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Pioneer Woman Cake Pops

Pioneer Woman Cake Pops - recipe card
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These cake pops are a fun and decadent treat made with moist vanilla cake, creamy frosting, and a crisp chocolate coating. Each bite-sized pop is rich, tender, and perfectly sweet, making them ideal for parties or gifting.

Ingredients

Scale
  • 1 cup all-purpose flour (4.25 oz / 120g)
  • 1/2 cup granulated sugar (3.5 oz / 100g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk (2 oz / 60ml)
  • 1/4 cup vegetable oil (2 oz / 60ml)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cream cheese frosting (store-bought or homemade)
  • 8 oz semisweet chocolate chips (about 1 1/3 cups)
  • 1 tablespoon coconut oil or vegetable shortening
  • 4 lollipop sticks (if needed for presentation)

Instructions

  1. Preheat oven to 350°F (177°C). Grease an 8×8-inch baking pan or line with parchment paper. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a separate small bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — do not overmix; a few small lumps are fine.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden. Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
  4. Once the cake is completely cool, crumble it into a large bowl using your hands or a fork until no large pieces remain. Add 1/4 cup cream cheese frosting and mix with a spatula or your hands until the mixture holds together when pressed — it should be moist but not sticky.
  5. Line a baking sheet with parchment paper. Roll the cake mixture into 12 uniform balls, about 1 inch each. Place on the prepared sheet and refrigerate for at least 30 minutes, or until firm. Chilling prevents the pops from falling apart during coating.
  6. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each, until fully melted and smooth. Alternatively, melt in a double boiler over simmering water, stirring constantly.
  7. Remove the cake balls from the refrigerator. If using lollipop sticks, dip the tip of each stick into the melted chocolate before inserting it into a cake ball (this helps secure it). Place the pops back on the sheet and refrigerate for another 10 minutes to set the stick.
  8. Hold each cake pop by the stick and dip into the melted chocolate, covering completely. Gently tap the pop against the bowl to allow excess chocolate to drip off. Place upright on the parchment-lined sheet. If the chocolate thickens, reheat in 10-second bursts.
  9. While the coating is still wet, you can add sprinkles or decorations. Let the pops set at room temperature for about 15 minutes, or until the chocolate is firm and glossy. Serve immediately or store as directed.

Notes

Store cake pops in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To freeze, place in a single layer in a freezer-safe container with parchment between layers. Thaw in the refrigerator overnight before serving. Avoid refrigerating for long periods if using cream cheese frosting, as it may soften.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cake-pops/