Description
Delightful homemade cake pops made from scratch with moist vanilla cake, creamy frosting, and coated in smooth candy melts or chocolate. Perfect for parties, celebrations, or as a sweet treat, these cake pops are easy to customize with sprinkles and offer a fun way to enjoy classic cake in bite-sized form.
Ingredients
Cake:
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk (or buttermilk)
Frosting:
- 7 Tablespoons (99g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2–3 teaspoons heavy cream or whole milk
- 1 teaspoon pure vanilla extract
Coating and Decoration:
- 24 ounces (678g) candy melts (or white chocolate bars)
- Sprinkles
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan to ensure the cake won’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream butter and sugar: Using a handheld or stand mixer fitted with the paddle or whisk attachment, beat the softened butter with granulated sugar in a large bowl for about 3 minutes until light and fluffy.
- Add wet ingredients: Add the egg and vanilla extract to the creamed mixture and beat on high speed until fully combined. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Combine dry ingredients and milk: Slowly add the dry ingredients and milk to the wet mixture, mixing on low speed just until combined. Use a spatula to gently stir and break up any lumps, ensuring a smooth batter.
- Bake the cake: Pour the batter evenly into the prepared springform pan. Bake for 30–36 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil to prevent burning.
- Cool the cake: Allow the cake to cool completely in the pan on a wire rack before proceeding to frosting.
- Make the frosting: Beat the softened butter on medium speed with a mixer until creamy, approximately 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract and mix on low speed until combined, then increase to high speed and beat for 3 minutes until fluffy.
- Crumble and combine cake and frosting: Crumble the cooled cake into the bowl with frosting, ensuring no large lumps remain. Mix together at low speed until fully combined into a dough-like consistency.
- Form cake balls: Scoop about 1 tablespoon (20g) of cake/frosting mixture and roll it into a smooth ball. Place on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour to firm up. Re-roll if needed to smooth out the surface, then keep refrigerated.
- Melt coating: Melt the candy melts or chocolate in a microwave-safe 2-cup measuring cup using 20-second bursts, stirring between each until smooth. Alternatively, melt using a double boiler on the stove.
- Insert sticks and dip: Remove only 2-3 cake balls from the refrigerator at a time. Dip the tip of a lollipop stick into the melted coating about 1/2 inch, then insert halfway into the cake ball. Dip the entire ball into the coating until fully covered. Tap the stick gently against the container edge to remove excess coating.
- Decorate and set: Add sprinkles on top while coating is still wet. Place the cake pops upright into a styrofoam block or similar holder to dry and set. Repeat with remaining cake balls, keeping the rest refrigerated until ready to coat.
- Store properly: Allow coating to set for about an hour. Store cake pops in the refrigerator for up to one week to maintain freshness.
Notes
- Make sure the cake is completely cooled before crumbling to prevent frosting from melting.
- Chilling the cake balls before dipping helps them hold their shape during coating.
- If coating thickens during dipping, gently re-melt in short bursts to maintain a smooth texture.
- Use a styrofoam block, flower foam, or box with holes to keep cake pops upright while drying.
- Customize cake pops with different colors and types of sprinkles or coatings for festive occasions.
- If cake balls become too sticky after chilling, re-roll to smooth out surfaces before dipping.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
