Why You’ll Love This Recipe
These Patriotic Cake Pops are not only visually stunning, but they also offer a delightful mix of textures. The vibrant red, white, and blue cake gives a patriotic flair, while the creamy frosting and smooth white chocolate coating make every bite irresistible. The marbled swirl technique adds a touch of elegance and excitement, perfect for any summer gathering, especially for the 4th of July. Plus, these cake pops are portable, making them easy to share and enjoy at parties.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
- Red gel food coloring
- Blue gel food coloring
For the Frosting (Binding the Cake Pops):
- ¾ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- 1–2 tbsp milk (if needed, for texture)
For Coating and Decorating:
- 2 cups white chocolate or white candy melts
- 1 tbsp vegetable shortening or coconut oil
- Red, white, and blue star-shaped sprinkles
- Lollipop sticks
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Flour and Milk: Alternately add the dry mixture and milk to the creamed mixture, starting and ending with the dry ingredients. Mix just until incorporated to avoid overmixing.
- Color the Batter: Divide the batter evenly into three bowls. Leave one portion plain, color the second portion with red gel food coloring, and color the third with blue gel food coloring. Use enough gel food coloring to create bold colors that stay vibrant after baking.
- Swirl into Pan: Drop spoonfuls of each colored batter into the prepared pan, alternating colors to create a scattered pattern. Lightly swirl through the batter with a toothpick or knife to create a marbled effect. Do not overmix.
- Bake the Cake: Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Crumble the Cake: Once cooled, crumble the cake into a large bowl using your hands or a fork. Gently break it up without overmixing so the red, white, and blue swirls remain visible.
- Mix with Frosting: Add about ¾ cup of the prepared frosting and mix by hand until the mixture holds together like dough. Add more frosting in small amounts if needed for binding.
- Roll into Balls: Use a tablespoon or cookie scoop to portion the mixture, then roll into tight balls about 1.5 inches in diameter. Place them on a parchment-lined baking sheet.
- Chill the Cake Balls: Refrigerate the cake balls for 1 hour or freeze for 20 minutes until firm. This helps them hold their shape during dipping.
- Melt the Coating: In a microwave-safe bowl, melt the white chocolate or candy melts in 30-second intervals, stirring between each. Add vegetable shortening or coconut oil to achieve a smooth, pourable consistency.
- Insert Sticks: Dip the tip of each lollipop stick into the melted chocolate, then push it halfway into each cake ball. This step helps secure the stick in place.
(Tip: Once the sticks are inserted, place the cake pops back in the fridge for a few minutes to let the chocolate harden and hold the sticks firmly.)
- Dip and Decorate: Dip each cake pop into the melted white chocolate, covering it completely. Let any excess chocolate drip off, then immediately decorate with red, white, and blue star-shaped sprinkles. Place the cake pops upright in a cake pop stand or styrofoam block to set.
- Chill and Serve: Let the cake pops cool and harden completely in the fridge before serving. Enjoy the festive, colorful bites!
Servings and Timing
- Servings: 20–25 cake pops, depending on size
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Additional Time: 45 minutes (for chilling and setting)
- Total Time: 2 hours
Variations
- Use Different Cake Colors: Instead of the classic red, white, and blue, try using pastel colors for a spring or Easter version, or go with your favorite team’s colors for a game day treat.
- Different Coatings: You can coat the cake pops in milk chocolate, dark chocolate, or even a combination of both for a unique flavor twist.
- Add Fillings: Try adding a fun filling inside the cake pops, such as a chocolate ganache, peanut butter, or fruit preserves.
Storage/Reheating
- Storage: Store the cake pops in an airtight container at room temperature for up to 3 days. If you need to store them for longer, keep them in the fridge for up to a week.
- Freezing: These cake pops freeze well! Place them in an airtight container and freeze for up to 3 months. Let them thaw at room temperature before serving.
- Reheating: There’s no need to reheat the cake pops. They are best served at room temperature or slightly chilled.
FAQs
Can I use a box cake mix instead of homemade?
Yes! Using a box cake mix is a quick and easy substitute, and it will work perfectly for the cake portion. Just follow the package instructions and add the food coloring.
Can I use a different type of frosting for the binding?
Yes, you can use cream cheese frosting or chocolate buttercream if you prefer. Just make sure the frosting is thick enough to hold the cake balls together.
How can I make sure the cake balls don’t fall apart during dipping?
Ensure the cake balls are completely chilled before dipping them in chocolate. Also, make sure the lollipop sticks are inserted properly and secured with a little bit of melted chocolate.
How do I prevent the coating from cracking?
Make sure the cake pops are chilled properly before dipping in the melted chocolate. Additionally, add a small amount of vegetable shortening or coconut oil to the chocolate to keep it smooth and prevent cracking.
Can I make the cake pops ahead of time?
Absolutely! These cake pops can be made a day or two ahead of time. Just store them in an airtight container at room temperature or in the fridge until ready to serve.
Conclusion
Patriotic Cake Pops are the ultimate festive treat, perfect for any holiday or celebration. The combination of colorful cake layers, smooth white chocolate coating, and star-shaped sprinkles makes them a standout dessert. They’re easy to make, fun to decorate, and delicious to eat! Whether you’re celebrating the 4th of July or just enjoying a summer gathering, these cake pops will bring smiles to everyone’s faces.
Patriotic Cake Pops Recipe
Patriotic Cake Pops are a colorful, festive treat perfect for summer celebrations like the 4th of July. These cake pops feature a marbled red, white, and blue cake, creamy frosting, and a smooth white chocolate coating topped with star-shaped sprinkles. They’re fun, delicious, and easy to share!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 20–25 cake pops
- Category: Dessert
- Method: Baking, Dipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
1 ¾ cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup whole milk
Red gel food coloring
Blue gel food coloring
¾ cup unsalted butter, room temperature
2 cups powdered sugar
1 ½ tsp vanilla extract
1–2 tbsp milk (if needed, for texture)
2 cups white chocolate or white candy melts
1 tbsp vegetable shortening or coconut oil
Red, white, and blue star-shaped sprinkles
Lollipop sticks
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Flour and Milk: Alternately add the dry mixture and milk to the creamed mixture, starting and ending with the dry ingredients. Mix just until incorporated to avoid overmixing.
- Color the Batter: Divide the batter evenly into three bowls. Leave one portion plain, color the second portion with red gel food coloring, and color the third with blue gel food coloring. Use enough gel food coloring to create bold colors that stay vibrant after baking.
- Swirl into Pan: Drop spoonfuls of each colored batter into the prepared pan, alternating colors to create a scattered pattern. Lightly swirl through the batter with a toothpick or knife to create a marbled effect. Do not overmix.
- Bake the Cake: Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Crumble the Cake: Once cooled, crumble the cake into a large bowl using your hands or a fork. Gently break it up without overmixing so the red, white, and blue swirls remain visible.
- Mix with Frosting: Add about ¾ cup of the prepared frosting and mix by hand until the mixture holds together like dough. Add more frosting in small amounts if needed for binding.
- Roll into Balls: Use a tablespoon or cookie scoop to portion the mixture, then roll into tight balls about 1.5 inches in diameter. Place them on a parchment-lined baking sheet.
- Chill the Cake Balls: Refrigerate the cake balls for 1 hour or freeze for 20 minutes until firm. This helps them hold their shape during dipping.
- Melt the Coating: In a microwave-safe bowl, melt the white chocolate or candy melts in 30-second intervals, stirring between each. Add vegetable shortening or coconut oil to achieve a smooth, pourable consistency.
- Insert Sticks: Dip the tip of each lollipop stick into the melted chocolate, then push it halfway into each cake ball. This step helps secure the stick in place.
- Dip and Decorate: Dip each cake pop into the melted white chocolate, covering it completely. Let any excess chocolate drip off, then immediately decorate with red, white, and blue star-shaped sprinkles. Place the cake pops upright in a cake pop stand or styrofoam block to set.
- Chill and Serve: Let the cake pops cool and harden completely in the fridge before serving. Enjoy the festive, colorful bites!
Notes
If you prefer, you can make these cake pops in a different color scheme for other holidays like Halloween or Christmas.
Ensure the cake balls are fully chilled before dipping them in the chocolate to avoid them falling apart.
If you don’t have lollipop sticks, you can serve these as cake balls by placing them on a serving plate.
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
