Today I have the simplest recipe for these pretty trendy cakesicles or cake-pops, let’s get started, shall we?
Today’s recipe is for a large cake-pop, which is made in a popsicle mould rather than a cake-pop mould. Who doesn’t mind a bit more cake? Seriously.
The recipe I’ll be sharing is for a simple vanilla sponge cake and vanilla buttercream, which when combined make the perfect ‘dough’ for the cake-pops. I opted for white chocolate to finish them, but feel free to use either milk or dark chocolate if you’d prefer. As an optional finish, I drizzled a small amount of melted dark chocolate over, but again, this was optional. Use whatever you’d like to finish them off.
There is nothing difficult about this recipe as you cake make the cake with either a stand mixer, hand mixer or with a wooden spoon. The only thing I didn’t have before I made these cake-pops was the popsicle mould, I ordered one on eBay for £3.99. If you need one, I recommend you check out eBay beforehand.
As with all my recipes, before you get started, you’ll want to do some prep work. Get your ingredients measured/weighed up, prepare your tin (if you want to, I didn’t but you know your tin) and get any equipment you may need ready. Taking these few extra steps can lower the chance of making a mistake.
250g Granulated sugar.
250g Plain flour.
1 ½ tsp Baking powder.
½ tsp Salt.
1 tsp Vanilla extract.
250g Icing sugar.
1 tsp Vanilla extract.
200g White chocolate, melted.
50g Dark chocolate, melted and in a piping bag.
Before you get into making the cake or buttercream, you’ll want to do some prep work. Weigh up all your ingredients, line your tin (if you need to), preheat your oven to 180˚c/350˚f and get any equipment you intend on using ready.
To start on the recipe, you’ll want to make the cake. Get yourself a mixing bowl and place the butter, granulated sugar, plain flour, baking powder, salt (passing the dry ingredients through a sieve, to remove any lumps that may be in the dry ingredients), eggs and vanilla.
You can then go ahead and beat this on a low speed to start with, building your way up to a medium-high speed for around 60-90 seconds, by this point the mixture will be very well incorporated and you shouldn’t be able to see a single trace of any ingredient. If the mixture is looking a little stiff add a around 1-2 tablespoons of milk (or more if needed) to help loosen the mixture.
Give the bowl a good scrape down, this is just to incorporate any bits that haven’t been fully incorporated into the mixture. Then add the cake batter into your 8 inch square cake tin and spread it out as evenly as possible, bake in your preheated oven for 30-35 minutes.
While the cake is in the oven baking, it’s best to do the buttercream. To start on the buttercream, get your mixing bowl and add in your butter and beat on a medium-high speed for around 5-7 minutes or until lighter and fluffier in colour and consistency.
Once this has been achieved, you can give the bowl a good scraping down, then add in your first half of icing sugar and beat until its fully incorporated and repeat that stage with the second half of icing sugar. Once that’s all added and mixed in, you can add in your vanilla and mix until incorporated. Place the buttercream into a bowl and place in the fridge until its needed later.
Allow your cake to cool down fully before you intend on using it, otherwise when you add in the buttercream it will melt it and make a horrible sloppy mess… Which nobody wants. I allow my cake to cool down in the tin for around 10 minutes, then remove from the tin and allow to cool fully on a cooling rack before I intend on using it.
After about an hour, I take my cake and break it in half, crumbling it between my fingers until I have got it to the perfect consistency. You will know once you’ve achieved this as it will look like breadcrumbs or have a sandy texture to them – you can also use a food processor which will do the job equally as well.
Now you can add in your buttercream and work the two together either by hand or using your food processor/stand mixer, start with a smaller amount of buttercream and work in more if you need to (it’s easier to add buttercream than to take it away). The perfect consistency is pliable and holds its shape well, you’ll know when you’ve got the perfect consistency – trust me on that.
Take your silicon popsicle mould and place a good amount of your cake ‘dough’ and place it into the mould and press it into place, flattening using your fingers/palm and repeat this step for the remaining cake-pops. Place the mould into the fridge (or freezer if you’re in a rush). Repeat until you have used all your cake ‘dough’ up.
Once all your cake-pops are chilling/firming up, place your white chocolate on a double boiler and melt the chocolate. Once your chocolate is fully melted, you can start to dip each of your cake-pops, one at a time then once dipped, place onto a cake board or cooling rack (whichever you have or works best for you). Allow them to solidify fully before you finish them off.
To finish them off I add a drizzle of dark chocolate but feel free to use whichever chocolate suits you best.
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!
How many does this make?
Good morning, thank you for the comment. It makes between 10-12 per batch!
For the buttercream do you use salted or unsalted butter ??
Good evening. I used unsalted butter but you can use salted, either works well! 🙂
Hi just wanted to know do you have any tips/storage if i wanted to make this ahead of time?
Thank you for the comment. You can make these 2-3 days ahead of when they are needed, simply make them then store in airtight container in the fridge, separating them using some parchment/greaseproof paper. That’s how I store mine whenever I make them ahead of time.
I hope that helps, if you have any other enquires, please let me know!
thank you 🙂
Hello! I hope you’re well! Thank you so much for this recipe! I want to make it soon! I just had a couple of qs please- I’ve never made a smallish cake like this with 4 eggs, do the eggs have to be medium or large and does it give the sponge a very eggy taste as there’s so many? And do you have a chocolate version of this recipe as I’d really like to try chocolate cakesicles as well. Thank you!!
Hey Ayesha – thank you for the comment! I always use medium eggs, so go with medium eggs. There is no eggy taste to the cake, even though there is a lot of eggs – the vanilla extract helps to flavour the cake. I don’t have a chocolate version as of yet, but if its something you’d like to see, let me know and I’ll get to work on it!
Just asking if you can double the recipe, and use the 9×13 pan
You can indeed – that’ll work perfectly!
Good morning Sarah, thanks for the comment. I did indeed just use melted white chocolate, I didn’t temper it. I only temper chocolate when I’m making chocolate bars or chocolate decorations.
How long do you leave in the fridge or freezer for before you can add the chocolate
Good afternoon! I recommend you leave them until they are firm to the touch – it makes them much easier to work with