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Vanilla Cake Pops

Vanilla Cake Pops Recipe

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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 24 pops
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk
  • 2 tablespoons vegetable oil
  • ½ cup unsalted butter, softened (for buttercream)
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract (for buttercream)
  • 1–2 tablespoons heavy cream or whole milk
  • 12 ounces white candy melts or white chocolate
  • Sprinkles (optional)
  • 24 lollipop sticks

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-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.
  2. 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.
  3. 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.
  4. 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.
  5. Add sprinkles immediately if desired. Let pops set at room temperature for about 10 minutes, then serve.

Notes

Make the cake up to a day ahead; wrap tightly and store at room temperature. Allow at least 30 minutes to freeze the cake balls before dipping. For the cleanest coat, keep the pops frozen right up until dipping.