Make the Cake

Prepare Your Cake Flour

• If you don’t have cake flour, you can make your own:
• Measure out 2 cups of all-purpose flour.
• Remove 4 tablespoons of flour and replace it with 4 tablespoons of cornstarch.
• Sift together at least twice to aerate and combine.

Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Grease and line a 9-inch springform pan with parchment paper. I sprinkle some flour in the bottom of the pan too.

Mix the Wet Ingredients

• In a large mixing bowl, whisk together granulated sugar (1 ½ cups), melted salted butter (½ cup), and vanilla extract (1 tsp).
• Stir in the sourdough discard (1 cup) until smooth.

Incorporate the Dry Ingredients

• In a separate bowl, whisk together the cake flour (2 cups), baking powder (2 tbsp), and salt (½ tsp).
• Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk (¾ cup). Mix until just combined.

Whip the Egg Whites

• In a clean, grease-free bowl, beat egg whites (3) until they form soft peaks.
• Gently fold them into the cake batter—this makes the cake extra light and tender.

Bake the Cake

• Pour the batter into the prepared cake pan and spread it evenly.
• Bake for 38-45 minutes, or until a toothpick inserted in the center comes out clean. Oven temps can vary greatly, so keep an eye on the cake.

Make the Vanilla Cream Cheese Frosting

• While the cake is baking, make the frosting. In a large bowl, beat room temperature cream cheese (4 oz) and salted butter (1 stick) until smooth and fluffy.
• Add powdered sugar (2 cups), one cup at a time, and mix until fully combined.
• Stir in vanilla extract (1 tsp) and salt (⅛ tsp).
• Beat for another 2 minutes until light and creamy.

Make the Cake Pop Dough

• Prepare a baking sheet with parchment paper and set aside. Once the cake is done baking, cut off the outside crust of the cake, then transfer it directly to the mixing bowl. We want to make the cake balls while the cake is still warm. Crumble it into a large bowl. Use your hands or a fork to break it into pieces.
• Add the frosting to the bowl. Mix on low speed until the cake and frosting come together like cookie dough.
• Scoop about 1 tablespoon of cake mixture and roll it into a smooth ball. Repeat until all the mixture is used.
• Place the cake balls on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up.

Melt the Coating & Assemble

• Melt the vanilla melting wafers (or almond bark) according to package instructions. If coloring, stir in blended freeze-dried strawberries for a natural pink hue.
• Dip the end of each cake pop stick into the melted coating, then insert it halfway into a cake ball. Transfer to the freezer again to set for 10 minutes.
• After 10 minutes, you may need to re-melt the melting wafers. Microwave for about 30 seconds until they're melted and smooth again. Dip each cake pop into the melted coating, turning to fully coat. Let the excess drip off.
• Decorate with sprinkles immediately before the coating hardens.

Set and Serve

• Place the cake pops upright in a styrofoam block or cake pop stand to dry. If you're not worried about the shape, you can let them cool upside down on the baking sheet.
• Once fully set, enjoy! Store in an airtight container at room temp for up to 3 days, or refrigerate for up to a 5 days.