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By: Oriana Romero/Published: /8 Comments
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These Easy Eggless Homemade Cake Pops are a cute, bite-sized indulgence! They are easy to make and can be customized into any color or flavor to suit your special occasion. The recipe includes step-by-step photos and lots of tips.
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Table of Contents hide
1.Easy Eggless Homemade Cake Pops Recipe Highlights
2.In The Post: Everything You Need for This Egg-Free Cake Pops!
4.Step By Step Recipe Photo Tutorial
5.Tips To Make Eggless Cake Pops at Home
6.Cake Pop Decoration Ideas
8.Frequently Asked Questions
9.More Egg-Free Cake Flavors for Your Cake Pops!
10.Recipe Card 📖
11.Easy Eggless Homemade Cake Pops
Easy Eggless Homemade Cake Pops Recipe Highlights
I love making cake pops because they’re a total crowd pleaser! They are fun and festive bites that both kids and adults alike adore.
If you are wondering, cake pops are crumbled cake mixed with frosting and rolled or shaped into bite-size balls, which are then dipped in melted candy wafers (or chocolate) and served lollipop style on a stick.
These cute eggless treats are super easy to make and dangerously delicious.
Here I walk you through the steps to make your eggless cake pops at home!
In The Post: Everything You Need for This Egg-Free Cake Pops!
- Easy Eggless Homemade Cake Pops Recipe Highlights
- Step By Step Recipe Photo Tutorial
- Step 1 – Make the cake
- Step 2- Prepare the cake pops mixture
- Step 3- Form the cake pops
- Step 4- Coat and Decorate
- Step 5- Let them set!
- Tips To Make Eggless Cake Pops at Home
- Cake Pop Decoration Ideas
- Frequently Asked Questions
- More Egg-Free Cake Flavors for Your Cake Pops!
- Recipe Card 📖
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).
You’ll need:
- Cake: you’ll need to make a super basic cake, vanilla, or chocolate, or you can also make a cake from a cake mix box.
- Frosting: Since we only need a little bit of frosting, about 3-4 tablespoons, I personally prefer to use store-bought frosting.
- Candy Melts or White Chocolate: I’d suggest using candy melts instead of white chocolate for the coating. It comes in many colors so you can get as creative as you want.
- Sprinkles: of course, we need lots of sprinkles, but you already knew that!
Also:
- Lollypop sticks
- Styrofoam block or a box to place the cake pops while setting (see photo below).
Step By Step Recipe Photo Tutorial
There are 5 steps to this recipe:
- Make the Cake
- Prepare the Cake Pops Mixture
- Form the Cake Pops
- Coat and Decorate
- Let them set
Step 1 – Make the cake
- From Scratch: cake ingredients are straightforward, flour, butter, sugar, vanilla, and milk. It is super easy to make, and the taste is spectacular!
- From a cake mix box: If you are short of time, you can also use a cake box mix. To make a cake mix box without eggs, follow the steps in this recipe.
Step 2- Prepare the cake pops mixture
After the cake has completely cooled, it’s time to crumble it up and mix it with your frosting. As I mentioned before, I prefer to use store-bought frosting not only because it makes my life easier, but since we only need just a small amount, it is not worth it to complicate things.
To make the cake pops mixture:
- Crumble the cooled cake into a bowl. Make sure there are no large lumps.
- Add the frosting and mix until well combined, you can do that with an electric mixer or with your hands.
Step 3- Form the cake pops
It’s time to roll the mixture into balls.
To form the cake pops:
- Measure 1 scoop of moist cake mixture and roll it into a ball. Place balls on a lined baking sheet or plate.
- Melt 3 oz (1/4 of a bag) of the candy melts in a cup in the microwave at 40% power for 10 seconds intervals until it flows easily.
- Dip a lollipop stick about 1/2 inch into the coating, then insert it into the center of the cake ball. Only push it about halfway through the cake ball. Repeat with all the cake balls.
- Refrigerate all the cake balls with the sticks for 2 hours or freeze for 1 hour.
Step 4- Coat and Decorate
Now the FUN part!
To coat and decorate the cake pops:
- Melt the rest of the candy melts following the packet instructions until it flows easily.
- Dip the cake ball into the coating until it is completely covered. Make sure the coating covers all the sides of the cake ball, including the base where the lollipop stick is.
- Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
- Add the sprinkles or other decorations while the coating is still wet. Do it fast because it hardens quickly!
Step 5- Let them set!
Stick the decorated cake pop upright into a styrofoam block or box to finish the setting. The coating will be completely set within an hour or so.
Tips To Make Eggless Cake Pops at Home
Bake the cake the day before and let it cool overnight. Then just make the mix, coat, and decorate the following day.
Don’t add too much frosting, or your cake pops will turn out super wet and greasy. The crumbs must be barely moistened.
Make sure the cake balls are chilled and firm when you dip them.
To ensure the cake ball stays secure on the lollipop stick, dip a lollipop stick into the coating, then insert it into the center of the cake ball. Refrigerate or freeze.
If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting, so it’s easier to use as a coating.
If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 seconds and mix.
You can buy a block of styrofoam at crafts stores or Walmart. You can also use a box; just poke super tiny holes into it. Easy and cheap.
Cake Pop Decoration Ideas
We love sprinkles here, but there are so many ways to decorate your cake pops, such as:
- Sparkly sugar
- Chopped nuts
- Shredded coconut
- Chopped candy
- Chocolate jimmies
- Mini M&Ms
- Crumbled cookies
- Crumbled crispy bacon
Storing & Freezing Instructions
Store: Store cake pops in the refrigerator for up to 1 week.
Freeze: Freeze dipped cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use white chocolate instead of candy melts?
Yes, you can! It was moreexpensive, but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting, so it’s easier to use as a coating.
How far in advance can you make cake pops?
You can make the cake pops ahead of time! Store the undipped cake balls in the refrigerator for up to 2 days. When ready to use, coat and decorate them.You can also freeze them for up to 6 weeks. Allow thawing in the refrigerator, then coat and decorate them.
Can I add sprinkles in the batter to look like funfetti?
Absolutely! I recommend starting with 1/4 cup of sprinkles.
More Egg-Free Cake Flavors for Your Cake Pops!
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Easy Eggless Banana Cake
- Eggless Carrot Cake
- Eggless Lemon Cake
- Eggless Pumpkin Cake
- Eggless Marble Cake
- Browse more recipes…
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Recipe Card 📖
Easy Eggless Homemade Cake Pops
Oriana Romero
These Easy Eggless Homemade Cake Pops are a cute, bite-sized indulgence! They easy to make and can be customized into any color or flavor to suit your special occasion.
4.80 from 25 votes
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 25 minutes mins
cooling time 3 hours hrs
Total Time 5 hours hrs 25 minutes mins
Servings 16 – 18 cake pops
Ingredients
CAKE
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon ( 15 ml) apple cider vinegar
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened (1 sticks)
- 1 teaspoon pure vanilla extract
For chocolate cake pops make the half of this recipe
FROSTING:
- 3 – 4 heaping tablespoons of frosting (homemade or store-bought). Use vanilla or cream cheese frosting for your vanilla cake pops or chocolate frosting for your chocolate cake pops.
COATING:
- 24 – 36 oz candy melts (see notes)
- Sprinkles
Instructions
MAKE THE CAKE FROM SCRATCH:
Preheat the oven to 350° F (180° C) Grease a 9-inch cake pan (round or square).
Combine milk and vinegar in a small bowl. Let it rest for 5-8 minutes. Set aside.
In a bowl combine the flour, baking powder and salt. Reserve.
In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
Add the flour mixture alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
Pour the cake mixture into the prepared pan. Bake for 20 – 25 minutes, or until a skewer comes out clean when poked in the center.
Remove from the oven and allow the cake to cool.
MAKE THE CAKE FROM A BOX:
If using a cake box mix, follow the step in this recipe.
Remove from the oven and allow the cake to cool.
MAKE THE CAKE POPS MIXTURE:
Crumble the cooled cake into a bowl. Make sure there are no large lumps.
Add the frosting and mix until well combined, you can do that with an electric mixer or with your hands.
IMPORTANT: keep in mind that the amount of frosting will depend on how moist your cake is. Start adding with 2 heaping spoons of frosting. Then is the mixture is not moist enough add 1 more tablespoon at the time. The crumbs must be barely moistened.
FORM THE CAKE POPS:
Measure 1 scoop of moist cake mixture and roll into a ball. Place balls on a lined baking sheet or plate.
Melt 3 oz (1/4 of a bag) of the candy melts in a cup in the microwave at 40% power for 10 seconds intervals until it flows easily.
Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Repeat with all the cake balls.
Refrigerate all the cake balls with the sticks for 2 hours or freeze for 1 hour.
COATING:
Melt the rest of the candy melts in a 2-cup liquid measuring cup in the microwave following the packet instructions until it flows easily. NOTE: If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 second and mix.
Dip the cake ball into the coating until it is completely covered. Make sure the coating covers all the sides of the cake ball, including the base where the lollipop stick is. Gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
Add the sprinkles while the coating is still wet. Do it fast because it hardens quickly!
Stick the decorated cake pop upright into a styrofoam block or box to finish setting. The coating will be completely set within an hour or so.
Store cake pops in the refrigerator for up to 1 week.
Oriana’s Notes
Store: Store cake pops in the refrigerator for up to 1 week.
Freeze: Freeze dipped cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator and enjoy!
Candy Melts vs White Chocolate: White chocolate is more expensive, but of course, the taste is better. If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting so it’s easier to use as a coating.
Extra Tips:
- Bake the cake the day before and let it cool overnight. Then just coat and decorate the following day.
- Don’t add too much frosting or you cake pops will turn out super wet and greasy. The crumbs must be barely moistened.
- Make sure the cake balls are chilled and firm when you dip them.
- To ensure the cake ball stays secure on the lollipop stick, dip a lollipop stick the coating, then insert into the center or the cake ball. Refrigerate or freeze.
- If using chocolate for coating, add 1/2 teaspoon vegetable or coconut oil to thin out when melting so it’s easier to use as a coating.
- If the JUST melted candy coating is too thick and gummy, add 1 teaspoon of shortening, reheat for 10 second and mix.
- You can buy a block of styrofoam at crafts stores or Walmart. You can also use a box, just poked super tiny holes into it. Easy and cheap.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 319kcalCarbohydrates: 45gProtein: 2gFat: 15gSaturated Fat: 11gFiber: 1gSugar: 32g
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Course Dessert
Cuisine American
Calories 319
Keyword cake easy eggfree Eggless pops
Originally posted in April 2020, the post content was edited to add more helpful information, with no change to the recipe in August 2022.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
