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cake and pops

Homemade Vanilla Cake and Pops from Scratch

Learn how to make gourmet cake pops from scratch using homemade vanilla butter cake and silky buttercream. No box mix, no canned frosting—just pure bakery-quality flavor!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 4 hours
Servings: 40
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1.5 cups All-purpose flour Sifted
  • 1 cup Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 cup Unsalted butter Room temperature
  • 1 large Egg Room temperature
  • 0.5 cup Whole milk
  • 1.5 tsp Vanilla bean paste Or extract
  • 0.5 cup Vanilla Buttercream Homemade (Butter + Powdered Sugar)
  • 16 oz White Chocolate / Candy Melts For dipping
  • 2 tbsp Coconut Oil To thin the chocolate
  • Rainbow Sprinkles Optional for topping

Method
 

  1. Bake the Cake: Preheat oven to 350°F. Cream butter and sugar, add the egg and vanilla, then alternate flour and milk. Bake for 30 mins in a 9-inch pan. Let it cool completely.
  2. Crumble: Once cool, crumble the cake into a large bowl until it looks like fine "coffee grounds."
  3. Mix: Add the vanilla buttercream one tablespoon at a time. Mix until the dough feels like damp sand and holds its shape when pressed.
  4. Shape: Roll into 25g balls. Place on a tray and chill in the fridge for at least 2 hours.
  5. The Anchor: Melt a small amount of chocolate. Dip the tip of a lollipop stick into it, then insert it halfway into a chilled cake ball. Let it set for 20 mins.
  6. The Dip: Dip the pop vertically into the melted chocolate (thinned with coconut oil). Tap your wrist to remove excess. Add sprinkles immediately.
  7. Set: Place upright in a styrofoam block to dry for 1 hour.

Notes

or the smoothest cake and pops, make sure your chocolate is warm but not hot (approx 90°F). If the chocolate is too hot and the cake ball is too cold, the shell will crack as it cools. If the chocolate is too thick, add 1 tsp of coconut oil at a time until it flows like honey.