A Sweet Little Taste of Cherry Week
For this version, I dipped the cake pops in milk chocolate, then finished them in two simple ways: some were topped with bright red molded chocolate cherries, while the others were drizzled with red chocolate and finished with festive sprinkles. They’re easy to customize and always disappear quickly!
One little secret I’ve started using? Instead of only mixing cake together, I now add ¼ cup buttercream when forming my cake pop dough. It creates a smoother texture and helps the dough hold together beautifully without becoming too soft. But mainly I do it for the taste!
And don’t skip the almond extract! It doesn’t make the cake pops taste like almond cookies—it simply enhances the cherry flavor and makes people wonder what that delicious little extra is.
🍒 Ingredients
Cake
- 1 box white cake mix
- 3 eggs
- 1 cup sour cream
- ½ cup water
- ¼ cup tarte cherry juice
- 1 teaspoon cherry emulsion
- ¼ teaspoon almond extract
- Pink food coloring (optional)
For the Cake Pop Dough
- ¼ cup vanilla buttercream
- White melting chocolate
- Chocolate cherries molded(optional)
- Red melting chocolate for drizzle
- Sprinkles (optional)
🍒 Instructions
Bake the Cake
- Preheat your oven to 325°F.
- Spray 2- 8 inch round cake pans with non stick baking spray
- In a large bowl, combine:
- cake mix
- eggs
- sour cream
- water
- cherry juice
- cherry emulsion
- almond extract
- Mix until combined.
- Add a small amount of pink food coloring if desired.
- Pour into a greased 9×13 pan.
- Bake for 28–32 minutes, or until a toothpick comes out clean.
- As soon as the cakes come out of the oven put them in your stand mixer and add 1/4 cup of butter cream
- Mix until dough forms.
Decorate
- Dip each cake pop into melted chocolate. I used the Stovers brand milk chocolate.
- Add a chocolate cherry to some.
- Drizzle others with red melting chocolate.
- Finish with festive sprinkles if desired.
- Allow the coating to harden completely before serving.
🍒 My Cherry Week Upgrade
Adding ¼ teaspoon almond extract completely transforms the flavor.
Cherry and almond are a classic combination. The almond doesn’t overpower the recipe—it simply deepens the cherry flavor and gives these cake pops that little “What is that?” moment everyone loves.
🛒 Tools I Used
You can link these to your Amazon Storefront:
- LorAnn Cherry Bakery Emulsion
- LorAnn Almond Bakery Emulsion (or almond extract if that’s what you use)
- Candy Melts–Chocolate & White
- Cake Pop Sticks
- Parchment Paper
- Rolling Pin
- Bags & Ties
Amazon Disclosure
As an Amazon Associate, I earn from qualifying purchases. If you purchase through my links, I may earn a small commission at no additional cost to you. Thank you for supporting Junie Bird!
Cherry Week may be coming to an end, but this recipe is one I’ll be making all year long. Thanks for following along this week, and I can’t wait to share next week’s collection with you!
Amy
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