Description
These Strawberry Cake Pops combine the fun of bite-sized treats with the delightful flavor of strawberry cake coated in creamy vanilla melting chocolate. Perfect for parties and festive occasions, they offer a colorful and delicious way to enjoy classic cake with a twist.
Ingredients
Scale
Cake Mix
- 1 package strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil or canola oil
- 3 large eggs
Frosting
- 2 tablespoons canned white, vanilla, or cream cheese frosting
Coating and Decoration
- 20 ounces vanilla melting chocolate or almond bark
- Pink or red food coloring gel (for half of the cake pops)
- Valentine’s Day sprinkles
Instructions
- Prepare the Cake: Preheat your oven according to the cake mix package instructions. In a large bowl, combine the strawberry cake mix, water, vegetable or canola oil, and eggs. Mix until smooth, then pour the batter into a greased 9×13-inch baking pan. Bake as directed on the package until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the pan from the oven and let the cake cool completely. Cooling is essential for the cake to be handled and crumbled without falling apart.
- Crumble the Cake: Once cooled, use a fork to crumble the entire cake into fine crumbs inside a large mixing bowl, ensuring an even and fine texture.
- Add Frosting and Mix: Add 2 tablespoons of canned frosting to the cake crumbs. Mix thoroughly with your hands or an electric mixer until the mixture is moist and holds together when formed into a ball. Add a little more frosting if the mixture is too dry.
- Form Cake Balls: Roll the cake mixture into 1-inch diameter balls. Place these cake balls on a baking sheet lined with parchment paper for easy handling.
- Insert Sticks: Melt a small amount of the vanilla melting chocolate or almond bark in the microwave. Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into each cake ball. This helps the stick adhere. Place the cake pops in the refrigerator for about 1 hour to firm up.
- Color the Coating: Melt the remaining vanilla melting chocolate in the microwave. Divide it evenly into two bowls. Add pink or red food coloring gel to one bowl and stir until you achieve the desired color.
- Coat the Cake Pops: Dip each cake pop into the melted chocolate coating, ensuring it is completely covered. Scrape off any excess chocolate on the side of the bowl to avoid drips. Place dipped cake pops upright in a holder or foam base to set.
- Decorate and Chill: Before the chocolate hardens, quickly sprinkle the Valentine’s Day sprinkles over the coated cake pops for a festive finish. Allow the coating to fully set before chilling the cake pops in the refrigerator until ready to serve.
Notes
- Make sure the cake is completely cooled to avoid melting the frosting mixture.
- You can substitute cream cheese frosting for a tangier flavor.
- If the cake balls do not hold together, add a little more frosting, a teaspoon at a time.
- Use a microwave-safe bowl and melt the chocolate in short bursts, stirring in between to avoid burning.
- Store cake pops in an airtight container in the refrigerator for up to 5 days.
- Let cake pops sit at room temperature for 10 minutes before serving to bring out the best flavor and texture.
