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Homemade Cake Pops Recipe

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4.1 from 6 reviews

Delightfully sweet homemade cake pops made from moist vanilla cake and creamy buttercream frosting, dipped in smooth candy melts and decorated with colorful sprinkles. Perfect for parties, celebrations, or a fun dessert treat that combines the joy of cake with the convenience of bite-sized pops on a stick.

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside for later use.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the room temperature butter and granulated sugar together in a large bowl until creamy and fluffy, about 3 minutes.
  4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and beat on high speed until fully combined, scraping down the sides and bottom of the bowl as necessary.
  5. Combine Wet and Dry Ingredients: Add the dry ingredient mix and whole milk to the wet ingredients and mix on low speed until just combined, ensuring no large lumps remain by stirring gently with a spatula.
  6. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 30–36 minutes, or until a toothpick inserted in the center comes out clean. If browning occurs too quickly, tent with foil.
  7. Cool the Cake: Remove from the oven and let the cake cool completely in the pan on a wire rack.
  8. Prepare Frosting: Beat the butter on medium speed until creamy, approximately 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract, mix on low speed to combine, then increase to high speed and beat for 3 minutes until fluffy.
  9. Combine Cake and Frosting: Crumble the cooled cake into the frosting bowl, breaking up any large lumps. Mix on low speed until the cake crumbs and frosting are fully combined.
  10. Form Cake Balls: Scoop about 1 tablespoon (20g) of the mixture and roll into balls. Arrange on a lined baking sheet and refrigerate for 2 hours or freeze for 1 hour to set.
  11. Smooth Cake Balls: Once chilled, re-roll cake balls if needed to smooth their surface. Keep refrigerated.
  12. Melt Candy Coating: Melt the candy melts or white chocolate in a microwave-safe container in 20-second increments, stirring between each, until smooth. Alternatively, melt using a double boiler.
  13. Assemble Cake Pops: Dip the end of a lollipop stick about 1/2 inch into the melted coating, then insert halfway into each cake ball. Dip the entire cake ball into the coating until fully coated, tapping off excess gently.
  14. Decorate and Set: Immediately decorate with sprinkles and place each cake pop upright in a styrofoam block or similar. Work with few cake pops at a time to keep them cold.
  15. Store: Allow the coating to set fully (about 1 hour), then store cake pops in the refrigerator for up to one week.

Notes

  • Ensure cake is completely cooled before mixing with frosting to prevent melting.
  • For smoother coating, work with cake pops when very cold to avoid them falling apart during dipping.
  • Use a 9-inch springform pan for even baking and easy removal of the cake.
  • Re-roll cake balls after chilling to ensure smooth, even shapes for easier coating.
  • Sprinkles can be substituted or omitted based on preference.
  • Store cake pops upright to maintain their shape and prevent damage to coating.
  • Use room temperature ingredients for best mixing and texture results.

Find it online: https://simpleplatter.com/homemade-cake-pops-recipe/