No-Bake Cake Pops are super easy to make with store-bought pound cake and frosting. Coated in melted chocolate and decorated with sprinkles or crushed cookies, these no bake cake pops are a fun dessert for holidays and special occasions.
For more no bake desserts, be sure to try Sugar Cookie Dough Dip and Berry Trifle Cups.
No-Bake Cake Pops are soft, buttery cake balls with rich chocolate coating -- and they're super easy to make with just a few simple ingredients. These fun no bake treats are easy to customize for any holiday or occasion with different types of chocolate and sprinkles.
🍰Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Pound cake. I love the buttery flavor and moist, slightly dense texture that pound cake gives these cake balls. I use Sara Lee pound cake, but you can use any store-bought or homemade pound cake. You'll need about 4 cups of cake crumbs.
- Frosting. Frosting is the binding agent that holds the cake balls together and gives them a creamy texture. I use store-bought cream cheese frosting or vanilla frosting, but you can use any flavor or homemade frosting.
- Dark or white chocolate chips. I coated these no-bake cake pops in melted white chocolate, dark chocolate, and white chocolate dyed with a little oil-based food coloring (gel food coloring separates in white chocolate).
- Toppings. Sprinkles, crushed sandwich cookies, chopped nuts, toasted coconut -- so many fun ways to decorate these cute cake pops!
- Cake pop sticks. You'll need sturdy lollipop sticks, I like the ones by Wilton.
🥣How to Make No-Bake Cake Pops
Step 1: Crumble pound cake into a large mixing bowl until there are no large pieces.
Step 2: Add the frosting and mix with clean hands or an electric mixer until it forms a soft dough you can form into a ball.
Step 3: Use a small cookie scoop or measuring spoon to scoop out 1 tablespoon portions of dough. Roll into balls and place on a parchment-lined baking sheet. Chill for one hour.
Step 4: Microwave chocolate with a little oil in a microwave-safe bowl in 30-second increments until smooth. Dip the end of the cake pop stick ½" into the melted chocolate, then insert it halfway into a chilled cake ball.
Step 5: Coat the cake ball with melted chocolate and tap the stick on the side of the bowl to remove excess chocolate.
Step 6: Immediately add toppings like rainbow sprinkles or Oreo cookie crumbs while the chocolate coating is still wet. Store cake pops upright to dry, about one hour.
☑️Tips
- The best way I've found to crumble the cake and mix in the frosting is with my hands.
- For colored chocolate, try colored candy melts or oil-based food coloring.
- Work in batches with a few chilled cake balls at a time. Keep the rest in the refrigerator until you are ready to dip them in chocolate.
- Use a box with holes poked in the top or short mason jars or cups weighted with beans (or similar) to hold the cake pops upright while the chocolate dries.
🎁Storage
- Store no bake cake pops in an airtight container at room temperature or in the refrigerator for about one week.
- Freeze coated or uncoated cake pops for up to 6 weeks. Thaw in the refrigerator.
📅Make Ahead
Store uncoated cake balls in the refrigerator for up to 2 days or in the freezer for up to 6 weeks. Thaw in the refrigerator and coat in chocolate as directed.
🧁More Easy No-Bake Desserts
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📖 Recipe
No-Bake Cake Pops
Equipment
- 25 Lollipop sticks
Ingredients
- 16 ounce pound cake such as Sara Lee
- ½ cup store-bought frosting any flavor
- 1 ½ cups chocolate chips or candy melts
- 1-2 teaspoons oil, as needed for thinning melted chocolate
- sprinkles, crushed cookies, chopped nuts, coconut for topping
Instructions
- In a large bowl, use your hands to crumble pound cake into fine crumbs. There should be no large pieces of cake.
- Add the frosting and combine with your hands or a mixer until the mixture forms a shapable dough.
- Roll one tablespoon portions into balls and place them on a parchment paper lined baking sheet. Chill for at least one hour in the refrigerator.
- Have your cake pop stand ready to go before you begin, such as a box with holes poked in the top or short mason jars weighted with beans.
- In a deep bowl, melt chocolate with a little bit of oil in the microwave for 30 seconds. I use one teaspoon oil per cup of chocolate. Continue to melt in 15-second intervals, stirring in between, until the chocolate is smooth.
- Working with a few cake balls at a time, leaving the others in the fridge, dip about ½" of a lollipop stick into the melted chocolate, then insert it about halfway into the cake ball. Dunk the cake ball into the melted chocolate until it is completely covered. Tap the stick against the side of the bowl to remove excess chocolate.
- Immediately add sprinkles, crushed cookies, or other toppings while the melted chocolate is still wet. Place cake pops upright in your stand or jars to dry. The coating will be set in about an hour.
- Store cake pops in the refrigerator for about one week.
Notes
- For colored chocolate, try colored candy melts or oil-based food coloring.
- The best way I've found to crumble the cake and mix in the frosting is with my hands.
- Use a box with holes poked in the top or short mason jars or cups weighted with beans (or similar) to hold the cake pops upright while the chocolate dries.
- Work in batches with a few chilled cake balls at a time. Keep the rest in the refrigerator until you are ready to dip them in chocolate.
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