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Halloween Vanilla Cake Pops
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
 

This delightfully spooky vanilla cake pop recipe is perfect for Halloween! To make these delicious vanilla cake pops, you will need 11 ingredients plus decorations. Watch out, these seem to disappear as fast as you can make them!

Course: Dessert
Cuisine: American
Keyword: cake pops recipe from scratch, halloween cake pops, how to make cake pops, vanilla cake pops
Servings: 40 Cake Pops
Calories: 190 kcal
Author: Sabine Venier
Ingredients
White Cake
  • 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)
Cream Cheese Frosting
  • 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)
Decoration
  • gel food coloring (optional)
  • sprinkles (optional)
  • 2 cups candy melts, color(s) of your choice (340g)
Instructions
White Cake
  1. 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.

  2. In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.

  3. In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes.

  4. Add vanilla and egg whites and mix until fully incorporated about 2 minutes.

  5. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. 

  6. 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.

Cream Cheese Frosting
  1. In a large mixing bowl with a stand or a 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.

  2. Add powdered sugar and vanilla and beat on medium speed until the sugar is dissolved and the frosting is creamy about 2-3 minutes.

Assembling
  1. 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.

  2. 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).

  3. 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).

  4. Refrigerate for 2 hours.

Decoration
  1. 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.

  2. Remove 3 cake pops at the time from the fridge and gently re-roll to smooth the cake pops if necessary.

  3. 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.

  4. Draw faces or patterns with a brush and melted candy melts on top of the dried coating if desired.

  5. Store cake pops in the fridge up to 4 days.

Recipe Video

Notes

Recommendations

  • Don't skip out on putting cake pops in the fridge. It's an important step, and they won't stay together if you skip this step. 
  • Use just egg whites when making this vanilla cake pops recipe. 
  • Never add more food coloring than recommended to candy melts. 
  • Put 1 teaspoon of coconut oil in icing if you want it to be super smooth. 

Substitutions

MILK

You can easily substitute the milk. Just use whatever you have on hand or what you prefer. Almond, cashew, and coconut milk would all work great. The flavor shouldn't be much different than when you use regular milk. 

GLUTEN-FREE FLOUR

You can replace the all-purpose flour for gluten-free flour if you want to. Use a 1:1 ratio when substituting. You will also want to add in 1 teaspoon of xanthan gum if it's not already in your gluten-free flour mixture. 

EGGS

You can replace the eggs when you make this vanilla cake pop recipe. Use 1/4 cup of the following for every two egg whites: applesauce, mashed banana, plain yogurt, or pureed pumpkin. 

Nutrition Facts
Halloween Vanilla Cake Pops
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 16mg5%
Sodium 71mg3%
Potassium 67mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 195IU4%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.