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Cake Pop Recipe

Looking for a fun and delightful treat that’s sure to impress at any gathering? 🎉 These homemade cake pops are not only eye-catching but also packed with flavor, thanks to a combination of vanilla cake and buttercream, all dipped in a luscious white chocolate coating. Unlike those store-bought versions, these cake pops are made entirely from scratch, giving you a deliciously authentic taste that’s hard to beat!

  • Total Time: 2 hours 30 minutes
  • Yield: 40 cake pops 1x

Ingredients

Scale

  • Vanilla 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)

  • Vanilla Buttercream:

    • 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:

    • 24 ounces (678g) candy melts (or white chocolate bars)
    • Sprinkles

Instructions

  1. Prepare the Cake:

    1. Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    3. Using a handheld or stand mixer, cream butter and sugar until light and fluffy (about 2 minutes). Add the egg and vanilla extract; beat until combined.
    4. Add the dry ingredients and milk to the wet mixture, mixing on low until fully incorporated. Pour the batter into the prepared pan.
    5. Bake for 30-36 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

  2. Make the Frosting:

    1. Beat butter until creamy (about 2 minutes). Add confectioners’ sugar, heavy cream, and vanilla; mix on low speed, then increase to high and beat for 3 minutes.

  3. Form the Cake Balls:

    1. Crumble the cooled cake into the frosting. Mix until combined.
    2. Roll 1 tablespoon of the mixture into a ball. Place on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.

  4. Coat the Cake Pops:

    1. Melt candy melts or white chocolate in a microwave-safe bowl.
    2. Dip the end of a lollipop stick into the melted chocolate and insert it into the cake ball. Dip the cake ball into the coating and allow excess to drip off. Decorate with sprinkles.
    3. Let the coating set by placing the cake pops upright in a styrofoam block. Store in the refrigerator for up to 1 week.

Notes

To get that perfect round shape, it’s essential to keep the cake pop mixture cold before dipping in chocolate. ❄️ This not only makes them easier to handle but also helps the coating set beautifully. And don’t forget to add a little flair with sprinkles or other decorations before the chocolate hardens. 🎉 These tips will ensure your cake pops look as good as they taste!

  • Author: Fionna
  • Prep Time: 90 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 150 kcal
  • Sugar: 15g
  • Fat: 7g
  • Carbohydrates: 20g
  • Protein: 1g

Keywords: BakingJoy, CakePops, HomemadeGoodness, SweetTreats, BakingAddiction, DessertLovers, PartyPerfection, DeliciousBites