Holly in the PNW

The girl that can't sit still!

Search Results for: Cake pops

Vanilla Cake Pops

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!

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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.

Valentine Vanilla Cake Pops

Valentine Vanilla Cake Pops should be added to your list for your special day! These are a perfect ratio between cake and icing. On your first bite you won’t regret making these for your friends or family, or that special someone. With all those red sprinkles, it’s just so festive!

Cake pops are a great way to eat just a small serving without devouring a whole cake. Like I say in a lot of my posts, I love personal sizes.

I’ve made chocolate cake pops before and I finally tried vanilla. If you’re more of a vanilla fan then this cake pop recipe is just for you. You can make these with any type of sprinkles or colored candy coating.  Since it was February, and Valentine’s Day is coming soon, I wanted to throw in the red sprinkles and make it festive.

Grab the recipe and start rolling and dipping those cake balls into something very delicious! Let me know what you think.

Wrap them up in miniature cellophane bags, tie them with a ribbon and give them out as Valentine gifts. You will be loved even more!

Enjoy!

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Valentine Vanilla Cake Pops

Course Cake, Dessert
Cuisine American
Keyword Valentine Vanilla Cake Pops
Prep Time 1 hour
Cook Time 25 minutes
Resting time 2 hours
Total Time 3 hours 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. Prepare a 9x13 pan and spray with non-stick coating. Pour the batter evenly into the 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 or 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 up to 3 months.

 

 

Chocolate Cake Pops

Chocolate Cake Pops are the perfect dessert if you don’t want to binge on eating a lot of cake. Bite size means personal size! But you can eat more than one of these chocolate cake pops. Trust me I ate more than one.

Get ready to have some fun making these chocolate cake pops.  It’s a process but it’s fun from the beginning and they turn out delicious.  I couldn’t believe how perfect the ratio was between the cake and frosting. My mouth is watering as I type this cause I want to eat more!

Chocolate cake pops are fun to decorate anyway you want.  I used two different types of sprinkles but you can use anything to make them your way. Get creative! Sprinkles, dust powder, mini candies and you can even get other colors in the coating to make swirl shapes with different colors.

These are great as a gift and even take them to your next party. Wrap them up in cellophane mini bags and tie them with ribbon. People will love you after they eat these chocolate cake pops!

 

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Chocolate Cake Pops

Course Dessert
Prep Time 1 hour
Resting time 2 hours
Servings 40 cake pops

Ingredients

  • 1 cup all-purpose flour spoon & level
  • 1 cup granulated sugar
  • 6 tbsp unsweetened natural cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegtable oil
  • 2 large eggs at room tempature
  • 1/2 cup hot water

Chocolate Frosting

  • 6 tbsp unsalted butter soften, at room tempature
  • 3/4 cup confectioners' sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 2-3 tsp heavy cream or milk
  • 1/2 tsp pure vanilla extract

Chocolate Coating

  • 12 ounces candy melts or coating
  • sprinkles
  • lollipop sticks

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square)

Chocolate Cake

  1. Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined. Make sure there are no pockets of dry ingredients hiding.
  2. Pour the batter evenly into the prepared 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.

Choloate Frosting

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. This isn't a lot of butter and it will get stuck on the sides of the bowl, so you may need to scrape down the sides of the bowl with a rubber spatula to really help get it creamed. Add confectioners' sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick.

  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 scant Tablespoon of moist cake mixture and roll into a 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 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 or 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 up to 3 months.

Recipe Notes

If you don't want to use a lollipop stick you can always use a toothpick to dip the cake balls into the coating but make sure to stick the toothpick all the way in so it can hold the weight of the ball while dipping.