Cake Pops
 
Ingredients
For Cake:
  • 1⅔ cup all purpose flour, spoon and level method
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup salted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup milk
For Frosting:
  • 7 Tablespoons salted butter, softened
  • 1¾ cups powdered sugar
  • 1 teaspoon vanilla
  • 1-2 Tablespoons milk
For Decoration:
  • ~15 oz melting chocolate
  • Lollipop sticks
  • Sprinkles
Instructions
Cake:
  1. Preheat oven to 350 F. Grease 9 inch cake pan with cooking spray.
  2. Mix flour, baking powder, baking soda, and salt together and set aside.
  3. Beat butter with a hand or stand mixer until smooth.
  4. Add in sugar and beat until fluffy and there are no lumps. Scrape down the bowl.
  5. Beat in egg and vanilla.
  6. Add the flour mixture in 3 parts, alternating with the milk and ending with the flour.
  7. Pour batter into pan and bake for 30-35 minutes or until a toothpick comes out clean.
  8. Cool on wire pan for at least two hours.
Frosting:
  1. Beat the butter until smooth.
  2. Add powdered sugar and vanilla.
  3. Add the milk 1 Tablespoon at a time until the frosting is smooth.
Assembly:
  1. Crumble up the cake with your hands. Discard the edges of the cake if they are crispy.
  2. Mix frosting with the crumbled cake.
  3. Roll the cake mixture into 1 inch balls and place on baking sheet lined with wax paper or parchment paper.
  4. Refrigerate the cake balls for 2 hours or you can freeze them for 30 minutes but be prepared for cracks in the chocolate coating from the temperature difference.
  5. Melt chocolate.
  6. Remove cake balls from refrigerator a few at a time.
  7. Dip a lollipop stick about an inch into the chocolate and then insert three-quarters of the way through a cake ball.
  8. Dip the whole cake ball in the melted chocolate making sure there are no holes and gently tap the lollipop stick on the edge of the bowl to let excess chocolate drip off.
  9. Place in a brownie pan lined with wax paper or parchment paper and then top with sprinkles.
  10. Repeat steps 6-9 with the rest of the cake balls.
Store in refrigerator.
Yield: about 35 cake pops
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/cake-pops/