Ingredients (~14 cake pops)
Cake
- 1/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup whole milk, at room temperature
Frosting
- 2 Tbsp unsalted butter, at room temperature
- 2 oz cream cheese, cold
- 3/4 cup confectioner’s sugar
Coating
- 10 oz vanilla candy melts
- Sprinkles for decorating
Make the Cake
Preheat your oven to 350F and grease one 8-inch round cake pan; line the bottom with parchment paper and grease that too.
In a large bowl, beat the butter and sugar at medium-high speed until light and fluffy – about 3 minutes. Add the egg and mix well, then beat in the vanilla and bakery emulsion if using.
Whisk together the flour, baking powder, and salt in a small bowl. Add this to the butter mixture along with the milk and beat on medium-low speed just until combined.
The batter will be thick but that’s normal.
Transfer to your prepared pan and spread evenly with an offset spatula. Bake for ~20-25 minutes until a toothpick comes out with just a few moist crumbs.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Frosting and Form the Balls
Beat the butter and cream cheese on medium-high speed until creamy. Add the confectioner’s sugar and beat on low until moistened, then crank it up to medium-high and beat for ~3 minutes until well incorporated.
Crumble the cooled cake into small bits with your hands and add to the bowl with frosting. Mix on low speed until everything’s combined.
Use a 1 1/2 Tbsp scoop to portion the mixture into balls and place on a parchment-lined baking sheet. They’ll be soft at this point.
Refrigerate for 30 minutes, then roll them smooth with your hands and return to the fridge for another 20 minutes.
Coat the Cake Balls
Melt the candy melts according to package directions.
Working with 5 cake balls at a time, dip a lollipop stick about 1/2 inch into the melted coating, then insert it halfway into the center of each cake ball.
Dip the entire cake ball into the coating until it’s fully covered up to the base of the stick. Tap gently to remove excess coating and place upright in a styrofoam block or cake pop stand.
Add sprinkles while the coating is still wet.
The coating sets within ~1 hour. Once set, store in the refrigerator or the coating may crack.
Cake Pops
Ingredients
Cake
- 1/4 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1 large egg at room temperature
- 1/2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup whole milk at room temperature
Frosting
- 2 Tbsp unsalted butter at room temperature
- 2 oz cream cheese cold
- 3/4 cup confectioner’s sugar
Coating
- 10 oz vanilla candy melts
- Sprinkles for decorating
Instructions
- Preheat oven to 350F. Grease an 8-inch round pan and line with parchment.
- Beat butter and sugar until fluffy, about 3 minutes. Add egg and vanilla, mix well.
- Whisk together flour, baking powder, and salt. Add to butter mixture with milk and beat until just combined.
- Spread batter in pan and bake 20-25 minutes until toothpick comes out with moist crumbs.
- Cool in pan 10 minutes, then turn out onto wire rack to cool completely.
- Beat butter and cream cheese until creamy. Add confectioner’s sugar and beat 3 minutes.
- Crumble cooled cake into small bits and mix with frosting on low speed until combined.
- Scoop mixture into 1.5 tablespoon portions and place on parchment-lined baking sheet.
- Refrigerate 30 minutes, then roll smooth and refrigerate another 20 minutes.
- Melt candy melts according to package directions.
- Dip lollipop stick 1/2 inch into melted coating, then insert halfway into each cake ball.
- Dip entire cake ball into coating until fully covered. Tap off excess and place upright in stand.
- Add sprinkles while coating is wet. Let set 1 hour.
