Description
Celebrate Independence Day with vibrant 4th of July cake pops—simple, festive, and perfect for any gathering.
Ingredients
Scale
- 1 box (15.25 oz) vanilla cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ cup heavy cream
- 12 oz white chocolate chips
- 2 tbsp red food‑grade candy coating
- 2 tbsp blue food‑grade candy coating
- Sprinkles (optional, red, white, blue)
- 24 lollipop sticks
Instructions
- Bake the cake: Preheat the oven to 350°F (175°C). In a large bowl combine the vanilla cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until smooth. Pour into a greased 9×13‑inch pan and bake 25‑30 minutes, or until a toothpick comes out clean. Let cool completely on a wire rack.
- Prepare the frosting: While the cake cools, beat the softened butter until fluffy (about 1 minute). Add powdered sugar, vanilla, and heavy cream. Beat on high for 2‑3 minutes until light and spreadable.
- Form the cake balls: Crumble the cooled cake into a large bowl. Add about ¾ of the buttercream and mix with a spatula until the mixture holds together when pressed. If it feels dry, add a spoonful more frosting.
- Shape and chill: Scoop 1‑inch portions and roll into smooth balls. Place them on a parchment‑lined tray, insert a lollipop stick into each ball, and refrigerate for at least 30 minutes.
- Melting the chocolate: In a microwave‑safe bowl, melt the white chocolate chips in 30‑second intervals, stirring between each, until smooth. Divide the melted chocolate into three bowls: leave one plain (white), stir red candy coating into the second, and blue coating into the third.
- Dip the pops: Hold a stick, dip the chilled cake ball into the white chocolate, letting excess drip back. Immediately swirl it in red coating for a stripe, then dip the opposite side in blue for a second stripe, creating a flag‑like pattern. If you prefer solid colors, dip each pop entirely in one hue.
- Finish: While the coating is still wet, sprinkle with matching colored sprinkles if desired. Place the finished pops upright in a styrofoam block or cake pop stand. Let set at room temperature for 15‑20 minutes, or refrigerate to speed up.
Notes
- Use a high‑quality white chocolate; it melts smoothly and gives a glossy finish.
- Keep the cake balls cold—warm balls will melt the coating.
- If the chocolate thickens too much, gently re‑heat it for a few seconds.
- For a cleaner stripe, dip the ball quickly and tap the stick against the side of the bowl to remove excess.
- Store the sticks in a shallow dish while the coating sets to keep them upright.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: 4th of july cake pops