Dulce de Leche Cake Pops — all pretty in pink, these bite-size cakes on a stick make a delightful Valentine’s treat. I’m a big cake fan in any form, but I’ll admit cake pops haven’t always been my favorite. The idea of compressing tender cake crumbs with lots of frosting into a dense ball can feel a little gummy. Still, I gave them a try, and learned a few useful tips along the way.
Dulce de Leche Cake Pops
I love cake in every form—simple, dressed up, frosted or not—so I decided to revisit cake pops because they’re so popular. I’ve made cake balls before, but cake pops, especially those dipped in candy melts, are a slightly different technique. Here are the key things I discovered while making them.
Binder matters: cake pops need a binder such as frosting, cream cheese, or in this recipe, dulce de leche to hold the crumbs together for dipping. Compared with cake balls, cake pops require more binder to prevent them from falling apart when coated.
Candy melt choice: not all candy melts are the same. I preferred the finish of CK melts over Wilton—CK gives a shinier, more professional-looking coating, while Wilton can appear flat. If you want a glossy finish, choose higher-quality melts.
Use a deep dipping dish: the dish for your melted candy should be deep enough for a single clean dip. Shallow dishes make the process messy and lead to uneven, lumpy finishes.
Melting consistency: candy melts heat easily in the microwave. Aim for a texture similar to heavy whipping cream for the best dipping consistency. A helpful trick is to melt most of your melts, then add one-third of the unmelted amount to the warm mixture to bring it to the ideal consistency quickly.
Cake texture: boxed cake mix is convenient, but it produces a lighter, airier crumb that needs more binder to hold together. For a denser texture that requires less binder and yields a more cake-like bite, use a homemade or denser cake recipe next time.
A few practical notes:
- Work near a sink—cake pops are a messy project, and frequent hand rinsing helps.
- Freezing the rolled cake balls before dipping makes handling much easier. You can store frozen cake balls for up to three days before dipping.
- Store cake pops at room temperature for up to two days; refrigeration may change the coating texture.
Dulce de Leche Cake Pops
Makes approximately 24 cake pops
Ingredients:
- 1 box white cake mix (prepared according to package instructions)
- ½ cup dulce de leche
- 2 tablespoons milk, plus more if needed
Instructions:
1. Crumble the cooled cake into a large bowl. Add the dulce de leche and mix with a pastry blender or two forks until evenly combined. If the mixture feels too sticky or dense, add milk a little at a time to reach a smoother, more pliable consistency.
2. Shape the mixture into 1-inch rounds and place them on a baking sheet lined with wax paper. Freeze until firm. Keep frozen until you’re ready to dip.
3. Before inserting the sticks, dip the tip of each popsicle stick into a little dulce de leche, then push it into the center of each cake ball. Dip each pop into melted candy coating in a deep dish, allowing the excess to drip off, then set upright to dry completely. Finish with a drizzle or other decoration once the coating has set.
With a few simple adjustments—more binder, a deep dipping dish, and a glossy candy melt—you can create attractive, tasty Dulce de Leche Cake Pops that hold together and look polished. Enjoy making them for special occasions or as a sweet homemade gift.