Easter Cake Pops

You don’t need fancy baking skills to make gorgeous Easter cake pops—just a little time, patience, and the right steps.

These soft, buttery cake bites are coated in smooth pastel chocolate, drizzled with white chocolate, and sprinkled with tiny sugar pearls. They look bakery-perfect but are surprisingly easy to make at home.

It all starts with a simple vanilla cake, baked from scratch for the perfect texture. Once it cools, we crumble it up and mix it with homemade frosting until it turns into a dough-like consistency.

Then, we roll, chill, dip, and decorate—and just like that, you have adorable little cake pops that taste as good as they look.

Set them in a jar with pastel mini eggs, arrange them on a festive dessert table, or gift them in a cute box. However you share them, they’ll be the first treat to disappear!

Table of Contents

Easter Cake Pops Recipe

Ingredients

For The Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
½ cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt

For The Frosting

½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 ½ tablespoons whole milk
½ teaspoon vanilla extract

For The Coating & Decoration

12 ounces white chocolate or pastel-colored candy melts (pink, blue, and yellow)
1 tablespoon coconut oil or vegetable shortening (for smoother coating)
White chocolate, melted (for drizzling)
Pastel-colored sugar pearls or nonpareils
Lollipop sticks
Styrofoam block or cake pop stand
Shredded paper and pastel mini eggs for presentation (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until smooth.
Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Crumble the cooled cake into fine crumbs using your hands or a food processor. In a separate bowl, beat together the softened butter, powdered sugar, milk, and vanilla extract to create the frosting.
Add the frosting to the cake crumbs and mix until a moist, dough-like consistency forms. The mixture should hold together when pressed. If it’s too dry, add a little more milk; if it’s too wet, add more cake crumbs.
Roll the mixture into 1.25-inch balls (about the size of a ping-pong ball) and place them on a parchment-lined tray. Refrigerate for 1 hour, or freeze for 15 minutes, until firm.
Melt a small amount of white chocolate. Dip ½ inch of each lollipop stick into the melted chocolate, then insert it into the center of each cake ball. This helps secure the stick. Chill the cake pops for another 15 minutes.
Melt the candy melts or white chocolate in separate bowls, stirring in 1 teaspoon of coconut oil per bowl to create a smooth consistency.
Dip each cake pop into the melted coating, swirling gently to ensure an even layer. Let the excess chocolate drip off, then stand the pops upright in a Styrofoam block or cake pop stand. Allow them to set for 15 minutes.
Melt a small amount of white chocolate and drizzle it over the cake pops using a piping bag or a spoon. Immediately sprinkle pastel-colored sugar pearls or nonpareils on top before the drizzle sets.
Arrange the cake pops in a glass jar filled with pastel mini eggs and shredded paper for a beautiful Easter display.

How Do You Keep Cake Pops From Falling Off The Sticks?

Cake pops falling off the sticks is a common problem, but it’s easy to prevent if you follow a few simple tricks:

Chill the Cake Balls First: Cold cake balls hold their shape better. Let them rest in the fridge for at least one hour or in the freezer for fifteen minutes before adding sticks.
Dip the Stick in Chocolate First: Before inserting the stick, dip about half an inch of it into melted chocolate. This acts like glue and helps the cake ball stay in place.
Don’t Push the Stick Too Far: Insert the stick only halfway into the cake ball. Pushing too deep can cause it to break apart.
Use the Right Cake-to-Frosting Ratio: Too much frosting makes the mixture too soft and heavy. The cake pop dough should be firm and hold its shape when pressed.
Avoid Overheating the Coating: If the melted chocolate or candy coating is too hot, it can cause cracks or make the cake pop slide off the stick. Let it cool slightly before dipping.
Hold the Cake Pop Upright While Drying: After dipping, stand the cake pops in a Styrofoam block or cake pop stand to dry evenly and stay secure.

How Do You Decorate Easter Cake Pops?

Easter cake pops are all about fun colors and creative designs! Here’s how to make them look festive:

Use Pastel-Colored Candy Melts: Soft pink, yellow, blue, and lavender create the perfect Easter look. Melt and coat each cake pop in a different color.
Drizzle with White Chocolate: Melt some white chocolate, pour it into a piping bag or use a spoon, and drizzle over the cake pops for an elegant touch.
Add Sugar Pearls and Sprinkles: Before the coating sets, sprinkle on tiny sugar pearls, nonpareils, or pastel sprinkles to give them a decorated Easter egg look.
Try a Speckled Effect: Mix a tiny bit of cocoa powder or food coloring with vanilla extract, dip a clean brush in it, and lightly flick the bristles to create speckled patterns.
Use Edible Markers: Once the cake pops are dry, use food-safe markers to draw zigzags, dots, or other patterns just like real Easter eggs.

How Long Do Cake Pops Take To Set?

Cake pops need time to set properly so they don’t smudge or lose their shape. Here’s how long each step takes:

After Shaping the Cake Balls: Chill them in the fridge for at least one hour or in the freezer for fifteen minutes to firm up.
After Dipping in Chocolate: The coating usually sets in fifteen to twenty minutes at room temperature. If you’re in a hurry, place them in the fridge for five to ten minutes.
Before Storing or Transporting: Let the cake pops sit for at least thirty minutes to ensure they’re completely dry and firm before packing.

Can You Make Cake Pops Ahead Of Time?

Yes! Cake pops are a great make-ahead treat, and you can prepare them in stages:

Make the Cake Balls in Advance: The shaped cake balls before dipping can be stored in the fridge for up to two days or in the freezer for up to six weeks.
Dip Them a Day or Two Before: Once dipped and decorated, cake pops stay fresh for two to three days at room temperature or up to a week in the fridge.
Freeze for Long-Term Storage: Fully decorated cake pops can be frozen for up to six weeks. Wrap them individually in plastic wrap and store them in an airtight container. Let them thaw in the fridge before serving.

How Do You Store Easter Cake Pops?

Proper storage keeps cake pops fresh and looking perfect:

At Room Temperature: Store in an airtight container at room temperature for up to three days if the weather isn’t too warm.
In the Fridge: If the coating contains perishable ingredients like cream cheese frosting, keep them refrigerated in an airtight container for up to a week.
In the Freezer: For longer storage, wrap each cake pop individually in plastic wrap, place them in an airtight container, and freeze for up to six weeks. Thaw in the fridge before serving to prevent condensation from ruining the coating.

Why Are My Cake Pops Cracking?

Cracking happens when the cake pop expands or contracts too quickly due to temperature changes. Here’s how to prevent it:

Avoid Extreme Temperature Differences: If the cake balls are too cold and the melted coating is too hot, the sudden temperature change can cause cracks. Let the cake balls sit at room temperature for a few minutes before dipping.
Don’t Overheat the Coating: Melted chocolate or candy melts should be warm but not too hot. If it’s steaming, let it cool slightly before dipping the cake pops.
Use the Right Cake Consistency: If the cake mixture is too dry, it may expand and cause the coating to crack. Make sure there’s enough frosting in the mixture to keep it soft but not sticky.
Apply an Even Coating: A thick layer of chocolate can dry unevenly and lead to cracks. Dip the cake pop in a smooth, even layer and gently tap off any excess.

If cracks still appear, you can re-dip the cake pop in melted chocolate or use extra decorations to cover them.

How Do You Get A Smooth Cake Pop Coating?

A smooth, flawless coating makes cake pops look professional. Here’s how to achieve that perfect finish:

Melt Chocolate or Candy Coating Properly: Use a microwave or double boiler and stir frequently to avoid lumps. Overheating can cause thick, uneven coating.
Add a Small Amount of Oil: If the coating is too thick, stir in a teaspoon of vegetable oil or coconut oil to thin it out and make dipping easier.
Dip at the Right Temperature: The cake pops should be slightly chilled but not too cold. If they’re frozen solid, the chocolate may set too fast and become lumpy.
Dip and Turn in One Motion: Submerge the cake pop in the coating and gently turn it until fully covered. Avoid stirring or swirling, which can create uneven layers.
Let Excess Coating Drip Off: Hold the cake pop over the bowl and lightly tap your wrist to shake off extra chocolate for a smooth finish.

Can You Use A Boxed Cake Mix For Cake Pops?

Yes! A boxed cake mix is a quick and easy way to make cake pops. Just follow these steps to get the right texture:

Reduce the Liquid Ingredients: Use less water, oil, or milk than the package instructions suggest. This makes the cake denser and easier to roll into balls.
Crumble and Mix with Frosting: Once the cake is baked and cooled, break it into fine crumbs and mix with frosting until the texture is soft but not sticky.
Chill Before Shaping: Let the mixture rest in the fridge for about thirty minutes before rolling into balls. This helps them hold their shape better.

Do Cake Pops Need To Be Refrigerated?

It depends on the ingredients used in the cake and coating:

If Using Perishable Ingredients: Cake pops with cream cheese frosting, whipped cream, or any dairy-based filling should be stored in the fridge and eaten within a few days.
If Using Regular Buttercream or Candy Coating: These cake pops can stay at room temperature for up to three days as long as they’re in an airtight container.
Avoid Moisture Buildup: If storing in the fridge, place a paper towel inside the container to absorb excess moisture and prevent the coating from getting sticky.

How Far In Advance Can You Make Cake Pops For An Event?

Cake pops are great for making ahead of time, but proper storage is key:

Uncoated Cake Balls: Can be made up to two days in advance if stored in the fridge or up to six weeks if frozen.
Dipped and Decorated Cake Pops: Stay fresh at room temperature for up to three days, in the fridge for up to one week, and in the freezer for up to six weeks.
For Best Results: If making them ahead, store them in an airtight container and let them sit at room temperature for a few minutes before serving.