Homemade Cake Pops

nibbleboard.com/recipes/cake-pops-recipe

Ingredients

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
3. Beat butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until combined.
4. Add the dry ingredients and milk in alternating additions, mixing on low speed after each until just combined. Scrape down the sides and give the batter a final stir with a spatula.
5. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 33-36 minutes.
6. Let the cake cool completely in the pan on a wire rack. This is critical — warm cake will make soggy cake pops.
7. Make the frosting: beat softened butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and vanilla. Mix on low then increase to medium-high until smooth and fluffy.
8. Crumble the cooled cake into the bowl on top of the frosting, breaking it into fine crumbs with your hands. Beat on low speed until the mixture holds together when squeezed — like wet sand.
9. Scoop 1 tablespoon (about 20g) of mixture and roll into a smooth ball between your palms. Place on a parchment-lined baking sheet. Repeat with remaining mixture.
10. Refrigerate cake balls for at least 2 hours, or freeze for 1 hour until firm. Re-roll into smooth spheres after chilling.
11. Melt candy melts in a 2-cup liquid measuring cup in the microwave in 20-second increments, stirring after each, until completely smooth. Do not overheat.
12. Dip the tip of a lollipop stick about 1/2 inch into the melted coating, then insert the coated end into the center of a chilled cake ball. Push only halfway in.
13. Dip the entire cake pop straight down into the coating, letting excess drip off. Rotate gently — never shake or tap hard, which can cause the ball to fall off the stick.
14. Add sprinkles immediately while the coating is still wet. Stand the cake pop upright in a styrofoam block or heavy mug to set.
15. Repeat with remaining cake balls, working with 2-3 at a time and keeping the rest refrigerated. Let coating set completely, about 1 hour.

Nutrition per Serving

Chef Tips

• I've found that using a 2-cup liquid measuring cup for melting is a game-changer — the narrow, deep shape means you need less coating to fully submerge each pop, and you waste way less.
• Only take 2-3 cake balls out of the fridge at a time. If they warm up too much, the coating slides right off. I learned this the hard way on my first batch.
• If your candy melts are too thick for smooth dipping, stir in 1-2 teaspoons of coconut oil or vegetable shortening to thin them out.
• You can substitute boxed cake mix and store-bought frosting if you're short on time — use one box of cake mix and about 1/3 cup of frosting. The homemade version tastes better, but the shortcut works in a pinch.
• Store finished cake pops in the refrigerator for up to 1 week. Let them sit at room temperature for 10 minutes before serving for the best texture.

Storage

Store finished cake pops in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers to prevent sticking.