What is the trick to making cake pops?

Use cold, smooth cake balls and slightly cooled chocolate for a mess-free dip. Don’t rush chilling or rolling.

How do I keep cake pops from falling off the stick?

Dip the stick in a little melted chocolate before inserting it into the cake ball. Freeze briefly to set it firmly.

What ingredients do I need for cake pops?

Flour, sugar, butter, egg, vanilla, milk (for cake); butter, sugar, cream (for frosting); chocolate or candy melts, sprinkles, and lollipop sticks.

Do you have to freeze cake pops before dipping?

No, but it’s highly recommended. Cold cake balls hold better on sticks and create smooth coatings.

What is the secret to dipping cake pops?

Keep cake balls cold and your chocolate at the right temperature. A deep cup helps ensure clean dips.

Can I color the coating for cake and pops?

Yes! Use gel-based coloring or candy melts in various colors for fun seasonal designs.

How do I prevent the coating from cracking?

Avoid dipping cold pops in very hot chocolate. Let the coating sit for 5 minutes after melting.

Can I make cake and pops in advance?

Absolutely. Bake the cake and roll the pops 1–2 days ahead. Dip and decorate the day you serve.

Why do cake pops crack after dipping?

This usually happens when cold cake balls meet hot coating. Let them rest at room temperature for 5–10 minutes before dipping.

How to Make Vanilla Cake and Pops

Description

Make delicious vanilla cake pops completely from scratch, no shortcuts, no boxed mix, just pure homemade goodness! With smooth vanilla buttercream and a step-by-step guide, including expert tips and a video tutorial, you’ll get perfect cake pops every time.

Ingredients

Scale

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking powder
7 Tablespoons (99g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) confectioners’ sugar
2–3 teaspoons heavy cream or whole milk
1 teaspoon pure vanilla extract

Frosting :

1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) whole milk (or buttermilk)

Coating :

24 ounces (678g) candy melts (or white chocolate bars)
sprinkles

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Instructions

Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan.

Make the Cake:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In a large bowl, using a hand or stand mixer, beat the butter and sugar together for about 2 minutes until creamy. Add the egg and vanilla, then mix on high until fully combined. Don’t forget to scrape down the sides of the bowl.
Add the dry ingredients and milk to the wet mixture. Mix on low speed until just combined. Use a spatula to stir once more and make sure there are no flour pockets hiding at the bottom. The batter will be thick. Spread it evenly in the prepared pan.
Bake for 30–36 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover it with foil.
Let the cake cool completely in the pan on a wire rack.

Make the Frosting:

In a clean bowl, beat the butter on medium speed until smooth and creamy (about 2 minutes). Add powdered sugar, heavy cream, and vanilla. Start mixing on low, then increase to high and beat for 3 minutes until fluffy.
Assemble the Cake Pops:
Crumble the cooled cake directly into the frosting bowl. Break up any big lumps. Mix on low speed until it forms a dough-like consistency.
Scoop out about 1 tablespoon (20g) of the mixture and roll into balls. Place them on a lined baking sheet.
Chill in the fridge for 2 hours, or freeze for 1 hour until firm. Once chilled, re-roll them for a smoother finish if needed. Keep them in the fridge while working in batches.

Coat the Cake Pops:

Melt your candy melts or chocolate in a microwave-safe cup (like a 2-cup measuring cup) in 20-second bursts, stirring each time until smooth. Or melt over a double boiler if you prefer.
Take 2–3 cake balls out of the fridge. Dip the tip of a lollipop stick about ½ inch into the melted coating, then push it into the center of a cake ball—just halfway through. Dip the ball into the coating and gently tap off any excess. Decorate with sprinkles and stand them upright in a styrofoam block or box.
Repeat with the rest, keeping most in the fridge until you’re ready to dip.
The coating will harden in about an hour. Store cake pops in the fridge for up to 1 week.

Notes

Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator, then continue with step 9. You can also freeze the finished cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator.
Coating: You can use candy coating/candy melts, or chopped white chocolate. I typically use Ghirardelli brand white chocolate melting wafers. Semi-sweet, bittersweet, or milk chocolate baking bars work, too. Coarsely chop the chocolate and place it in a microwave-safe bowl or glass liquid measuring cup, along with 1/2 teaspoon vegetable oil to help thin it out. Microwave in 20-second increments, stirring after each 20 seconds, until melted and smooth. Keep warm over a double boiler.

Prep Time: 2 hours
Cook Time: 36 minutes