Cake Pops
Cake Pops are the cutest desserts for any celebratory occasions. These pretty cake pops are made with vanilla cake mixed with cream cheese frosting, covered with melted chocolate and festive sprinkles.
Servings: 24 cake pops
Ingredients
Cake
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- 2 large eggs room temperature
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- ½ cup milk
- 2 tablespoons unsalted butter
- 3 tablespoons vegetable oil
Frosting
- 4 ounces cream cheese room temperature
- 2 ounces unsalted butter room temperature
- 6 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Chocolate Coating
- 12 ounces chocolate melting wafers flavor of your choice
- sprinkles
Instructions
- Preheat oven to 325° degrees Fahrenheit. Butter and line the bottom of an 8-inch cake pan with parchment paper and set aside.
- In a medium mixing bowl, beat 2 large eggs, ¾ cup granulated sugar, and 1 tablespoon pure vanilla extract together until light and creamy.
- Sift together 1 cup all-purpose flour and 1 teaspoon baking powder, stir in ¼ teaspoon kosher salt, and mix with a whisk to distribute evenly. Add the flour mixture to the egg mixture and stir until incorporated.
- Microwave ½ cup milk and 2 tablespoons unsalted butter in a heatproof bowl or glass measuring cup for 40-60 seconds until the butter is completely melted. Add 3 tablespoons vegetable oil and stir to mix. Add the warm liquid to the mixing bowl and stir until completely smooth.
- Transfer the cake batter into the cake pan and bake in the middle oven rack for about 32 minutes until a toothpick inserted in the middle comes out clean with just a few crumbs attached.
- Remove from the oven and allow to cool on a wire rack for 10 - 15 minutes before removing the cake from the pan and allow to cool completely on a wire rack.
- When the cake is completely cool, make the frosting. Add softened 4 ounces cream cheese and 2 ounces unsalted butter to a medium mixing bowl and beat with the balloon whip until creamy. Add 6 tablespoons powdered sugar, and ½ teaspoon pure vanilla extract. Stir to incorporate, then turn the mixer on high speed and beat until the frosting is fluffy.
- Crumble up the cake and add it to the frosting. Fit the mixer with the paddle attachment and mix until completely incorporated. The mixture should look like cookie dough.
- Use a medium cookie scoop to portion the cake mixture and roll it into balls. This will make about 24 cake balls. Put the cake balls on a parchment-lined baking sheet and refrigerate for 1-2 hours.
- Melt 12 ounces chocolate melting wafers in a heatproof bowl over a simmering pot of water. Dip one end of a lollipop stick into the melted chocolate and push it in the middle of a cake ball. Dip the cake ball into the melted chocolate to cover completely. Allow excess chocolate to run off and back into the bowl.
- Add sprinkles over the chocolate coating before it dries completely. Allow the cake pop to dry by sticking the end of the lollipop stick into a foam block or setting the cake pop on a parchment-lined baking sheet.
Nutrition
Calories: 190kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 67mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 180IU | Calcium: 28mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
