Homemade Cake Pops Easy Treat (Print-Friendly Version)

Colorful cake pops dipped in chocolate and topped with sprinkles. Fun, festive, and perfect for any party.

# What You'll Need:

→ Cake

01 - 1 tablespoon cooking spray, for greasing
02 - 226 grams unsalted butter, softened
03 - 200 grams granulated sugar
04 - 3 large eggs, room temperature
05 - 2 teaspoons pure vanilla extract
06 - 240 grams all-purpose flour
07 - 1.5 teaspoons baking powder
08 - 1 teaspoon kosher salt
09 - 240 millilitres whole milk

→ Frosting & Assembly

10 - 170 grams unsalted butter, softened
11 - 345 grams confectioners' sugar
12 - 45 millilitres heavy cream
13 - 1 teaspoon pure vanilla extract
14 - Pinch of kosher salt
15 - 850 grams white or semisweet chocolate chips
16 - 75 millilitres coconut oil
17 - Sprinkles, for decorating
18 - 63 lollipop sticks

# How to Make It:

01 - Preheat oven to 175°C and thoroughly grease a 33 x 23 cm baking pan with cooking spray. In a large bowl, use a handheld mixer or stand mixer fitted with a whisk to beat unsalted butter and granulated sugar on medium-high speed until pale and fluffy, about 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
02 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Add half of the dry mixture to the wet ingredients and beat until just combined. Pour in the milk and beat until incorporated, then add the remaining dry ingredients and gently fold in with a spatula until just combined. Do not overmix.
03 - Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until a tester inserted into the centre comes out clean. Allow the cake to cool completely in the pan.
04 - In a large bowl, beat unsalted butter with a handheld mixer on medium-high speed until light and fluffy. Add confectioners' sugar and beat until just combined. Add heavy cream, vanilla extract, and a pinch of salt, beating until the frosting is smooth.
05 - Once the cake is cool, crumble it thoroughly by hand into the frosting. Stir until a cohesive mixture forms. Using a tablespoon, shape the mixture into evenly sized balls and place them spaced apart on a baking sheet. Refrigerate the formed balls for at least 1 hour until firm.
06 - Place white or semisweet chocolate chips and coconut oil in a medium heatproof bowl. Microwave on high in 30-second increments, stirring well between each, until the mixture is fully melted and smooth, about 1 to 2 minutes in total.
07 - Dip the tip of each lollipop stick into the melted chocolate and insert it halfway into each chilled cake ball. This helps secure the stick. Repeat for all cake pops.
08 - Dip each cake pop into the melted chocolate, ensuring an even coating. Gently tap off any excess. Immediately decorate with desired sprinkles. Arrange pops upright on a parchment-lined baking sheet or insert sticks into a styrofoam block to prevent smudging. Refrigerate for at least 15 minutes or until the coating is set.

# Additional Tips:

01 - Allow both the cake and the formed cake balls to cool thoroughly before proceeding to prevent them from disintegrating or falling off the stick.
02 - For extra smooth chocolate coating, ensure the mixture is fully melted and fluid before dipping.
03 - Cake pops can be customised with various cake flavours, chocolates, and toppings according to personal preference.
04 - Fully assembled cake pops can be stored in an airtight container in the refrigerator for up to 1 week. Formed, uncoated cake balls may be kept chilled for up to 2 days before dipping.

Return