Birthday Cake Pops are adorable little treats that will make your special day even more special! Fluffy cake mix is combined with a delectable cream cheese frosting and rolled to perfection before being bedazzled with rainbow sprinkles!
Put these on the dessert table at your next birthday celebration and everyone will have no choice but to jump with joy!
Reasons You’ll Love This
SO Easy To Make – For homemade cake pops, these are shockingly easy to whip up the night before a birthday party.
Homemade Cake Batter – No cake mix for this recipe!
For the Decorators – These cake pops don’t have to stop at the rainbow sprinkles! You can decorate these for any theme, or color scheme that you desire.
Hand Held – If cake is too much of a hassle for you to cut, ration and hand out at a birthday party, make these simple, easy birthday cake truffles instead.
Perfect For Kids – These funfetti cake pops are super popular with the kiddos, and also so easy for them to make!
A piece of cake that you can just pop into your mouth? Yeah, sign me up. It’s almost guaranteed that hands of all sizes will be reaching for these birthday cake truffles once they reach the dessert table. That just means you’ll have to make extra!
Ingredient Info
Let’s discuss how to make birthday cake pops, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Flour – Make sure to measure the flour properly, or else the cake pops will come out dry. Spoon the flour into the measuring cup and level it off before adding it to the recipe!
- Sugar – White granulated sugar is the ideal type of sugar for this recipe.
- Milk – Any kind of milk is fine; 2% or whole milk is great! You can even use your favorite non-dairy milk if you’d prefer.
- Cream Cheese – Normally, I would recommend using a block of cream cheese, but for this recipe it doesn’t matter. Just make sure the cream cheese has been softened before you use it.
- Butter – I’d stick with unsalted, softened butter for this recipe since you’ll add salt to the cake pops already.
- Vanilla – Pure vanilla extract is ideal.
- Almond Bark – Almond bark or candy melts are the best option for melting chocolate because they harden the best.
- Oil – Vegetable oil, or any kind of neutral oil will work.
- Sprinkles – Rainbow sprinkles give the classic birthday funfetti look. However, you can use whatever themed or colored sprinkles you can find!
Step By Step Instructions
- Start by preheating the oven to 350°F. Grease a 9×13 baking dish and set it aside for later. In a medium sized mixing bowl, add the flour, baking powder, and salt. Whisk that together until properly combined. In a separate large mixing bowl, add the softened butter, oil and sugar. With an electric hand or stand mixer, beat that together until combined. Add the eggs and vanilla and mix until incorporated. Pour the flour mixture, while alternating with the milk, into the wet ingredients, and fold that together until combined. Add the rainbow sprinkles and mix to incorporate. Pour the finished batter into the 9×13 baking dish.
- Bake the cake in the oven for 22-25 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cook completely before moving onto the next step.
- Cut off the crispy edges of the cake and separate it from the rest of the cake. Crumble up the cake with a fork and pour it into a large mixing bowl.
- Add the softened cream cheese to the mixing bowl. Mix it all together until combined and the cake becomes moist and scoop-able.
- Line a baking sheet with parchment paper. Then, scoop out about 2 tablespoons of dough and roll them into balls. Repeat until you use up all the dough. Place the cake pops in the freezer to chill.
- While they chill, melt the almond bark according to package directions. If there are no directions, place the chocolate in the bowl and microwave it in 30 second increments, stirring after each time until melted. Take the cake pops out of the freezer, and place one on a fork. Dip the ball into the chocolate until coated completely, let the excess drip off. Place it back on the parchment lined sheet. Allow it to dry at room temperature for about 10 minutes. If desired, garnish with any extra white chocolate drizzles and sprinkles! Serve and enjoy!
Tips And Advice
Storage – Since the cake pops have cream cheese in them, you’ll have to store it in the fridge. They’ll last there for about 4-5 days. If you want, you can use a jar of frosting instead of cream cheese, and then the cake pops can sit out at room temperature.
I like the taste of the cream cheese mixed with the cake, but chocolate coating tends to sweat and crack when kept in the fridge. So, if you don’t plan on saving any extra cake pops, I would make them with cream cheese. If you plan on keeping them for days to come, make them with a jar of frosting!
Customizable
These cake pops are completely customizable. It’s totally up to you what kind of candy melts you choose to coat it in, and what kind of sprinkles you choose to use. These would look cute with pink, blue, yellow, or green frosting. You can keep them how they are and add some holiday sprinkles, or use a different color drizzle for the top. The options are endless!
Equipment
Here are some items you need or might like to use for this recipe!
- Medium & Large Mixing Bowl
- Electric Hand or Stand Mixer
- Spatula
- Whisk
- 9×13 Baking Dish
- Cookie Scoop
- Baking Sheet
- Parchment Paper
- Microwave Safe Bowls
- Fork
- Measuring Cups and Spoons
Also, if you want to serve these on some fun colored sticks like a traditional cake pop, here are some great options for those!
FAQs
The biggest piece of advice, so your cake pops don’t crumble in the chocolate, is to freeze them before dipping! This will keep them together, and make them not as sticky. Don’t skip this step!
I would recommend making them a day or two before, and store them in the fridge until you’re ready to use. If you’re worried about the chocolate sweating, you can keep the dough balls in the fridge until you’re ready to coat them in the bark and decorate them!
Recipes You’ll Love
The best part of birthdays are the birthday foods! (and maybe the gifts) Here are a few more fabulous recipes you can make for your next celebration!
- Birthday Cupcakes
- Funfetti Cake
- Rainbow Cake
- Funfetti Cupcakes
- Pink Velvet Cupcakes
- Funfetti Cookies
- Funfetti Bundt Cake
More Recipes You’ll Love!
Birthday Cake Pops
Equipment
- 9×13 Baking Dish
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/3 cup rainbow sprinkles
- 6 oz cream cheese softened
- 12 oz almond bark or white chocolate candy melts
Instructions
- Start by preheating the oven to 350°F. Grease a 9×13 baking dish and set it aside for later.
- In a medium sized mixing bowl, add the flour, baking powder, and salt. Whisk that together until properly combined.
- In a separate large mixing bowl, add the softened butter, oil and sugar. With an electric hand or stand mixer, beat that together until combined. Add the eggs and vanilla and mix until incorporated.
- Pour the flour mixture, while alternating with the milk, into the wet ingredients, and fold that together until combined. Add the rainbow sprinkles and mix to incorporate. Pour the finished batter into the 9×13 baking dish.
- Bake the cake in the oven for 22-25 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cook completely before moving onto the next step.
- Cut off the crispy edges of the cake and separate it from the rest of the cake. Crumble up the cake with a fork and pour it into a large mixing bowl.
- Add the softened cream cheese to the mixing bowl. Mix it all together until combined and the cake becomes moist and scoop-able.
- Line a baking sheet with parchment paper. Then, scoop out about 2 tablespoons of dough and roll them into balls. Repeat until you use up all the dough. Place the cake pops in the freezer to chill.
- While they chill, melt the almond bark according to package directions. If there are no directions, place the chocolate in the bowl and microwave it in 30 second increments, stirring after each time until melted. Take the cake pops out of the freezer, and place one on a fork. Dip the ball into the chocolate until coated completely, let the excess drip off. Place it back on the parchment lined sheet. Allow it to dry at room temperature for about 10 minutes. If desired, garnish with any extra white chocolate drizzles and sprinkles! Serve and enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
CANDY CAKE POPS says
I absolutely love this blog post on Birthday Cake Pops! The step-by-step guide is easy to follow, and the decoration ideas are so creative and fun. It’s great to find such detailed tips for making the perfect treats for any celebration. If anyone is looking for delicious Birthday Cake Pops Near Me, look no further than Candy’s Cake Pops. We specialize in beautifully crafted, customizable Birthday Cake Pops for any occasion, including birthdays! Thanks for sharing such a fantastic recipe and inspiring us to create more sweet memories.