Description

Delightfully festive and perfectly portioned, these homemade cake pops combine moist vanilla cake, rich buttercream frosting, and a crisp chocolate shell into one irresistible bite-sized treat.

Ingredients

1 and 2/3 cups (210g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

1 large egg

1/4 cup (60g) sour cream

3/4 cup (180ml) whole milk

2 teaspoons pure vanilla extract

1/2 cup (115g) unsalted butter, softened (for frosting)

1 and 3/4 cups (210g) confectioners’ sugar (for frosting)

2 tablespoons heavy cream or milk (for frosting)

1 teaspoon pure vanilla extract (for frosting)

Pinch of salt (for frosting)

24 ounces (680g) candy melts or chocolate coating

Sprinkles or decorative toppings (optional)

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Instructions

Preheat oven to 350°F (177°C) and grease and flour a 9x9-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add egg, sour cream, milk, and vanilla, and mix until smooth.
Gradually mix in dry ingredients until just combined. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool completely. Once cooled, crumble cake into fine crumbs in a large bowl.
To make frosting, beat butter until creamy. Add confectioners’ sugar, cream, vanilla, and salt, and beat until fluffy.
Add frosting to cake crumbs a few tablespoons at a time, mixing until the texture resembles dough. You may not need all the frosting.
Roll mixture into 1-inch balls and place on a lined baking sheet. Chill in refrigerator for 2 hours or freeze for 1 hour.
Melt candy melts or chocolate coating according to package instructions.
Dip tip of each lollipop stick in melted coating and insert halfway into each cake ball.
Dip each cake pop into melted coating, tap off excess, and add sprinkles if desired.
Place pops upright in a stand or styrofoam block to set completely before serving.

Notes

Chill cake pops well before dipping to prevent them from falling off the stick.

You can swap vanilla cake for chocolate, red velvet, or lemon for variation.

Try using cream cheese frosting for a tangy twist.

Add-ins like crushed cookies, nuts, or mini chocolate chips can enhance texture.

Store finished cake pops in an airtight container at room temperature for 3 days or in the fridge for up to a week.

Freeze uncoated cake balls for up to 2 months for make-ahead convenience.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake pop
Calories: 180
Sugar: 18g
Sodium: 75mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg