Just one more sweet recipe before Valentine’s Day! I’m a little relieved because all of this sugar around the house is killing me. Target’s valentine section got me good and I find myself digging for all the candy bags in our pantry. It doesn’t help that I’m in full hibernation mode over here. It’s been snowing nonstop and freezing cold, and I’d love to be able to run or walk outside, but it’s pretty impossible right now. I say all of this as I sit on the couch binge-watching Hulu – anyone else watch the Free Britney documentary? We really need a treadmill. Brett – you have my permission.
Okay… cake pops! I’ll stop my rambling because today (now yesterday) has been a day and I’m pretty exhausted. These pops can easily be made with the recipe I have below, or if you’re low on time, make a boxed cake. You’ll just want to use about half of the mix for the cake pops. I made enough batter to fit into about half of a 9 inch round cake pan, so you’ll want to do the same. If you have batter left over, make yourself a cake and freeze it to enjoy another time. YOLO!!
The Be Mine print pictured is from a local boutique paperie and event design company, Saints and Charley – check out their Instagram to see some of their beautiful work and DM them for a free Be Mine download.
If you don’t have cake pop sticks lying around, cake bites are just as great. If you end up making these, don’t forget to tag #marinamakeseats!
Valentine’s Day Cake Pops
Makes about 12 cake pops
- 1/3 cup of unsalted butter
- 2/3 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 3/4 cups of cake flour, sifted
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 cup of whole milk
- 1/4 cup of sour cream
Cream Cheese Frosting
- 4 oz of cream cheese, softened
- 2 tablespoons of butter, softened
- 1/2 teaspoon of vanilla
- 1/2 cup of powdered sugar
- 12-15 oz of white chocolate baking chips
- Sprinkles for topping
- 12 cake pop sticks
Preheat the oven to 350 degrees. Spray a 9-inch cake pan with cooking spray and set aside.
In a bowl of a standing mixer, mix the butter and sugar for 2-3 minutes until it turns light in color and becomes fluffy. Add the eggs and vanilla extract, and continue mixing until combined. Scrap the sides of the bowl with a spatula. In a separate small bowl, whisk the sifted cake flour, baking powder, baking soda and salt. In another separate small bowl, whisk together the whole milk and sour cream. Alternate adding the dry ingredients and milk/sour cream mixture in the standing mixer bowl starting and ending with the dry ingredients. Mix until combined. Pour batter into the cake pan and bake the cake for 25-30 minutes until the cake is cooked through.
While the cake is cooking, make the frosting. With a hand mixer or standing mixer, whisk the cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar, and whisk until smooth.
After the cake has cooled slightly, using a knife, skim the top and sides of the cake to remove the parts of the cake that are on the crustier side. You’ll want to use the fluffiest part of the cake for these pops. Place the soft part of the cake in a large bowl and crumble it with your fingers. Add the frosting and whisk with a hand mixer to combine everything.
Working in golf ball-size portions of the cake mixture, mush the cake together and form hearts. Place a cake pop stick at the bottoms of the hearts and place them on a baking sheet of plate. When you’re done forming the cake pops, place them in the freezer to harden for 30 minutes.
When the cake pops have hardened, melt the chocolate in a microwave-safe bowl in the microwave for 30-second intervals until melted. Lay a piece of parchment paper on a flat, clean surface and working one cake pop at a time, dip them in the chocolate. Work quickly to top them with sprinkles after covering them in chocolate. Let them harden completely and enjoy!