Looking for a fun (and tasty) gender reveal idea? Make these Gender Reveal Cake Pops! Here you’ll find step-by-step directions for making pink and blue cake pops from scratch (or read my tips for shortcuts), plus tips for how to use cake pops for a gender reveal.
These cake pops are naturally dyed, to keep mom-to-be and baby healthy.
Why make these gender reveal cake pops
- They’re DELICIOUS! Sure, they’re adorable, but we also want our dessert to taste GOOD, right??
- They’re made from scratch (bragging rights!! Or use a boxed cake mix if you want, I have tips for that too.)
- No artificial dyes, colors, or flavors (healthier!! But if you already have food coloring and want to use that, then go ahead.)
- So much more affordable to make these than ordering these from a baker, even if you have to shop for all the ingredients.
- This is a small batch recipe and it bakes quickly, it makes 15 cake pops. You can always double it though—see notes below for how to do that!
Looking for more gender reveal ideas? Seasonal Gender Reveal Ideas
How to use cake pops for a gender reveal party
These cake pops are such a cute way to incorporate your family and friends in your gender reveal! These can be served at the party, or made into a game! Here are some ideas:
- Make all the cake pops one color. When it’s time for the gender reveal, everyone can take a bite all at once to reveal pink or blue.
- Make all plain white cake pops except for 1, and everyone can take turns eating plain cake pops until pink or blue is revealed!
- Having boy/girl twins? Make half blue and half pink cake pops and serve both!
- Ship or deliver cake pops to your loved ones who can’t make it to the party so they can have their own gender reveal with you virtually! (See here for tips for a virtual/zoom gender reveal, or see here for more creative virtual gender reveal ideas, or long-distance gender reveal ideas.)
RELATED: More Gender Reveal Ideas
Ingredients
This recipe makes about 15 cake pops. If you want to double the recipe, read the section below for tips.
- ½ cup granulated sugar
- 2 tablespoons vegetable oil (⅛ cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream (⅛ cup), or use whole fat yogurt
- ⅓ cup milk
- ½ cup + 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- blue butterfly pea flower powder (4 teaspoons for 15 cake pops, or 2 teaspoons for half the pops) and/or…
- red beetroot powder (1 teaspoon for 15 cake pops, or ½ teaspoon for half the batch)
- 4 cubes of white almond bark (or white chocolate candy melts)
- Blue and/or pink sprinkles (skip the sprinkles if you want naturally-dyed cake pops)
Note: If using liquid food coloring, add 1 tablespoon extra flour to the batter.
RELATED: Plan the Perfect Boy Baby Shower
Equipment
- 15 cake pop sticks
- 2 6-inch cake pans – I really like that these come with parchment paper liners for easy cake removal.
- Large baking sheet – optional, but I like to put the cake pans on a baking sheet so it’s easier to remove them from the oven.
- Microwave-safe bowl – to melt the almond bark / white chocolate
- Cake pop holder – I like this 15-hole one, perfect for this recipe (or get two holders, if you need to know which ones are blue/pink and/or/white)
Instructions
The instructions below seem like there are a lot of steps, but that’s because I wanted to break it down for you into really simple steps. In reality, you make the batter, add the coloring, bake the cake, cool it, form the cake pops, and dip them into white chocolate. Simple!
Step 1: Preheat the oven to 350° Fahrenheit.
Step 2: In a mixing bowl, combine the sugar, egg, oil, and vanilla. Whisk together until fully incorporated. Add the sour cream and milk and combine.
Step 3: In another mixing bowl, sieve the flour and combine it with the baking powder and salt.
Step 4: Gradually mix the dry ingredients into the wet ingredients until you have a smooth batter.
Step 5: Here’s the fun part: Decide if you’re making pink pops or blue pops, or if you’re making them all one color:
- You can divide the batter into two bowls, add the blue powder to one and the red powder to the other. Mix well until the desired color is reached.
- Or use all of 1 color in the bowl. Mix well until the desired color is reached.
- Or add your color to one bowl and no color to the other, so it will be like a roulette.
Step 6: Spray the two 6” cake pans with oil and pour each colored batter into one of the pans, or divide the batter between the 2 pans, if you’re making them all the same color.
Step 7: Place the pans on a large baking sheet (that makes it so much easier to remove them from the oven) bake at 350°F for 20 minutes, or until the cake is done. Test the center of the cakes with a toothpick to be sure they’re fully cooked.
Step 8: Once cooked, remove from the oven and set aside to cool until safe enough to touch before removing the cakes from the pan. Tip: Try not to let the cakes get to completely room temperature, because that will make it harder to form the cake balls. Cool until warm but not hot.
Step 9: Crumble the cake and use your hands to form 1.5-inch balls. Don’t make them any bigger if you want to get 15 pops out of this recipe. If you find that your cake ball is too crumbly, add about 1 tablespoon of store-bought frosting at a time to the crumbled cake until you get a softer texture that sticks together. Set aside.
Step 10: Melt the almond bark (or melting white chocolate) in a bowl using a microwave: heat in 30 second increments until fully melted and it stirs together into a smooth mixture. Add a drop of vegetable oil or coconut oil, if needed, to get the candy mixture nice and smooth.
Step 11: Dip the cake pop stick into the melted chocolate about a half inch. Then stick it into a cake ball. Repeat for all the cake balls. Let the melted chocolate dry a bit.
Step 12: Dip the cake pops into the melted chocolate until fully coated. Add the sprinkles on top of the cake pops before the chocolate hardens.
Step 13: Place upright in a cake pop holder or foam base to allow the chocolate to dry. Make sure you know which cake pop is the desired color.
More baking recipes for new moms: Lactation Brownies
Gender reveal cake pops from boxed cake mix
Need a shortcut? Use your favorite boxed vanilla cake mix (don’t use yellow cake because it will affect the color of the cake pops a little). Follow the directions on the packaging, but make sure to add the color powder before pouring the batter into the cake pans for baking.
Doubling the recipe
If doubling the recipe, I recommend using two 8-inch cake pans instead of the 6-inch and adding a few minutes of bake time.
Gender Reveal Cake Pops
These Gender Reveal Cake Pops are naturally colored without food coloring! Make a batch in the color you need, or see the blog post for other ideas for how to use these cake pops for a gender reveal party.
Ingredients
- ½ cup granulated sugar
- 2 tablespoons vegetable oil (⅛ cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream (⅛ cup), or use whole fat yogurt
- ⅓ cup milk
- ½ cup + 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- blue butterfly pea flower powder (4 teaspoons for 15 cake pops, or 2 teaspoons for half the batch)
- red beetroot powder (1 teaspoon for 15 cake pops, or ½ teaspoon for half the batch)
- 4 cubes of white almond bark (or white chocolate candy melts)
- Blue and/or pink sprinkles (skip these for naturally-dyed cake pops)
- Optional: store-bought white frosting, in case the cake pops are not sticking together
Instructions
- Preheat the oven to 350° Fahrenheit.
- In a large mixing bowl, combine the sugar, egg, oil, and vanilla. Whisk together until fully incorporated. Add the sour cream and milk and combine.
- In another mixing bowl, sieve the flour and combine it with the baking powder and salt.
- Gradually mix the dry ingredients into the wet ingredients until you have a smooth batter.
- Here's the fun part: Decide if you're making pink pops or blue pops, or if you're making them all one color:
•You can divide the batter into two bowls, add the blue powder to one and the red powder to the other. Mix well until the desired color is reached.
•Or use all of 1 color in the bowl. Mix well until the desired color is reached.
•Or add your color to one bowl and no color to the other, so it will be like a roulette. - Spray the two 6” cake pans with oil and pour each colored batter into each pan, or divide the batter between the 2 pans, if you're making them all the same color.
- Place the pans on a large baking sheet (that makes it so much easier to remove them from the oven) bake at 350°F for 20 minutes, or until the cake is done. Test the center of the cakes with a toothpick to be sure they’re fully cooked.
- Remove from the oven and set aside to cool until safe enough to touch before removing the cakes from the pan. Tip: Try not to let the cakes get to completely room temperature, because that will make it harder to form the cake balls. Cool until warm but not hot.
Bake the cake:
Make the cake pops:
- Crumble the cake and use your hands to form 1.5-inch balls. If you find that your cake ball is too crumbly, add about 1 tablespoon of store-bought frosting at a time to the crumbled cake until you get a softer texture that sticks together. Set aside.
- Melt the almond bark (or melting white chocolate) in a bowl using a microwave: heat in 30 second increments until fully melted and it stirs together into a smooth mixture. Add a drop of vegetable oil or coconut oil, if needed, to get the candy mixture nice and smooth.
- Dip the cake pop stick into the melted chocolate about a half inch. Then stick it into a cake ball. Repeat for all the cake balls. Let the melted chocolate dry a bit.
- Dip the cake pops into the melted chocolate until fully coated. Add the sprinkles on top of the cake pops before the chocolate hardens.
- Place upright in a cake pop holder or foam base to allow the chocolate to dry. Make sure you know which cake pop is the desired color.
Notes
Want to use liquid food coloring? Add 1 tablespoon extra flour to the batter.
Want to use cake mix? Use you favorite vanilla boxed cake mix (don't use yellow cake, since that will change the color of the cake pops a little). Follow the directions on the packaging, but make sure to add the color powder before pouring the batter into the cake pans for baking.
Want to double the recipe? I recommend using 2 8-inch cake pans instead of 6-inch pans and adding a few minutes of bake time.
Products used for this recipe:
- Blue powder - butterfly pea flower
- Pink powder - beetroot powder
- Cake pop sticks
- Almond bark
- 6-inch cake pans
- Large baking sheet
- Cake pop holder - 15 hole
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 91mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 2g
Nutrition facts are estimated by a computer and may vary depending on actual ingredients used. Always work with your dietitian or nutritionist to calculate accurate nutrition facts if calories or certain nutrients are important for you to track.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
