Description
These Funfetti Pastel Cakesicles are a delightful treat that brings joy in every bite. Coated in a smooth pastel-colored shell, they are perfect for any celebration.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (1 stick)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup rainbow sprinkles (jimmies)
- ½ cup unsalted butter, softened (1 stick)
- 2 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- Food coloring (pastel colors of your choice)
- 1 cup white chocolate chips or candy melts
- 1 tablespoon coconut oil (optional, for thinning)
- Additional rainbow sprinkles for decoration
- 10–12 popsicle sticks
- Silicone molds (cakesicle molds or popsicle molds)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan.
- In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.
- Add in 3 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon of vanilla extract and ½ cup of milk until just combined.
- In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
- Gradually add this dry mixture to the wet ingredients, stirring gently until no flour streaks remain.
- Gently fold in ½ cup of rainbow sprinkles.
- Pour the batter into your prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, prepare the buttercream frosting. In a medium bowl, beat ½ cup of softened unsalted butter until creamy.
- Gradually add 2 cups of powdered sugar, mixing on low speed to prevent a sugar cloud.
- Add in 2 tablespoons of heavy cream and 1 teaspoon of vanilla extract, mixing until smooth.
- Once the cake has cooled, crumble it into a large mixing bowl. Add about ¾ of the buttercream frosting to the crumbled cake, mixing with your hands until combined.
- Using your silicone molds, pack the cake mixture into each cavity, making sure to leave enough room for the coating later.
- Freeze the molds for at least 1 hour, or until firm.
- To coat the cakesicles, melt 1 cup of white chocolate chips or candy melts in a microwave-safe bowl, heating in 30-second intervals until smooth.
- If the mixture is too thick, stir in 1 tablespoon of coconut oil to thin it out.
- Remove the cakesicles from the molds and dip them into the melted chocolate, ensuring they are fully coated.
- Allow any excess to drip off before placing them on a baking sheet lined with parchment paper.
- While the chocolate is still wet, sprinkle additional rainbow sprinkles on top for decoration. Let the cakesicles sit at room temperature until the coating is set, about 30 minutes.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cakesicle
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: Make sure your butter is softened to room temperature for both the cake and frosting. Avoid overmixing after adding the flour to maintain a light, fluffy texture.