Description
These Easy Homemade Spring Cake Pops are delightful bite-sized treats perfect for Easter or any spring celebration. Soft vanilla cake crumbs mixed with creamy frosting are shaped into balls, dipped in colorful vanilla candy melts, and adorned with festive sprinkles to create charming, visually appealing pops that are both fun to make and delicious to eat.
Ingredients
Cake
- ½ cup unsalted butter (softened to room temperature)
- ¾ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon Princess Cake and Cookie Bakery Emulsion (optional)
- 1 ⅓ cups all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk (at room temperature)
Frosting
- ¼ cup unsalted butter (at room temperature)
- 4 ounces cream cheese (cold)
- 1 ½ cups confectioner’s sugar
Decoration
- 20 ounces vanilla candy melts (Easter colors)
- Sprinkles (Easter colors)
- Lollipop sticks
Instructions
- Prepare the cake pan. Preheat the oven to 350°F. Lightly grease the sides and bottom of one 9-inch round cake pan. Line the bottom with parchment paper cut to fit and generously grease the parchment paper as well. Dust the pan lightly with flour and tap out excess. Set aside.
- Make the cake batter. In a large bowl, beat the softened butter and granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract and optional emulsion.
- Combine dry ingredients and add milk. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add this mixture to the butter mixture followed by the whole milk. Beat on medium-low speed just until combined; the batter will be thick.
- Bake the cake. Transfer the batter to the prepared pan. Use an offset spatula to spread it evenly. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
- Cool the cake. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Make the frosting. In a large bowl using a stand mixer with a paddle attachment or a handheld mixer, beat the ¼ cup unsalted butter and cold cream cheese on medium-high speed until creamy.
- Add confectioner’s sugar to frosting. Gradually add the confectioners’ sugar and beat on low speed until moistened, then increase speed to medium-high and beat until well incorporated, about 3 minutes.
- Combine cake and frosting. Crumble the cooled cake into small bits and add to the frosting bowl. Mix on low speed until fully combined into a uniform, soft mixture.
- Shape cake balls. Use a 1.5-tablespoon scoop to portion the mixture into balls. Place the balls on a parchment-lined baking sheet. Refrigerate for 30 minutes to firm up.
- Reroll and chill cake balls. After chilling, reroll the balls gently to create smooth, uniform surfaces. Return to the refrigerator for another 20 minutes.
- Melt candy melts. Melt the vanilla candy melts according to package instructions, using separate bowls if using multiple colors.
- Insert lollipop sticks. Remove 5 cake balls from the refrigerator at a time. Dip each lollipop stick into the melted candy about ½ inch, then insert halfway into the cake ball center to secure the stick.
- Coat cake pops. Dip each cake ball fully into the melted candy coating to the base of the stick. Gently tap off excess coating and place the pop upright in a styrofoam block or cake pop stand.
- Decorate and set. Decorate the coated cake pops with festive Easter sprinkles. Allow coating to set at room temperature for about 1 hour.
- Store properly. Once set, store the cake pops in the refrigerator to prevent the coating from cracking until ready to serve.
Notes
- Make sure all refrigerated ingredients like eggs and milk are at room temperature for better mixing.
- Do not overbake the cake to keep it moist for the cake pops.
- Chilling the cake balls twice helps achieve smooth, firm pops that are easier to dip.
- Melt candy melts gently, avoiding overheating to prevent clumping or burning.
- Store cake pops in the refrigerator to keep the candy coating intact and fresh.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
