How To Make Cake Pops From Leftover Cake

Not really sure how to make cake pops from leftover cake? It’s so easy and a great way to use leftover cake (and baking mishaps like fallen cakes.)

cake pop truffles

My kids adore cake pops at Starbucks.

Honestly. Who doesn’t?

But good grief they’re expensive for what they are. When you realize that cake pops are nothing more than leftover cake and icing and a few simple steps, you realize you can easily make them yourself.

cake pop truffles

Frequently Asked Questions About How To Make Cake Pops From Leftover Cake

Do I have to use “leftover” cake in cake pops?

No. In fact, when I made these, I used a cake that had fallen in the middle. (It was a double batch of my Sour Cream Pound Cake.) But you could easily buy a premade cake or bake a cake simply to use in this recipe.

Can I use an entire cake or do I have to use a portion of a cake?

One whole cake will use one whole tub of icing to make a full recipe of cake pops. But if you don’t have that much extra cake, you simply use less icing.

Does it matter what type of cake I use?

Not really. If you want a chocolate filling, use a chocolate cake. Want a spiced filling, use spice cake. It’s fairly straightforward. Like red velvet? Go for it. Fan of carrot cake? That’ll work, too!

Can I use chocolate chips to make the chocolate coating for cake pops?

Yes, but I prefer the melting chocolate wafers. To use chocolate chips, microwave them in a microwave-safe bowl in 30-second intervals, stirring between intervals. Or melt in a double boiler. Be careful not to overheat them or the chocolate will seize and be unusable.

Does the type of frosting I use matter?

Similar to the cake question above, you can use different flavors of frosting. It’s mostly a taste preference. Any frosting that would taste good ON cake, will taste good IN a cake pop recipe.

Don’t cake pops usually sit atop a lollipop stick?

Yes. But I didn’t have any cake pop sticks on hand, and this recipe is all about using what you have. If you prefer to think of these as cake truffles and not cake pops, go for it.

(And if you really want to see some beautiful, more stylized cake pop recipes, visit my friend Gretchen’s website

Does this recipe make enough for a birthday party?

Yes. It makes 2 dozen, and each one is very filling.

  • cake, frosted or unfrosted
  • icing
  • melting chocolates
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cake pop truffles

How To Make Cake Pops From Leftover Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Regan Jones, RD
  • Total Time: 1 hour
  • Yield: 2 dozen


Ever wondered how to make cake pops from leftover cake? It’s incredibly easy! Plus it’s a great way to use leftover cake (and baking mistakes like a fallen cake.)


  • 1 leftover cake, frosted or unfrosted (I used a double recipe of my Sour Cream Pound Cake)
  • 1 tub of vanilla icing, at room temperature
  • 1 bag of melting chocolates (candy melts), white chocolate, milk chocolate and/or dark chocolate


  1. Cut cake into pieces; add to a stand mixer fitted with paddle attachment. Cover sides of bowl with a towel to prevent crumbled cake spilling out. Beat cake pop mixture at low speed until crumbled into fine crumbs. Add enough frosting, heaping spoonfuls at a time, until mixture is desired cake pop consistency. (If using a frosted cake, you won’t need as much frosting. If using only half of a leftover cake, you’ll also use less.)
  2. Portion cake mixture into small balls using a small cookie scoop, and arrange on cookie sheets. Roll each cake ball between hands to smooth. Freeze for 30 minutes. 

  3. Meanwhile, melt chocolate according to package instructions. Remove balls from freezer, and dip each ball into melted chocolate using a spoon to help ensure entire ball is coated. Arrange on a parchment paper lined baking sheet. Decorate by drizzling with additional melted chocolate or colorful sprinkles, if desired. Store in an airtight container in the refrigerator.
  • Prep Time: 30 min
  • Freezer Time: 30 min
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


  • Serving Size: 1 cake pop
  • Calories: 210
  • Sugar: 17 g
  • Sodium: 170 mg
  • Fat: 13 g
  • Carbohydrates: 30 g
  • Protein: 4 g

If you liked this bite-sized dessert, try these!

gluten free chocolate truffles

3 Ingredient Chocolate Oreo Truffles

Affiliate Disclosure

Disclosure: Some of the links on this site are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.