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–+ servings

STRAWBERRY CONFETTI CAKE POPS

These homemade from-scratch strawberry cake pops are confetti-themed with sprinkles! Baked strawberry buttermilk cake is crumbled, rolled into cake balls, and then coated in perfect pink chocolate.
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Author: Lindsay Nathanson
Servings 15 cake pops

Ingredients
  

BUTTERMILK CAKE

  • 1/4 cup + 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • 3/4 cup + 2 tablespoons sugar
  • 1 egg + 1 egg white
  • 1/2 tablespoon vanilla
  • 1/2 cup + 2 tablespoons cake flour
  • 1/2 cup + 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk
  • 1/4 cup sprinkles
  • 3/4 teaspoon Strawberry flavor
  • Pink food coloring

FOR THE POPS

  • About 3 tablespoons of frosting
  • 1/2 cup sprinkles, divided
  • Pink melting chocolate
  • Lollipop sticks
  • Styrofoam block
How to Make Strawberry Cake Pops
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Instructions
 

For the cake:

  • Preheat the oven to 350 degrees. Prepare an 8x8" pan with parchment and non-stick spray.
  • In a stand mixer fitted with a paddle attachment, combine butter, sugar and oil on a low speed until just combined. About 1 minute.
  • Add eggs and vanilla on medium/low speed. Mix until combined.
  • Add cake flour and all-purpose flour, salt, and baking powder. Mix on a low speed until just combined.
  • Slowly stream in buttermilk. Mix until combined.
  • Add strawberry flavor and a few drops of pink food coloring and 3 tablespoons of sprinkles. Mix until combined.
  • Pour batter into the prepared pan. Bake for 20-25 minutes.
  • Set pans on a cooling rack to cool.

Assembly:

  • Once the cake is cooled, use your hands or two forks and to crumble the cake into fine crumbs.
  • Add 3 tablespoons of sprinkles and mix it into cake crumbs.
  • Put remaining sprinkles in a small bowl and set aside.
  • Add buttercream and mix with hands or fork until the buttercream is fully incorporated. You want the mixture to be just moist enough to roll into balls.
  • Using a small ice cream scoop, scoop out a small amount of mixture and roll between cupped hands until you reach the desired round shape.
  • Put balls on a plate and cover with plastic wrap. Place in refrigerator for at least 4 hours.
  • Place coating chocolates in a deep bowl so you will be able to submerge the entire ball in the chocolate. Melt chocolates.
  • Dip the lollipop stick into chocolate and then into the middle of the ball. Let sit for 2 minutes.
  • Dip the cake ball into the chocolate until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so the excess chocolate comes off.
  • Use a spoon to cover the ball with extra sprinkles. Make sure the entire ball is covered.
  • Push the lollipop stick into a styrofoam block or cake pop holder to dry.

Notes

*Makes 15- 20 pops