Cake Pops Made from Scratch

Course: Dessert

Cuisine: American

Keyword: cake pops

Prep Time: 1

Cook Time: 30

Total Time: 1 30

Servings:

Calories: 243kcal

Author: Laureen King

Made from scratch Cake Pops start with a decadent chocolate cake recipe, homemade buttercream frosting and gourmet white chocolate!

Preheat oven to 350º F. Grease and dust with flour a 9 x 13 inch cake pan.
Mix the cocoa with boiling water in small bowl, stir until smooth. Set aside to cool.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer, beat butter and granulated sugar until fluffy.
Add the eggs, one at a time, beating well after each.
Stir in the vanilla extract.
Gradually add the cocoa mixture, beating well.
Gradually add the flour mixture into the butter mixture, alternating with the milk and sour cream. Mix until blended.
Pour batter into prepared pan.
Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean.
Cool completely. This recipe will make approximately 50 Cake Pops.

When cake is completely cooled, crumble into pieces in a large bowl.
Add the buttercream frosting a couple of heaping tablespoons at a time. Add just enough frosting so the cake holds together to form a soft ball. You may not need all the frosting. The consistency should be that of play dough. Too much frosting and the cake pops will not hold together.
Refrigerate the dough for about 30 minutes. This will make the cake pops easier to form into balls.
Use a small cookie scoop to measure the dough to form the balls. A cookie scoop will help to make all of the cake pops the same size. Roll the mixture between the palms of your hands to make an even round ball. Place on wax paper or parchment paper covered cookie sheet. (Makes 45-50 balls)
Dip the tip of a lollipop stick into the melted chocolate, then insert into the center of the cake balls. Insert a little less than halfway.
Refrigerate for about 30 minutes to allow the cake pops to firm up and the chocolate to harden on the lollipop stick.
Once firm, carefully dip the cake ball into the melted white chocolate. Do this by holding the lollipop stick and rotating until completely covered with chocolate. Remove from the chocolate and softly tap and rotate until the excess chocolate falls off. Do not tap too hard or the cake ball will fall off.
Place in a styrofoam block or cake pop holder. Refrigerate until coating has hardened.
Store in airtight container in the refrigerator.