No-Bake Cake Pops

5 from 1 vote

No Bake Cake Pops with tender cake, chocolate coating, and festive sprinkles are delicious treats you can make with just a few simple ingredients. Fun and easy to customize for holidays, baby showers, and birthday parties.

Prep Time1

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 127kcal

Author: Cara Lanz

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.

Nutrition