Quick Recipe Overview
Prep 35 minutes; cook 30 minutes; additional 120 minutes; total 185 minutes. Yield 24 cake pops. Dessert, American. Difficulty: easy.
Intro
Christmas cake pops turn a simple vanilla cake into small, easy-to-share treats with a smooth white chocolate shell. The red and green sprinkles add color without complicated piping. Chilling the cake balls before dipping helps them stay on their sticks.
Why You’ll Love This Recipe
A single 8-inch cake makes two dozen party treats.
The vanilla center and thin chocolate shell give a clear contrast of textures.
The decoration is quick and easy to customize.
Recipe Card
Christmas Cake Pops with White Chocolate Coating
Ingredients
Equipment
Method
- Heat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment.
- Whisk all-purpose flour, baking powder, and kosher salt in a bowl.
- Beat 6 tablespoons unsalted butter with granulated sugar until fluffy. Beat in large eggs one at a time, then 1 teaspoon alcohol-free vanilla flavoring. Add the dry ingredients alternately with whole milk until combined.
- Spread batter in the pan and bake 25 to 30 minutes until a toothpick comes out clean. Cool completely, about 60 minutes.
- Crumble the cooled cake finely in a bowl. Beat remaining 2 tablespoons unsalted butter with powdered sugar and remaining 1 teaspoon alcohol-free vanilla flavoring, then mix into the crumbs until they hold when pressed.
- Roll into 24 balls, place on a parchment-lined baking sheet, and chill 30 minutes.
- Melt white chocolate with refined coconut oil gently. Dip each paper lollipop stick tip in chocolate, insert into a ball, then dip the ball to coat and let excess drip off.
- Add red and green sugar sprinkles before the coating sets. Chill 30 minutes until firm.
Notes
Recipe Tips
Cool the cake completely before crumbling or the buttercream may melt.
Add only enough buttercream for the crumbs to hold together.
Keep the melted chocolate warm, not hot, and tap off excess coating.
For even portions, divide the cake mixture into four equal sections, then roll six balls from each section. Small uniform balls coat more neatly and are less likely to slide down the sticks. If a ball cracks while rolling, add a little more buttercream to that portion only.
Melt the white chocolate in short microwave bursts or over barely simmering water, stirring often. A deep narrow cup makes dipping easier than a wide shallow bowl. Let the coating drip for a few seconds before adding sprinkles so the shell stays thin.
If the chocolate thickens while dipping, warm it gently for a few seconds and stir. Avoid adding water, which can make melted chocolate seize. Set each coated pop upright or lay it on parchment until firm.
Common Mistakes to Avoid
Do not skip chilling the shaped balls; warm crumbs can fall off the sticks.
Do not make the coating too thick, which weighs the pops down.
Do not wait to add sprinkles after the chocolate has set.
Variations
Use finely crushed gingerbread cookies as a garnish instead of sprinkles, if serving immediately.
Dip half the pops in dark chocolate with suitable ingredient sourcing.
Shape the balls slightly smaller for bite-size portions and shorten the dipping time.
What to Serve With It
Serve on a dessert tray with peppermint bark and gingerbread cookies. Browse the recipe index for more Christmas baking ideas.
Storage
Keep the finished pops covered in the refrigerator for up to 4 days. Let them stand briefly before serving so the cake center softens.
Reheating
Do not reheat cake pops. Heat melts the coating and can make the cake greasy.
Make Ahead
Bake and cool the cake a day ahead. Shape and coat the pops the next day; chill them in a covered container with parchment between layers.
If you bake the cake the day before, cool it completely, wrap it well, and leave it at room temperature overnight. Crumble and mix it the next day. Chill shaped balls before dipping, and work with only a few at a time so the rest stay firm.
For gifting, let the coating set fully before placing the pops in individual bags or a covered box. Put parchment between layers and keep the package cool during transport so the chocolate shell does not smear.
A rack or foam block can hold the pops upright while the shell sets. If you use parchment instead, place the coated balls gently on the sheet and expect a small flat spot underneath. Keep the sprinkles in a shallow bowl so they are ready as soon as each pop is dipped. Once the coating is firm, handle the sticks rather than touching the chocolate surface.
FAQs
Why are my cake pops falling off the sticks?
The balls may be too large or too warm. Chill them and anchor each stick with a little melted chocolate.
Can I freeze Christmas cake pops?
Freeze uncoated cake balls for up to 1 month, then thaw in the refrigerator before dipping.
How do I keep the coating smooth?
Melt chocolate gently, stir in the coconut oil, and allow excess to drip away.
