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How to Make the Perfect Cake Pops

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If you haven’t tried my chocolate oreo cake pops, you should make them ASAP. Some might think these are kiddie treats (and they are) but these are always a hit among the adults as well. I’ve seen grown men to throw down 10 of these back to back. They’re that good!!

How to Make the Perfect Cake Pops | cake pop recipe ideas | how to make cake pops | fun dessert recipes | cake pop tutorials | easy cake pop recipes | kid friendly dessert recipes | party dessert recipes || JennyCookies.com

Chocolate Oreo Cake Pops

Ingredients:
1 box Duncan Hines devils food cake mix
1 (3.4 oz) chocolate instant Jell-O pudding and pie filling
1 cup water
1/3 cup oil
4 large eggs
1/2 to 3/4 cup buttercream frosting (recipe below)
1 (14.3 oz) package oreo cookies CRUSHED
3 (12 oz) packages Wilton White Candy Melts
Rainbow Sprinkles

You Will Need:
Wilton Chocolate Melting Pot OR Microwave safe Mixing Bowl
Lollipop sticks
13 x 9 Baking Pan
Styrofoam Sheet

Directions:
1. Preheat the oven to 350 degrees. Coat the 9×13 baking pan with cooking spray or grease and flour pan, tapping out the excess flour. Set aside.

2. Using an electric stand mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.

3. Pour the batter into prepared cake pan. Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

4. Remove the pan from the oven and place on a wire cooling rack for 25-30 minutes. Let cool completely before making the cake pops.

5. Mash up the cake and place in a large bowl. Using an electric stand mixer fitted with a paddle attachment, mix the cake, oreos and 1/2 to 3/4 cup buttercream frosting on medium sped until well blended and the mixture can be formed into a ball.

6. Measure and roll mixture into 1 tablespoon-size balls and place on a cookie sheet. Refrigerate for 30-60 minutes or until firm.

7. Melt the candy melts in a microwave-safe bowl in 30 second increments for about 2 1/2 minutes at 40% power, stirring as needed until smooth. Remove the bowl from the microwave.

8. Remove the pops from the refrigerator. Dip each lollipop stick 1/4 inch into the melted candy. Insert the sticks into all the cake balls. (The melted candy will adhere the lollipop sticks to the cake balls to prevent them from falling off the sticks when dipping). Proceed to dip entire cake balls down into melted candy. Use a spool to sprinkle rainbow jimmies over the cake pops until completely covered.

9. Stand the pops in a sheet of styrofoam to dry.

Chocolate Oreo Cake Pops

Equipment

  • Wilton Chocolate Melting Pot OR Microwave safe Mixing Bowl
  • Lollipop Sticks
  • 13 x 9 Baking Pan
  • Styrofoam Sheet
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Ingredients

  • 1 box Duncan Hines devils food cake mix
  • 1 3.4 oz chocolate instant Jell-O pudding and pie filling
  • 1 cup water
  • 1/3 cup oil
  • 4 large eggs
  • 1/2 to 3/4 cup buttercream frosting recipe below
  • 1 14.3 oz package oreo cookies CRUSHED
  • 3 12 oz packages Wilton White Candy Melts
  • Rainbow Sprinkles

Instructions

  • Preheat the oven to 350 degrees. Coat the 9x13 baking pan with cooking spray or grease and flour pan, tapping out the excess flour. Set aside.
  • Using an electric stand mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.
  • Pour the batter into prepared cake pan. Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the pan from the oven and place on a wire cooling rack for 25-30 minutes. Let cool completely before making the cake pops.
  • Mash up the cake and place in a large bowl. Using an electric stand mixer fitted with a paddle attachment, mix the cake, oreos and 1/2 to 3/4 cup buttercream frosting on medium sped until well blended and the mixture can be formed into a ball.
  • Measure and roll mixture into 1 tablespoon-size balls and place on a cookie sheet. Refrigerate for 30-60 minutes or until firm.
  • Melt the candy melts in a microwave-safe bowl in 30 second increments for about 2 1/2 minutes at 40% power, stirring as needed until smooth. Remove the bowl from the microwave.
  • Remove the pops from the refrigerator. Dip each lollipop stick 1/4 inch into the melted candy. Insert the sticks into all the cake balls. (The melted candy will adhere the lollipop sticks to the cake balls to prevent them from falling off the sticks when dipping). Proceed to dip entire cake balls down into melted candy. Use a spool to sprinkle rainbow jimmies over the cake pops until completely covered.
  • Stand the pops in a sheet of styrofoam to dry.

 

Buttercream Frosting

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Ingredients

  • 1 cup Imperial Margerine or butter 2 sticks
  • 1 cup crisco vegetable shortening
  • 2 lbs powdered sugar about 7 1/2 cups
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons whole milk

Instructions

  • Combine the margerine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
  • Add half of the powdered sugar and continue beating on low speed for an additional two minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed.  Add the remaining powdered sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about two minutes more.
  • Use immediately or store in an airtight container refrigerated for up to 30 days.

Notes

makes about 6 cups

 

For more simple and delicious recipes, check out my book Eat More Dessert!

To see step-by-step instructions, watch below!

Leave a comment below to let me know what videos and tuturials you’d like to see in the future!

 

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How to Make the Perfect Cake Pops | cake pop recipe ideas | how to make cake pops | fun dessert recipes | cake pop tutorials | easy cake pop recipes | kid friendly dessert recipes | party dessert recipes || JennyCookies.com

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25 Comments

  1. Jeanne Bell says:

    Could you do a tutorial on the ice cream cones with cake pops. I tried them and had a hard time, I’m sure you have some tips to make it easier.
    Thanks.

  2. Hi Jenny! I was wondering if you could make a video showing how to cut and serve one of your multi-layer cakes (like you made on your last post). I would like to make the cake but I’d be afraid to try and cut it in front of guests????. Thank you!

  3. Sophia Weinstock says:

    You look like poor, white trash. Why don’t you dress better for your videos?

    1. Melissa Clifton says:

      You are the absolute RUDEST person I’ve ever had the displeasure of seeing on a blog!!
      You do understand that when people live on a farm, they are more comfortable in this time of clothing, right?
      Please get over your jealousy, it doesn’t look good on you!
      If you don’t like Jenny, and it’s pretty obvious from past comments of yours, stop following and reading her blog. For those of us that are fans and find inspiration from her, we could care less what she wears. If she wants to wear PJ’s, then that’s okay!!! I highly doubt she’s trying to impress YOU!
      Move along and find something positive to do. Praying for you!

    2. I watched this video yesterday and was thinking how cute Jenny looks in her overalls remembering how popular they were back in the 70’s. I loved them back then and I love them still. Jenny you look darling; please keep wearing them.

  5. Hi Jenny! I have one of the Wilton melting pots, but my candy melts don’t seem to get nice and melted like the ones in your video. I let the pot heat up for 10 minutes before adding any candy melts. I have made sure to check I have it on the highest setting during the preheating and melting processes. Do you have any suggestions as to what I might be doing wrong? Thank you!

  6. Loved the video! Thank you! Just made a batch for my sons preschool class to celebrate his bday and they turned out great!

  7. Just ordered your book! Cant wait to get it! I was wondering if you take out the crème of the oreos before crushing them for the cake pops..And you add them after the cake is baked and crumbled?

  8. So I just made these today twice and the same thing happened! There was oil on the parchment paper from the Cakepops and then when I covered them with chocolate some cracked and had some oil dripping. Why did this happen and twice I don’t understand I followed the recipe step by step! I would appreciate any feed back since I’ve never had a problem making Cake pops before trying Oreo recipe ? hope to hear back soon I did write a few days ago asking another question but never heard back! thank you!

    1. Hi Cheryl, I’m sorry your cake pops didn’t turn out! Sometimes if your cake pops are chilled too long and the chocolate is too warm, it can cause them to crack. The oil can happen from the icing in the cake pop mixture. If too much is used, it wants to seep out. They can be temperamental little buggers. It’s so disheartening when they crack. I’ve had it happen many many times. I usually display mine standing up (candy apple style) so it helps disguise the crack. I’ve also re-dipped mine to cover the crack.

  9. Hi Jenny thanks for getting back to me I wish I took a picture of them. I didn’t use icing the second time around because I felt the cream from the Oreo held everything together well but after putting them in the fridge again they came out with oil rings. I run a chocolatier business so I know it wasn’t the temp of the chocolate. I’m completely stumped they were delicious but so unappealing to the eye the oil was making the bag all wet and gross. In your directions it says 4 eggs which was more than the cake box asked for. Any reason? I also eliminated that egg the second time. I agree they’re definitely time consuming little buggers lol but my customers love them

    1. That is too bad!! Cake pops can be so difficult. Sometimes they crack, sometimes they leak oil..it’s hard to guess what the cause is since there are so many different factors involved like what cake recipe you’re making, how much icing you’re adding, the type of chocolate you’re using, the temperature of the cake ball and the melting chocolate. I’m sorry you are having trouble! Don’t give up, keep trying!! My first few attempts were a nightmare!

  10. Melissa Hicks says:

    Just found this recipe, I know this is years ago – quick question. Your buttercream frosting, is there a reason, in particular, that you add Crisco? I want to make these (and use your recipe) but could I sub a buttercream recipe that is just butter, powdered sugar and milk? Do you think it would alter the pop too much? Thanks!!

  11. Hi Jenny,
    I love your youtube channel and just had to come here and sign up for your emails!
    I’m making these cake pops on Wednesday for a party on Saturday and I’m not wrapping them in cellophane sleeves,but am putting them in the Styrofoam, so how do I store them for the 3 days? If I do wrap them in the cellophane can they sit on a counter or do they have to be refrigerated?

      1. Thank you so much for answering so quickly! They came out beautifully 🙂

  12. Confused on why your watching he video if you don’t like how she dresses. Why even come to her blog if u here to hate, no one like negitive vibes. She can dress as she likes she trying to help you with your baking so keep your rude comments to yourself.