Donut Hole Cake Pops

These pretty donut hole cake pops are made with store-bought donut holes dipped in white chocolate. They’re quick and easy to make and will be ready to be served at your party in no time!

Why this recipe works

With this donut hole cake pop recipe all you have to do is melt the chocolate, dip, and decorate to your liking!

While we love traditional cake pops and cake balls, these recipes require baking a cake, crumbling it, forming the balls, etc. which can take you anywhere from an hour or two from start to finish. Using store-bought donut holes moves the process along a lot faster, and they taste just as good with sweet little donut holes as the base.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

DONUTS – You can use plain donut holes, chocolate, or glazed. Whichever you fancy the most!

CHOCOLATE – We used white chocolate but you can also use dark or milk chocolate for the coating. I always recommend the Ghiradelli brand of melting wafers, but Wilton candy melts, baking chocolate, or almond bark will do the trick as well. To melt chocolate you can use either a double boiler or a small saucepan with a glass bowl over the top.

How to Make Donut Hole Cake Pops

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Prepare donut holes for dipping by giving a quick roll between your palms and determining where you will place your stick. I like to make sure the smoothest rounded side is at the top of the cake pop.
2. Melt the wafers according to package directions.
3. Carefully dip each cake pop stick into the melted chocolate and stick into the cake pop. Allow to cool upside down.
4. When the chocolate has cooled, carefully dip each cake pop in the chocolate rotating until fully coated.
5. For plain cake pops, drizzle on extra chocolate once the first layer is set.
6. For drizzled/sprinkled cake pops, drizzle on extra chocolate once the first layer is set and immediately add sprinkles.
7. For sprinkle coated cake pops, allow the coating to set for 10 seconds then dip into sprinkles and rotate until fully coated.

Frequently Asked Questions & Expert Tips

Though it’s entirely possible to use chocolate chips for this recipe, I wouldn’t recommend it. Chocolate chips do not melt as well and people tend to seize up the chocolate when they try to melt them. Try almond bark or baking chocolate (bars of chocolate) if you’d like to substitute the melting wafers.

Store at room temperature in either an air-tight container or covered with plastic wrap for 2-3 days. These cake pops are best enjoyed after 1-2 days of making them. Do not store in the freezer or refrigerator, this will cause the chocolate to sweat when it’s brought back to room temperature, which in turn will melt the sprinkles and cause color-bleeding.

Yes, you can make them up to 24 hours in advance and store them in an air-tight container or covered with plastic wrap. I wouldn’t make them any further in advance than that as they’re best enjoyed when fresh (1-2 days). If you have an event in the evening, make them the morning of. After all, they only take about 20 minutes to make!

Serving Suggestions

The versatility of these donut hole cake pops is endless. Ours are decorated for spring/Easter, but you can decorate them to match any party theme, holiday, baby shower, or for each season by using color coordinating candy wafers and sprinkles.

Serve fresh at room temperature. You can cover them in cellophane for gift giving or to use as party favors – this is a good cake pop set to use for that.

More Party Desserts Recipes

• Individual Tiramisu
• Lemon Icebox Cake
• Strawberry Lasagna Trifle
• Oreo Cheesecake Brownies
• Double Chocolate Cupcakes
• No Bake Cheesecake Bars
• Air Fryer Donuts

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