Description
These Vanilla Bean Blossom Cake Pops are a delightful treat that combines the rich flavors of vanilla bean with a moist cake, all coated in a velvety white chocolate shell. Perfect for any celebration or a sweet indulgence on a cozy day!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 vanilla bean (split and scraped)
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (or more if needed)
- Pinch of salt
- 1 pound white chocolate or candy melts
- 1 teaspoon vegetable oil (optional, for thinning)
- Sprinkles or edible glitter (for decoration)
- 10–12 lollipop sticks
- Styrofoam block (for drying the cake pops)
Instructions
- Preheat your oven to 350°F (175°C). Ensure the oven is fully preheated; this is crucial for even baking.
- Prepare your cake pan. Grease and flour a 9×13 inch baking dish.
- Mix dry ingredients. In a medium bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisk together until well blended.
- Beat butter and sugar. In a large mixing bowl, beat ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs. Add 3 large eggs one at a time, mixing well after each addition.
- Incorporate wet ingredients. Gradually mix in 1 cup of whole milk, 1 teaspoon of vanilla extract, and the seeds from 1 split vanilla bean.
- Combine wet and dry ingredients. Slowly add the dry mixture to the wet ingredients, mixing on low speed until just blended.
- Bake the cake. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the frosting. In a medium bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 4 cups of sifted powdered sugar, 2 teaspoons of vanilla extract, and a pinch of salt. Mix in 2 tablespoons of heavy cream until reaching a spreadable consistency.
- Crumb the cooled cake. Once the cake is completely cool, crumble it into a large mixing bowl using your hands or a fork.
- Add frosting to crumbles. Gradually mix in the frosting until the mixture holds together but isn’t overly wet.
- Form cake balls. Scoop out about 1.5 tablespoons of the cake mixture and roll it into a ball. Place each ball onto a parchment-lined baking sheet.
- Chill the cake balls. Refrigerate the cake balls for at least 30 minutes.
- Melt the coating. In a microwave-safe bowl, melt 1 pound of white chocolate or candy melts in 30-second intervals, stirring in between until smooth.
- Dip the lollipop sticks. Dip the end of each lollipop stick into the melted chocolate before inserting it into the center of a cake ball.
- Coat the cake pops. Dip each cake ball into the melted chocolate, ensuring it’s fully covered.
- Add decorations. Before the coating sets, sprinkle with edible glitter or sprinkles.
- Dry the cake pops. Insert the coated cake pops into a Styrofoam block to dry completely.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: One common mistake is overfilling the cake pop balls with frosting. Use a cookie scoop for uniform cake balls. Pay attention to the chocolate coating; adding a bit of vegetable oil can help achieve the right consistency.