Soft, Truffle-Like Treats: Cake Pops, Evolved (And Stick-Free!)
Searching for how to make cake pops without the mess? Meet cake pucks. These red velvet cake pucks are the simpler, sleeker version of cake pops, bite-sized, silky in the middle, and coated in a snappy white chocolate shell. Made in Benty silicone molds, they skip the rolling and dipping while delivering bakery-style results every time. Perfect for parties, gifting, or giving new life to leftover cake, they're everything you love about cake pops, only better. Prep Time: 45 minutes | Chill Time: 30 minutes | Yield: ~12 cake pucks (6-8 servings)
Sometimes the sweetest kitchen moments come from giving leftovers new life. A few days after baking my Ultimate Red Velvet Cake, I found myself staring at the extra slices on the counter. Instead of letting them go to waste, I crumbled, pressed, and dipped them into something brand new: dreamy red velvet cake pucks. Friend, these are not your average cake pops; they're smooth, polished little desserts that feel bakery-worthy with very little effort. The secret? A simple silicone mold (I use Benty Cake Puck Mold Set), which helps you create perfectly round, professional-looking pucks every time.
But these cake pucks weren't just born out of leftovers. Earlier this summer, that red velvet cake was baked to celebrate something far bigger than a birthday or holiday, it was a graduation cake for Ashlyn, a brave young woman whose story is marked by trauma, redemption, and the kind of joy only God can write. Ashlyn's journey from foster care to college is one I'll never forget, and it felt right to honor it with her favorite dessert: red velvet cake with cream cheese frosting.
We served her favorite cake, hugged tightly, and celebrated the sweetness of God's faithfulness. And when the celebration ended, the leftovers became something new, just like her story.
Jump to:
- Soft, Truffle-Like Treats: Cake Pops, Evolved (And Stick-Free!)
- How to Make Cake Pops (the Easy Way: Cake Pucks)
- Why These Cake Pucks Make Traditional Cake Pops Feel Clumsy
- What Makes These Cake Pucks the Best Cake Pop Alternative
- What You'll Need and Why Your Cake Pops Will Fail Without This
- Ingredients You'll Need
- Equipment for Cake Pucks
- How to Make Cake Pops Without the Fuss (Red Velvet Filling 101)
- How to Make Cake Pops (Without Balls on Sticks)
- Creative Toppings for Cake Pucks (Just Like Cake Pops, Only Easier)
- Pro Tips: Troubleshoot Your Cake Pop Pucks
- Storage Tips: Keep Your Cake Pops (Pucks!) Fresh for Days
- Cake Pops FAQs (Answered Through the Magic of Pucks)
- Celebrate Something Sweet: Easier Than Cake Pops, Sweeter Than Ever
- Recipe
- Cake Pops, But Smarter: Why These Pucks Will Win Your Heart (And Your Next Party)
- Follow Along for More Recipes & Real Life
- If You Loved This, Don't Miss These
- Comments
How to Make Cake Pops (the Easy Way: Cake Pucks)
If you've ever wondered how to make cake pops at home, you know the process can be messy, rolling, dipping, keeping them upright on sticks. Cake pucks take the same idea (cake + frosting + chocolate coating) and make it easier. Instead of fiddling with sticks, the filling is pressed into a mold, sealed with chocolate, and popped out with clean edges every time. You get the same bite-sized joy of cake pops, but without the hassle.
Why These Cake Pucks Make Traditional Cake Pops Feel Clumsy
Let's talk truth: cake pops are cute, but they're not exactly forgiving. Between rolling, crumbling, sticking, dipping, and keeping them upright, they can turn into a time-consuming mess-especially for a busy mom trying to bake with little helpers at her side.
Cake pucks solve all of that:
- No crumbling cake balls that fall apart mid-dip
- No lollipop sticks or stand needed
- Clean, consistent shapes every time
- Easier to make ahead, stack, and gift
And best of all? They taste just like cake pops, but with a sleeker, more modern twist. Think of these as cake pops all grown up.
What Makes These Cake Pucks the Best Cake Pop Alternative
- Silky-smooth and rich on the inside, like a truffle
- Wrapped in a crisp, white chocolate shell that snaps when you bite in
- Made in two easy ways using a Benty Cake Puck Mold (no special skills needed)
- Customizable with any cake + frosting combo you love
- Perfect for freezer stashing, party trays, or edible gifting
What You'll Need and Why Your Cake Pops Will Fail Without This
Before we dive into cake puck magic, let's talk about the three key ingredients that make this recipe a win for busy bakers, sweet celebrations, and little hands in the kitchen.
The Mold
If you've ever wrestled with lollipop sticks or watched cake pops fall off mid-dip, let me introduce you to your new best friend: the Benty Cake Puck Mold Set. These silicone molds are the not-so-secret reason your cake pucks will look polished, professional, and perfectly smooth, with a lot less effort. No sticks, no rolling, no drama.
The Cake
This recipe works with any fully cooled cake, homemade or store-bought. That said, I used my Dye-Free Red Velvet Cake; it's naturally colored with beet-based food dye, incredibly moist, and topped with tangy cream cheese frosting. It's the same cake we used to celebrate Ashlyn's graduation, and it made these pucks extra meaningful (and extra delicious).
The Frosting
Use whatever frosting your heart loves. For these pucks, I went with the same cream cheese frosting from the red velvet recipe. But my Swiss Meringue Buttercream is another great option if you want something lighter and less sweet.
Ingredients You'll Need
- ½ red velvet cake, fully cooled (store-bought or homemade-this is the one I used: Ultimate Red Velvet Cake)
- 1 small batch buttercream frosting, just enough to bind (I used my cream cheese version)
- 10 oz white chocolate melting wafers
- 1-2 teaspoon vegetable or coconut oil, if needed to thin the coating
Equipment for Cake Pucks
- Benty Cake Puck Molds (silicone)
- Mixing bowl & spatula (or gloved hands)
- Microwave-safe bowl or double boiler
- Small offset spatula or spoon
- Parchment-lined baking sheet
- Optional: digital thermometer
How to Make Cake Pops Without the Fuss (Red Velvet Filling 101)
This cake puck recipe assumes you are buying a store bought cake, or making one from scratch. Use any of our cake recipes if you need some inspiration.
- Crumble the cake
Break the cooled red velvet cake into fine, even crumbs in a large bowl. Discard any overly browned or hard edges. - Add buttercream (just enough)
Start with ¼ cup of frosting and work it in with gloved hands or a spatula. Add more a spoonful at a time until the mixture holds together like soft cookie dough-moist but not sticky. - Portion the filling
Pinch off portions that match your mold cavities (typically 25-35 grams for standard pucks) and press gently into a ball.
How to Make Cake Pops (Without Balls on Sticks)
There are two ways to make the cake pucks. I prefer the second method (Method B) as they look more like professional pucks; but, I have found that Method A is a bit easier and quicker. Both would work great!
The secret to making fool-proof homemade cake pucks is the Benty Cake Puck Mold Set! No hassle with dipping cake pop balls or lollipop sticks.
Method A: Press‑and‑Dip (The Fastest Cake Pop Hack)
- Pack the molds
Press filling firmly into each mold cavity, leveling off the tops. - Chill
Freeze the mold for 20-30 minutes until the pucks are firm. - Melt the coating
Microwave white chocolate at 50% power in 20-30 second intervals until mostly melted. Stir until smooth. Add 1-2 teaspoon oil if the coating is too thick; it should flow like warm honey. - Unmold & dip
Pop the pucks out onto parchment. Dip the top of each puck into the melted chocolate, lift straight up, and gently scrape the bottom edge on the bowl's rim. Place on parchment to set. - Decorate (optional)
Add sprinkles, drizzle extra chocolate, or top with red velvet crumbs while the coating is still wet.
Method B: Molded Shell (Professional Look, No Stick Required)
- Prime the cavities
Spoon ~1 teaspoon melted white chocolate into each mold. Tilt to coat the bottom and a bit up the sides, or use a spoon to guide it. - Set the shell
Chill 5 minutes until firm. - Add the filling
Press in a portion of cake filling, leaving a bit of space at the top for the "lid." - Seal the bottoms
Cover the filling with more melted chocolate and level it off with a spatula. - Chill & unmold
Refrigerate 15-20 minutes, then gently pop the pucks out of the molds for a perfectly smooth finish.
Creative Toppings for Cake Pucks (Just Like Cake Pops, Only Easier)
One of my favorite things about cake pucks (besides how easy they are) is how customizable they can be. Whether you're prepping for a birthday, holiday cookie tray, or church potluck, these little beauties are a blank canvas waiting for your touch.
Here are some of my go-to ways to dress them up, plus a few creative ideas I've used in real-life bakes (and always get asked for again):
Classic Crumb Topping
Reserve a tablespoon or two of red velvet crumbs and gently press them into the wet white chocolate before it sets. This adds both texture and that signature hint of what's inside.
Drizzle It Up
Use a spoon or piping bag to drizzle extra white chocolate over the top for a soft finish, or go bold with dark or milk chocolate for contrast. This works especially well for holiday trays or more formal dessert spreads.
Seasonal Add-Ons
Crushed peppermint in winter, pastel sprinkles for Easter, heart-shaped confetti for Valentine's Day; the possibilities are endless. Just match your toppings to the occasion or color scheme.
Nutty & Grown-Up
Finely chopped toasted pecans, hazelnuts, or pistachios give a lovely crunch and pair beautifully with the soft cake centers. These are perfect if you're serving adults or want to lean into a more sophisticated flavor.
Kid-Friendly Fun
Let little hands help by setting out bowls of mini M&M's, rainbow sprinkles, or even freeze-dried fruit bits for pressing into the tops. This is especially fun for birthday parties or rainy-day baking projects.
Tuxedo Vibes
Want something elegant? Dip half the puck in white chocolate, then the other half in dark chocolate. Add a bowtie of chocolate drizzle or edible gold dust for that black-tie bake sale look.
Pro Tips: Troubleshoot Your Cake Pop Pucks
Baking at home doesn't mean settling for less. These cake pucks can look and taste bakery-quality, especially with a few smart tips I've learned after many batches and lots of trial and error (so you don't have to).
Set at room temp, or use the fridge when needed
Because your centers start cold from the freezer, your chocolate coating will firm up quickly. Most pucks will set in about 15 minutes on the counter, depending on how warm your kitchen is. But if you're short on time (or have little ones hovering), a quick trip to the fridge speeds things up without sacrificing shine.
Don't rush the unmolding
You'll know your pucks are ready when the mold peels away cleanly with no sticking or tugging. If the chocolate clings or stretches, they need more chill time. A fully set puck will pop right out; smooth, sharp, and ready for decorating.
Watch for gaps or thin edges
If your pucks come out with bare spots or patchy coating, it usually means one of two things: either air bubbles were trapped, or there wasn't quite enough chocolate to reach up the sides. After spooning in your chocolate, give the mold a gentle tap on the counter to let bubbles rise. And when pressing the filling in, make sure there's enough chocolate to surround and seal each puck fully.
Texture trouble? Here's how to fix it:
- Too crumbly: Add more frosting, just a teaspoon at a time, until the mixture holds together like soft cookie dough.
- Too sticky: Chill the mixture for 10 minutes, or fold in a bit more cake crumb for balance.
- Thick coating: Warm the chocolate gently and stir in ½ teaspoon of oil at a time until it flows like warm honey. Don't overdo it-you want a snappy finish, not a soft one.
- Cracked tops after dipping: Let pucks rest at room temp for 5 minutes before dipping. If your chocolate is too hot, let it cool slightly to avoid shocking the cold centers.
- Hard to press the filling into the mold? Your chocolate layer may be too thick or cool. Rewarm slightly or thin with a touch of oil.
Want clean, professional edges?
Use a small offset spatula to level the filling flat before sealing the top. It's a small step, but it makes a big difference, especially if you're gifting or photographing them.
Storage Tips: Keep Your Cake Pops (Pucks!) Fresh for Days
- Fridge: Store your cake pucks in an airtight container in the refrigerator for up to 1 week. For best texture, let them sit at room temperature for 5-10 minutes before serving.
- Freezer: These freeze beautifully! Place them in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe container with parchment between layers. They'll keep for up to 2 months. When ready to enjoy, thaw in the fridge overnight. To avoid sticky or streaky chocolate, leave the container uncovered while thawing so condensation doesn't form on the coating.
Cake Pops FAQs (Answered Through the Magic of Pucks)
Absolutely! While red velvet is a classic (and our family favorite), you can use chocolate, vanilla, spice, lemon, whatever you have on hand or love most. Just be sure it's fully cooled before crumbling.
You don't have to, but I highly recommend them. The Benty silicone molds make these cake pucks look professional, with clean edges and a glossy finish; no dipping sticks or messy rolling required.
Yes! These are perfect for make-ahead baking. Once coated, store them in the fridge for up to a week or freeze for up to two months. Just let them thaw in the fridge before serving.
If your pucks are too cold or the chocolate is too hot, cracks can happen. Let your pucks sit out for 5-10 minutes after freezing, and make sure your chocolate is warm, not piping hot. Stirring in a little oil helps too!
Definitely! Little hands can help crumble the cake, roll the filling, or add sprinkles. Just be sure a grown-up handles the chocolate melting and dipping. It's a fun family project with sweet results!
Celebrate Something Sweet: Easier Than Cake Pops, Sweeter Than Ever
Whether you're honoring a milestone, gifting something special, or simply giving new life to leftover cake, these red velvet cake pucks are little circles of love. They're a reminder that even what's left over can be made new, into something beautiful, something worth sharing.
So go ahead, friend, grab that extra cake, melt a little chocolate, and make something memorable. Whether you're baking with your kids, prepping a gift box, or sneaking one for yourself after bedtime, these cake pucks are your chance to turn simple ingredients into sweet joy. Let's bake with purpose... and maybe a little powdered sugar on our aprons.
Ready to get started? The full cake puck recipe is just below! 👇
Recipe
Cake Pops Made Easy: Red Velvet Cake Pucks Without the Stick
Ingredients
- ½ 6 inch velvet cake half, fully cooled (homemade, like our Red Velvet Cake or any store-bought cake would do)
- 1 small batch buttercream frosting ⅓-½ cup, as needed
- 10 oz white chocolate melting wafers
- 1-2 teaspoon vegetable or coconut oil optional, to thin the coating
Equipment
- 1 Benty Cake Puck Molds (silicone)
- 1 mixing bowl
- 1 spatula
- 1 microwave safe bowl (or double boiler)
- 1 Small Offset Spatula or Spoon
- 1 Baking Sheet Lined with Parchment Paper
- 1 Digital Thermometer (optional)
Method
- Crumble the cooled red velvet cake into fine, even crumbs. Remove any overly browned or hard edges.
- Add frosting a little at a time, mixing by hand until the mixture holds together like soft cookie dough. Use about ⅓ to ½ cup, depending on cake moisture.
- Portion filling into balls that fit your Benty mold cavities, typically 25-35 g each.
- Firmly press filling into each mold cavity, leveling the tops.
- Freeze mold on a baking sheet for 20-30 minutes until firm.
- Melt white chocolate in the microwave at 50% power in 20-30 second bursts, stirring between each. Add 1-2 teaspoon oil if needed to thin.
- Pop chilled pucks out of the mold. Dip top-side into melted chocolate, then set on parchment to firm.
- Optional: Decorate with crumbs, drizzles, or sprinkles before chocolate sets.
- Add ~1 teaspoon melted chocolate into each mold cavity. Tilt or use a spoon to coat the bottom and partway up the sides.
- Chill for 5 minutes to set the shells.
- Add filling to each shell, leaving a small gap at the top.
- Spoon more chocolate over the filling to seal and level with a spatula.
- Chill 15-20 minutes until fully set, then gently unmold the finished pucks.
Nutrition
Notes
- Frosting tip: Use just enough frosting to bind the crumbs; too much and your pucks will be sticky or greasy. Aim for a dough-like texture that holds its shape but doesn't cling to your fingers.
- Best chocolate for coating: Choose high-quality melting wafers made for candy work. If your coating is too thick, add a little coconut or vegetable oil and stir until it flows like warm honey (about 95-105°F).
- Perfect mold release: Cold centers help your pucks set quickly. You'll know they're ready when the silicone mold pulls away cleanly. If any chocolate sticks or stretches, give it more time to set.
- Avoid gaps: Tap out air bubbles and add a little extra chocolate when sealing the molds to avoid holes along the edges, especially in the molded shell method.
- Flavor swaps: This recipe works beautifully with other cakes like chocolate, vanilla, lemon, or spice. Simply match the frosting and coating flavors accordingly.
- Make ahead: These red velvet cake pucks are freezer-friendly. Store in an airtight container for up to 2 months. Thaw in the fridge overnight and uncover after thawing to avoid condensation on the chocolate.
Private Notes
Tried this recipe?
Let us know how it was!Cake Pops, But Smarter: Why These Pucks Will Win Your Heart (And Your Next Party)
Looking for an easy alternative to cake pops? These red velvet cake pucks deliver the same charm (bite-sized, chocolate-covered, and crowd-pleasing), without the hassle of sticks or messy dipping. Shaped in silicone molds, they come out smooth, glossy, and gift-ready every time.
Whether you call them cake balls, cake bites, or no-stick cake pops, these cake pucks are simpler to make, easier to decorate, and perfect for parties, holidays, or freezer-friendly treats. Try them once and you may never go back to cake pops again.
Follow Along for More Recipes & Real Life
If you make these, I'd love to see! Tag @TheBakersTableSC on Instagram so we can share in your kitchen joy. For more easy family-friendly recipes, don't miss our Best No Bake Oatmeal Cookies, another classic our kids ask for again and again.
About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table.
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Eric Boettner says
My daughter LOVED these! We made them for her school's birthday celebration and they were a huge hit.
Sarah @ wellandfull.com says
These cake pops are amazing! Super helpful too because I never have sticks on hand lol