Go Back
Christmas cake pops coated in white chocolate with red and green sprinkles and a vanilla cake center
Hannah Brooks

Christmas Cake Pops with White Chocolate Coating

These Christmas cake pops use tender vanilla cake, simple buttercream, and white chocolate coating. Red and green sugar sprinkles give them a cheerful finish.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Cooling and chilling 2 hours
Total Time 3 hours 5 minutes
Servings: 24 cake pops
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour for cake
  • 1 teaspoon baking powder for cake
  • 1/4 teaspoon kosher salt for cake
  • 1/2 cup unsalted butter softened, divided
  • 3/4 cup granulated sugar for cake
  • 2 whole large eggs for cake
  • 1/2 cup whole milk for cake
  • 2 teaspoons alcohol-free vanilla flavoring divided
  • 3/4 cup powdered sugar for buttercream
  • 12 ounces white chocolate with plant-based emulsifiers and alcohol-free flavorings
  • 2 tablespoons refined coconut oil for coating
  • 2 tablespoons red and green sugar sprinkles with plant-based colorings and glaze

Equipment

  • 1 8-inch round cake pan for cake
  • 1 Mixing bowls for batter and crumbs
  • 1 Electric mixer for mixing
  • 1 24 paper lollipop sticks for pops
  • 1 Baking sheet for chilling
  • 1 Parchment paper for lining

Method
 

  1. Heat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment.
  2. Whisk all-purpose flour, baking powder, and kosher salt in a bowl.
  3. 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.
  4. Spread batter in the pan and bake 25 to 30 minutes until a toothpick comes out clean. Cool completely, about 60 minutes.
  5. 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.
  6. Roll into 24 balls, place on a parchment-lined baking sheet, and chill 30 minutes.
  7. 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.
  8. Add red and green sugar sprinkles before the coating sets. Chill 30 minutes until firm.

Notes

Nutrition is an estimate per cake pop. Keep the cake balls cold before dipping to help them stay on the sticks.
QR Code linking back to recipe