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The Ultimate Guide to Making Perfect Vanilla Cake Pops

Vanilla Cake Pops
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Every time I see these pink little cake pops, I’m reminded of the first time I shared one with my granddaughter at Starbucks. Her eyes lit up like it was magic! Now we make them together at home—just as tasty, but filled with even more love. Try this delightful copycat recipe and bring a bit of that sweetness into your kitchen too. Let’s make baking memories together

Ingredients

Scale
  • 1 box (15.25 oz) Pillsbury Classic White Cake Mix (+ ingredients listed on box)
  • 2 tbsp Pillsbury Creamy Supreme Vanilla Frosting
  • 12 oz pink Wilton Candy Melts
  • 1½ tsp Crisco shortening (or coconut oil)
  • White nonpareil sprinkles
  • 24 cake pop sticks
  • Styrofoam block (for drying)

Equipment:

  • Tall narrow cup
  • Cake pop former (1¼ inch) or small cookie scoop
  • Baking sheet
  • Microwave-safe bowl

Instructions

1. Bake & Crumble the Cake

  • Bake the cake as per package instructions and let it cool completely.
  • Cut into 4 pieces and remove the browned outer layer (this prevents dryness).
  • Crumble the cake finely into a large bowl.

2. Mix with Frosting

  • Add 2 tbsp frosting and mix with hands or a spoon until fully combined.
  • Test by squeezing a handful—it should hold together without crumbling.

3. Shape the Cake Balls

  • Roll cake mixture into 1¼-inch balls (slightly larger than the cake pop press).
  • Press into a cake pop former to compact, then smooth with hands.
  • Place on a baking sheet.

4. Attach Sticks & Freeze

  • Melt ¼ cup candy melts in 30-second intervals in the microwave.
  • Dip each stick tip in melted candy and insert halfway into a cake ball.
  • Freeze for 20 minutes to firm up.

5. Dip & Decorate

  • Melt remaining candy melts with 1½ tsp shortening (for smoothness).
  • Pour into a tall cup.
  • Dip each cake pop straight down, tilt slightly, then lift straight up.
  • Gently tap your wrist to remove excess coating.
  • Immediately sprinkle with nonpareils.
  • Stick into a Styrofoam block to dry for 1 hour.

6. Serve & Store

  • Store at room temperature (refrigeration causes condensation).
  • Enjoy within 3 days for best texture.

Notes

  • Use room-temperature cake for easier crumbling.
  • Don’t skip removing the outer browned layer—it can make the cake pops dry.
  • Add frosting gradually—too much can make the mixture too sticky.
  • Freeze cake pops before dipping to prevent them from falling apart.
  • Use a tall, narrow cup for smooth, even coating.

Nutrition

Find it online: https://recipes.swedishinarabic.net/the-ultimate-guide-to-making-perfect-vanilla-cake-pops/