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cake pop truffles

How To Make Cake Pops From Leftover Cake

  • 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

Keywords: cake pops, leftover cake