Pistachio Cake Pops

5 from 16 votes

Turn leftover cake into easy homemade pistachio cake pops with this simple recipe. Perfect for holidays or parties, these treats are fun to make and customize!

Prep Time25

Cook Time30

Chill time30

Total Time1 25

Course: Desserts

Cuisine: American

Servings:

Calories: 68kcal

Author: Claudia Ciorteanu

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

US Customary - Metric

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.

Nutrition