Recipe of the week: Birthday Cake pops


Yvette Betancourt makes birthday cake pops in the afternoon to satisfy her late night snack cravings or as a pick-me-up during her usual study breaks.

Random sugar cravings at 9 p.m. on Tuesday nights hit us all at some point. Well, they hit me quite frequently and most of the time I never know exactly what it is I’m craving. I love birthday cake, but sometimes it isn’t always enough to satisfy my sweet tooth. Then I began thinking about Starbucks’ cake pops and decided I’d try to make them myself. So naturally, I began looking for recipes. It wasn’t long before I came across a few Pinterest posts and decided to try one out with a few twists of my own.


Mixing bowl Cookie sheet

Wax paper 1 box of Pillsbury Funfetti cake mix

1/2 cup vanilla icing 1/2 cup of oil (I prefer to use olive oil when cooking)

1 cup of water or milk 3 eggs

Dallie’s edible décor (sprinkles) 1–2 Bags white chocolate chips


Preheat oven to 350 degrees.

Mix cake mix, eggs, oil and water/milk.

Coat the bottom of baking pan(s). I used a 13”x9” pan.

Pour batter into pan and bake for 33–38 minutes. I only needed to bake the cake for 35 minutes.

Let the cake cool for about 5 minutes.

Crumble cake into bowl and mix with icing.

Roll dough into 1 inch or 2 inch balls and place on wax paper on cookie sheet.

Refrigerate for two hours.

Melt the chocolate chips.

Dip cake balls into chocolate and replace on wax paper.

Sprinkle with the Dallie’s edible décor.

Refrigerate for another hour, then enjoy!

Yvette’s Variations

I substitute the water with milk because I think milk keeps the cake from drying out too much.

When mixing the icing and cake, I actually found that I did not have 1/2 cup of icing, so I used an extra handful of white chocolate chips to fill the gap.

I also recommend having an extra bag or two of white chocolate chips in case there is a mishap when melting the chocolate.

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