Turn leftover cake into delicious homemade pistachio cake pops with this easy recipe! Perfect for holidays, Valentine’s Day, or Christmas, these treats are a hit.
Cake pops are one of those treats that always feel special but are surprisingly easy to make. Whether you’re prepping for Valentine’s Day, Christmas, or just looking for a fun activity with the kids, these cake pops are a guaranteed crowd-pleaser. The best part? You can make them with leftover cake—yes, even that slightly dry cake that’s been sitting on the counter can shine in this recipe!
Looking for more easy and delicious ideas? Check out these 10 reader favourites! From a high-protein mayo that’s perfect for sandwiches to a quick potato and tuna dish, these recipes are simple and satisfying. Try the creamy spinach and pepper chicken or bake up a moist apple cake.
The simple cabbage frittata with eggs is a low-calorie breakfast win for a healthy start, while baked gorgonzola pears offer a sweet and savoury treat. Enjoy a hearty potato frittata or crispy turkey wontons. For dessert, Morello cherry sponge cake and the soft yoghurt cake are both hits.
Jump to:
💭Expert Tip
Use room-temperature ingredients for the smoothest mixture. Softened butter and coconut oil mix easily with the cake crumbs, creating a cohesive texture.
💕Why You’ll Love This Recipe
- It’s a great way to use leftover cake.
- You don’t need frosting for the mixture.
- Perfect for holidays, birthday parties, or gifting.
- Fun to make and customise with kids.
- No waste—even small cake scraps are enough!
🥘Ingredients
Cake Base
Frosting
*See the recipe card for full information on ingredients and quantities.
♻️Substitutions
- Pistachio paste: Use almond butter instead for a nutty twist.
- Use white chocolate for coating instead of dark or milk chocolate.
- Swap coconut oil with vegetable shortening if needed.
🔪How to make Pistachio Cake Pops
Making pistachio pops at home is easier than you think! Just like my Dubai Chocolate Bar Recipe (Pistachio, Tahini & Kataifi Crunch). Follow these simple step-by-step instructions to create delicious, bite-sized treats for any occasion.
Step 1: Prepare the Cake Base: Bake your favourite pistachio-flavoured cake and let it cool completely before moving on to the next step.
Step 2: Mix the Frosting: In a bowl, combine butter, pistachio paste, and other frosting ingredients until smooth and creamy.
Step 3: Crumble the Cake: Break the cake into fine crumbs using your hands or a food processor. Finer crumbs make smoother cake pops.
Step 4: Combine and Roll: Mix the frosting with the cake crumbs until it holds together. Roll into small balls and place on parchment paper.
Step 5: Chill the Cake Balls: Refrigerate the cake balls until firm, making them easier to coat.
Step 6: Coat and Decorate: Dip the balls into melted chocolate, decorate with sprinkles, and let them set before serving or packaging.
📖Variations
- Holiday party cake snacks: Add red and green sprinkles for Christmas or pink and red for Valentine’s Day.
- Themed pastry balls on sticks: Use coloured candy melts to match a party theme.
- Nut-Free: Skip pistachio paste and use extra confectioners’ sugar in the frosting.
🧺Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage, up to one week.
- Freeze uncoated cake balls for up to 2 months. Thaw before decorating.
🥗Serving Suggestions
- Pair them with a cup of hot chocolate for a cosy treat.
- Arrange them in a decorative jar for a holiday centrepiece.
- Pack them as party favours or gifts.
💭Tips and Tricks
- Don’t skip chilling the cake balls—it helps them hold their shape during dipping.
- Use a spoon to coat the cake balls evenly in chocolate.
- Work quickly when decorating to ensure the sprinkles stick before the chocolate hardens.
❓Pistachio Cake Pops FAQs
Crumble the leftover cake into small pieces, then mix it with frosting until it sticks together but isn’t too wet. Roll the mixture into small balls and dip each into melted chocolate or candy melts. Let them set and enjoy your easy homemade dessert!
If you don’t have frosting, you can use softened butter, cream cheese, or nut butter (like peanut or almond butter) as a binder. Just mix them into the cake crumbs until you get a sticky consistency that can hold the shape given.
Dip them in melted chocolate or candy melts, then add sprinkles, crushed nuts, or drizzle with contrasting chocolate to enhance their appearance.
Absolutely! Customise with themed decorations to suit any holiday, such as Christmas, Valentine's Day, or Easter.
No, you can easily make them by hand using cake crumbs and a binding agent like frosting or nut butter.
If you enjoyed this recipe, you will love these too
- Morello Cherry Sponge Cake55 Minutes
- Cranberry Crumble Bars1 Hours 10 Minutes
- Quick and Easy Scones Recipe | Ready in 20 minutes25 Minutes
- The BEST Chocolate Chip Cookies25 Minutes
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Pistachio Cake Pops
Equipment
Ingredients
For the cake base:
- ½ cup unsalted butter, softened 110g
- ½ cup granulated sugar 100g
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ⅔ cups all-purpose flour (spooned and leveled) 200g
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk (or buttermilk) 240ml
For the frosting:
- 2 tablespoons unsalted butter, softened 30g
- 2 tablespoon coconut oil extra virgin, raw 30 g
- 2 tablespoon pistachio paste 30 g
- 2 tablespoon confectioners’ sugar 30 g
- 3 tablespoon milk
- 1 teaspoon vanilla extract
For coating and decorating:
- Leftover chocolate melted
- Sprinkles
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.½ cup unsalted butter, softened, ½ cup granulated sugar
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth and no lumps remain.1 ⅔ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before proceeding to the next steps.
- Crumble the Cake: Crumble your baked cake into fine crumbs using your hands or a food processor. The finer the crumbs, the smoother the cake pops will be.
- Mix the Frosting: In a bowl, combine butter, coconut oil, pistachio paste, confectioners’ sugar, milk and vanilla extract. Mix until smooth.2 tablespoons unsalted butter, softened, 2 tablespoon coconut oil, 2 tablespoon pistachio paste, 2 tablespoon confectioners’ sugar, 1 teaspoon vanilla extract, 3 tablespoon milk
- Combine and Roll: Add the frosting to the cake crumbs and mix until the mixture holds together. Roll the mixture into small, even balls and place them on a parchment-lined baking sheet. You can use a small cookie scoop to do this more easily.
- Chill the Cake Balls: Place the baking sheet in the refrigerator for 30 minutes or until the cake balls are firm.
- Coat and Decorate: Melt your leftover chocolate in a microwave-safe bowl. Dip the end of each cake pop stick into the chocolate, then insert it into a cake ball. Once set, dip the entire cake ball into the melted chocolate and decorate with sprinkles.Leftover chocolate, Sprinkles
- Set and Serve: Let the cake pops set on parchment paper until the chocolate hardens. Serve on a platter or wrap them individually for gifts.
Video
Notes
- Ingredient Substitutions: You can swap granulated sugar with brown sugar for a richer taste. Use gluten-free flour for a gluten-free version, or a flax/chia egg for a vegan option.
- Measuring Tips: Spoon and level the flour to avoid dryness, and pack sugar loosely for accuracy.
- Storage Tips: Store at room temperature for up to 2 days, or refrigerate for 5 days. Freeze for up to 3 months in an airtight container.
- Baking Time: Check the cake 5 minutes before the suggested time to prevent overbaking.
- Equipment Recommendations: Use a small cookie scoop for even portions. Melt candy melts with a double boiler for smoothness.
- Make-Ahead Tips: Bake and crumble the cake the day before, storing cake crumbs in an airtight container overnight.
- Troubleshooting: If cake lollipops fall off sticks, dip the stick in melted chocolate before inserting it into the cake.
Claudia Ciorteanu says
My family loved this!
Lathiya says
WE absolutely loved these pistachio cake pops. I sent some along with my kids for their class year end party.
Tisha says
My family loved this! They turned out so good! Thank you!
Diane says
This worked exactly as written, thanks!
Criss says
My family loved this!
Juyali says
I am a Pistachio lover so when I saw this recipe I had to make it. They were a total hit with my friends.
So easy and delicious, I’ll be making them again! Thanks for the yummy recipe.
Sonja says
I didn't realise cake pops are so easy to make! Made these for a friends kids birthday and they were a huge hit!