Cake pops are a festive treat any time, and they’re especially fun for St. Patrick’s Day. These Leprechaun Pops are made from a Green Velvet Cake recipe below. You can use any white boxed cake mix if you prefer, but this homemade version gives an intense green color perfect for the holiday.
This recipe makes about 50 cake pops, which is ideal for sharing, gifting, or bake sales. If that’s too many for your household, use an 8×8 pan instead of a 9×13 and bake the remaining batter as cupcakes.
Using the leftover batter will yield roughly 12 Green Velvet Cupcakes, which can be frozen unfrosted and used later.
Ingredients for the cake: flour, sugar, cocoa, salt, baking soda, eggs, oil, buttermilk, vinegar, vanilla, and green food coloring.
You’ll also need cream cheese frosting (store-bought or homemade), candy melts, sprinkles, and lollipop sticks.
First, preheat the oven to 350°F and grease your pan.
Combine all dry ingredients: flour, sugar, cocoa, salt, and baking soda.
In a separate bowl, mix the wet ingredients: slightly beaten eggs, oil, buttermilk, vinegar, vanilla, and green food coloring.
Pour the wet ingredients into the dry and beat on medium-high for 1–2 minutes until well combined.
Bake in an 8×8 pan for 20–25 minutes or a 9×13 pan for 30–35 minutes. Ovens vary, so check in the last 10 minutes and remove when a toothpick inserted in the center comes out clean.
If using an 8×8 pan and you have leftover batter, fill muffin tins to make cupcakes now or refrigerate the batter tightly sealed for up to a couple of days to bake later.
Allow the baked cake to cool about 30 minutes before proceeding.
Cake Pop Time
Break the cooled cake into small crumbs using a fork, your hands, or a food processor if you want finer crumbs. Combine the crumbs with frosting: for an 8×8 cake use about half a container of frosting; for a 9×13 cake use a full container. Store-bought cream cheese frosting is convenient because it doesn’t require refrigeration, but homemade works fine too (store homemade pops in the fridge).
Mix until the crumbs and frosting hold together. Scoop 1½-inch balls and place them on a parchment-lined baking sheet. Chill for 10–15 minutes.
While chilled, melt candy melts in the microwave in 15-second increments, stirring between bursts. Do not overheat—overheated candy will seize and become unusable.
Dip the end of each lollipop stick about 1/4 inch into the melted candy, then insert it halfway into a cake ball to secure the stick. Return the pops to the refrigerator for 15 minutes to firm up.
Work in small batches to keep the balls chilled while dipping. Submerge each pop straight down into the melted candy and lift straight up. Gently tap the stick on the side of the bowl to remove excess coating. If the area near the stick doesn’t fully cover, you can swirl lightly before tapping.
Add sprinkles immediately if desired, then place the pop upright in a styrofoam block or other stand to dry. Using wrapped foam or a block helps keep the round shape and prevents flat spots.
Once dry, store cake pops in an airtight container in the refrigerator. They keep well for up to a week when stored properly; otherwise they can absorb flavors from the fridge.
Delicious and festive!
The sprinkles I used have shamrocks but also yellow flecks—if you’re aiming for a particular team’s colors, choose accordingly. I’ll pick the shamrocks and remove the yellow when I make cupcakes from the leftover batter.
Green Velvet Cake:
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs (slightly beaten)
1 cup vegetable or canola oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
1 oz. green food coloring
Preheat oven to 350°F. Combine the wet ingredients (eggs, oil, buttermilk, vinegar, vanilla, and food coloring) and set aside. Whisk together the flour, sugar, cocoa, salt, and baking soda, then pour the wet mixture into the dry. Beat on medium-high for 1–2 minutes until combined. Pour batter into a greased 9×13 pan and bake 30–35 minutes. Cool completely before frosting with cream cheese frosting.
Variation for cake pops: For about 50 cake pops, bake the full 9×13 as directed. For about 25 pops, fill an 8×8 pan two-thirds full and bake 20–25 minutes. Cool 30 minutes before mixing with frosting. Refrigerate any remaining batter for later use as cupcakes.
Extra Tip: Wrap cake pops in cellophane baggies and tie with curly ribbon for gifts, or arrange them in a small weighted pot for a festive centerpiece.