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Homemade Vanilla Cake Pops with Vanilla Buttercream Recipe

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3.9 from 7 reviews

Delight in these homemade vanilla cake pops crafted from scratch, featuring a moist vanilla cake paired with smooth vanilla buttercream frosting. No cake mix or pre-made frosting needed! Perfect for parties or a sweet treat, these cake pops come coated in melted candy melts and decorated with sprinkles for a fun, festive finish.

Ingredients

Cake

  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) 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 (99g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 2–3 teaspoons heavy cream or whole milk
  • 1 teaspoon pure vanilla extract

Coating

  • 24 ounces (678g) candy melts (or white chocolate bars)
  • Sprinkles for decoration

Instructions

  1. Preheat and prepare pan: Set your oven to 350°F (177°C) and grease a 9-inch springform pan to prevent sticking during baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; then set aside for easy incorporation later.
  3. Cream butter and sugar: Using a hand or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
  4. Add egg and vanilla: Incorporate the room temperature egg and vanilla extract, mixing on high speed until the mixture is well combined. Scrape the bowl’s sides and bottom as necessary to mix evenly.
  5. Combine wet and dry ingredients: On low speed, add the dry ingredients alternately with the milk to the wet ingredients, mixing until just combined. Stir gently with a spatula to ensure no large lumps remain.
  6. Bake the cake: Pour the batter evenly into the prepared pan and bake for 30-36 minutes. Test doneness with a toothpick inserted in the center; it should come out clean. Tent the cake with foil if it browns too quickly.
  7. Cool the cake: Allow the cake to cool completely in the pan on a wire rack before handling.
  8. Prepare frosting: Beat the softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, heavy cream, and vanilla extract and combine on low speed. Increase to high and beat for 3 minutes until fluffy.
  9. Mix cake and frosting: Crumble the cooled cake into the bowl with frosting, ensuring no large lumps. Mix on low speed until combined into a pliable mixture.
  10. Form cake balls: Scoop 1 tablespoon (about 20g) of the cake mixture and roll into balls. Place on a lined baking sheet and refrigerate for 2 hours or freeze for 1 hour to firm up. Re-roll if needed for a smooth surface.
  11. Melt coating: Melt candy melts or white chocolate in a microwave-safe measuring cup in 20-second intervals, stirring until smooth. Alternatively, use a double boiler on the stove.
  12. Insert sticks and dip: Working with 2-3 cake balls at a time, dip a lollipop stick about 1/2 inch into the melted coating, then insert halfway into a cake ball. Dip the entire cake ball into the coating, ensuring coverage at the base where it meets the stick. Tap gently to remove excess coating.
  13. Decorate and set: Decorate the coated cake pops with sprinkles and stand them upright in a styrofoam block or box to dry. Repeat until all are coated, keeping unused balls refrigerated.
  14. Storage: Let the coating set for about an hour. Store the cake pops in the refrigerator and consume within 1 week for best freshness.

Notes

  • Ensure cake pops are very cold when dipping to help the coating set properly.
  • If the cake starts browning too fast in the oven, cover loosely with foil to prevent burning.
  • Re-roll chilled cake balls if cracks appear for a smooth finish before coating.
  • Working with a few cake balls at a time prevents the mixture from warming and losing shape during dipping.
  • Candy melts can be substituted with white chocolate bars melted carefully to avoid burning.

Find it online: https://recipesbyliza.com/homemade-vanilla-cake-pops-with-vanilla-buttercream-recipe/