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Satisfy Your Sweet Tooth with These Easy Homemade Cake Pops

Hey, sweet tooth squad! Ready to whip up something downright adorable and delicious? We're talking Homemade Vanilla Cake Pops with the silkiest vanilla buttercream – yep, all from scratch, because we're fancy like that. Forget about those cake mixes and canned frostings; we're creating magic with our own hands. Perfect for parties, gifts, or when you just wanna impress someone special (including yourself). Let's get poppin’!

Homemade Vanilla Cake Pops with Vanilla Buttercream


For the Cake:

  • 1 and 2/3 cups (209g) all-purpose flour (spoon it, then level it)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, let it hang out to room temp
  • 1 cup (200g) granulated sugar
  • 1 large egg (also at room temp ‘cause we’re consistent)
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk or buttermilk (your call)

For the Frosting:

  • 7 Tablespoons (100g) unsalted butter, room temperature (sense a theme?)
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 2–3 teaspoons heavy cream or milk (adjust for desired consistency)
  • 1 teaspoon pure vanilla extract (vanilla is the hero today)

For the Coating:

  • 32 ounces candy melts or coating (or pure white chocolate if you wanna get fancy)
  • Sprinkles (because sprinkles = happiness)


  1. Bake the Cake:

    • Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan like it owes you money.
    • Mix the dry stuff (flour, baking powder, baking soda, salt) in one bowl.
    • Cream the butter and sugar in another bowl with a mixer until it’s fluffy and creamy, about 2 mins. Add the egg and vanilla, and beat until it’s all buddy-buddy.
    • Combine the wet and dry mixtures, alternating with milk, on low speed until they’re all getting along. Pour this friendship into the pan and smooth it out.
    • Bake for 30–36 mins, or until a toothpick comes out clean. If it starts to tan too much, tent it with foil like it’s camping.
  2. Frosting Time:

    • Beat the butter until it’s creamy (about 2 mins). Gradually add the confectioners’ sugar, cream/milk, and vanilla. Whip it on high for 3 mins until it’s smooth like a jazz tune.
  3. Cake + Frosting = Love:

    • Crumble your cooled cake in a big bowl, no chunky business. Mix it with the frosting until it’s uniform.
    • Roll this mixture into tablespoon-sized balls and chill them on a baking sheet for 2 hours in the fridge (or 1 hour in the freezer if you're in a hurry).
  4. Coating & Decorating:

    • Melt your candy melts or white chocolate by microwaving in short bursts or using a double boiler, stirring until it’s smoother than a baby’s bottom.
    • Dip a lollipop stick a bit into the coating, then stab (gently) into a cake ball. Dunk the ball into the coating, let the excess drip off, then go wild with the sprinkles.
    • Chill these beauties until the coating sets, and voila! Cake pops to make your heart (and taste buds) sing.

Remember, keep these cuties cold until it’s showtime. They’ll hang out happily in the fridge for up to a week, but let’s be honest – they won’t last that long. Get ready for some "oohs" and "aahs" because you just rocked those cake pops! 🍰✨

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