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Christmas Cake Pops

Christmas cake pops are made with a tender vanilla cake, mixed with frosting, then dipped in a smooth white candy coating. Red-and-green sprinkles add a festive finish to these bite-size treats.
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Prep Time 35 minutes
Cook Time 33 minutes
cooling, chilling, and setting 2 hours 28 minutes
Total Time 3 hours 36 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for coating the pan
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup whole milk
For the cake balls
  • 0.5 cup vanilla frosting prepared
For the coating and decoration
  • 16 oz white candy melts
  • 1 tbsp vegetable shortening
  • 24 lollipop sticks
  • 2 tbsp red-and-green sprinkles

Equipment

  • 1 9x13-inch baking pan
  • 1 baking sheet
  • 1 tall microwave-safe cup
  • 1 cake-pop stand or foam block

Method
 

Make and bake the cake
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl until fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla.
  7. Add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, mixing just until combined.
  8. Spread the batter in the pan.
  9. Bake for 28–33 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 15 minutes.
  11. Turn the cake out onto a wire rack.
  12. Cool completely, about 1 hour.
Make the cake balls
  1. Crumble the cooled cake into a large bowl.
  2. Add the frosting and mix until evenly moistened and the mixture holds together when squeezed.
  3. Roll the mixture into 24 balls about 1 1/4 inches wide.
  4. Place the balls on a parchment-lined baking sheet.
  5. Refrigerate for 30–45 minutes until firm.
Coat and decorate
  1. Melt the candy melts and shortening together in a tall, microwave-safe cup, stirring every 30 seconds until smooth.
  2. Dip the tip of each lollipop stick about 1/2 inch into the melted coating.
  3. Insert each stick halfway into a cake ball.
  4. Return the balls to the refrigerator for 10 minutes.
  5. Dip each cake pop fully into the coating.
  6. Gently tap off the excess.
  7. Immediately add sprinkles.
  8. Stand the pops upright in a cake-pop stand or foam block.
  9. Let the coating set at room temperature for 20–30 minutes before serving.

Notes

For cake pops that hold together well, let the cake cool completely before mixing it with the frosting. Store in an airtight container in the refrigerator for up to 5 days; freeze yes. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.