This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Aug 1, 2019

Birthday Cake Truffle Pops

Birthday cake truffle pops - yellow cake and vanilla frosting rolled up into a ball, dipped in a white chocolate coating, and sprinkled with the cutest mix of sprinkles.

Birthday Cake Truffle Pops

Welcome to Back to School Treats Week! We are sharing lots of recipes perfect for Back to School. I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are my own.

These birthday cake truffle pops are a fun after school treat with just enough cake to satisfy a sweet tooth, but not enough to ruin dinner. Plus, sprinkles make everything better!

The cake and the frosting in these cake pops are made totally from scratch too, which I think makes a difference in taste, and isn't any more difficult than using a cake mix. For one thing, the recipe for the cake makes just one layer, enough for 24 cake pops.

Birthday Cake Truffle Pops with sprinkles

Recipe Ingredients:

You will need flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, and milk for the cake. 

You will also need butter, powdered sugar, vanilla, and milk for the frosting. 

To finish the cake balls, you will need white chocolate candy melts to coat them and your favorite sprinkles for decorations. 

I uses sprinkles from Sweets and Treats, one of our Back to School Treats week sponsors. Aren't they cute?

Birthday Cake Truffle Pops with sprinkles on a plate

How to Make Birthday Cake Truffle Pops

Cake pops are not hard to make. They just take time. First, you make a single layer cake, and allow it to cool. Do not rush this step. If you add frosting to warm cake, it will melt and you will have a gloppy mess. 

Once the cake had cooled, make the frosting. Break up the cake into small crumbles and then mix in the frosting. You can use a stand mixer or even your hands to mix the cake and frosting. 

Next, divide the mixture into 24 equal pieces and form them into balls. Refrigerate them for an hour or two and then give them a second roll in your hands if they need more shaping and return them to the refrigerator. 

In the meantime, melt the candy melts, either in a double boiler, the microwave, or a special candy melting pot (which I used). 

Once the candy has melted, dip lollipop sticks in the melted candy, insert the sticks into the cake balls, and return them to the refrigerator. 

Dip the cake pops, one at a time, into the melted candy until completely covered and remove. Use a narrow but deep vessel such as a 2 inch wide drinking glass. Once you have dipped the cake pop, hold it over the dipping vessel and use your other hand to gently tap your wrist to allow excess coating to drip off. Be sure to rotate the cake pop as you are doing this. 

Once you have an even thin coating, sprinkle the pop with sprinkles and place the cake pop into a styrofoam block to allow it to dry. You can usually find these styrofoam blocks in the flower arranging section of a craft store.

If you want to take baby steps, try these Candy Coated Marshmallow Pops first for practice.

If you want to get all fancy, check out these Momofuku-style carrot cake truffles from the Momofuku Milk Bar Cookbook

Making your own cake pops at home is way more inexpensive than taking a trip to that famous coffee shop and having to buy your kids cake pops while you pick up a coffee. 

Caramel coffee

If dropping by the coffee shop to get coffee on the way home means having to buy your kids some cake pops, I have a solution for you! First, make your own coffee (you can also use pre-made iced coffee), flavor it up with a couple of tablespoons of Torani (one of our prize sponsors) Caramel Syrup, and add some whipped cream on top. You can also add the caramel syrup to an iced latte. So delicious. 

Next, hand each kid one of these birthday cake pops and enjoy the peace and quiet of your own home. Your kids will think you are a hero. Plus, you will save a boatload of money. 

Birthday Cake Pops

This recipe makes 24 cake pops. If you have leftovers, store them in the refrigerator. They will last for up to 5 days.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Breakfast Banana Splits from For the Love of Food
Cherry Muffins from Hezzi-D's Books and Cooks
Overnight Vanilla Oats in Under an Hour from Culinary Adventures with Camilla

Back to School Snacks:
Vanilla Pudding Cups from Home Sweet Homestead

Back to School Desserts:
Almond Shortbread Skillet from A Day in the Life on the Farm
Back to School Confetti Cookie Bars from The Mandatory Mooch
Brown Sugar Milk Tea Popsicles from Simply Healthyish
Cereal Milk Macaron from A Kitchen Hoor's Adventures
Funfetti Whoopie Pies from Jolene's Recipe Journal
Mrs. Field's Chocolate Chip Cookies from Comfortably Domestic

Back to School Drinks:
Caramel Apple Cider Punch from Love and Confections
Caramel Cold Brew Coffee from The Redhead Baker
Felix Felicis Potion Smoothies from The Spiffy Cookie
Iced Caramel Mocha from Tara's Multicultural Table

Birthday Cake Truffle Pops

Yield: 24 cake pops
Birthday cake truffle pops - yellow cake and vanilla frosting rolled up into a ball, dipped in a white chocolate coating, and sprinkled with the cutest mix of sprinkles.


For the Cake
  • 1 cup (4.5 ounces) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup room temperature butter
  • 2/3 cup granulated sugar
  • 2 large room temperature eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup milk
For the Frosting
  • 4 tablespoons room temperature butter
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 4 tablespoons milk
To Make the Cake Balls
  • 20 ounces white chocolate candy melts
  • Sprinkles


How to cook Birthday Cake Truffle Pops

To Make the Cake
  1. Heat the oven to 350 degrees F. 
  2. Spray a 9 inch cake pan with spray oil and line the bottom with parchment paper. 
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
  4. In the bowl of a stand mixer, or in a medium bowl, beat the butter until smooth. Add the sugar and beat until fluffy, about 2 minutes. 
  5. Beat in the eggs, one at a time. Beat in the vanilla. 
  6. Add half of the flour mixture and the milk, and mix on low. Add the rest of the flour mixture and mix on low until just combined. 
  7. Pour the batter into the prepared pan and bake for 20 to 25 minutes. 
  8. Cool in the pan for 5 minutes. 
  9. Turn the pan out onto a wire rack, remove the parchment, and cool completely. 
To Make the Frosting
  1. Beat the butter, powdered sugar, and milk in a medium bowl until smooth. The frosting should be thick. 
To Assemble the Cake Truffles
  1. Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix the cake and frosting in a stand mixer or with your hands.
  2. Divide the mixture into 24 equal pieces and form each into a ball. Refrigerate the balls for 2 to 3 hours.
  3. Using your hands, re-roll the cake balls to make sure they are fully round and compact, and place them back into the refrigerator.
  4. Melt the candy melts in a double boiler, microwave, or candy melting pot.
  5. Dip a lollipop stick into the melted candy and insert it about halfway through one of the cake balls and return it to the refrigerator. Repeat with the rest of the lollipop sticks.
  6. Dip the cake balls, one at a time, into the melted candy in a tall narrow container to cover.
  7. Once you have dipped the cake pop, hold it over the dipping vessel and use your other hand to gently tap your wrist to allow excess coating to drip off. Be sure to rotate the cake pop as you are doing this.
  8. Sprinkle the cake pop with sprinkles before the candle melts hardens. Place the cake pops in a foam stand so that the cake pops are upright. 
  9. Repeat with the rest of the cake pops. 
Cake pops, cake truffles, birthday cake
Created using The Recipes Generator
This recipe is adapted from Kid Chef Bakes.

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures.

All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don't forget to enter the giveaway below!

 Dixie Crystals is giving away a Keurig for BrunchWeek 2019



Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

 Sweets & Treats prize package



Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

Torani Prize



Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All.

It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

 Taylor & Colledge Prize Package



Taylor & Colledge is giving one winner a selection of their gourmet extract pastes, including Organic Vanilla Bean Baking Paste, Lavender Baking Paste, Almond Baking Paste, Coconut Baking Paste, Lemon Baking Paste, and Peppermint Baking Paste.

 Taylor & Colledge has been making award winning Vanilla products since 1897. As a family owned business, Taylor & Colledge has always been committed to the fair, ethical and sustainable sourcing of Vanilla. Over the years they have pioneered a number of country specific programs to support growers, their families and to make the vanilla industry more sustainable. They have also taken this knowledge and expertise and applied it to their full range of baking pastes.

Whether it’s sourcing the finest peppermint (mentha piperita) to make the best Peppermint Oil, or using only real Almond Milk and Oil of Bitter Almond for their natural Almond Extract Paste, Taylor & Colledge is committed to transform your baking with premium quality pastes, made with only the finest ingredients from around the world.
 Flahavan's Oats



Flahavan's is giving one winner an oat prize package including a jar for overnight oats and a selection of Rolled Oats, Quick to Cook Oats, and Steel Cut Oats.

Ireland’s oldest family-owned food business is situated at the family mill in the Southeast of Ireland. Flahavan’s can trace its oat milling history back to 1785 and its expertise in producing naturally creamy oatmeal back over 230 years. A seven-generation family business, Flahavan’s is the bestselling oatmeal brand in Ireland, where people eat more oatmeal per capita than anywhere else in the world. Flahavan’s is a founding member of Origin Green, the first-ever national initiative to mandate 100% sustainability for food exports.

a Rafflecopter giveaway

Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan's for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Five (5) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #BacktoSchoolTreats Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BacktoSchoolTreats posts or entry.

Would you like to comment?

  1. Oh my...I think I will save this recipe for the Angel Face's birthday party next month.

  2. Seen cake pops. Never tried one. Now I think I'll have to. These are adorable, Karen.

    1. Thanks. I used the chocoley candy coats on my cake pops!

  3. Such beautiful cake pops! I love the color of those sprinkles and definitely agree with the smaller portion size.

  4. These are so fun! My kids at school would love them!

  5. I've always wanted to try my hand at cake pops, but thought they would be to difficult. You've made it sound easy. Thanks!

  6. Those.are.adorable! Those sprinkles and the birthday cake flavor. Yum!


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.