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–+ servings

Cake Pops

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These cake pops are little rounds of pure joy, perfect for parties, gifts, or an everyday sweet fix, featuring a moist cake interior, creamy frosting, and a glossy candy coating.
Print Recipe
Prep Time 25 minutes
Cook Time 36 minutes
Total Time 2 hours 15 minutes
Servings: 30 cake pops
Course: Dessert, Party Treat
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 and 2/3 cups all-purpose flour for structure and tender crumb.
  • 1/2 teaspoon baking powder for gentle lift.
  • 1/4 teaspoon baking soda helps with rise and lightness.
  • 1/2 teaspoon salt balances sweetness and enhances flavor.
  • 1/2 cup unsalted butter, softened for richness and moisture in the cake.
  • 1 cup granulated sugar for sweetness and texture.
  • 1 large egg binds ingredients and adds richness.
  • 2 teaspoons pure vanilla extract for warm, aromatic flavor.
  • 1 cup whole milk (or buttermilk) adds moisture and a tender crumb.
For the Frosting
  • 7 tablespoons unsalted butter provides a creamy base for the filling.
  • 1 and 3/4 cups confectioners’ sugar sweetens and thickens the frosting.
  • 2–3 teaspoons heavy cream or whole milk thins and smooths the frosting to the right consistency.
  • 1 teaspoon pure vanilla extract adds depth and vanilla flavor.
For the Coating
  • 24 ounces candy melts (or white chocolate bars) for the smooth, hard outer shell.
  • to taste Sprinkles for decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set the dry mix aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer or 4-5 minutes with a stand mixer.
  4. Add the egg and vanilla extract to the butter mixture and mix until fully incorporated. Scrape down the bowl for even mixing.
  5. Gradually add the dry ingredients and milk in alternating batches, mixing until just combined. Start and finish with the dry ingredients.
  6. Pour the batter into the prepared pan and bake for 30 to 36 minutes until a toothpick comes out clean.
  7. Allow the cake to cool completely before crumbling.
Frosting
  1. Beat the butter until creamy, then add confectioners’ sugar, heavy cream, and vanilla extract, beating until fluffy.
  2. Crumble the cooled cake into the frosting and mix until well combined.
Shaping and Dipping
  1. Roll the mixture into 1-inch balls and refrigerate until firm.
  2. Melt the candy melts and dip each cake ball into the coating, then decorate with sprinkles while still wet.
  3. Place the finished cake pops upright to harden.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 30mgSugar: 16g

Notes

Use room temperature ingredients for smooth mixing. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

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