in the microwave or using a double boiler. Dip the tip of a cake pop stick into the melted candy, then insert it about halfway into a cake ball. This helps keep the stick in place. Dip the entire cake ball into the melted candy, turning it gently so it gets an even coating. Let any extra coating drip off.
Step 5: While the coating is still wet, add the white sprinkles. Place each cake pop upright in a styrofoam block or cake pop stand and allow the coating to set. You can let them set at room temperature or place them in the fridge to speed things up.
Step 6: Once the coating has completely set, the cake pops are ready to enjoy. Store any leftovers in an airtight container.
Important Recipe Notes
- Let the cake cool completely before crumbling it. Warm cake can make the mixture too soft and difficult to shape.
- Add the frosting a little at a time if needed. You want the cake mixture to hold together without becoming too wet or sticky.
- Freeze the cake balls for 15–20 minutes before dipping. This helps them stay firm and makes them easier to coat.
- If the candy melts are too thick, follow the package directions for thinning them rather than adding too much oil.
- Dip the cake pop stick in the melted candy before inserting it into the cake ball. This helps keep the cake pop securely on the stick.
- Add the sprinkles while the pink coating is still wet so they stick properly.
- Let the cake pops set completely before storing or serving.
Pink Vanilla Cake Pops
Ingredients
- 1 box classic cake mix I used Duncan Hines
- 3 eggs as required by the cake mix; this can vary by brand
- 1/3 cup oil as required by the cake mix; this can vary by brand
- 1 cup water as required by the cake mix; this can vary by brand
- 1/4 cup vanilla frosting pre-made
- 12 oz pink candy melts
- White sprinkles
Instructions
- Preheat your oven to the temperature listed on the cake mix box. In a large mixing bowl, combine the cake mix, eggs, oil, and water. Mix until smooth and well combined. Pour the batter into a greased baking pan and bake according to the package directions. Once the cake is done, remove it from the oven and let it cool completely.
- Once the cake has cooled, crumble it into fine crumbs using your hands or a food processor. Add the vanilla frosting and mix until everything is well combined and the mixture holds together when pressed.
- Scoop out small portions of the cake mixture and roll them into balls. Place the cake balls on a parchment-lined baking sheet. Freeze for about 15–20 minutes, or until they feel firm.
- Melt the pink candy melts according to the package directions, either in the microwave or using a double boiler. Dip the tip of a cake pop stick into the melted candy, then insert it about halfway into a cake ball. This helps keep the stick in place. Dip the entire cake ball into the melted candy, turning it gently so it gets an even coating. Let any extra coating drip off.
- While the coating is still wet, add the white sprinkles. Place each cake pop upright in a styrofoam block or cake pop stand and allow the coating to set. You can let them set at room temperature or place them in the fridge to speed things up.
- Once the coating has completely set, the cake pops are ready to enjoy. Store any leftovers in an airtight container.
