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Recipe of the day: Homemade cake pops
When thinking of cake pops, picture a moist and flavourful cake, crumbled and mixed with frosting, then rolled into a ball with a candy shell.
Picture: iStock
Have you ever heard of cake pops? These bite-sized treats are a fun and delicious way to enjoy cake on the go.
It’s like a lollipop, but with cake inside. Picture a moist and flavorful cake, crumbled and mixed with frosting, then rolled into a ball and coated in a candy shell.
Cake pops are perfect for parties, snacks, or as a sweet indulgence any time of day and the best part, you can make them at home with just a few ingredients and some creativity.
PrintHomemade cake pops
When thinking of cake pops, picture a moist and flavourful cake, crumbled and mixed with frosting, then rolled into a ball with a candy shell.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 35 minutes
- Category: snack. sweets
- Method: boil
- Cuisine: British
Ingredients
Scale
- 1 and 2/3 cups (209g) all-purpose flour (spoon and levelled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk (or buttermilk)
Frosting
- 7 Tablespoons (100g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2–3 teaspoons heavy cream or milk
- 1 teaspoon pure vanilla extract
Coating
- 32 ounces candy melts or coating (or pure white chocolate)
- Sprinkles
Instructions
Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.homemade chocolate cake pops sprinkled with crushed candies and coconut sprinkles on a black stone tray with coffee grains, close-up.
With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. The batter will be slightly thick.
Pour the batter evenly into the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the centre comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminium foil on top.
All the cake to cool completely in the pan set on a wire rack.
Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth them out, if needed. Place it back into the fridge as you’ll only work with a couple at a time.
Melt the coating in a 2-cup liquid measuring cup (best for dunking!). You can use a double boiler or microwave.
Coat the cake balls: Remove only 2-3 cake balls from the refrigerator at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert it into the centre of the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered.
Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow the excess coating to drop off. Decorate the top with sprinkles and place it upright into a Styrofoam block or box (as explained above). Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping.The coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.
Notes
Make-Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then continue with step 9. You can also freeze the finished cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator.
Special Tools: KitchenAid Stand Mixer | KitchenAid Hand Mixer | Glass Measuring Cup | Springform Pan | Silpat Baking Mat | Half Sheet Baking Pan | Lollipop Sticks | Americolor.
Food Coloring Coating: You can use candy coating/candy melts, almond bark, or pure white chocolate. If using almond bark or pure white chocolate, chop it up before melting. Melt it down with 1/2 teaspoon vegetable oil to thin it out so it’s easier to use as a coating
This recipe was found Sally’s Baking Recipes.
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