1 and 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk (or buttermilk)
Frosting
7 Tablespoons unsalted butter, softened to room temperature
1 and 3/4 cups confectioners’ sugar
2–3 teaspoons heavy cream or whole milk
1 teaspoon pure vanilla extract
Coating
24 ounces candy melts (or white chocolate bars)*
sprinkles
Instructions
Preheat oven to 350°F. 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.
Add the dry ingredients and milk to the bowl with the wet ingredients and mix on low
speed until combined. Give the thick batter a quick stir with a spatula to ensure there
are no large lumps at the bottom of the bowl. Pour and spread the batter evenly into the
prepared pan. Bake for 30–36 minutes or until a toothpick inserted in the center comes
out clean. If the top begins browning too quickly in the oven, loosely tent with a piece of
aluminum foil.
Allow 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 and mix on low speed to combine. 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 speed and beat the frosting and cake crumbles
together until combined.
Scoop 1 Tablespoon (about 20g) of cake/frosting mixture and roll into a ball. Place balls
on a lined baking sheet. Refrigerate for 2 hours, or freeze for 1 hour to set the shape.
Re-roll the chilled cake pop balls to smooth out, if needed. Place the tray back into the
fridge, as you’ll only work with a couple at a time.
Melt the chocolate or candy melts in a 2-cup liquid measuring cup (best for dunking!) in
the microwave in 20-second increments, stirring after each increment, until melted and
smooth. You can also use a double boiler on the stove, if you prefer.
Coat the cake balls: Remove just 2 or 3 cake balls from the refrigerator at a time. Dip
the end of a lollipop stick about 1/2 inch into the coating, then insert the coated end into
the center 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 excess coating to drip off. Decorate the
top with sprinkles and place upright into a styrofoam block or box (as explained in the
blog post). Repeat with remaining cake balls, working with just a few out of the
refrigerator at a time. The cake balls must be very cold when dipping!
Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.
Make Ahead Instructions: 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.
Coating: You can use candy coating/candy melts, or chopped white chocolate. I
typically use Ghirardelli brand white chocolate melting wafers. Semi-sweet, bittersweet,
or milk chocolate baking bars work, too. Coarsely chop the chocolate and place it in a
microwave-safe bowl or glass liquid measuring cup, along with 1/2 teaspoon vegetable
oil to help thin it out. Microwave in 20-second increments, stirring after each 20
seconds, until melted and smooth. Keep warm over a double boiler.
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