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Finished vanilla cake pops with white shells and rainbow sprinkles standing in a foam block on a white table

How to Make Cake Pops Perfectly Every Time

Soft vanilla cake pops with a cream cheese center and a smooth white candy shell. Bake the cake one day and dip the next for a calm party project.
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Prep Time 1 hour 20 minutes
Cook Time 35 minutes
Chilling Time 1 hour 45 minutes
Total Time 3 hours 40 minutes
Servings: 40 pops
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cake
  • 2 1/2 cups 313 g all-purpose flour (I use King Arthur; spoon and level it)
  • 1 1/4 cups 250 g granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup 170 g unsalted butter, softened
  • 3 large eggs at room temperature
  • 1 cup 245 g whole milk, at room temperature
  • 2 teaspoons alcohol-free vanilla extract
Cream Cheese Binder
  • 4 ounces 113 g block cream cheese, softened
  • 2 tablespoons 28 g unsalted butter, softened
  • 1 cup 120 g powdered sugar
  • 1/2 teaspoon alcohol-free vanilla extract
Coating and Decorating
  • 24 ounces 680 g white candy melts, certified
  • 2 tablespoons refined coconut oil or vegetable shortening
  • 1/4 cup about 50 g sprinkles, certified
  • 40 paper lollipop sticks 6 inches long

Equipment

  • 9x13-inch metal baking pan
  • Hand or stand mixer
  • 1 1/2 tablespoon cookie scoop
  • Tall, narrow microwave-safe cup
  • 6-inch paper lollipop sticks
  • Foam block or pop stand

Method
 

  1. Before you start: set the butter, eggs, milk, and cream cheese out for 1 hour. Preheat the oven to 350°F. Grease and line a 9x13-inch pan with parchment. Line a rimmed baking sheet with parchment. Poke 40 holes in a foam block with a skewer, 2 inches apart.
  2. Whisk the flour, baking powder, and salt for 30 seconds, until no lumps remain.
  3. Beat 3/4 cup butter and the granulated sugar on medium speed for 3 minutes, until pale and fluffy. Scrape the bowl twice.
  4. Beat in the eggs one at a time, 30 seconds each, then the vanilla, until the batter looks glossy.
  5. Add the flour mixture in three parts, alternating with the milk, mixing on low until no dry streaks remain and the batter looks thick and creamy.
  6. Spread the batter into the pan and bake at 350°F for 30 to 35 minutes, rotating once at 20 minutes, until the top springs back and a toothpick shows a few moist crumbs.
  7. Cool in the pan for 15 minutes, lift out, and cool 45 minutes more, until the bottom feels room temperature.
  8. Beat the cream cheese and 2 tablespoons butter for 1 minute, then beat in the powdered sugar and vanilla for 2 minutes, until fluffy and spoonable.
  9. Crumble the cooled cake into fine crumbs, add all the frosting, and knead 2 minutes, until a squeezed handful holds its shape without feeling oily.
  10. Scoop and roll into smooth 1 ounce balls. Freeze on the lined sheet for 15 minutes, until firm but not rock hard.
  11. Melt 12 ounces of candy melts with 1 tablespoon coconut oil in the tall cup at 50 percent power, in 30 second bursts, stirring each time, until silky. Stop heating while a few wafers remain.
  12. Dip 1/2 inch of each stick into the coating, push it halfway into a ball, and chill 15 minutes in the refrigerator, until the glue feels hard.
  13. Dip each ball straight down, lift, and tap the stick against your wrist while turning, until the surface looks glassy. Never tap the cup rim.
  14. Add sprinkles right away and stand each pop in the foam block for 15 minutes, until the shell feels hard. Melt the remaining 12 ounces of melts and 1 tablespoon oil when the cup runs low.

Notes

Use alcohol-free vanilla, and choose certified candy melts and sprinkles (check labels for gelatin and confectioner's glaze).
Chill the balls only 15 minutes before dipping so the shells do not crack. Thin the coating with 1 teaspoon of oil at a time if it looks thick.
Storage: refrigerate up to 4 days in an airtight container, or freeze up to 2 months.