Description
Celebrate Independence Day with our easy 4th of July cake pops recipe—red, white, and blue bites that wow every crowd!
Ingredients
Scale
- 1 ½ cups all‑purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup whole milk
- ¼ cup red food coloring
- ¼ cup blue food coloring
- 12 oz white chocolate chips (for coating)
- 3 tablespoons vegetable oil (for melting chocolate)
- Red, white, and blue sprinkles
- 20 cm (8‑inch) wooden craft sticks
- Non‑stick cooking spray
Instructions
- Preheat and prep: Set your oven to 350°F (175°C). Grease a 9×13‑inch baking pan with non‑stick spray.
- Dry mix: In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: Using a hand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3‑4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in vanilla extract. Scrape the sides of the bowl to ensure everything is incorporated.
- Combine wet and dry: Gradually add the flour mixture, alternating with milk, beginning and ending with the flour. Mix just until smooth; over‑mixing can make the cake dense.
- Bake: Pour the batter into the prepared pan, spreading evenly. Bake for 20‑25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- Crumb it up: Once cooled, crumble the cake into a large bowl using your hands or a fork. You should have fine crumbs, not large chunks.
- Divide and color: Split the crumbs into three equal portions. To the first portion, add the red food coloring and a tablespoon of milk; mix until the color is uniform. Repeat with the blue food coloring for the second portion. Leave the third portion plain for the white cake pops.
- Bind the crumbs: Add 2‑3 tablespoons of milk to each colored portion, one at a time, mixing until the mixture holds together when pressed. It should feel moist but not soggy.
- Form the pops: Scoop about 1 tablespoon of mixture and roll it into a smooth ball. Insert a wooden stick into the center, tapping the bottom to secure. Repeat until all crumbs are used—you’ll get roughly 30‑35 pops.
- Chill: Place the assembled pops upright in a styrofoam block or a tall glass, and refrigerate for at least 30 minutes. This firms them up for coating.
- Prepare the coating: In a microwave‑safe bowl, combine white chocolate chips and vegetable oil. Microwave in 30‑second bursts, stirring between each, until smooth and glossy.
- Dip: Remove a pop from the fridge, dip it into the melted chocolate, turning gently to coat fully. Let excess drip back into the bowl.
- Decorate: While the chocolate is still wet, sprinkle the appropriate colored sprinkles—red on red pops, blue on blue pops, and white sprinkles on the plain ones. For a festive swirl, you can also drizzle a second color of melted chocolate over each pop using a small spoon.
- Set: Return the coated pops to the styrofoam block. Allow the chocolate to harden at room temperature (about 15‑20 minutes) or place them in the fridge for a quicker set.
Notes
- Don’t over‑mix the batter: A gentle hand keeps the cake light, which translates to smoother pops.
- Use high‑quality white chocolate: It melts evenly and gives a glossy finish.
- Control the color intensity: Add food coloring a few drops at a time; you can always deepen the hue, but you can’t lighten it.
- Keep the sticks dry: Moisture on the wooden sticks can cause the chocolate to slide off.
- Work in a cool room: Warm environments make the chocolate melt too quickly, leading to a dull coating.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: 4th of july cake pops recipe