1
and 2/3 cups (209g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g; 1 stick) 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 (100g) unsalted butter, softened to room
temperature
1 and 3/4 cups (210g) confectioners’ sugar
2–3 teaspoons heavy cream or milk
1 teaspoon pure vanilla extract
Coating
32 ounces candy melts or coating (or pure white chocolate)*
sprinkles
reheat oven to 350°F (177°C). 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.
With the mixer running on low speed, add the dry ingredients and milk
to the wet ingredients until combined. Manually whisk the batter to
ensure there are no large lumps at the bottom of the bowl. Batter will be
slightly thick. Pour 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 place a piece of
aluminum foil on top.
All 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
with the mixer running on low. 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 and beat the frosting
and cake crumbles together until combined.
Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place
balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1
hour. Re-roll the chilled balls to smooth out, if needed. Place back into
the fridge as you’ll only work with a couple at a time.
Melt the coating in a 2-cup liquid measuring cup (best for dunking!).
you can use a double boiler or microwave.
Coat the cake balls: Remove only 2-3 cake balls from the refrigerator
at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert
into the center or 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 drop off. Decorate the top
with sprinkles and place upright into a styrofoam block or box (as
explained above). Repeat with remaining cake balls, only working with
some 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.
Notes
Make Ahead Instructions: I always 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.
