White chocolate cake pops with sprinkles on board

Cake pops

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(22 ratings)

Prep: 45 mins Cook: 20 mins plus chilling


Makes 12-14

These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (14)

  • kcal295
  • fat16g
  • saturates10g
  • carbs34g
  • sugars28g
  • fibre0.3g
  • protein3g
  • salt0.4g
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    For the cake

    • 100g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g caster sugar
    • ½ tsp vanilla extract
    • 2 eggs
    • 100g self-raising flour

    For the buttercream

    • 75g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 150g icing sugar
    • ½ tsp vanilla extract
    • 1 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 200g white chocolate, melted, to dip
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • sprinkles, to dip


    1. First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.

    2. While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.

    3. Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

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    Comments, questions and tips

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    Ricky Rathod's picture
    Ricky Rathod
    29th Sep, 2019
    Worst thing I’ve ever done! All went well until adding the chocolate, cake balls end up going through the sticks and breaking even after 2 hours in the fridge. Mess everywhere, not easy, worst recipe EVER!! Goodbye !
    6th Jul, 2019
    I love this! I also use this recipe to make cake as well and its is so light and fluffy! This is the best recipe to use for both cakes and cake pops!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    KookieKat72's picture
    25th Jun, 2018
    Not bad but very sickly, if you were making these I suggest changing the recipe up a little, maybe less sugar or less buttercream. Probably won’t make these again. And it’s a shame cause they look wonderful!
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