How to Make Cake Pops
Ingredients:
Cake
§ 1 ½ cups (168 g) cake flour
§ 1 cup (200 g) granulated sugar
§ ¾ teaspoon baking powder
§ ¼ teaspoon baking soda
§ ¼ heaping teaspoon salt
§ 6 Tablespoons (85g) unsalted butter melted
§ ¼ cup (60 ml) vegetable, canola, or olive oil
§ ½ cup (113 g) sour cream
§ 1 large egg + 1 large egg yolk room temperature preferred
§ 1 teaspoon vanilla extract
§ ¼ cup whole milk
Frosting:
· ½ cup (113 g) unsalted butter softened
· 2 cups (250 g) powdered sugar
· 1 teaspoon vanilla extract
· Pinch of salt
· 1-2 Tablespoon heavy cream
Assembly:
ü 15 oz chocolate or white chocolate melting wafers or almond bark or temper 15 oz of chocolate
ü Sprinkles for decorating, optional
Recommended Equipment:
· Cake pop sticks
· Empty cardboard egg carton
· Skewers
Instructions:
Cake:
Preheat oven to 350F (175C) and lightly grease an 8” or 9” (20 or 23cm) round cake pan with baking spray. Set aside.
1. In a large mixing bowl whisk together cake flour, sugar, baking powder, baking soda, and salt until well-combined.
2. 1 ½ cups (168 g) cake flour,1 cup (200 g) granulated sugar,¾ teaspoon baking powder,¼ teaspoon baking soda,¼ heaping teaspoon salt
3. Add melted butter and oil and use a spoon or spatula to stir until completely combined.
4. 6 Tablespoons (85g) unsalted butter,¼ cup (60 ml) vegetable, canola, or olive oil
5. Add sour cream, egg, egg yolk, and vanilla extract and stir until well-combined.
6. ½ cup (113 g) sour cream,1 large egg + 1 large egg yolk,1 teaspoon vanilla extract
7. Add milk and stir until batter is smooth and uniform.
8. ¼ cup whole milk
9. 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.
10. Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to cool completely.
11. Prepare frosting while cake cools.
Frosting
- 12. Place butter in a mixing bowl and use an electric mixer to beat until creamy.
- 13. ½ cup (113 g) unsalted butter
- 14. With mixer on low-speed, gradually stir in powdered sugar until combined.
- 15. 2 cups (250 g) powdered sugar
- 16. 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.
- 17. 1 teaspoon vanilla extract, Pinch of salt,1-2 Tablespoon heavy cream
Assembly:
Ø Use your hands to crumble cooled cake into a large bowl. Don’t mash it, just break it into small pieces.
Ø 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).
Ø 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:
§ When cake pops are nearly finished chilling, prepare your chocolate by melting according to package directions.
§ 15 oz chocolate or white chocolate melting wafers or almond bark
§ 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.
§ 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.
§ 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!).
§ 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.
§ ADD Sprinkles:
Notes:
Flour:
I recommend cake flour, but all-purpose may be substituted. You would need 1 ⅓ cup (168g).
Storing:
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:
Serving: 1 cake pop | Calories: 147 kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 23mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 178IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.1mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
