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Birthday Cake Pops

Prep Time1 hour 10 minutes
Cook Time20 minutes
Cooling time1 hour
Total Time1 hour 30 minutes
Servings: 40 pops

Ingredients

For the vanilla cake:

  • 2½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup butter unsalted, softened
  • 1¾ cups sugar
  • ½ cup sour cream
  • 5 large egg whites
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 1 cup milk

For the frosting:

  • ½ cup butter unsalted, softened
  • 1 ½ cup powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla
  • ⅛ teaspoon salt

For the cake pop assembly:

  • 24 ounces white chocolate melting chips
  • 40 candy sticks
  • ⅔ cup confetti sprinkles divided

Instructions

For the cake:

  • Preheat oven to 350 degrees. Prepare 9x13 pan by spraying with nonstick spray. Set aside. In a medium bowl, mix cake flour, baking powder, baking soda, and salt. Set aside.
  • Add sugar and butter to a mixing bowl fit for a stand mixer. Using the paddle attachment, cream together until light and fluffy, about 3 minutes. Add sour cream and mix until combined. Add half of egg whites and mix until combined. Add rest of egg whites, vanilla extract, and almond extract and mix until combined.
  • Add 1/3 of dry ingredients to batter and mix until combined. Add half of milk and mix until combined. Add another 1/3 of dry ingredients and mix until combined. Add rest of milk and mix. Finally, add last 1/3 of dry ingredients and mix until smooth.
  • Add batter to prepared dish and spread into one even layer. Bake cake in preheated oven until set, about 25 minutes. Remove from oven and let cool completely before assembling cake pops

For the frosting:

  • Once the cake is cool, prepare the frosting. Add butter to the bowl of stand mixer. With the paddle attachment, beat on medium high until ultra creamy, about 5 minutes. Add in powdered sugar and beat another 2 minutes. Add vanilla, salt, and milk and mix until combined. Keep frosting in mixing bowl for next steps.

For the cake pop assembly:

  • Crumble the baked and cooled cake while still in the baking dish. Add crumbs to the prepared frosting left in the mixing bowl. Add ⅓ cup of sprinkles and mix all together with the paddle attachment. It should only take 5-10 seconds to combine. Remove and place in a separate bowl. Set aside.
  • Line a baking sheet with parchment paper. Scoop out about 1 tablespoon of the cake mixture. Press firmly together and roll into a ball. Place on parchment paper. Repeat with rest of dough. Chill for about 1 hour in the fridge to let the balls firm up. This will make sure they stay on the stick.
  • When balls have chilled, place white chocolate melting discs into a 2-cup measuring cup or similar vessel that will be used for dipping. You'll only be able to fit about 10 ounces of chocolate into cup at a time. Microwave for about 30 seconds. Stir discs and then microwave another 30 seconds.
  • Before you get started, figure out how you want the cake pops to dry. I wanted mine completely round so I used an egg carton to keep them standing up while they dried. If you don't care, you can place them on a baking sheet lined with parchment paper to let them dry with a flat bottom.
  • Grab 1 ball from the fridge. Take a candy stick and dip it into melted white chocolate, about 1 inch deep. Place stick into cake ball and then dip into melted white chocolate. Gently tap on the end of the cup to shake off excess chocolate. Place into egg carton to dry or place flat onto lined baking sheet to dry. Sprinkle with confetti sprinkles while chocolate is still wet. Repeat with remaining cake balls. I recommend leaving cake balls in fridge and simply removing them one by one for dipping.
  • Once cake pops have dried, you can store them in a storage container at room temperature for up to 3 days.

Notes

Chocolate cake recipe adapted from Sally's Baking Addiction