Cannabutter Cake Pops

Could there be a cuter way to eat cake? These compact sweets are a bite (or two) of cake crumbs and frosting coated in the sweet, decadent shell. They’re also perfect for any holiday or occasion because the decorations you can use are practically limitless! I’ve seen cake pops that were almost too beautiful to eat! I’ve decided to make my cake and frosting from scratch, but the fun thing about making cake pops is that you can use a box mix or even repurpose some leftover cake!

Learn how to make cannabutter cake pops.

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  • Oven
  • 8×8 pan
  • Stand or hand mixer
  • Parchment paper
  • Baking sheet
  • Lollipop sticks


For the cake

  • 1⅔ cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup milk

For the frosting

  • 3 tablespoons cannabis butter softened
  • 4 tablespoons unsalted butter softened
  •  cups powdered sugar
  • 1-2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

For the coating

  • 24 ounces candy melts or white chocolate chips


To make the cake:

  1. Preheat oven to 350°F and grease an 8×8 baking pan.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside. Using a handheld or stand mixer fitted with a paddle attachment beat the butter and sugar together in a large bowl until light and fluffy, about 2 minutes. Add the egg and vanilla extract and beat until combined. Scrape down the bottom and sides of the bowl as needed.
  3. With the mixer running on low speed, alternate adding the dry ingredients and milk to the wet ingredients until combined. Pour the batter evenly into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  4. All the cake to cool completely.


To make the frosting:

  1. In a large mixing bowl, beat the butter on medium speed until creamy, about 2 minutes. Add powdered sugar and vanilla extract with the mixer running on low, then add the heavy whipping cream 1 teaspoon at a time until you reach your desired consistency. Increase to high speed and beat until frosting is fluffy about 3 minutes.
  2. Crumble the cooled cake into the bowl on top of the frosting, making sure there are no large lumps. Using your handheld or stand mixer on low, beat the frosting and cake together until combined.
  3. Measure about 1 tablespoon of cake mixture and roll into a ball with your hands. Place balls on a baking sheet lined with parchment paper and refrigerate for 1 hour or freeze for 30 minutes.
  4. Fill a tall, microwave-safe glass with candy melts or white chocolate chips and heat in the microwave at 30 second increments until completely melted, stirring in between.
  5. Decorate the cake balls in batches of 6, leaving the rest in the refrigerator. Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball, pushing it about halfway through. Dip the cake ball into the coating making sure it’s completely covered then very gently tap the stick against the edge of the glass to allow excess coating to drop off. Decorate with sprinkles and place on a baking sheet lined with parchment paper or upright in a cardboard box.

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