1 c. Cooking spray, for pan
1 c. (2 sticks) butter, softened
1 c. sugar
3 tsp. large eggs
2 tsp. pure vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 c. milk
12 tbsp. butter, softened
3 c. powdered sugar
1 tsp. pure vanilla extract
3 tbsp. heavy cream
Pinch kosher salt
2 c. white chocolate chips
2 tbsp. coconut oil
- Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined.
- In another large bowl whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
- Pour into prepared pan and bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely.
- Meanwhile make frosting: In a large bowl with a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined.
- Crumble cooled cake into the frosting and stir until completely combined.
- Form cake mixture into tablespoon sized balls. Place on a tray and refrigerate until firm, 1 hour.
- In a deep sided bowl, melt white chocolate and coconut oil in 30 second intervals until melted.
- Dip the tip of a lollipop stick into the melted chocolate and then insert into chilled cake balls (this keeps the cake pop from falling off). Repeat with remaining cake pops.
- Dip cake pops into melted chocolate and shake off excess chocolate and decorate with sprinkles. Place on a parchment lined baking sheet to dry or stick into a styrofoam block to prevent smudging the chocolate.
- Refrigerate until hardened, 15 minutes.