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Best Cake Pop Recipe: Moist, Easy Cake Pops From Scratch

Best Cake Pop Recipe

These homemade vanilla cake pops are moist, creamy, and coated in smooth melted chocolate or candy melts. The recipe makes a festive bite-sized dessert that is easy to customize for birthdays, parties, and holidays.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Vanilla Cake
  • 1 1/2 cups All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Fine salt
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 2 eggs Large eggs
  • 2 teaspoons Pure vanilla extract
  • 1/2 cup Whole milk
Buttercream
  • 1/4 cup Unsalted butter, softened
  • 1 cup Powdered sugar
  • 1/2 teaspoon Pure vanilla extract
  • 1 tablespoon Heavy cream or milk
Coating and Decoration
  • 16 ounces White, milk, or dark candy melts
  • 1 tablespoon Vegetable shortening, optional
  • 1/2 cup Sprinkles, sanding sugar, or melted chocolate drizzle
Equipment
  • 24 sticks Lollipop sticks

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Grease and line an 8-inch square cake pan with parchment paper.
  2. Whisk flour, baking powder, and salt in a medium bowl. In a separate bowl, beat butter and sugar until pale and fluffy, then beat in the eggs one at a time followed by the vanilla.
  3. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Mix only until the batter is smooth, then spread it into the prepared pan.
  4. Bake for 22 to 25 minutes, or until the center springs back when lightly pressed and a toothpick comes out clean. Cool the cake completely before crumbling.
  5. Make the buttercream by beating the softened butter until creamy, then mixing in powdered sugar, vanilla, and cream. Beat until light and smooth.
  6. Trim any dark edges from the cooled cake, crumble the remaining cake into fine crumbs, and mix in the buttercream one tablespoon at a time. Stop when the mixture holds together like soft dough.
  7. Roll the mixture into 24 balls, using about one tablespoon for each. Chill the balls for 30 minutes while preparing the coating.
  8. Melt a small amount of coating, dip the end of each stick into it, and press the coated end halfway into a cake ball. Chill for 10 minutes so the sticks stay secure.
  9. Melt the remaining coating in short microwave intervals, stirring after each interval. Dip each cake pop straight down, lift it out, and gently tap the stick against the bowl to remove excess coating.
  10. Decorate immediately with sprinkles or drizzle before the coating sets. Stand the finished cake pops upright in a cake-pop block or a glass filled with uncooked rice, then allow them to set completely.

Notes

Store finished cake pops in an airtight container at cool room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cake pops close to room temperature before serving for the best texture.