- Generation Acres Farm

Cake pops should never taste like regret on a stick, yet most do. The culprit is usually stale box cake mix bound together with canned frosting, rolled into balls that crumble when you bite them, coated in chocolate that cracks off in sad little shards. You deserve better. Fresh milled flour changes the entire foundation of this treat, creating a cake base that's actually moist, flavorful, and sturdy enough to hold up without turning into dense little hockey pucks. When you mill your own flour right before baking, you're working with grain at its peak, with oils and nutrients that haven't had time to oxidize. The result is cake that tastes richer and more complex, with a tender crumb that binds beautifully without needing a pound of frosting to hold it together. This isn't just a novelty, it's a genuine upgrade in both flavor and texture. The process is more straightforward than you think, and the payoff is cake pops that actually taste like cake.

Course Dessert

Cuisine American

Keyword cake pops

Prep Time 20

Cook Time 18

Cooling Time 30

Total Time 1 8

Servings cake pops

Calories 221kcal

Ingredients

Cake Batter:

1 cup freshly milled soft white wheat flour finely milled (115 grams)
¼ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
¼ cup softened butter 58 grams
⅓ cup sugar 50 grams
1 egg
1 teaspoon vanilla
½ cup milk 114 grams

Frosting:

¼ cup softened butter 58 grams
1 teaspoon vanilla
1 cup powdered sugar 100 grams
2-3 tablespoons heavy cream

Coating:

14 ounces white chocolate chips
2 teaspoons coconut oil
Red plant-based food coloring

Instructions

Preheat the oven to 350 degrees F. and grease a 7 or 8 inch cake pan with oil.
In a medium bowl, beat the butter and sugar. Add the egg and and vanilla and combine. Mix in the flour, baking powder, baking soda, and salt. Fold in the milk.
Pour batter into the pan and bake for 15-18 minutes, until a toothpick inserted in the middle comes out clean.
Allow the cake to cool completely.
In a large bowl, prepare the frosting by beating the butter until smooth. Add the vanilla and powdered sugar and beat. Add the heavy cream and beat until smooth and fluffy.
To the same bowl, take the cooled cake and crumble into small pieces over the bowl.
Mix the cake into the icing until you have a dough like consistency.
Scoop the batter using a 1 tablespoon scoop and roll into balls with your hands. Place them on a parchment-lined baking sheet.
Refrigerate for a couple of hours until firm. You can re-roll them into smoother bowls once hardened if need be.
Divide the chocolate chips into two separate bowls and add 2 teaspoon of oil to each bowl. Microwave in 15 to 30 second increments until melted, stirring in between.
Add a several drops of red coloring to one bowl to make it pink. Make sure the chocolate has cooled down some.
Dip the cake pop sticks into some of the chocolate, then push the cake pops about ¾ of the way into the stick.
Dip the cake pops into the chocolate to fully coat them. Tap on the side of the bowl to let the excess chocolate drip off. Top with sprinkles. Stick them into a piece of styrofoam and place in the fridge to harden.

Nutrition