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Three cake pops covered in sprinkles on top of glasses of milk Tried & Tested

Toffee cake pops

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3.4 stars based on 5 ratings

This recipe has been created by Molly Bakes to share with BakingMad.com.  These are delightful to make and gift.  You can decorate with your favourite sprinkles to personalise your gift. You will need approximately 16 lollipop sticks for this recipe.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:medium

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Ingredients

For the sponge

  • 150g 5⅜ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 150g 5⅜ oz Butter (unsalted) softened
  • 2 2 Egg(s) (free range) large, at room temperature
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 2tsp 2tsp Baking powder
  • 160ml 5½ fl oz Milk

For the frosting

  • 100g 3½ oz Butter (unsalted) at room temperature
  • 100g 3½ oz Dulce de leche
  • 350g 12½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the decoration

  • 450g 16 oz White chocolate chips
  • Sprinkle decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180°C (fan 160°C, gas mark 4). Lightly grease a 10”/25cm round or square baking pan with non stick baking spray.

  2. Classic mode Step 2

    To make the sponge beat the butter and sugar together until light and fluffy on a high speed (about 5 minutes).

    Ingredients for this step

  3. Classic mode Step 3

    Lower the speed to medium, add the eggs one at a time, keeping a one minute gap between each one. Add the vanilla extract.

    Ingredients for this step

    • 2 2 Egg(s) (free range) large, at room temperature
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    Sift the flour with the baking powder. On a low speed add half the dry ingredients, then half the milk, repeat.

    Ingredients for this step

    • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 2tsp 2tsp Baking powder
    • 160ml 5½ fl oz Milk
  5. Classic mode Step 5

    Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean. Leave to cool.

  6. Classic mode Step 6

    To make frosting; beat the butter and dulce de leche together until well combined. Gradually add the icing sugar until smooth and then beat in the vanilla.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) at room temperature
    • 100g 3½ oz Dulce de leche
    • 350g 12½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  7. Classic mode Step 7

    Combine the cake and frosting; once the cake is completely cool, crumble it using either your fingers or a food processor. Mix the cake crumbs with the frosting until you get a dough like consistency you can easily mould into balls. Wrap and refrigerate for 1 hour.

  8. Classic mode Step 8

    Line a baking tray with parchment paper. Remove the cake pop mixture from fridge and begin rolling into small balls – they should just fit comfortably into the palm of your hand. Place balls onto the tray and once rolled place back in the fridge for another 10 minutes or until balls are firm.

  9. Classic mode Step 9

    Remove cake balls from fridge. Melt the chocolate. Dip the end of each lollipop stick into the chocolate about 2 cm in. Insert a stick into the centre of each cake ball. Now you are ready to start dipping.

    Ingredients for this step

    • White chocolate
  10. Classic mode Step 10

    Holding by the stick, gently dip each cake ball into the remaining chocolate until completely coated. Gently tap off any excess. Decorate with sprinkles of your choice.

    Ingredients for this step

    • Sprinkle decorations