Matcha Cake Pops
These matcha cake pops use are surprisingly easy to whip up with just a few ingredients! They have a rich and sweet matcha flavor and are coated in chocolate.
Equipment
- 50 Lollipop or cake pop sticks
- Cake pop stand Or styrofoam blocks, for drying
Ingredients
Matcha Cake
- 1 white cake box mix Any brand will do
- 3 egg whites Or however many eggs your cake mix calls for
- 1/2 cup oil Or however much oil your cake mix calls for
- 1 cup water Or however much water your cake mix calls for
- 1/4 cup matcha powder
Matcha Frosting
- 1 3/4 cups powdered sugar
- 1/2 cup vegetable shortening or softened butter
- 2 Tbsp matcha powder
- 1 tsp vanilla
- 2 Tbsp coconut milk from a can or other milk
Decoration and Coating
- 20 oz melting chocolate approximately
- 2-3 tsp coconut oil I use about 1 tsp of coconut oil per 8 oz of melting chocolate
- sprinkles optional, for decoration
Instructions
Make Matcha Cake Base
- Preheat your oven to the temperature specified on your cake mix
- Prepare your white cake mix as the box instructs you to. Add the amount of eggs, water and oil specified on the box mix. Then, add your matcha. Mix it all up really well until it’s smooth.
- Pour your cake batter into a greased pan and bake according to the instructions on the box mix.
- Allow baked cake to cool completely to room temperature before continuing.
- Put cooled cake in a food processor and pulse until you get fine crumbs. Depending on the size of your food processor, you'll most likely have to do this in batches. Put your crumbs in a very large mixing bowl.
Make Matcha Frosting and Matcha Cake Balls
- Put all of your matcha frosting ingredients in a large mixing bowl. Beat together until smooth.
- Add about half of your matcha frosting to your cake crumbs and beat with an electric mixer. Keep adding more and more frosting until you get the consistency you want (You will most likely use all the frosting, but just in case, don't add it all at once!). You have a good consistency for cake pops when you can mold your dough into a ball and it holds its shape.
- Roll your matcha cake "dough" into 1-inch balls. Place on a cookie sheet lined with parchment paper. You might need multiple cookie sheets, as this recipe makes a lot.
- Chill your matcha cake balls in the freezer for at least 30 minutes.
Decorate Matcha Cake Pops
- Melt your melting candy according to the package instructions. I would work with about 8 oz of melting candy at a time so that it doesn't harden up on you all at once.
- Add a little bit of coconut oil to your melting candy to make the texture just a bit thinner and easier to work with. I don't measure it, but I would estimate about a teaspoon. Mix your coconut oil in really well until everything is smooth.
- Dip the end of a lollipop stick into the melted chocolate.
- Insert your dipped lollipop stick end into the middle of a chilled cake ball.
- Gently hold the cake pop upside down in your bowl of melted chocolate and use a spoon to drip chocolate onto your cake pop until it is completely coated.
- Gently life the cake pop (still upside down) out of the melted chocolate and spin it a bit until all the excess chocolate drips off.
- If you are decorating with sprinkles, add the sprinkles while the chocolate coating is still wet.
- Place your cake pop upright in a cake pop stand to dry.