“Dot Cake” Cake Pops
When Livia first brought up the idea of making something inspired by dot cake, her mind immediately went to cake pops, bringing back the phase where she seemed to be making cake pops every chance she got. Somehow the combination just made perfect sense from the start. The soft vanilla cake, refreshing white chocolate, and colorful crunchy sprinkles capture everything we love about the dot cake in a cute bite sized form. when we finally made them, they turned out even cuter than we imagined, and we were quickly reminded why cake pops became such a staple in our kitchen in the first place. Best of all, they are seriously so easy to make!
Keep Your Cool
If there’s one trick to making cake pops easier, it keeping everything cold. Chilling the cake pop balls before adding the sticks helps them stay stable, hold their shape, and prevent them from sliding right off the stick. We also like to pop them back into the fridge after inserting the sticks and again after dipping them in white chocolate. The cooler the cake pops are, the faster the coating sets, which means less dripping, easier decorating, and a much smoother process overall. And if you’re not in the mood to deal with sticks at all, don’t! You can easily skip them and simply place the coated cake balls on a parchment lined tray instead. They’ll taste exactly the same, look just as cute, and save you from the most finicky part of cake pop making.
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly sweet!
Once you have all of the ingredients ready to go, you’re officially set up for “dot cake” cake pop success. I always recommend measuring everything out ahead of time so the process is smoother and you can focus on making the best cake pops possible!
“Dot Cake” Cake Pops
Ingredients
- 6 tbsp butter
- 1/4 cup buttermilk or milk with dash of white vinegar
- 1/4 cup water
- 3 tbsp egg whites or 1 egg
- 1 tbsp vanilla
- 3/4 cup flour
- 1/2 cup granulated sugar
- 3/4 tsp baking powder
- ⅛ tsp baking soda
- 1/2 cup white chocolate
- 1 & 1/2 cups white chocolate
- Sprinkles
Method
- Preheat your oven to 350°F. Grease and line one 8-inch cake pan with parchment paper.
- If making buttermilk from scratch, combine the milk with a small dash of white vinegar in a measuring cup or bowl. Let sit for about 10 minutes to curdle slightly.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and baking soda until evenly combined.
- In a separate bowl, whisk together the melted butter, prepared buttermilk, water, egg whites (or egg), and vanilla extract until smooth.
- Pour half of the wet ingredients into the dry ingredients and mix until the batter lightens slightly in texture. Add the remaining wet ingredients and gently fold until fully combined and smooth.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack or other surface to cool completely.
- Once completely cooled, break the cake into fine crumbs in a large mixing bowl. Add the melted white chocolate and mix until the cake mixture holds together when pressed.
- Using about 2 tablespoons of mixture per cake pop, scoop and roll into smooth balls using your hands. Place onto a parchment-lined tray and chill until firm, about 30–60 minutes.
- Melt a small amount of white chocolate. Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into a chilled cake ball. This helps secure the cake pop to the stick. Return to the refrigerator and chill again until firm.
- Melt the remaining white chocolate until smooth. Dip each chilled cake pop into the melted white chocolate, gently tapping off any excess coating.
- Before the white chocolate sets, immediately roll or sprinkle the cake pops with rainbow sprinkles until fully coated.
- Place the decorated cake pops back onto the parchment-lined tray or into a cake pop stand and refrigerate until the coating is fully set.
- Once chilled and firm, your dot cake cake pops are ready to enjoy. Soft vanilla cake, creamy white chocolate, and colorful sprinkles make these little treats just as fun to eat as they are to look at.
Nutrition
Private Notes
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