• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Hiking
  • Contact

Holly in the PNW

The girl that can't sit still!

Archives for March 2019

Vanilla Cake Pops

March 27, 2019

Vanilla Cake Pops are a perfect addition to your Easter celebrations. They are a must when you want to bake and you can even get your kids involved. Sprinkles galore!!! Why not dye eggs and make cake pops?!!

If you haven’t seen my Chocolate Cake Pops recipe it’s the exact same process. All you need to do is make a vanilla cake instead of a chocolate cake. I also made these Valentine day cake pops with the same recipe. This is how much I love them!

Put them on display for your family and friends at your Easter dinner and have them for dessert.

Enjoy!

Print

Vanilla Cake Pops

Course Cake, Dessert
Cuisine American
Keyword Vanilla Cake Pops
Prep Time 1 hour
Cook Time 25 minutes
Resting Time 2 hours
Total Time 1 hour 25 minutes
Servings 40 cake pops

Ingredients

Vanilla Cake

  • 1 2/3 cups cups all-purpose flour spoon & leveled
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup 2% milk

Frosting

  • 7 tbsp unsalted butter softened to room temperature
  • 1 3/4 cups confectioners' sugar
  • 2-3 tsp 2% milk
  • 1 tsp pure vanilla extract

Coating

  • 40 ounces candy melts or coating

Instructions

Vanilla Cake

  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.

  2. With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Make sure there are no large lumps at the bottom of the bowl. Batter will be slightly thick

  3. Grease the baking pan with non-stick spray. Pour the batter evenly into the prepared 9 x 13 pan. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan; set on a wire rack.

Vanilla Frosting

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.

  2. Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
  3. Measure 1 Tablespoon of moist cake mixture and roll into a ball. I use a cookie scoop to measure out my ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.

  4. Melt the coating in a 2-cup liquid measuring cup (best for dunking!). Use a microwave or you can use a double boiler and pour some out at a time into the liquid measuring cup. Let the coating cool down for a few minutes before you begin dipping. If it's too hot when you dip, the coating will crack.

Coat the cake balls

  1. Remove only 2-3 cake balls from the refrigerator at a time. Keep the rest cold! Dip a lollipop stick about 1/2 inch into the coating, then insert into the center of the cake ball. Only push it about halfway - 3/4 through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with sprinkles and place upright into a styrofoam block, box (flip the box upside down and poke the lollipops into the bottom of the box) or even tall shot glasses work. Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping!

  2. Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week. You may freeze the cake pops for up to 3 months.

Filed Under: Cakes, Desserts

Primary Sidebar

Hello and Welcome

Hi! I'm Holly and welcome to my personal blog and thank you for taking the time to look through my recipes and hiking adventures. I hope you enjoy them as much as me. Stay connected to see upcoming blog posts! I'm excited to have you join!

Recent Posts

  • Chicken Tortilla Soup
  • Beef Bowls
  • Ice Cream Sandwiches
  • Mint Chocolate Delights
  • Peanut Butter Cookies

Archives

  • August 2022
  • April 2022
  • February 2022
  • January 2021
  • May 2020
  • April 2020
  • February 2020
  • November 2019
  • October 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018

Categories

Don’t Miss These!

Heart Shaped Sugar Cookies

Salted Chocolate Cookies

Banana Bread

Brookie – Peanut Butter Brownies topped with Chocolate Chip Cookies

Most Popular Recipes

Pull Apart Bread

Ombre Vanilla Cake

Footer

My Favorites

stay connected

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a recipe or an adventure!

Copyright© 2023 · Brunch Pro Theme by Feast Design Co.