4th of July Cake Pops Recipe
Based on what I posted last year for a patriotic dessert and now this year, you’d think I believed ‘cake’ is synonymous with ‘4th of July’. I guess when I’m considering baking for an event, cakes are my go-to. This year I’m putting a little twist on it. I’ve made 4th of July cake pops!
This was my first time making cake pops – and definitely won’t be my last. The one thing I can say, is don’t make these last minute. If you’re on a time crunch, don’t think you can whip these out in an hour and they’ll be set and ready to go. Even though they take some time to make, they’re totally worth it. You’ll have no leftovers of these delicious and decadent 4th of July cake pops at your cook out!
Most cake pop recipes you find online will call for frosting to be used in them. I prefer using cream cheese instead. I make the ingredient swap, not just because it eliminates a bunch of calories and sugar, but because I like that creaminess. I’m a HUGE fan, like too big a fan, of Oreo truffles. It’s really not much more than pulverized cookies mixed with cream cheese, rolled into balls, and coated in chocolate. O.M.G. Delicious. So I wanted my cake pops to have that similar texture and taste as the truffles.
Cake pops are pretty much a blank slate when it comes down to it. You can dress them up and customize them for whatever holiday or event, simply by using different colored candy melts to coat you cake pops, different sprinkles, use patterned cake pop sticks, and so on. Get creative with them!
What desserts are you planning on making for your 4th of July BBQ? If you want to try something the whole family will love, give these 4th of July cake pops a try! You won’t be disappointed!
- 1 box chocolate cake mix + ingredients to prepare cake
- 8 oz cream cheese - softened
- cake pop sticks
- bag of candy melts - (1 in each color you want to use)
- Red, white, and blue / star sprinkles
- Prepare cake and bake according to package directions. Allow to cool completely.
- Once cool, crumble the cake in a large bowl.
- Add softened cream cheese and mix with your hands until cream cheese is fully incorporated.
- Place the bowl in the refrigerator for 20 - 30 minutes to chill.
- Roll a tablespoon of the cake and cream cheese mixture into a ball and place on a parchment lined cookie sheet.
- Melt about 1/4 cup of candy melts. Dip a cake pop stick into the melted chocolate.
- Insert the cake pop stick into the middle of each cake ball, so the sticks are sticking straight up.
- Be sure not to push the stick all the way through the cake ball.
- Place sheet of cake pops into the freezer for 20 minutes.
- Once the cake pops have set up, remove them from the freezer.
- Melt your chocolate candy melts and open your sprinkles.
- Carefully, dip a cake pop into the melted chocolate and twirl it around until the entire ball is covered.
- Sprinkle the cake pop with your chosen sprinkles while the chocolate is still wet.
- Place your coated cake pop on a clean cookie sheet (this will give your pops a flat top) or push the sticks into a thick piece of styrofoam so the cake pops stand up and can dry round.
- Repeat until all of your cake pops are coated and sprinkled!
- Keep refrigerated.
- Instead of using cream cheese in your cake pops, you can use frosting. Start with 1/4 cup of frosting at first. If your cake mixture is crumbly and dry, add 1 tablespoon of frosting at a time until it's a moist consistency. If you add too much frosting, the dough will be too soft and wet and won't hold. Also, frosting will make your cake pops much sweeter than using cream cheese.