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!
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 a 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 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.
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.
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.
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.
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.