White Velvet Marbled Cake Pops

White Velvet Marbled Cake Pops

These white velvet marbled cake pops are so delicious! And they are twice the size of your typical cake pop, meaning more than one bite!

Servings Cakesicles

Prep Time 1

Cook Time 40

Total Time 1 40

Ingredients

White Velvet Cake

1 3/4 cup cake flour
3/4 cup sugar
1/2 tsp salt
1/2 tbsp baking powder
1/4 tsp baking soda
3 large egg whites
1 tbsp vegetable oil
2/3 cups buttermilk
6 tbsp butter, unsalted + softened
1 tsp vanilla

Ermine Buttercream

1 cup sugar
1/2 cup flour
1 cup whole milk
2 sticks butter
1 tsp vanilla
1/4 tsp salt

Cakesicles

Cakesicle Mold
3 bags white chocolate melting morsels (I use Ghirardelli)
Food Coloring (I use Wilton)

US Customary - Metric

Instructions

Start by making the cake. Preheat the oven to 335 degrees F. Grease a 8in round pan (you can use a square pan too).
Combine flour, sugar, salt, baking powder, baking soda in a stand mixer. Mix 10 seconds until incorporated. Combine 1/4 cup milk and oil in a small bowl and set aside. In a separate bowl, mix remaining milk, egg whites, and vanilla together. Set aside.
Add the softened butter to the stand mixer and mix until you get the texture of a course crumb. Then with the mixer on low, add a steady stream of the oil and milk mixture. Once incorporated, mix on medium/high for two minutes. This helps the cake get its structure.
Finally, with the mixer on low, add the remaining milk/egg white mixture slowly. Scrape down the sides of the bowl and mix again so that the batter is completely incorporated.
Pour into a greased pan and bake until a toothpick comes out of the center clean. About 35-40 minutes.
When the cake is done, immediately upon taking out of the oven, tap on the counter so that the cake releases its steam. This is what makes your cake fall flat while it cools down and by tapping, you are releasing all of the steam and moisture.
While the cake cools, make the Ermine Buttercream. In a pan over medium heat, add the flour and sugar and stir with a whisk to toast the mixture. About 2 minutes. Then add in the milk and continually stir until it thickens and has the consistency of gravy. About 5-10 minutes. Once thickened, take off the heat and let it cool.
Meanwhile, cream the butter in the bowl of a stand mixer with a paddle attachment. Then slowly, one spoonful at a time start to add in the flour/sugar/milk mixture. Once all incorporated, add the vanilla and salt. Taste and add more salt if needed.
To assemble the cake pops. Place the cake in the bowl of a stand mixer and mix until it turns to crumb. Add one tablespoon at a time until the mixture sticks together when you pinch it with your fingers. It took me about 3 tablespoons.
Melt one bag of white chocolate morsels in 20 second intervals in the microwave. Coat the inside of a cakesicle mold then place in the freezer for 5 minutes to harden. Once hard, add the cake crumb mixture to the cakesicle molds almost filling the mold all the way to the top. Then finish off with sliding the popsicle stick in and adding a dollop of white chocolate on top, then spreading to coat the top of the cake pop. Scrape off any access white chocolate. Then freeze another 5 minutes. Repeat until you’ve used all of the cake crumb mixture.
To make the marble swirl. Take the last two bags of chocolate morsels and melt in separate bowls. I keep one bowl white and use black food coloring to dye the other chocolate mixture black (my dye sort of looked purple). When both are melted and smooth, pour the vanilla chocolate in a liquid measuring cup or any cup that is easy to pour out of. Then stream the colored chocolate on top making swirls. DO NOT MIX.
Take the cakesicles out of the freezer and line on a baking sheet with a wire rack on top. Place the cakesicles pretty close together but not touching. Slowly take the white chocolate swirled mixture and pour over the tops of the cakesicles. If they turn out too patterned, you can take an offset spatula and spread out the mixture on top. Wiggle the cake pops around a bit once the white chocolate is poured on top so that they don’t stick to the wire rack when they cool. Let the cakesicles cool in the fridge for 5 minutes to set in place before eating.

Calories: 117kcal

Course: Dessert

Cuisine: American

Keyword: cake pops, cakesicles, marble cake pops, white velvet cake

Nutrition