Birthday Cake Pops
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Birthday Cake Pops
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Deliciously easy homemade cake is combined with a delectable cream cheese and rolled to perfection before being bedazzled with rainbow sprinkles!
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Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/3 cup Rainbow sprinkles
- 6 oz cream cheese softened
- 12 oz almond bark or white chocolate candy melts
Instructions
- Start by preheating the oven to 350°F. Grease a 9x13 baking dish and set it aside for later.
- In a medium sized mixing bowl, add the flour, baking powder, and salt. Whisk that together until properly combined.
- In a separate large mixing bowl, add the softened butter, oil and sugar. With an electric hand or stand mixer, beat that together until combined. Add the eggs and vanilla and mix until incorporated.
- Pour the flour mixture, while alternating with the milk, into the wet ingredients, and fold that together until combined. Add the rainbow sprinkles and mix to incorporate. Pour the finished batter into the 9x13 baking dish.
- Bake the cake in the oven for 22-25 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cook completely before moving onto the next step.
- Cut off the crispy edges of the cake and separate it from the rest of the cake. Crumble up the cake with a fork and pour it into a large mixing bowl.
- Add the softened cream cheese to the mixing bowl. Mix it all together until combined and the cake becomes moist and scoop-able.
- Line a baking sheet with parchment paper. Then, scoop out about 2 tablespoons of dough and roll them into balls. Repeat until you use up all the dough. Place the cake pops in the freezer to chill.
- While they chill, melt the almond bark according to package directions. If there are no directions, place the chocolate in the bowl and microwave it in 30 second increments, stirring after each time until melted. Take the cake pops out of the freezer, and place one on a fork. Dip the ball into the chocolate until coated completely, let the excess drip off. Place it back on the parchment lined sheet. Allow it to dry at room temperature for about 10 minutes. If desired, garnish with any extra white chocolate drizzles and sprinkles! Serve and enjoy!
Notes
- Storage - Since the cake pops have cream cheese in them, you'll have to store it in the fridge. They'll last there for about 4-5 days. If you want, you can use a can of frosting instead of cream cheese, and then the cake pops can sit out at room temperature.
- - Since the cake pops have cream cheese in them, you'll have to store it in the fridge. They'll last there for about 4-5 days. If you want, you can use a can of frosting instead of cream cheese, and then the cake pops can sit out at room temperature.
Nutrition Information
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Calories
343kcal
(17%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
45mg
(15%)
Sodium
95mg
(4%)
Potassium
92mg
(3%)
Fiber
0.3g
(1%)
Sugar
30g
(60%)
Vitamin A
295IU
(6%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 95mg | 4% |
| Potassium | 92mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 30g | 60% |
| Vitamin A | 295IU | 6% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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