login shopping cart

Your cart is empty

Add groceries

St. Patrick's Day Cake Pops

St. Patrick's Day Cake Pops

Forget about searching for a pot of gold at the end of the rainbow; create one yourself with these cute lil' cake pops! This recipe makes it easy to get the whole family involved. Whip up a homemade, lick-the-spoon-good buttercream frosting to mix into vanilla cake, then form into perfectly sized pops. Smother them with velvety, melted chocolate then top it all off with a smattering of sparkly gold sprinkles. 


You'll need:

  • 2 oz butter
  • 1  1/4 cup powdered sugar
  • 1/4 tsp vanilla
  • 1 Tbsp milk
  • 5 cups baked vanilla cake
  • 8 oz semisweet chocolate chips
  • 3 Tbsp gold sprinkles
  • 15 cake pop sticks
  • parchment paper



  • Ahead of time, set butter out to soften to room temperature
  • In a bowl with a hand mixer or in a stand mixer, whip butter until smooth
  • Add powdered sugar, vanilla & milk, then whip until fluffy and has the consistency of frosting



  • Line a baking sheet with parchment paper
  • In a large bowl, crumble cake until no large pieces are left
  • Add 1/4 cup frosting and knead until 1 large ball is formed
  • Scoop out a tablespoon then roll into a ball and place on prepared baking sheet, repeating with remaining cake to make 10-14 cake pops, then transfer to freezer for 15-20 min



  • Melt chocolate chips in a bowl in the microwave, in 30 sec increments, stirring each time
  • Remove cake pops from freezer and insert a cake pop stick 3/4 of the way into each ball
  • One at a time, dip cake pops in the melted chocolate, rotating and tapping gently on the sides to allow excess to drip away, then place on baking sheet with the stick pointed up (to make flat top of the pot of gold), and let sit for 5-10 min to harden chocolate
  • Empty gold sprinkles into a shallow bowl
  • Once chocolate is hardened, remove cake pop from baking sheet, cover the flattened top with a little more melted chocolate with the back of a spoon, then dip into sprinkles and return to baking sheet, gold sprinkles facing down to let dry
  • Optional: Add small handles to the sides of the pot of gold by drawing on with melted chocolate using an extra cake pop stick