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Homemade Cake Pops Recipe

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★★★★★

4.7 from 132 reviews

These homemade cake pops are a delightful treat made from a moist vanilla cake combined with creamy frosting, shaped into bite-sized balls, and dipped in smooth candy coating. Perfect for parties or a fun dessert, they offer a playful way to enjoy cake on a stick with customizable sprinkles for decoration.

Ingredients

Scale

For the 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)

For the 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

For Decorating

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch springform pan to prevent sticking and ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to keep flavors combined and ready for integration with wet ingredients.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with the paddle or whisk attachment, beat the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, roughly 3 minutes. This step creates an airy texture for the cake.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed until well combined. Scrape down the bowl sides to ensure even mixing.
  5. Combine Wet and Dry Ingredients: Add the dry ingredient mix and milk to the wet ingredients bowl. Mix on low speed until just combined to avoid overmixing. Use a spatula to fold and ensure the batter is smooth with no large lumps.
  6. Bake the Cake: Pour the batter evenly into the prepared springform pan. Bake for 30–36 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too fast, tent loosely with foil. Remove from oven and cool completely in the pan on a wire rack.
  7. Prepare Frosting: Beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract, mixing first on low speed to combine, then increasing to high speed for 3 minutes to achieve a smooth, fluffy frosting.
  8. Combine Cake and Frosting: Crumble the fully cooled cake into the frosting bowl, ensuring no large lumps remain. On low speed, blend the cake crumbs and frosting until evenly combined into a dough-like consistency.
  9. Form Cake Balls: Scoop approximately 1 tablespoon (about 20g) of the cake-frosting mixture and roll into balls. Place them on a lined baking sheet. Chill in the refrigerator for 2 hours or freeze for 1 hour to firm up. Re-roll any uneven balls to smooth them and place back in the fridge.
  10. Melt Candy Coating: Melt the candy melts or white chocolate in a microwave-safe 2-cup liquid measuring cup by heating in 20-second intervals, stirring between, until smooth. Alternatively, use a double boiler on the stove.
  11. Prepare Cake Pops for Dipping: Remove 2-3 cake balls from the fridge at a time. Dip one end of a lollipop stick about 1/2 inch into the melted coating, then insert it halfway into the center of a cake ball to secure it.
  12. Dip and Decorate Cake Pops: Completely dip each cake ball into the melted coating, ensuring the coating covers the base where the ball meets the stick. Tap off excess coating gently on the measuring cup edge. Add sprinkles on top immediately and place the cake pops upright into a styrofoam block or box to set. Work in small batches to keep cake balls cold during dipping.
  13. Set and Store: Allow the coating to harden for about an hour. Store finished cake pops in the refrigerator for up to 1 week to maintain freshness and shape.

Notes

  • Ensure the cake cools completely before crumbling to avoid melting the frosting mixture.
  • Work with chilled cake balls during dipping to prevent them from falling apart.
  • You can substitute whole milk with buttermilk for a slightly tangier flavor and more tender crumb.
  • Use a styrofoam block or similar to hold the cake pops upright while drying.
  • Cake pops can be customized with different candy melts colors and various sprinkles for seasonal themes or celebrations.

Keywords: cake pops, homemade cake balls, candy coated cake pops, vanilla cake pops, party desserts, fun dessert ideas

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