Baseball Cake Pops

I still remember the first time I made these baseball cake pops. It was the night before my nephew’s Little League finals, and I had promised him something special for the team—something that didn’t just taste good, but looked like it belonged in the dugout.

I spent hours trying to get every stitch just right, wiping off smudged lines, redoing the seams when they weren’t curved enough. I wasn’t trying to be fancy; I just wanted them to be proud to hand these out.

When I finally brought them to the game the next day, the kids didn’t even wait for the final inning. Tiny hands grabbed them like trophies.

Coaches took extras for their own kids. I even caught one dad sneaking a second for himself when he thought no one was watching.

These cake pops aren’t quick or forgettable. They’re made to stand out. They look like real baseballs—sturdy white shells with bold red seams, every detail done by hand.

And under that smooth coating? Soft, rich cake mixed with just the right amount of frosting to hold together and melt in your mouth.

You’re not throwing these together between errands. You’re making them—for birthdays, team parties, or just because it means something to someone.

It takes care. It takes a bit of patience. But it’s worth it—every single time.

Baseball Cake Pops Recipe

Ingredients

For The Cake

1 ¾ cups all-purpose flour (sifted)
1 cup fine white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup neutral vegetable oil
2 large eggs (room temperature)
1 tsp vanilla extract
¾ cup buttermilk (room temperature)
½ tsp white vinegar

For The Frosting

½ cup unsalted butter (softened)
1 ½ cups powdered sugar (sifted)
1 tsp vanilla extract
1 tbsp milk (as needed)

For Decorating

1 ½ packages (12 oz each) bright white candy melts
1 tbsp refined coconut oil or vegetable shortening
Red candy melts or red royal icing (for stitching)
Lollipop sticks (6-inch)
Black paper mini cupcake liners (optional, for display)
Foam block or cake pop stand

Instructions

Preheat oven to 325°F (163°C). Grease and line a standard 8-inch cake pan with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix oil, eggs, vanilla, buttermilk, and vinegar until smooth.
Pour wet ingredients into dry and whisk until fully incorporated and lump-free. Do not overmix.

Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Let cake cool completely, then crumble it finely into a large bowl using your hands (no hard edges or brown crusts).
To make the frosting, beat softened butter until light and creamy. Gradually add sifted powdered sugar, vanilla, and a touch of milk until smooth and spreadable.

Mix just enough frosting into the cake crumbs until the mixture holds its shape when rolled—start with 3 tablespoons and add more only if needed.
Roll the mixture into 1.5-inch smooth, round balls. Press gently to compact them well and achieve a uniform sphere. Place on a parchment-lined tray.
Refrigerate balls for at least 2 hours or freeze for 30 minutes until firm, but not frozen solid.

Melt white candy melts in a microwave-safe bowl with a tablespoon of coconut oil, stirring every 20–30 seconds until completely smooth.
Dip ¼ inch of a lollipop stick into the melted coating, then insert it halfway into a cake ball. Repeat for all and chill again for 15 minutes to set.
Fully dip each pop into the white coating, turning gently to ensure smooth, even coverage. Let excess drip off by tapping the wrist lightly—not the stick.

Stick dipped pops upright in a foam block and allow them to set completely at room temperature.
Once hardened, use melted red candy melts or red royal icing in a piping bag with a fine round tip to pipe two curved stitch lines on each pop.
Pipe short horizontal stitches along the curves to mimic baseball seams. Let red icing set completely before serving or packaging.

How Do I Store Baseball Cake Pops So They Stay Fresh?

Cake pops can lose their texture or get soggy if not stored correctly, so keeping them in the right environment is key.

Store at Room Temperature: If your house is cool and dry, you can keep fully decorated cake pops in an airtight container at room temperature for up to 4 days.
Avoid Humidity: Moisture from the air can make the coating sticky or cause colors to run. Keep them in a dry place, away from heat and direct sunlight.

Refrigeration Is Optional: If your kitchen gets warm or the pops have perishable filling (like cream cheese frosting), refrigerate them in an airtight container lined with a paper towel. This helps absorb moisture and keeps them from sweating.
Don’t Freeze After Dipping: While you can freeze the plain cake balls before coating, avoid freezing the finished pops. The candy shell may crack when thawing, and designs can smudge.
Use Plastic Wrap for Extras: If you’ve made a large batch and want to keep some for later, wrap each pop tightly in plastic wrap and place them in a sealed container in the fridge.

Can I Make The Cake Balls In Advance?

Yes, you can prepare parts of the recipe ahead of time, and this actually helps manage time better.

Make Cake Balls Early: You can make and roll the cake balls up to 3 days in advance. Keep them refrigerated in an airtight container until ready to dip.
Freeze for Longer Storage: Cake balls (before dipping) can be frozen for up to a month. Place parchment between layers and store in a sealed container or freezer bag.

Thaw Before Dipping: If you freeze the cake balls, let them thaw in the fridge for a few hours before dipping. Don’t dip them frozen, or they might crack after the coating sets.

Why Are My Cake Pops Cracking Or Leaking?

Cracking or leaking usually happens when there’s a big difference in temperature between the cake ball and the candy coating.

Keep Temperatures Close: Don’t dip cold or frozen cake balls into hot melted coating. Let the balls rest at room temperature for 15–20 minutes after refrigeration.

Melt Candy Slowly: If the candy melts are too hot, they’ll shock the cold cake inside and cause cracks. Microwave in short bursts and stir often to keep it smooth and warm, not boiling hot.
Insert The Stick Gently: Forcing the stick too deep or quickly can cause internal cracks that show up after coating.

How Can I Get Smooth, Round Cake Pops Every Time?

Getting that smooth, baseball-like finish takes practice but these tricks help a lot.

Use a Cookie Scoop: This gives you the same amount of cake mixture each time, so your pops are the same size and bake evenly.
Roll with Oiled Hands: Lightly grease your palms with a few drops of neutral oil before rolling to get smooth, crack-free balls.
Chill Before Dipping: Letting the balls firm up in the fridge helps them keep their shape when dipping and prevents sliding off the stick.

Don’t Overhandle: Once rolled, avoid handling too much or the warmth from your hands can soften them again and make them uneven.

Can I Use Store-Bought Cake Or Frosting?

Yes, you can—but the texture might be different than homemade.

Store-Bought Cake Works: If you’re short on time, you can use plain store-bought vanilla or chocolate cake. Just make sure to crumble it well and remove any hard edges or crusts.

Be Careful with Store Frosting: Most ready-made frostings are very soft. Add a little at a time when mixing or your cake balls may become too mushy to roll.
Balance the Ratio: The cake should hold its shape but not feel wet or doughy. You want a soft, fudge-like texture that rolls smoothly.

What’s The Best Way To Pipe The Baseball Stitching?

The red stitching is what makes the cake pops look like baseballs, so getting it neat really matters.

Use a Small Round Tip: For piping red stitches, use a fine round piping tip (like Wilton #1 or #2) for clean lines.
Practice First: Before piping directly on the pops, try a few practice lines on wax paper to get the pressure and spacing right.
Let Coating Set First: Make sure the white candy coating is completely dry and firm before piping the red stitches, or it may smudge.

Use Royal Icing or Melted Candy Melts: Both work well. Royal icing is better for sharp details; candy melts dry quickly but may be a little thicker.

How Long Do Finished Cake Pops Last?

If stored properly, they’ll stay tasty and look good for days.

Room Temperature: Lasts up to 4–5 days if kept in a cool, dry place.

Refrigerated: Stays fresh up to 7–10 days in an airtight container.
Frozen (Undipped Only): Plain cake balls can be frozen for 1 month and still taste great after thawing.
Avoid Moisture: Keep them dry and don’t store near fruits or anything that releases moisture, or the coating may soften.

Can Kids Help With This Recipe?

Yes, and they’ll love it—especially the decorating part.

Rolling the Cake Balls: Kids can help crumble the cake and roll the balls. It’s like playing with edible dough.
Dipping Pops: Older kids can help dip the cake balls into the coating, with supervision for hot candy melts.
Decorating with Icing: Give them a piping bag or edible markers and let them add their own touch to the stitches or write initials.