Homemade Vanilla Cake Pops (From Scratch)
Vanilla cake pops are a bite-sized treat that turn a simple vanilla cake into something special. They’re ideal for parties, bake sales, or whenever you want a little something sweet.
This recipe uses a soft homemade vanilla cake and a quick buttercream to give you pops that hold their shape and taste miles better than the store-bought version.
Why These Vanilla Cake Pops Work
I keep coming back to this version because the cake itself is tender and moist, thanks to buttermilk and oil. When you crumble it with a simple vanilla buttercream, you get a dough that rolls into smooth spheres without drying out.
The finish is a thin layer of candy melts or white chocolate that snaps when you bite in, followed by that soft, sweet center. They hold up well in the fridge for days, so they’re a great make-ahead treat.
Ingredients
- 1½ cups all-purpose flour: spooned and leveled
- 1½ teaspoons baking powder: helps the cake rise
- ¼ teaspoon salt: fine sea salt
- ½ cup unsalted butter, softened: room temperature
- ¾ cup granulated sugar
- 2 large eggs: room temperature
- 2 teaspoons vanilla extract: use real vanilla for the best flavor
- ½ cup buttermilk: room temperature, or milk with 1 teaspoon lemon juice
- 2 tablespoons vegetable oil: adds moisture
- ½ cup unsalted butter, softened: for the buttercream
- 1½ cups powdered sugar: sifted if lumpy
- 1 teaspoon vanilla extract: for the buttercream
- 1–2 tablespoons heavy cream or whole milk: as needed for the buttercream
- 12 ounces white candy melts or white chocolate: about 2 cups
- Sprinkles: optional, for decorating
- Lollipop sticks: 24 sticks
Variations / Substitutions
- Funfetti cake: Fold ¼ cup rainbow sprinkles into the cake batter before baking for a confetti look.
- Cream cheese frosting: Swap the buttercream for 4 oz cream cheese and 1 cup powdered sugar for a tangier filling.
- Dark chocolate coating: Use dark candy melts or melted semi-sweet chocolate instead of white for a richer finish.
- Dairy-free option: Use a plant-based butter and milk alternative, and choose dairy-free candy melts.
If you love fun vanilla treats, try my Vanilla Cupcakes recipe.
How to Make Vanilla Cake Pops
Step 1: Bake the Vanilla Cake
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper. Whisk together the 1½ cups flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. In a separate bowl, beat ½ cup softened butter and ¾ cup sugar until light and fluffy, about 2 minutes. Add the 2 eggs one at a time, then mix in 2 teaspoons vanilla. Alternating, add the flour mixture and the ½ cup buttermilk, starting and ending with flour. Stir in the 2 tablespoons vegetable oil just until combined.
The batter will be thick but pourable. Spread it evenly in the prepared pan. Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before you crumble it. This step is crucial: any warmth will melt the frosting and turn the mixture sticky.
Step 2: Crumble the Cake and Mix the Filling
While the cake cools, make the buttercream. Beat the remaining ½ cup softened butter with the 1½ cups powdered sugar and 1 teaspoon vanilla until smooth. Add 1 tablespoon of cream or milk and beat until light and spreadable; add the second tablespoon only if the frosting is too thick.
Once the cake is completely cool, break it into chunks and crumble it into a large bowl until you have fine, even crumbs. Drop the buttercream by spoonfuls over the crumbs and work it in with your hands or a spatula until the mixture holds together when you squeeze a handful.
Avoid adding all the frosting at once; start with three-quarters and add more only if needed. The dough should feel like soft cookie dough, moist enough to shape but not greasy.
Step 3: Shape and Chill the Cake Balls
Line a baking sheet with parchment paper. Scoop out level tablespoons of the cake mixture and roll them between your palms into smooth balls. You should get about 24 balls, each roughly 1 inch across.
Insert a lollipop stick into the center of each ball, pushing it about halfway through. If the mixture is slippery, chill the balls for 10 minutes first so the stick goes in cleanly.
Place the tray in the freezer and freeze the cake balls for at least 30 minutes, or until they are very firm. This flash freeze makes dipping much easier and helps prevent the balls from falling off the sticks.
Step 4: Melt the Coating and Dip the Pops
Melt the 12 ounces of candy melts or white chocolate in a microwave-safe bowl in 30-second bursts, stirring well after each, until smooth. If it’s too thick, stir in 1 teaspoon of coconut oil or vegetable shortening.
Working with one frozen cake ball at a time (leave the rest in the freezer), dip it straight down into the melted coating until fully submerged. Lift it out and let the excess drip off, then tap the stick gently against the side of the bowl to shed any extra coating.
The coating sets quickly, so dip only a few pops at a time. If the coating starts to thicken, reheat it in short 10-second blasts. A thin, even layer looks cleanest and keeps the pop from feeling heavy.
Step 5: Decorate and Serve the Pops
Immediately after dipping each pop, scatter sprinkles over the wet coating if you’re using them. Stand the pop upright in a styrofoam block or a tall glass filled with dry rice so it can set without smudging.
Let the pops stand at room temperature until the coating is fully set, about 10 minutes. You can speed this up by popping them in the fridge for 5 minutes.
Once set, arrange them on a platter and watch them disappear. These little vanilla clouds are at their best within an hour or two of dipping, but they keep beautifully.
A Few Tips for Cake Pop Success
- Use a small cookie scoop to portion the cake mixture so all your pops turn out the same size and finish setting at the same time.
- Freeze the undipped cake balls thoroughly, at least 30 minutes. If they warm up before coating, the stick can loosen and the ball may slide off.
- Don’t over-work the cake crumbs and frosting, or the pops can become dense and gummy. Stop mixing as soon as it comes together.
Storing Vanilla Cake Pops
- Refrigerate: Store the pops in a single layer inside an airtight container for up to 5 days. If you need to stack them, place parchment between layers so the coating doesn’t stick.
- Serve Cold: You can eat them straight from the fridge, but letting them sit at room temperature for 15 minutes softens the center and brings out the vanilla flavor.
Frequently Asked Questions
Can I use a boxed cake mix instead of homemade?
Yes, simply bake the cake according to package directions, let it cool completely, and proceed with the frosting step. You’ll need about ½ cup of prepared frosting.
Can I freeze cake pops?
Yes, freeze the uncoated balls on a tray until solid, then transfer to a freezer bag for up to 1 month. Dip them straight from the freezer for the best results.
Why do my cake balls fall off the stick?
The coating may be too heavy, or the stick isn’t secure. Dip the end of each stick in melted coating before inserting it into the ball, and freeze the balls thoroughly before dipping.
Vanilla Cake Pops Recipe
Ingredients
Method
- Preheat oven to 350°F. Grease a 9×13-inch pan and line with parchment. Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Alternate adding dry ingredients and buttermilk, then stir in oil. Bake 25–30 minutes until golden and a toothpick comes out clean. Cool completely.
- Beat butter, powdered sugar, vanilla, and 1 tablespoon cream until smooth, adding more cream only if needed. Crumble the cooled cake into fine crumbs, then work in the buttercream until the mixture holds together when squeezed.
- Roll tablespoon-sized portions into balls, insert a stick into each, and freeze on a parchment-lined tray for at least 30 minutes until firm.
- Melt candy melts in 30-second microwave bursts, stirring until smooth. Dip each frozen ball into the coating, tap off excess, and stand upright to set.
- Add sprinkles immediately if desired. Let pops set at room temperature for about 10 minutes, then serve.
Notes
