Easy, Cute, and Delicious Cake Pops

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I was in charge of dessert this Christmas and my sister requested cake pops.

I have made them in the past and I decided to make them again.

Here is my recipe for delicious Cake Pops!

Steps:

Preheat oven to 350 degrees. While the oven heats up, gather all your ingredients—having everything ready makes the process smoother. The next step is making the cake so we can crumble it and make it into the cake pops.

In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Use a whisk to mix thoroughly, making sure there are no clumps. Set this bowl aside—these will be added to the wet ingredients soon!

In a large mixing bowl, cream together the softened butter and sugar. Use a hand or stand mixer on medium speed until the mixture is fluffy and pale yellow. This step helps create a light and airy cake texture.

Once the butter and sugar are creamed, crack in the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract. Continue mixing until everything is thoroughly combined and smooth.

Gradually add the dry ingredients into the wet ingredients. Alternate between adding the dry mix and the milk in small batches, starting and ending with the dry ingredients. Mix until smooth, and be sure to scrape down the sides of the bowl to get every bit incorporated. Avoid overmixing to keep the cake tender.

Pour the batter into a greased or parchment-lined baking dish. Smooth the top with a spatula for even baking. Place it in the preheated oven and bake for 30 to 34 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean.

Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, carefully flip it onto a wire rack and let it cool completely. This step is crucial—the warm cake will melt the frosting, making it impossible to form the cake pops!

In a clean mixing bowl, beat the cream cheese and softened butter together until smooth and creamy. Add half of the powdered sugar, along with the vanilla and a pinch of salt. Mix on low speed until combined, then add the rest of the sugar. Beat until the frosting reaches a thick, spreadable consistency.

Once the cake has fully cooled, break it into large pieces and add it to the bowl with the frosting. Using a hand mixer on low speed (or your hands if you prefer), crumble the cake and mix it with the frosting until it forms a dough-like consistency. The mixture should be moist enough to hold its shape when squeezed.

Using a cookie scoop or spoon, scoop out small portions of the mixture and roll them into balls between your palms. Place them on a parchment-lined baking sheet. Aim for about 1-inch diameter balls—this recipe makes around 48 pops. Freeze the cake balls overnight or for at least 4 hours to firm them up.

Melt your chocolate using a double boiler or a heatproof bowl set over a simmering pot of water. Stir frequently until smooth. Be mindful of the temperature—if it gets too hot, it can seize. Remove from heat as needed to maintain a silky texture.

Dip the tip of each lollipop stick into the melted chocolate, then insert it halfway into a cake ball. This helps the stick stay in place. Next, fully dip the ball into the chocolate, turning it to coat evenly. Let any excess chocolate drip off before placing the pop back on the parchment paper. Add sprinkles or decorations while the coating is still wet.

Let the cake pops set at room temperature for about an hour or pop them in the fridge for quicker results. Once the chocolate is firm, they’re ready to enjoy!

Cake Pops

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Servings 48

Ingredients

  

Cake ingredients

• 1 and 2/3 cups of all-purpose flour
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/2 cup unsalted butter used vegan butter
• 1 cup of regular sugar
• 1 large egg or 2 medium eggs
• 1 tablespoon of vanilla syrup
• 1 cup of milk

Frosting ingredients:

• 6 tablespoons of unsalted butter (I used vegan butter
• 8 ozs of cream cheese at room temperature
• 4.5 cups of powdered sugar
• 1 tablespoon of vanilla extract
• A big pinch of salt

Chocolate coating:

• Melting Chocolate wafers approximately 22 ozs
• Sprinkles dealers choice

Instructions

 

• Preheat over to 350
• Making the cake, add flour, baking soda and powder and salt together set aside.
• Whisk butter and sugar together then once creamed add the eggs and vanilla mix together until thoroughly combined.
• Add the wet and dry ingredients together and the milk mix together and get all the lumps out until smooth
• Pour into non stick baking dish and bake for 30 to 34 minutes until it is fully cooked.
• Take out of oven and flip on to a wire rack and let it completely cool.
• Making the frosting, add cream cheese and the butter to the bowl and beat until smooth add half the powdered sugar to the bowl with the vanilla and salt then combine until it’s all smooth then add the rest of the sugar until it’s the consistency needed.
• Crumble the cooled cake into the bowl with the frosting use a mixer on lower speed to crumble the cake into the frosting.
• Scoop the mixture into balls and put on a line of parchment paper should make roughly 48 balls for best result put in the freezer over night.
• Melt chocolate on a double boiler or a metal bowl on a pot with water. Once chocolate is melted dip a in the chocolate and stick each ball with one then lightly coat each ball in chocolate (you may need to take the chocolate on and off the heat to keep a constant temperature. Then dip into the sprinkles.
• Let them cool for an hour and enjoy!!