Cake Pops

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 177°C. Grease a 9-inch pan.

Step 2

Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.

Step 3

With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Batter will be slightly thick. Pour the batter evenly into the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top.

Step 4

All the cake to cool completely in the pan set on a wire rack.

Step 5

With a mixer, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.

Step 6

Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.

Step 7

Roll cake mixture into balls. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Place back into the fridge as you’ll only work with a couple at a time.

Step 8

Melt the coating in a 2-cup liquid measuring cup (best for dunking!). you can use a double boiler or microwave.

Step 9

Coat the cake balls in melted chocolate.

Step 10

Coating will set within an hour. Store in fridge for 1 week or freeze for up to 6 months.