Pistachio Cake Pops
Turn leftover cake into delicious homemade pistachio cake pops with this easy recipe! Perfect for holidays, Valentine’s Day, or Christmas, these treats are a hit.
Cake pops are one of those treats that always feel special but are surprisingly easy to make. Whether you’re prepping for Valentine’s Day, or Christmas, or just looking for a fun activity with the kids, these cake pops are a guaranteed crowd-pleaser. The best part? You can make them with leftover cake—yes, even that slightly dry cake that’s been sitting on the counter can shine in this recipe!
This recipe is simple, uses common ingredients, and doesn’t require any fancy equipment. I’ll walk you through every step, from mixing to decorating, so you’ll have perfect homemade chocolate-dipped cake bites in no time.
Looking for more easy and delicious ideas? Check out these 10 reader favorites! From a high-protein mayo that’s perfect for sandwiches to a quick potato and tuna dish, these recipes are simple and satisfying. Try the creamy spinach and pepper chicken or bake up a moist apple cake. The cabbage frittata is a low-calorie breakfast win for a healthy start, while baked gorgonzola pears offer a sweet and savoury treat. Enjoy a hearty potato frittata or crispy turkey wontons. For dessert, Morello cherry sponge cake and the soft yogurt cake are both hits.
Expert Tip
Use room-temperature ingredients for the smoothest mixture. Softened butter and coconut oil mix easily with the cake crumbs, creating a cohesive texture.
Why You’ll Love This Recipe
- It’s a great way to use leftover cake.
- You don’t need frosting for the mixture.
- Perfect for holidays, birthday parties, or gifting.
- Fun to make and customize with kids.
- No waste—even small cake scraps are enough!
Ingredients
Cake Base
Frosting
Substitutions
- Pistachio paste: Use almond butter instead for a nutty twist.
- Use white chocolate for coating instead of dark or milk chocolate.
- Swap coconut oil with vegetable shortening if needed.
Step-by-step Instructions
Making pistachio pops at home is easier than you think! Follow these simple step-by-step instructions to create delicious, bite-sized treats for any occasion.
- Prepare the Cake Base: Bake your favourite pistachio-flavoured cake and let it cool completely before moving on to the next step.
- Mix the Frosting: In a bowl, combine butter, pistachio paste, and other frosting ingredients until smooth and creamy.
- Crumble the Cake: Break the cake into fine crumbs using your hands or a food processor. Finer crumbs make smoother cake pops.
- Combine and Roll: Mix the frosting with the cake crumbs until it holds together. Roll into small balls and place on parchment paper.
Chill the Cake Balls: Refrigerate the cake balls until firm, making them easier to coat.
Coat and Decorate: Dip the balls into melted chocolate, decorate with sprinkles, and let them set before serving or packaging.
A full list of ingredients and instructions can be found in the recipe card below.
Variations
- Holiday party cake snacks: Add red and green sprinkles for Christmas or pink and red for Valentine’s Day.
- Themed pastry balls on sticks: Use coloured candy melts to match a party theme.
- Nut-Free: Skip pistachio paste and use extra confectioners’ sugar in the frosting.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage, up to one week.
- Freeze uncoated cake balls for up to 2 months. Thaw before decorating.
Serving Suggestions
- Pair them with a cup of hot chocolate for a cosy treat.
- Arrange them in a decorative jar for a holiday centrepiece.
- Pack them as party favours or gifts.
Tips and Tricks
- Don’t skip chilling the cake balls—it helps them hold their shape during dipping.
- Use a spoon to coat the cake balls evenly in chocolate.
- Work quickly when decorating to ensure the sprinkles stick before the chocolate hardens.
FAQs
Related Recipe
- Chocolate Mini Tarts
- No Bake Chocolate and Caramel Pudding
- Pistachio Babka Buns
- Raspberry Crêpes with Chocolate Ganache Filling
- Chocolate Bark
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Pistachio Cake Pops
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 tbsp coconut oil extra virgin, raw 30 g
- 2 tbsp pistachio paste 30 g
- 2 tbsp confectioners’ sugar 30 g
- 3 tbsp milk
- 1 teaspoon vanilla extract
For coating and decorating:
- Leftover chocolate melted
- Sprinkles
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.½ cup unsalted butter, softened, ½ cup granulated sugar
- Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.1 ⅔ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth and no lumps remain.1 cup whole milk (or buttermilk)
- 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 tbsp coconut oil, 2 tbsp pistachio paste, 2 tbsp confectioners’ sugar, 1 teaspoon vanilla extract, 3 tbsp 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
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Ingredient Substitutions:
You can swap the granulated sugar with brown sugar for a slightly richer taste. For a gluten-free version, use a gluten-free all-purpose flour blend. If you’re vegan, try using a flax egg or chia egg instead of regular eggs. -
Measuring Tips:
For the best results, make sure to spoon and level your flour when measuring it to avoid using too much. Too much flour can result in dry Bite-sized dessert treats. When measuring the sugar, pack it loosely for accuracy. -
Storage Tips:
Store your bite-sized dessert treats in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. You can also freeze them for up to 3 months. Just make sure they’re well-wrapped! -
Avoid Overmixing:
Be careful not to overmix the cake batter as this can make your chocolate-dipped sweets dense. Stir until the ingredients are just combined. -
Baking Time:
Keep an eye on your cake while it’s baking. Oven temperatures can vary, so check your cake 5 minutes before the suggested time to prevent overbaking. -
Equipment Recommendations:
A small cookie scoop is perfect for portioning out the cake batter for consistent-sized pops. If you’re using candy melts, consider using a double boiler to melt them smoothly. -
Serving Suggestions:
Once dipped, you can add sprinkles, mini chocolate chips, or drizzle with extra melted chocolate for a fun finish. Serve at a party or keep them as a sweet snack for the family! -
Make-Ahead Tips:
You can bake the cake and crumble it up the day before. Store the cake crumbs in an airtight container overnight and assemble the frosted goodies the next day. -
Troubleshooting:
If your cake lollipops are falling off the sticks, try dipping the stick into the melted chocolate before inserting it into the cake ball. This helps secure the stick.
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Ingredient Substitutions:
My family loved this!
I am a Pistachio lover so when I saw this recipe I had to make it. They were a total hit with my friends.
So easy and delicious, I’ll be making them again! Thanks for the yummy recipe.
I didn’t realise cake pops are so easy to make! Made these for a friends kids birthday and they were a huge hit!