Air Force Mama's Note:
This is so easy and fun to make, a good one to let kids get involved =)
My Private Note
Units: US | Metric
For the Cake
- 4 large eggs, separated, room temperature
- 3 1/2 cups cake flour, sifted
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, unsalted, room temperature
- 2 cups sugar, divided
- 2 teaspoons vanilla extract
- 1 cup milk, room temperature
- 1/4 teaspoon cream of tartar
For the Icing (Classic)
- 1 cup butter, unsalted, softened
- 6 cups icing sugar (confectioners')
- 1/2 cup whipping cream (35%)
- 2 tablespoons vanilla extract
- 1 tablespoon water
- 1 pinch salt
For the Icing (Cream Cheese)
- 8 ounces cream cheese, softened, room temperature
- 1/4 cup butter, unsalted, softened
- 3 1/2 cups icing sugar
- 1/2 tablespoon vanilla extract
For the Cake Pops
- lolly pop stick
- white candy coating
- food coloring
- candy sprinkles
- 1For the Cake:.
- 2Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour three - 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
- 3While eggs are still cold, separate them, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using, about 30 minutes.
- 4In a medium mixing bowl, sift together the flour, baking powder and salt.
- 5In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 5 minutes).
- 6Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.
- 7With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
- 8In the clean bowl of your electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form.
- 9With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.
- 10Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula.
- 11Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).
- 12For the Icing (Classic):.
- 13In an electric mixer fitted with the paddle attachment, beat the butter and icing sugar on low speed until just combined. Increase speed to medium and beat until well-incorporated, about 3 minutes.
- 14Add the vanilla, water, whipping cream and salt, and whip on med-high speed until fluffy and smooth--about 3 more minutes. If consistency is too thick, add more water 1 teaspoon at a time, then whip again for 30 seconds or so. If your frosting is too thin, you can add more icing sugar a few tablespoons at a time until you achieve desired consistency.
- 15For the Icing (Cream Cheese):.
- 16Cream the butter on medium speed until the butter turns whitish and glossy, about 3-5 minutes.
- 17Add 1 cup of icing sugar and mix with the butter on medium speed until its all mixed well and glossy again.
- 18Add the cream cheese, continue mixing with the electric mixer until everything is well mixed.
- 19Start adding the rest of the icing sugar, one cup at a time to the mixture, and continue mixing on medium speed.
- 20When all the sugar is mixed well, add the vanilla extract.
- 21Cake Pop Assembly:.
- 22Mix the cake and the icing in a bowl.
- 23Roll into balls and place on wax paper.
- 24Refrigerate for 10-15minutes.
- 25Melt a little candy coating, dip the lollypop sticks in the coating before inserting them into the cake balls.
- 26Place in the freezer for 1 hour.
- 27Melt the rest of the candy coating.
- 28Add color of your choosing…and if you want to thin the candy coating you can add a little vegetable oil or shortening to thin it.
- 29Coat the cake pops with the candy coating….if you want the cake pops to stay perfect on top, then you can insert the stick into a foam block (can be found at Michael’s or any florist).
- 30You can add sprinkles and other decoration while the coating is still wet.
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Nutritional Facts for Everyone LOVES Cake Pops!
Serving Size: 1 (141 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 547.4
- Calories from Fat 213
- Total Fat 23.6 g
- Saturated Fat 14.4 g
- Cholesterol 95.3 mg
- Sodium 318.1 mg
- Total Carbohydrate 81.1 g
- Dietary Fiber 0.3 g
- Sugars 63.7 g
- Protein 3.8 g