Find out how to make cake pops from scratch, without using cake mix or frosting from a can. To get all of my best tips, watch the video guide.


– 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) – 1/2 teaspoon baking powder – 1/4 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, softened to room temperature – 1 cup (200g) granulated sugar – 1 large egg, at room temperature – 2 teaspoons pure vanilla extract – 1 cup (240ml) whole milk



Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). An 8-inch springform pan should be greased.


Mix flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a large bowl, whip the butter and sugar for 2 minutes using a handheld or stand mixer with a paddle or whisk attachment. 


Mix the dry ingredients and milk in the bowl with the wet components on low speed until mixed. Check for lumps at the bottom of the bowl by stirring the thick batter with a spatula.


Wait until the cake has completely cooled in the pan that has been placed on a wire rack.


Cream butter on medium speed for 2 minutes in a handheld or stand mixer with a paddle attachment. While mixing on low, add confectioners' sugar, heavy cream, and vanilla. 


Crush the cooled cake in the frosting bowl. Check for big lumps. Mix the frosting and cake crumbles on low until mixed.


Scoop Roll 1 tablespoon of cake-frosting mixture into a ball. Bake balls on a lined sheet. To set form, refrigerate 2 hours or freeze 1 hour. 


Melt chocolate or candy melts in a 2-cup liquid measuring cup (ideal for dunking) in the microwave for 20 seconds, stirring after each increment, until smooth. 


Only take 2–3 cake balls from the fridge. Insert a 1/2-inch lollipop stick into the cake ball's center. Push it only halfway through the cake ball. Fully coat the cake ball in the coating. 


In an hour, the coating will be dry. Cake pops can be kept in the fridge for up to a week.

also see

also see

How To Take Care   Rottweiler Puppies