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Brown Sugar Vanilla Cake Pops

These easter Cake Pops are the perfect bite-sized desserts cute on the outside with a delicious brown sugar frosting, vanilla cake combination inside.

For The Cake
  • 2 1/2 cups (280g) All Purpose Flour
  • 2 1/4 tsp Baking Powder
  • 3/4 tsp Salt
  • 3/4 cup (170g) Unsalted Butter
  • 1 2/3 cups (333g) Domino® Granulated Sugar
  • 1 Tbsp (15mL) Vanilla Extract
  • 3 Eggs (Room Temp)
  • 1 cup (240mL) Buttermilk
For The Frosting
  • 1/2 Cup (110g) Domino® Light Brown Sugar
  • 3 Tablespoons Water
  • 10 Tablespoons Unsalted Butter
  • 1 Cup Domino® Powdered Sugar
For The Assembly
  • 32 Cake Pop Sticks
  • 12 oz White Candy melts
  • 2 tbsp Sprinkles (optional)
  • 1/2 cup White Fondant (optional)
  • 1 drop Pink Food coloring (optional)
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Prep Time: 30 minutes / Cook Time: 30 minutes / Yields: Servings 32 cake pops

For the Cake

Step 1

Preheat the oven to 350F° and butter a 13X9 inch cake pan. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside.

Step 2

Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix on high for a minute.

Step 3

Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in any remaining buttermilk/flour using a spatula. Do not over mix the batter.

Step 4

Bake at 350F° for about 30 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean. While the cake bakes, make the brown sugar frosting.

Step 5

Allow to cool in the pan for about two minutes, then invert onto a cooling rack, and set aside to cool completely.

For the Brown Sugar Frosting

Step 1

Combine the brown sugar, water and salt in a small pan then place over medium-high heat and bring to a boil while stirring constantly. Reduce heat to medium and cook for a minute before transferring to a bowl to cool completely; about an hour.

Step 2

Cream butter in a mixer then add the brown sugar syrup and mix until fully combined, scraping the bowl down as needed. Add the powdered sugar and beat until light and fluffy.

For the Assembly

Step 1

Line a small baking sheet or plate with parchment paper.

Step 2

Crumble cooled cake into a large bowl. Add frosting and stir with a wooden spoon or beat on low speed until mixture resembles wet sand, but is not smooth, about 30 seconds if using an electric mixer. Scoop 1 tablespoon of the cake mixture and roll into 1-inch balls. Place on the lined plate. Refrigerate for at least 4 hours or freeze for 30 minutes.

Step 3

Melt the chocolate melting wafers in a double boiled, stirring occasionally until melted through. Transfer to a 2-cup liquid measuring cup or tall drinking glass. If the candy melt is very thick, stir in some coconut oil or shortening a tablespoon at a time until a thinner dipping consistency is reached, making sure to mix very well. Pull a few cake balls out, leaving the others in the fridge as you work so they stay cold (keeping them cold helps the coating set quickly). Dip the tip of a lollipop stick in the melted chocolate and insert about halfway into a cake ball. Dip the cake ball into the chocolate making sure to cover the base where the stick and cake ball meet, and turn to coat. Remove and gently tap on the side of the cup to let excess coating drip off.

Additional Tips:
  • You can decorate with sprinkles or create little bunny cake pops with a bit of fondant. Place upright in a styrofoam block or cardboard box. Let stand until the coating is set. Cake pops should be stored in the fridge for up to 1 week.
  • If decorating as bunnies roll, cut and shape fondant ears, paint the inside with diluted pink food coloring and set aside to dry. Once dry, dip in melted candy melts and attach to the cake pops. Your bunny’s muzzle can be shaped from two small pieces of fondant with a pink dot in the middle and eyes are made with blue confetti sprinkles. Bunny bottoms can be made with a small sphere of fondant rolled in sugar for the tail and two paws from rolled and cut fondant.
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