Vanilla Cake Pops
Crumbled sponge mixed with buttercream, rolled into balls and dipped in white chocolate. A good use for spare cake.
Made with Victoria sponge base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr plus chilling
- LevelMedium
- Costabout £0.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge first (see the base recipe) and let it cool. Crumble 400 g of it into fine crumbs in a large bowl.
- 2
Beat the butter, icing sugar and vanilla until pale and fluffy. Mix 4 tbsp of this buttercream into the crumbs, adding a little more if needed, until it holds together when squeezed. It should feel like play dough, not sticky.
- 3
Roll into 20 balls, about 30 g each. Place on a tray lined with baking paper and chill for 30 minutes, until firm.
30 min - 4
Melt a quarter of the white chocolate in the microwave in 20 second bursts, then dip the tip of each lolly stick in it and push it halfway into a cake ball. Chill for 15 minutes more.
15 min - 5
Melt the remaining chocolate with the oil, gently, until smooth. Tip into a tall glass for easy dipping.
- 6
Dip each pop straight down into the chocolate, let the excess drip, then add sprinkles before it sets. Stand upright in a block of florist foam or a cardboard box with holes.
Tips
- Do not use too much buttercream or the balls turn greasy and slip on the sticks.
- The chocolate is thin enough to dip when it is just warm, not hot. Hot chocolate will make the balls fall apart.
- Chill the balls until really firm before dipping, then dip with a sharp, quick motion to avoid cracks.
Storing and freezing
Keeps in the fridge for up to 4 days in an airtight tin. Bring out 20 minutes before eating. They can be frozen undipped for up to 1 month.
Questions
Why do my cake pops fall off the stick?
The balls are too soft or too heavy, or the chocolate holding the stick was not set. Chill the balls well, dip the stick in chocolate before inserting, and chill again before dipping.
Can I use shop bought icing?
Yes. Ready made vanilla frosting works instead of the buttercream. Use about 100 g, enough to bind the crumbs without making them soft.
Can I use other colours?
Yes. Coloured candy melts or white chocolate coloured with an oil based colouring both work. Normal water based colouring makes chocolate seize.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.