Step 1: Bake the Cake

Preheat your oven according to the instructions on the cake mix package. Typically, you’ll need to set the oven to 350°F (175°C) for a standard cake mix. Prepare a cake pan by greasing it with butter or non-stick spray. You can also line the pan with parchment paper to prevent the cake from sticking.

Follow the directions on the cake mix box, usually mixing the cake mix with the water, oil, and eggs. Stir until the batter is smooth and well-combined, then pour it into the prepared pan. Bake according to the package instructions, usually around 25-30 minutes, depending on the size of your pan.

Once the cake is done, remove it from the oven and allow it to cool completely. This is important because you don’t want the cake to be warm when you crumble it—it could make the frosting too runny.

Step 2: Crumble the Cake

Once the cake is cool, it’s time to crumble it. Using your hands or two forks, break the cake into small crumbs. It’s okay if there are a few larger pieces, but try to get most of the cake crumbled into fine, even bits.

Step 3: Make the Frosting

In a medium-sized bowl, beat the softened butter with a hand mixer until it’s light and fluffy. This will usually take about 2-3 minutes. Add the powdered sugar slowly and continue mixing until the frosting becomes smooth. Next, add the vanilla extract and heavy cream (or milk), and beat the mixture for another minute. The goal is to achieve a frosting that’s thick but spreadable—similar to the consistency of peanut butter. If the frosting is too stiff, add a teaspoon of milk at a time to thin it out. If it’s too runny, add more powdered sugar to thicken it.

Step 4: Combine the Cake and Frosting

Now it’s time to combine the crumbled cake with the frosting. Start by adding 3 tablespoons of frosting to the crumbled cake and mix it together until the texture is uniform. The mixture should hold together when you squeeze it into a ball, but not be too wet. If the mixture is too dry, add an extra tablespoon of frosting at a time until the consistency is just right.

Step 5: Roll the Cake Balls

Using a small cookie scoop or a tablespoon, scoop out about 2 tablespoons of cake mixture. Roll it into a ball using your hands. Repeat this step until all the mixture is used up. If you have a cake pop press, you can use that to shape the balls as well.

Step 6: Insert the Cake Pop Sticks

In a small microwave-safe bowl, melt 4 oz of the white chocolate for about 45 seconds. Dip the tip of each cake pop stick into the melted chocolate, then insert the stick into the center of each cake ball about halfway. The melted chocolate will help the stick stay in place once the cake pop is dipped. After inserting the sticks, place the cake pops on a tray lined with parchment paper.

Step 7: Chill the Cake Pops

Place the tray of cake pops into the freezer for about 1 hour, or the fridge for 2 hours. This step is essential for helping the cake balls firm up, making it easier to dip them into the chocolate without them falling apart.

Step 8: Melt the Remaining White Chocolate

While the cake pops are chilling, melt the remaining 8 oz of white chocolate in a microwave-safe bowl or mug. Heat in 30-second intervals at 50% power, stirring between each interval, until the chocolate is fully melted and smooth.

Step 9: Dip the Cake Pops

Carefully dip each cake pop into the melted white chocolate, allowing any excess chocolate to drip off. You can use a spoon to help coat the cake pop evenly if needed. Immediately after dipping, sprinkle the cake pops with colorful sprinkles or other decorations of your choice.

Step 10: Let the Chocolate Harden

Place the decorated cake pops back onto the parchment-lined tray or into a styrofoam block to allow the chocolate to set. You can also stick the cake pops in a box with holes punched into it. Let them cool and harden at room temperature for a few minutes, then refrigerate them until ready to serve.