Ingredients
Scale
- 15.25 oz vanilla cake mix*
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 cup vanilla frosting or frosting of choice, store-bought or homemade
- 10 oz light pink chocolate melting wafers
- white nonpareils sprinkles balls
Instructions
- Preheat your oven to 350° F, or according to cake mix instructions.
- Prepare and bake the vanilla cake mix as directed on the package, adjusting egg, oil, and water quantities if necessary.
- While the cake is baking, prepare your frosting (if making homemade). Let the baked cake cool completely.
- Once cooled, remove the cake from the pans and trim away the dark outer edges with a sharp knife. Discard or save these pieces.
- Crumble the cooled cake in a stand mixer or with a hand mixer. Mix in vanilla frosting until the mixture is moist and holds together. Add more frosting if necessary.
- Scoop the cake mixture onto a lined baking sheet using a cookie scoop and roll each scoop into a ball with your hands. If the dough is sticky, wash your hands periodically.
- Cover the balls with plastic wrap and freeze for about 30 minutes. Roll each ball again for a perfectly round shape, then freeze for an additional hour.
- Melt the chocolate melting wafers in a microwave-safe bowl, stirring every 30 seconds, then in 20-second intervals to avoid scorching.
- If the melted chocolate is too thick, add a tiny amount of coconut oil to thin it out, but do not add too much to ensure the chocolate sets properly.
- Take the chilled cake pops from the freezer. Dip the tip of each cake pop stick into melted chocolate and insert it into the cake ball, pushing it about two-thirds of the way in. Place the pops back on the baking sheet.
- If you're taking too long, you may refreeze the pops briefly and re-melt the chocolate as needed.
- Dip each cake pop into the melted chocolate, turning to coat completely, then tap gently on the bowl's side to remove excess chocolate.
- Quickly decorate the wet chocolate with white sprinkles before the chocolate hardens.
- Stand the decorated cake pops in a holder or place them in a dish filled with rice to keep them upright.
- Allow the chocolate to set completely before serving.
Notes
You can substitute different flavors of frosting or chocolate for varied tastes.
For an extra layer of flavor, add extracts like almond or vanilla to the cake mixture.
Store any leftover cake pops in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 cake pop
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.