Lollipop Cake

To be honest, this is what I used to think they meant by "cake pop."


Lollipop Cake

  • 650g all-purpose flour
  • 400g caster (superfine) sugar
  • 4.5 tsp baking powder
  • 3/4 tsp salt
  • 190g unsalted butter, softened
  • 560ml of milk
  • 3 large eggs
  • 190ml vegetable oil
  • 3 tbsp Greek yogurt (can substitute with sour cream)
  • 1.5 tbsp vanilla bean paste
  • 1 cup funfetti sprinkles

Crumb Coat Frosting

  • 1 batch American buttercream frosting (
  • 1 tsp passionfruit flavouring
  • 3 drops pink food gel

Blue Frosting

  • 1 batch American buttercream frosting (
  • 1 tsp boysenberry flavouring
  • 5 blue food gel


  • 1 cup chocolate sauce
  • ½ cup funfetti sprinkles
  • Assorted lollipops


  1. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 7” cake tins with oil spray and line the bottom with baking paper. Set aside
  2. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.

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