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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.

Ingredients

Scale

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

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