Cake Pop


by: Oh Sweet Day!


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serves: 20

Vanilla Cake

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter, room temperature

1 cup sugar

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract


2 sticks unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons heavy cream


500 grams chocolate coating melts

Sprinkles of your choice

Nutrition Facts
Cake Pop

Servings Per Recipe: 20

Amount per Serving

Calories: 392

  • Total Fat: 22.9 g
  •     Saturated Fat: 14 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 59.9 mg
  • Sodium: 115.3 mg
  • Total Carbs: 44.2 g
  •     Dietary Fiber: 2 g
  •     Sugars: 33.9 g
  • Protein: 3.2 g

how is this calculated?

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1.  To prepare cake, preheat over to 375F. Grease and line an 8-inch square cake pan.

2.  In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.

3.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.

4.  With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

5.  Pour batter into the prepared pan. Transfer pan to oven and bake for 18 to 20 minutes. Let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.

6.  To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

7.  To assemble cake pops, prepare two cookie sheets lined with parchment paper.

8.  Break the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs.

9.  Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.

10.  Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.

11.  Melt chocolate melts in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for an hour.

12.  Prepare sprinkles in shallow bowls.

13.  Remove cake pops from the refrigerator. Melt chocolate melts again in the microwave. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper. Scatter sprinkles immediately and let it dry completely. Repeat with the remaining cake pops.

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