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Cake Pops
5 from 14 votes

Cake Pops

My cake pops are made completely from-scratch--no box mixes or canned icings here! These are surprisingly easy to make and perfect for parties. Recipe includes a how-to video!

Prep Time
1 hr
Cook Time
30 mins
Additional Time
30 mins
Total Time
2 hrs
Servings: 35 cake pops
Calories: 147 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

Cake
  • 1 ½ cups cake flour
  • 1 cup granulated sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ salt heaping teaspoon
  • 6 Tablespoons butter melted, unsalted
  • ¼ cup vegetable oil or canola or olive oil
  • ½ cup sour cream
  • 1 egg room temperature preferred, plus 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ cup milk whole
Frosting
  • ½ cup butter softened, unsalted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1-2 Tablespoon heavy cream
Assembly
  • 15 oz chocolate melting wafers or temper 15 oz of chocolate, or white chocolate or almond bark
  • Sprinkles for decorating, optional

Instructions

Cake
    Cup of Yum
  1. Preheat oven to 350F (175C) and lightly grease an 8” or 9” (20 or 23cm) round cake pan with baking spray. Set aside.
  2. In a large mixing bowl whisk together cake flour, sugar, baking powder, baking soda, and salt until well-combined.
  3. Add melted butter and oil and use a spoon or spatula to stir until completely combined.
  4. Add sour cream, egg, egg yolk, and vanilla extract and stir until well-combined.
  5. Add milk and stir until batter is smooth and uniform.
  6. Pour batter into prepared pan and bake on 350F for 32-35 minutes (begin checking at 28 minutes if using 9” pan) or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to cool completely. Prepare frosting while cake cools.
Frosting
  1. Place butter in a mixing bowl and use an electric mixer to beat until creamy.
  2. With mixer on low-speed, gradually stir in powdered sugar until combined.
  3. Add vanilla, salt, and 1 tablespoon of cream and stir until well-incorporated and frosting is smooth. If frosting seems stiff and too thick, stir in remaining tablespoon of cream.
Assembly
  1. Use your hands to crumble cooled cake into a large bowl. Don’t mash it, just break it into small pieces.
  2. Add frosting to the bowl and, using your electric mixer, stir on low-speed until mixture is piecey and mostly combined and will cling together if you pinch it between your fingers. Mixture will not be smooth and it’s better to not overdo this step (see video or photos in blog post if a visual is helpful).
  3. Scoop dough by level 1 ½ Tablespoon and roll between your palms to make a smooth ball. Place on a wax paper lined baking sheet (don’t let the cake balls touch) and repeat until you have rolled all cake balls. Transfer to freezer and freeze for 30 minutes.
Dipping
  1. When cake pops are nearly finished chilling, prepare your chocolate by melting according to package directions.
  2. You’ll need a place for the chocolate on the cake pops to harden: flip two cardboard egg cartons upside down and use a skewer to pierce a hole in the center of each protruding cup. Check that your cake pop stick will fit snugly in the hole.
  3. Remove cake pops from freezer. Take a cake pop stick and dip the very end in chocolate, then insert this halfway into the cake pop.
  4. Turn the cake pop upside down and dip in chocolate until entire cake pop is covered. Lift from the cake pop and turn gently to allow the excess chocolate to drip back into the cup, then insert the stick into your egg carton holder. Space the cake pops far enough that they won’t touch and make sure to balance the egg carton (don’t place all on the same side or it will flip!).
  5. Immediately add sprinkles after dipping each one (the chocolate hardens quickly). Repeat until all cake pops have been dipped. Allow chocolate to harden before removing and enjoying or storing.

Notes

  • I recommend cake flour, but all-purpose may be substituted. You would need 1 ⅓ cup (168g).
  • Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 10 days, or in the freezer for several months.

Nutrition Information

Serving 1cake pop Calories 147kcal (7%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 1g (5%) Trans Fat 0.2g (10%) Cholesterol 20mg (7%) Sodium 23mg (1%) Potassium 15mg (0%) Fiber 0.1g (0%) Sugar 16g (32%) Vitamin A 178IU (4%) Vitamin C 0.03mg (0%) Calcium 15mg (2%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 35 cake pops

Amount Per Serving

Calories 147

% Daily Value*

Serving 1cake pop
Calories 147kcal 7%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 20mg 7%
Sodium 23mg 1%
Potassium 15mg 0%
Fiber 0.1g 0%
Sugar 16g 32%
Vitamin A 178IU 4%
Vitamin C 0.03mg 0%
Calcium 15mg 2%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.