You can easily change these cake pops to fit any holiday. They are made with homemade buttercream and vanilla cake. You can't eat just one!
INGREDIENTS
FOR THE VANILLA CAKE:– 1 ½ cups cake flour spooned & leveled (175 grams)– 1 teaspoon baking powder– ¼ teaspoon baking soda– ¼ teaspoon salt– ½ cup buttermilk at room temperature (120 ml)– 2 tablespoons canola or vegetable oil (30 ml)– 1 ½ teaspoons pure vanilla extract– ½ cup unsalted butter softened (1 stick; 115 grams)– 1 cup granulated sugar (200 grams)– 2 large eggs at room temperature
INGREDIENTS
FOR THE BUTTERCREAM FROSTING:– ¼ cup unsalted butter softened (½ stick; 60 grams)– ¾ cup powdered sugar (90 grams)– ½ to 1 tablespoon heavy whipping cream or milk– ¼ teaspoon pure vanilla extractFOR THE CHOCOLATE COATING:– 16 ounces white chocolate roughly chopped (I used four 4oz Ghirardelli white chocolate bars)– 1 tablespoon refined coconut oil (14 grams) optional– Optional: sprinkles as decoration
INSTRUCTIONS
Heat the oven to 350°F (180°C). One 9-inch round cake pan with nonstick cooking spray and parchment paper on the bottom should be set aside. Mix cake flour, baking powder, baking soda, and salt in a large bowl. Set aside.
1
Mix buttermilk, oil, and vanilla extract in a large bowl or measuring cup. Set aside. Beat the butter on low speed in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth, then slowly mix in the granulated sugar.
2
Once all the sugar is added, increase to medium speed and mix for 3–4 minutes until light and fluffy. Add the eggs one at a time, stopping to scrape the bowl bottom and sides.
3
On low speed, add the dry ingredients twice, alternating with the buttermilk mixture. Avoid overmixing the batter by mixing each addition just until combined. Scrape the bowl bottom and sides with a rubber spatula to mix everything.
4
Place batter in cake pan and spread evenly. Bake the cake for 28–33 minutes until a toothpick inserted in the centre comes out clean. Remove from oven and cool for 20 minutes in pan. Slip a knife around the cake's edges and remove it from the pan to cool on a wire rack.
5
Beat butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth. Add the powdered sugar and mix on low speed, then increase to medium speed for 1–2 minutes until fully combined.
6
Add ½ tablespoon of heavy cream and vanilla extract and mix on medium speed, scraping bowl sides as needed. Remove the cake's crisp top, bottom, and sides to make cake pops. The outer layer peels easily with a paring knife.
7
Crumble the cake in a large bowl or paddle-attached stand mixer. Mix buttercream frosting with a handheld or stand mixer until combined, like cookie dough. Roll 1 tablespoon cake-pop mixture balls and place on parchment-lined baking sheet. Freeze for an hour.
8
Dip ½-inch of a 4-inch lollipop stick into melted chocolate and insert it ¾-way into a cake ball. Cover the cake pop with melted chocolate, not the stick. Gently tap and rotate the stick to remove chocolate. After tapping off the chocolate, sprinkles can be added to the cake pop. Set in polystyrene.