Vanilla Cake Pops from Scratch (2023)

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Cake Base:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ¼ cup butter, softened to room temperature
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup whole milk

Frosting:

• ¼ cup unsalted butter, softened to room temperature
• ⅔ cup icing sugar
• 1 teaspoon whole milk
• ½ teaspoon vanilla extract

Coating:

• 275 g pure white chocolate (approximately 10 oz)
• ⅛ teaspoon coconut oil
• 18-20 lollipop sticks
• assorted sprinkles

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Make the Cake:

1. Preheat the oven to 375 F. Lightly grease a round 6-inch cake pan.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, cream the butter and sugar together using an electric mixer, approximately 2-3 minutes. Add egg and vanilla and continue to beat until fully mixed together.
4. Slowly add one third of the flour mixture to the wet ingredients, beat until just combined. Then alternate with half of the milk. Continue adding and alternating flour mixture and milk to the batter, and ending with the flour mixture. Use a spatula scrape down the sides and to stir until just combined.
5. Pour batter into the prepared cake pan. Bake for 25-30 minutes, until toothpick comes out clean when inserted into the centre of the cake. Allow cake to cool in the cake pan for 30 minutes, then remove from pan and place on wire rack until completely cooled.

Make the Frosting:

1. In a large bowl, use a hand mixer to beat butter until smooth, approximately 2 minutes. Add sugar, milk, and vanilla, and continue to beat until smooth.

Assemble and Shape the Cake Balls:

1. Crumble the cooled cake and place into the bowl of frosting. An easy way to crumble is to break the cake into big pieces and place it into the Vitamix. A few pulses will turn it into perfect crumbs.
2. Using an electric mixer, beat together until combined and smooth, approximately 2 minutes. The cake mixture should have a play-doh like consistency.
3. Take a tablespoon of cake mixture and roll it into a ball. Place on a parchment-lined baking tray. Repeat until all the mixture is used up. Place tray into the refrigerator for 1 hour.

Coat and Decorate the Cake Pops:

1. Melt the white chocolate with coconut oil in a tall, narrow cup or measuring cup.Dip ¼-inch of a cake pop stick into the chocolate, and then insert it halfway into the cake ball. Completely dip the cake ball into the chocolate and lightly tap off any excess. Add some sprinkles on top. Place upright into a cake pop stand, or a styrofoam block. Repeat with all cake balls. Place cake pops in the refrigerator and allow coating to set completely, approximately one hour.

Equipment used:round 6-inch cake pan,lollipop sticks, and acake pop stand(orstyrofoam block).