In another bowl, place all wet ingredients and mix well.
Pour the wet ingredients into the dry ingredients bowl and mix carefully until smooth. The batter will be thick.
Place in a buttered and floured cake pan and bake at 180°C/350°F for 45 to 60 minutes. Or until a toothpick comes out clean from the center of the cake.
Steps for Building the Cake Pops:
After cake is cooked and cooled completely, crumble with your hands in a large bowl until its texture is sandy.
Add buttercream frosting a couple of heaping tablespoons at a time, mix thoroughly. The amount of frosting you’ll need depends on the texture of the mix. You need to reach a texture that allows you to form balls with your hands. (Too little or too much could result in failure. You do not want to see cracks when forming the balls, while too much frosting will make the cake balls heavy.)
Use a small cookie scoop to make round balls of the cake mix, or you can use your hands. Place them on wax paper.
For the sugar coating, mix powdered sugar, vanilla extract and water, 1 tablespoon at a time, until spreadable. The icing will thicken slightly as it sets.
Dip the tip of a wood stick into the sugar frosting, then insert into the cake ball (approximately half-way). Repeat with the remaining cake balls.
Refrigerate for 30-60 minutes to allow the cake pops to firm up and the sugar frosting on the stick to harden.
Once firm, carefully insert the cake ball into the sugar frosting by holding the stick and rotating until covered.