These spooky Halloween Vanilla Cake Pops have a rich vanilla flavor and are glazed with a coconut flavored glaze. They’re not just an eye-catcher. They’re delightful as well!
Today, I’m super excited in two ways. This is my very first post, and it’s my favorite Holiday – Halloweeeen.
I’ve been thinking about starting a food blog for a long time because of multiple reasons: I love to bake, I love to photograph, I’m an Internet-Chunky, and I want to share all of my favorite recipes and stories with you. Sounds pretty obvious, doesn’t it?
It is a tremendous feeling to be a part of the big and wide Internet world. I’m a bit nervous and also worried about, whether other people will visit my blog as well as my Mum and my dear Husband Mario.
Back to the topic – Halloween muahahaha
Halloween was an originally Irish tradition. Irish immigrants brought them to the USA. Since the 1990s this old tradition is getting more and more popular in large parts of Europe either. This is definitely a big spectacle in the German speaking area every year.
Besides carving the pumpkin, preparing a Horror-Movie-Marathon, and literally making a ton of popcorn, it’s clear that I’ll also make some spooky treats for today. That’s the reason why I made a bunch of Halloween Vanilla Cake Pops for you.
For these Halloween Vanilla Cake Pops, I choose a classic American Vanilla Cake. When you decide to make this Vanilla Cake for your Vanilla Cake Pops, bake it about 40 minutes. This is about 5 minutes longer and makes sure that the cake is dry and your Cake Pops won’t be too wet. Bake it one day ahead and let it rest without covering, so it will get dryer.
Remove all edges (also the top and the bottom) and use only the soft center of the cake. Then crush it into little crumbs with your food processor or crumble it with your fingers.
Add the Cream Cheese Frosting. Start with the half of the amount in the recipe and add a spoon full after another, until the Cake Pops batter stays together and you can form balls out of it. When you want to add food coloring reduce the amount of the added frosting, so it doesn’t happen that the Cake Pops becomes too wet.
Roll 16 balls per hand or do it like I do with a cake pop baller, then put a cake pop stick in each ball. Put them into the freezer for about 30 minutes.
Meanwhile, melt the candy melts in a small coffee cup in the microwave. Stir every 20 seconds to prevent it from burning. After 2 minutes the glaze will be fluid and smooth. Now you can add the food coloring. Don’t add more food coloring as recommended on the label. Otherwise, you will get a sandy clump. After adding the food coloring you can give a teaspoon of coconut oil into the glaze, but this optional. The coconut oil gives them a very smooth consistency and also a lovely flavor.
Dip the cooled Vanilla Cake Pops into the glaze and do a little rotary movement. Be sure that the stick also gets a 1/2 inch of glaze that your balls are not falling off the stick. When the glaze is getting too thick, put them back in your microwave for a few seconds.
Put your Vanilla Cake Pops in a styrofoam or a jar, or do it like I did and place them on its heads on a baking sheet. Wait a few seconds bevor you are letting it go, so they don’t roll over. When they dried up a little bit, place them into the fridge for 2 hours.
When the glaze is hard, it’s time to get creative. Paint some scary faces on it with your food coloring. Then put them back into the fridge and let them rest overnight. The Vanilla Cake Pops will last in the fridge up to 4 days.
It’s time to do a little shopping and get yourself all the stuff you need to make this Vanilla Cake Pop recipe.
If you try this spooky Halloween Vanilla Cake Pops recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! I want to seeee it!
- 3 1/2 cups all-purpose flour, spooned and leveled (420g)
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup canola or mild vegetable oil (120ml)
- 1 1/2 cups granulated white sugar (300g)
- 2 tsp vanilla extract
- 6 large egg whites
- 1 1/2 cups milk (360ml)
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup cream cheese, softened (113g)
- 1 cup powdered sugar, sifted (120g)
- 1 tsp vanilla extract (or 1 vanilla bean)
- gel food coloring (optional)
- sprinkles (optional)
- 2 cups candy melts, color(s) of your choice (340g)
Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9x13 inch / 23x33cm baking pan with parchment paper. Set aside.
In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes.
Add vanilla and egg whites and mix until fully incorporated about 2 minutes.
Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined.
Transfer batter to the prepared baking pan and bake for 38-42 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and cream cheese on medium-high speed until smooth, creamy, combined, and no lumps remain, about 2-3 minutes.
Add powdered sugar and vanilla and beat on medium speed until the sugar is dissolved and the frosting is creamy about 2-3 minutes.
Crumble the cooled cake with your fingers into fine crumbs into a large bowl. Add cream cheese frosting and combine. I use my hands to combine but you can do this with a spoon or with an electric mixer as well.
Uncolored cake pops: Spoon about 1 heaping or 2 leveled tablespoon of the cake mixture and roll into a ball. Place on a parchment paper layered sheet. Repeat until you run out of cake mixture (you should end up with about 40 cake pops).
Colored cake pops: If you want to have colored cake pops then divide the cake mixture into different bowls and dye to your preference and according to the package. I find gel food coloring works best. Then spoon about 1 heaping or 2 leveled tablespoon of the cake mixture and roll into a ball. Place on a parchment paper layered sheet. Repeat until you run out of cake mixture (you should end up with about 40 cake pops).
Refrigerate for 2 hours.
Melt the coating in a deep heatproof bowl or cup in the microwave or double boiler. A 2 cups cup works best for dunking the cake pops.
Remove 3 cake pops at the time from the fridge and gently re-roll to smooth the cake pops if necessary.
Dip one end of a lollipop stick into the coating (about 1 inch / 2.5 cm). Then insert the dipped stick into the center of one cake pop about halfway through and dip the cake pop into the melted coating until fully covered. Let excess coating drop off and decorate with sprinkles if desired. Place upright into glasses or a styrofoam block and let dry. Repeat with remaining cake pops and work in batches. Store in the fridge for at least 1 hour.
Draw faces or patterns with a brush and melted candy melts on top of the dried coating if desired.
Store cake pops in the fridge up to 4 days.