Cake Pops



For the cake:

  • 100 g butter
  • 100 g brown sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 100 g all-purpose flour
  • 1/2 tsp baking powder

For the buttercream:

  • 75 g butter
  • 150 g icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • 200 g chocolate, melted, to dip (milk chocolate or white)
  • sprinkles, to dip


  1. First make the cake by placing the butter, sugar, and vanilla extract into a bowl and beating well to a creamy consistency.
  2. Slowly beat in the eggs, one by one, then fold in the flour and baking powder and mix well.
  3. Heat oven to 190 – 170 C.
  4. Grease an 8 inch round cake baking pan, and transfer all the batter into it spreading evenly.
  5. Tip into the cake tin and bake for about 20 minutes until risen and golden brown.  Set aside to cool completely.
  6. While the cake is cooling, make the buttercream in a large bowl or the bowl of a stand mixer by beating the butter and icing sugar together until smooth.
  7. Add the vanilla extract and milk and beat again.
  8. Once the cake is cooled, crumble into large crumbs.
  9. Add the buttercream and stir together.
  10. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate.
  11. Push a lollipop stick into each ball, then put them into the fridge for an hour to set.
  12. Melt the chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth.
  13. Tip the sprinkles into another bowl.
  14. Take each of the chilled cake pops and dip into the chocolate, allowing it to drip off a little over the bowl.
  15. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.


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