Introduction

These Gluten-Free Confetti Cake Pops are a delightful treat that combine colorful fun with a tender, moist cake. Perfect for parties or a special snack, they’re easy to make and sure to impress both kids and adults alike.

The image shows six round cake pops covered in smooth white icing, each topped with colorful round confetti sprinkles in pink, orange, yellow, green, blue, and purple. Each cake pop has a white stick inserted at the top, standing upright on a shiny white plate with gold edging placed on a white marbled surface. In the foreground, to the right, there is a white bowl filled with more colorful confetti sprinkles. The background is bright and softly blurred, emphasizing the cake pops and the sprinkles in the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (99g) vegetable oil
3 large eggs, at room temperature

1 cup (227g) milk, at room temperature
1 package King Arthur Gluten-Free Confetti Cake Mix

1 1/2 cups (170g) confectioners’ sugar
8 tablespoons (113g) unsalted butter, softened

Pinch of table salt
1 teaspoon King Arthur Pure Vanilla Extract
1 tablespoon heavy cream

About 1 pound (454g) white chocolate, chopped; or white candy melts*
Gluten-free sprinkles
40 lollipop sticks

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease the bottom (but not the sides) of a 9” x 13” cake pan.
Step 2: In a large bowl or stand mixer, beat together the vegetable oil, eggs, and milk until frothy.
Step 3: Add the gluten-free confetti cake mix and beat on medium speed until the batter is thick, smooth, and lightened in color, about 1 minute. Scrape the bowl as needed, then pour the batter into the prepared pan.

Step 4: Bake for 26 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Remove the cake from the oven and allow it to cool completely.
Step 6: To make the frosting, beat together confectioners’ sugar, softened butter, salt, vanilla extract, and heavy cream in a large bowl or stand mixer until smooth and fluffy.

Step 7: Crumble the cooled cake into fine crumbs using your hands or a mixer.
Step 8: Add two-thirds of the frosting (about 200g) to the crumbs and mix until fully combined. Add more frosting if needed, just enough so the mixture holds together without being too sticky.
Step 9: Roll heaping tablespoons of the mixture into firm balls and place them on a parchment-lined baking sheet.

Step 10: Cover and refrigerate the cake balls until firm, about 2 hours or overnight.
Step 11: Melt the white chocolate in a heat-safe bowl over simmering water or in short bursts in the microwave.
Step 12: Dip a lollipop stick into the melted chocolate and insert it about three-fourths of the way into each cake ball. Repeat for all cake balls.

Step 13: Refrigerate the cake pops until the chocolate around the stick is set, about 10 to 15 minutes.
Step 14: Dip each cake pop into the melted chocolate until fully coated. Shake off excess chocolate and place on a parchment-lined sheet.
Step 15: Immediately decorate with gluten-free sprinkles before the chocolate sets.

Step 16: Repeat dipping and decorating with the remaining cake pops.
Step 17: Let the cake pops set completely at room temperature before serving.

Tips & Variations

Use high-quality white chocolate or candy melts for a smooth coating and easy dipping.

If you don’t have a stand mixer, a hand mixer or vigorous hand whisking works fine for batter and frosting.
For extra flavor, add a teaspoon of almond extract to the frosting or use colored candy melts for vibrant cake pops.
Ensure all ingredients are at room temperature for even mixing and better texture.

Storage

Store coated and decorated cake pops in an airtight container. They can be kept at room temperature for a couple of days, refrigerated for up to one week, or frozen for as long as three months. If frozen, allow the cake pops to defrost completely before serving for best texture and flavor.

How to Serve

The image shows white cake pops standing upright on white sticks arranged on a white plate. Each cake pop is fully coated with smooth white chocolate and decorated on top with small round colorful sprinkles in shades of orange, yellow, pink, blue, green, and purple. The plate is set on a white marbled surface. In the foreground on the right, there is a white bowl filled with more colorful sprinkles. The cake pops form a small cluster, with some slightly blurred in the background, creating a soft and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cake pops dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a plant-based milk instead of cow’s milk. Choose dairy-free white chocolate or candy melts for coating.

How do I prevent the cake pops from falling off the sticks?

Make sure to dip the stick in melted chocolate before inserting it into the cake ball to help it stick securely. Also, chilling the formed cake balls well before dipping ensures they hold together better.