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Cake Pops from Scratch

I’ve made another recipe for Go Bold With Butter.
I was so excited to make cake pops for them. You see, I don’t make cake pops with cake from scratch very often… like ever…
I like cake boxes for their moisture, their consistency, and I can count on them always being the SAME!
This was a bit of an adventure for me.

I made these is fun Easter Pastel Colors, but you can make them in ANY color combination that you suits you and your party. The nonpareils and sugar were sprinkled onto the wet candy. The swirled ones were allowed to dry naked and then the swirl was added and the sugar sprinkled over to give it that sparkled twist design.
I made these cake pops with a delicious Golden Butter Cake and some all butter frosting.
The cake pop batter consistency was a bit thicker than a box mix, but the taste was more intense. 
TIP – If the cake pop falls off the stick, place the undipped pops back into the fridge for 10 minutes and re-warn your candy.
DECORATIONS – To add the swirl, take some candy melts and place it into a small baggie. Snip off a small corner and drizzle candy around the pop. Add sprinkles to the wet swirl. Allow to dry.
STORAGE – Place cake pops into individual bags or into a plastic container. Cake pops should be kept away from heat.  Due to the milk in the frosting, keep refrigerated up to five days. Set out for 30 minutes without opening or unwrapping the pops before serving.
LONG TERM STORAGE – Cake Pops can also be frozen for up to three months. Securely wrap pops and place in a freezer safe bag. Place in fridge the night before to defrost, then place on counter without opening or unwrapping for 30 minutes before serving.

Cake Pops

by Pint Sized Baker
Prep Time: 3 hours – divided
Cook Time: 30 minutes

Ingredients (24 cake pops)

    Ingredients for Yellow Cake

    • ¾ C (5 Tbls) Butter
    • 2/3 C Sugar
    • 2 eggs
    • 1 tsp Vanilla Extract
    • ¼ tsp Almond Extract
    • 1 Cup All Purpose Flour
    • 1 tsp Baking Powder
    • 1/8 tsp salt
    • 3 oz Whole Milk

    Ingredients for Butter Frosting

    • 4 Tbls Butter
    • 2 C Powdered Sugar
    • 3 Tbls Milk

    Equipment for Cake Pops

    • Tablespoon or 1 Tablespoon cookie scoop
    • Lollipop Sticks or Paper Straws
    • Candy Melts
    • Cake Pop Stand (Styrofoam) if you want your pops to have round tops.
    • Cookie Sheet covered with Wax Paper
    • Sprinkles – Colored Sugar, Nonpareils, Jimmies

    Directions for Cake

    Preheat oven to 350ᵒF. Prepare a 9 inch round cake pan with non-stick spray and some flour.
    With a paddle attachment, cream the butter then add sugar. Beat for 3 minutes until smooth and pale in color. Add in eggs and extracts.
    Combine dry ingredients into one bowl. Add 1/3 of the flour mixture to the batter. Mix. Add half of milk. Mix. Add in 1/3 of the flour and mix. Pour in remaining milk and mix. Add in remaining flour and beat until just combined.
    Pour into prepared pan and bake for 25 minutes.
    Allow to cool completely. Wrap in plastic and set aside.

    Directions for Frosting

    Beat butter until smooth. Gradually add in Sugar and Milk and beat until smooth.
    *TIP – to keep the powdered sugar inside the mixing bowl and not all over your kitchen, place a damp dishtowel around the top of your mixer and hold it in place until sugar is combined.

    Directions for Cake Pops

    Cut cake in half and place in mixing bowl. Add ¼ cup of the frosting and mix with a paddle attachment until smooth. There should be no cake lumps and there should be no sign of the frosting. The batter should be that of a play-doh consistency. Add more cake if there is visible frosting. Add more frosting if the batter appears dry.
    Measure 1 tablespoon of the cake pop batter and place them on a cookie sheet lined with wax paper.
    Roll the batter between clean, dry hands until smooth. Do not compress the batter.
    Place the rolled cake balls into the fridge for 30 to 60 minutes depending on how soft your cake balls were. Do not place them into the freezer to speed things along. Getting the cake pops too cold will lead to cracked cake pops.
    Melt candy melts in a deep glass bowl or ceramic mug according to directions.
    *TIP – place it in the microwave at full power for 1 minute. Stir and then place back in the microwave for 30 second intervals at 70% power. Do not overheat the candy coating. It will get thicker and thicker the hotter it gets.
    Stir your melts until smooth. Dip 1/4 inch of the stick into the candy and then insert it half way into the cake ball. Complete all the cake pops.
    Completely dip the cake pop and tap off the excess. Add sprinkles while wet for a full covered effect or stand to dry. If you don’t have a stand or Styrofoam, you can stand the pop on its head candy apple style with the stick up. Hold the cake pop in place until the count of 10 to prevent the stick from tilting.
    Dip and decorate all the cake pops. Allow to dry.
    Eat and Enjoy!
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