My cake pops are made completely from-scratch--no box mixes or canned icings here! These are surprisingly easy to make and perfect for parties.

Recipe: https://sugarspunrun.com/how-to-make-...

Ingredients
Cake
1 ½ cups cake flour (168g)
1 cup granulated sugar (200g)
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ heaping teaspoon salt
6 Tablespoons unsalted butter, melted (85g)
¼ cup vegetable or canola oil (60ml)
½ cup sour cream (113g)
1 large egg + 1 large egg yolk, room temperature preferred
1 teaspoon vanilla extract
¼ cup whole milk
Frosting
½ cup unsalted butter, softened (113g)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract
Pinch of salt
1-2 Tablespoon heavy cream
Assembly
15 oz chocolate or white chocolate melting wafers or almond bark (or temper 15 oz of chocolate)
Sprinkles, for decorating, optional

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Ingredients
00:00 Introduction
Cake
00:17 Preheat oven to 350F (175C) and lightly grease an 8” or 9” (20 or 23cm) round cake pan with baking spray. Set aside.
00:22 In a large mixing bowl whisk together cake flour, sugar, baking powder, baking soda, and salt until well-combined.
00:53 Add melted butter and oil and use a spoon or spatula to stir until completely combined.
01:40 Add sour cream, egg, egg yolk, and vanilla extract and stir until well-combined.
02:23 Add milk and stir until batter is smooth and uniform.
02:47 Pour batter into prepared pan and bake on 350F for 32-35 minutes (begin checking at 28 minutes if using 9” pan) or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
03:27 Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to cool completely. Prepare frosting while cake cools.
Frosting
03:49 Place butter in a mixing bowl and use an electric mixer to beat until creamy.
04:05 With mixer on low-speed, gradually stir in powdered sugar until combined.
04:21 Add vanilla, salt, and 1 tablespoon of cream and stir until well-incorporated and frosting is smooth. If frosting seems stiff and too thick, stir in remaining tablespoon of cream.
Assembly
04:53 Use your hands to crumble cooled cake into a large bowl. Don’t mash it, just break it into small pieces.
05:48 Add frosting to the bowl and, using your electric mixer, stir on low-speed until mixture is piecey and mostly combined and will cling together if you pinch it between your fingers. Mixture will not be smooth and it’s better to not overdo this step (see video or photos in blog post if a visual is helpful).
06:33 Scoop dough by level 1 ½ Tablespoon and roll between your palms to make a smooth ball. Place on a wax paper lined baking sheet (don’t let the cake balls touch) and repeat until you have rolled all cake balls. Transfer to freezer and freeze for 30 minutes.
Dipping
07:15 You’ll need a place for the chocolate on the cake pops to harden: flip two cardboard egg cartons upside down and use a skewer to pierce a hole in the center of each protruding cup. Check that your cake pop stick will fit snugly in the hole.
07:49 When cake pops are nearly finished chilling, prepare your chocolate by melting according to package directions.
09:18 Remove cake pops from freezer. Take a cake pop stick and dip the very end in chocolate, then insert this halfway into the cake pop.
09:43 Turn the cake pop upside down and dip in chocolate until entire cake pop is covered. Lift from the cake pop and turn gently to allow the excess chocolate to drip back into the cup, then insert the stick into your egg carton holder. Space the cake pops far enough that they won’t touch and make sure to balance the egg carton (don’t place all on the same side or it will flip!).
10:01 Immediately add sprinkles after dipping each one (the chocolate hardens quickly). Repeat until all cake pops have been dipped. Allow chocolate to harden before removing and enjoying or storing.

Notes
Flour
I recommend cake flour, but all-purpose may be substituted. You would need 1 ⅓ cup (168g).
Storing
Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 9 days, or in the freezer for several months.

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