Soccor Cake Pops

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 3/4 cup - White flour (all - purpose flour)
  • 1/4 tsp - Baking soda
  • 3/4 tsp - Baking powder
  • 1 tsp - Vanilla essence
  • 1/2 cup - Sour cream
  • 1/8 tsp - Salt
  • 1/2 cup - Sugar (extra, if needed)
  • 1/4 cup - Oil
  • For Decoration: Candy wafers white
  • Lollipop sticks
  • Black edible gel pen to draw hexagon shapes

How to Make Soccor Cake Pops

  • Strain and combine purpose flour, baking soda, baking powder and salt in one bowl and keep it aside.
  • Then mix yogurt sugar, oil and vanilla essence in another bowl.
  • Whisk till you get smooth and creamy mixture.
  • Then mix the flour mixture into the wet ingredients.
  • Remember not to over mix the flour into wet ingredients, if you want the best cake.
  • Switch the oven to 375 degrees F.
  • Bake the cake for 25 minutes or until done.
  • Allow the cake to cool down.
  • Once the cakes, cool down, divide the cake into small pieces and scrambled it completely.
  • Add in vanilla frosting into crumbled cake.
  • Knead well and make cake balls.
  • Place all cake balls into the freezer for 10 to 15 minutes.
  • Melt the candy chocolate (vanilla) into the microwave for 40 seconds.
  • Remove the cake balls out from the freezer and dip lollipop stick into melted chocolate and pop in the stick through the chilled cake balls.
  • Dip the cake pop into melted chocolate and dip off any excess chocolate before you invert the pops in the foam.
  • Allow the cake pops to dry.
  • Then mark the hexagon shapes on the white coated pops and fill it using black gel writer.
  • Soccer ball cake pops are ready.
  • Recipe courtesy: Priya Easy N Tasty Recipe