Homemade Cake Pops Recipe

Introduction

Delight your guests with these homemade cake pops, a fun and elegant way to enjoy cake on a stick. With a moist vanilla cake base covered in smooth white chocolate, they’re perfect for parties or sweet treats anytime.

Ingredients

• 1 ½ cups cake flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk (at room temperature, 120 ml)
• 2 tablespoons canola or vegetable oil (30 ml)
• 1 ½ teaspoons pure vanilla extract
• ½ cup unsalted butter (softened, 1 stick; 115 grams)
• 1 cup granulated sugar (200 grams)
• 2 large eggs (at room temperature)
• ¼ cup unsalted butter (softened, ½ stick; 60 grams)
• ¾ cup powdered sugar (90 grams)
• ½ to 1 tablespoon heavy whipping cream or milk
• ¼ teaspoon pure vanilla extract
• 16 ounces white chocolate (roughly chopped, about four 4oz bars)
• 1 tablespoon refined coconut oil (14 grams, optional)
• Optional: sprinkles for decoration

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Spray a 9-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper. Set aside.
2. Step 2: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, whisk the buttermilk, oil, and vanilla extract together until combined.
4. Step 4: Beat the softened butter on low speed until smooth, then gradually add the granulated sugar.
5. Step 5: Increase the mixer speed to medium and beat for 3 to 4 minutes until light and fluffy.
6. Step 6: Add the eggs one at a time, mixing well and scraping the bowl after each addition.
7. Step 7: Alternate adding dry ingredients and buttermilk mixture in two additions each, starting and ending with the dry ingredients. Mix on low speed until just combined.
8. Step 8: Scrape the sides and bottom of the bowl to ensure everything is mixed well.
9. Step 9: Pour the batter into the prepared pan and spread evenly.
10. Step 10: Bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes, then remove and cool completely on a wire rack.
11. Step 11: For the buttercream, beat the softened butter until smooth.
12. Step 12: Add powdered sugar and mix on low, then medium speed for 1 to 2 minutes, until combined.
13. Step 13: Add heavy cream (start with ½ tablespoon) and vanilla extract, then mix on medium speed until creamy. Scrape bowl as needed.
14. Step 14: Trim the crisp outer edges and sides of the cooled cake.
15. Step 15: Crumble the cake into a large bowl. Add buttercream and mix until the texture resembles cookie dough.
16. Step 16: Roll mixture into 1 tablespoon-sized balls. Place on parchment-lined sheet and freeze for 1 hour.
17. Step 17: Melt white chocolate and coconut oil (if using) in 30-second microwave intervals, stirring between each until smooth.
18. Step 18: Pour melted chocolate into a tall cup. Allow it to cool for about 10 minutes before dipping.
19. Step 19: Remove 4 to 5 cake balls from the freezer at a time to keep them cold.
20. Step 20: Dip the end of a lollipop stick ½-inch into melted chocolate, then insert it ¾ of the way into a cake ball. Dip the cake pop completely in chocolate, tap off excess, then add sprinkles if desired. Stand upright in styrofoam to set.
21. Step 21: Repeat dipping with remaining cake balls, working in small batches.
22. Step 22: Let the coated cake pops set at room temperature for at least 30 minutes before serving.

Tips & Variations

• Use cake crumbs from your favorite cake flavor to customize the cake pops.
• Substitute white chocolate with dark or milk chocolate for a different coating.
• Add a few drops of food coloring to the melted chocolate for colorful cake pops.
• Chill the cake pops thoroughly before dipping to ensure a smooth coating and prevent melting.

Storage

Store cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If refrigerated, allow them to come to room temperature before serving to enhance flavor and texture. Avoid freezing after coating, as it may cause the chocolate to crack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cake instead of baking one from scratch?

Yes, using store-bought cake works well and can save time. Just crumble it and mix with frosting before shaping into balls.

How do I keep the cake pops from falling off the sticks?

Dipping the stick in melted chocolate before inserting it into the cake ball acts as glue and helps secure the cake pop properly.

Homemade Cake Pops Recipe

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★★★★★

4.8 from 776 reviews

These homemade cake pops are a delightful treat combining moist vanilla cake with creamy buttercream frosting, all coated in smooth white chocolate. Perfect for parties or a fun dessert, the cake pops are made from scratch and decorated with optional sprinkles for a festive touch.

• Author: Caleb
• Prep Time: 40 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 43 minutes
• Yield: Approximately 24 cake pops 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vanilla Cake

• 1 ½ cups cake flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk (at room temperature, 120 ml)
• 2 tablespoons canola or vegetable oil (30 ml)
• 1 ½ teaspoons pure vanilla extract
• ½ cup unsalted butter (softened, 1 stick; 115 grams)
• 1 cup granulated sugar (200 grams)
• 2 large eggs (at room temperature)

Buttercream Frosting

• ¼ cup unsalted butter (softened, ½ stick; 60 grams)
• ¾ cup powdered sugar (90 grams)
• ½ to 1 tablespoon heavy whipping cream or milk
• ¼ teaspoon pure vanilla extract

Chocolate Coating and Decoration

• 16 ounces white chocolate (roughly chopped, about four 4oz Ghirardelli bars)
• 1 tablespoon refined coconut oil (14 grams, optional)
• Optional: sprinkles for decoration

Instructions

1. Prepare the vanilla cake: Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper. Set aside.
2. Mix dry ingredients: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined.
3. Combine wet ingredients: In a separate bowl or measuring cup, whisk together buttermilk, oil, and vanilla extract until well blended.
4. Cream butter and sugar: Using a stand mixer with a paddle attachment or handheld mixer, beat the softened butter on low speed until smooth. Gradually add granulated sugar, then increase speed to medium and beat for 3 to 4 minutes until light and fluffy.
5. Add eggs: Mix in eggs one at a time, scraping the bowl after each addition to ensure even incorporation.
6. Combine batter: On low speed, alternate adding dry ingredients and buttermilk mixture to the butter-egg mixture, starting and ending with dry ingredients. Mix each addition just until combined to avoid overmixing.
7. Scrape batter: Use a rubber spatula to ensure all ingredients are fully incorporated, scraping the bottom and sides of the bowl.
8. Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes, then remove from pan and cool completely on a wire rack.
9. Make buttercream frosting: Beat softened butter until smooth. Gradually add powdered sugar on low speed, then beat on medium for 1 to 2 minutes until fully combined.
10. Add cream and vanilla: Mix in ½ tablespoon of heavy cream and vanilla extract on medium speed until combined, scraping sides as needed. Add more cream if needed to reach desired consistency.
11. Prepare cake pops mixture: Trim crispy edges from the cooled cake and crumble into a large bowl. Add buttercream frosting and mix until the mixture resembles cookie dough.
12. Form cake balls: Roll mixture into 1 tablespoon-sized balls and place on parchment-lined baking sheet. Freeze for 1 hour.
13. Melt chocolate coating: Combine chopped white chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Let cool for 10 minutes.
14. Prepare for dipping: Pour some melted chocolate into a wide tall cup for dipping. Work in small batches.
15. Insert sticks and dip: Dip one end of a lollipop stick halfway into melted chocolate, then insert ¾ of the stick into a cake ball. Dip the cake pop into chocolate, covering it fully (except the stick). Tap and rotate to remove excess chocolate.
16. Add decoration: While chocolate is wet, add sprinkles if desired. Place dipped cake pops into a styrofoam block to set.
17. Repeat dipping: Continue dipping cake balls in batches of 4-5 to prevent thawing before coating. Refill dipping cup with chocolate as needed.
18. Set cake pops: Let the chocolate-coated cake pops set at room temperature for at least 30 minutes before serving or storing.

Notes

• Ensure eggs and buttermilk are at room temperature for best mixing.
• Do not overmix the batter to keep the cake tender and light.
• Freezing the cake balls before dipping helps them hold their shape and prevents melting.
• Coconut oil is optional but helps thin the chocolate for smoother dipping.
• Use a styrofoam block to hold cake pops upright while the chocolate sets.
• Store cake pops at room temperature once set; refrigerate if not consumed within 2 days.

Keywords: cake pops, homemade cake pops, white chocolate cake pops, vanilla cake pops, party desserts, easy cake pop recipe