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Lemon Raspberry Cake Pops Recipe

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★★★★★

4.5 from 133 reviews

Delightfully tangy and sweet, these Lemon Raspberry Cake Pops combine zesty lemon cake with creamy frosting, dipped in colorful vanilla almond bark coating and topped with freeze-dried raspberries for a perfect bite-sized treat. Ideal for parties or special occasions, these cake pops offer a fun and tasty way to enjoy classic flavors in a playful presentation.

Ingredients

Scale

For the Lemon Cake

  • 1 (15.25-ounce) package lemon cake mix
  • 1 cup water
  • 3 large eggs
  • 5 Tablespoons salted butter (melted)

For the Frosting and Filling

  • 1 1/2 cups lemon or vanilla frosting (homemade or a 12-ounce can from the store)
  • Freeze-dried raspberries (coarsely chopped), about 1/4 cup for folding in plus extra for topping

For the Coating

  • 24 ounces vanilla almond bark (or white candy melts)
  • Pink gel food coloring
  • Yellow gel food coloring

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 325°F and generously grease a 9 x 13-inch baking dish. Line two baking sheets with parchment paper and set them aside for later use.
  2. Mix the Cake Batter: In a large bowl, whisk together the lemon cake mix, water, eggs, and melted salted butter until smooth and fully combined.
  3. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 25 to 27 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Allow the cake to cool completely to room temperature.
  4. Prepare Cake Mixture: Once cooled, crumble the cake by hand into a large mixing bowl. Add the lemon or vanilla frosting and stir with a fork until the mixture is completely combined and can hold shape.
  5. Add Freeze-Dried Raspberries: Gently fold in about 1/4 cup of the chopped freeze-dried raspberries into the cake and frosting mixture.
  6. Form Cake Balls: Use a 2-tablespoon cookie scoop to portion out the cake mixture. Place each mound onto the lined baking sheets, gently pressing to compact and rolling with your palms to form smooth, even spheres.
  7. Attach Cake Pop Sticks: Melt a small amount of the vanilla almond bark or white candy melts in the microwave in 20-second intervals, stirring between. Dip the tip of each cake pop stick into the melted coating and insert it about 1 inch into each cake ball. Place them back on the baking sheets.
  8. Freeze Cake Pops: Freeze the assembled cake pops for 1 hour. This step ensures the cake pops are firm and helps the coating adhere smoothly.
  9. Prepare Colored Candy Coatings: Divide the remaining vanilla almond bark (or candy melts) into two bowls. Microwave each on high in 30-second bursts, stirring between until fully melted. Add yellow gel food coloring to one bowl and pink to the other, stirring and adjusting color intensity to reach the desired shades.
  10. Dip Cake Pops: Dip each frozen cake pop into a bowl of colored melted candy, tapping off excess coating for a smooth finish. The frozen surface allows the coating to set quickly.
  11. Decorate and Set: Place the dipped cake pops on the parchment-lined baking sheets. Use the remaining melted candy in piping bags to pipe horizontal lines across the cake pops. Immediately sprinkle with the remaining freeze-dried raspberries while the coating is still wet. Allow them to set completely before serving.

Notes

  • Freezing the cake pops before dipping ensures the coating sets quickly and smoothly.
  • You can substitute vanilla almond bark with white candy melts if preferred.
  • For a more intense raspberry flavor, add a bit more freeze-dried raspberries into the frosting mixture or use a raspberry-flavored frosting.
  • Store the finished cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
  • If making ahead, freeze the cake pops after assembly and thaw in the refrigerator before decorating.

Keywords: lemon cake pops, raspberry cake pops, party desserts, cake pops recipe, lemon raspberry treats

Find it online: https://kitchenwithkai.com/lemon-raspberry-cake-pops-recipe/