Christmas cake pops are a fun, bite-sized treat perfect for holiday gatherings. They consist of a soft, sweet cake center mixed with frosting, coated in a hard candy shell, and served on a stick.
Making them takes a few steps, but using a cake mix simplifies the process. This recipe is a great project for a weekend afternoon and results in a festive dessert that looks great on a holiday table.
Why You'll Love This Recipe
- Using a cake mix is a convenient shortcut that saves time and ensures a consistent cake base.
- Chilling the cake balls before dipping helps them hold their shape and prevents them from falling apart in the warm candy coating.
- Dipping the stick in melted candy before inserting it into the cake ball acts like glue, securing the pop to the stick.
Ingredients You Need
- Cake Mix: A yellow or white cake mix works well, but feel free to use chocolate or red velvet for a different flavor.
- Frosting: Canned cream cheese or vanilla frosting is fine. You can also use a homemade buttercream if you have some on hand.
- Candy Melts: These are designed for melting and coating. Look for them in the baking aisle. You can use white chocolate chips, but you may need to add a teaspoon of coconut oil to help them melt smoothly.
- Lollipop Sticks: 6-inch sticks are a standard size for cake pops. You can find them at craft stores or in the baking section of most supermarkets.
Exact amounts are in the recipe card below.
How to Make It
Bake and Crumble the Cake: First, prepare and bake the cake mix according to the package directions in a 9×13-inch pan. Let it cool completely. Once cooled, trim off the dark outer edges and crumble the soft interior of the cake into a large bowl.
Form the Cake Balls: Add the frosting to the cake crumbles and mix with your hands or a spoon until the mixture holds together. Use a small cookie scoop to portion the mixture and roll it into uniform balls. Place the balls on a parchment-lined baking sheet.
Chill and Secure the Sticks: Melt a small amount of candy melts. Dip the tip of each lollipop stick into the melted candy and insert it halfway into a cake ball. Freeze the assembled pops for about 20 minutes to firm them up.
Dip and Decorate the Pops: Melt the remaining red, green, and white candy melts in separate bowls. Dip each chilled cake pop into the melted candy, turning to coat it completely. Immediately add sprinkles before the coating sets, then place the pops upright in a styrofoam block to dry.
Baking Tips
- If the candy coating is too thick for dipping, stir in 1/2 teaspoon of vegetable shortening or coconut oil to thin it out.
- Work in small batches, keeping the other cake pops in the freezer until you are ready to dip them. This helps them stay firm.
- A styrofoam block is very helpful for drying the cake pops upright. If you don’t have one, you can lay them on parchment paper, which will result in one flat side.
Serving Ideas
These cake pops are a wonderful standalone treat for a holiday party. They pair nicely with a cup of hot chocolate or coffee.
Storing and Freezing
Store finished cake pops in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze them for up to 1 month. Thaw in the refrigerator before serving.
FAQ
Why did my cake pops fall off the stick?
Can I make these ahead of time?
My candy coating is cracking. What went wrong?
Christmas Cake Pops
Festive cake pops made with crumbled yellow cake and frosting, dipped in colorful candy melts and decorated with Christmas sprinkles.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: About 30 cake pops 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 box (15.25 oz / 432g) yellow cake mix, plus ingredients on box
- 1/2 cup (120g) cream cheese frosting, canned or homemade
- 8 oz (225g) white candy melts
- 8 oz (225g) red candy melts
- 8 oz (225g) green candy melts
- Christmas sprinkles, for decorating
- 30 (6-inch) lollipop sticks
Instructions
- Prepare and bake the cake mix in a 9×13-inch pan following the box instructions. Let the cake cool completely on a wire rack, about 1 to 2 hours.
- Once cool, trim the browned top and edges from the cake. Crumble the remaining cake into a large bowl until you have fine crumbs.
- Add the frosting to the cake crumbs. Mix with a spatula or your hands until a dough-like consistency forms.
- Use a 1.5-tablespoon cookie scoop to portion the mixture. Roll each portion between your palms into a smooth ball and place on a baking sheet lined with parchment paper. You should have about 30 balls.
- Melt a small amount (about 1/4 cup) of one color of candy melts. Dip the tip of a lollipop stick about 1/2 inch into the melted candy, then insert it into a cake ball, pushing it about halfway through. Repeat for all cake balls. Place the baking sheet in the freezer for 20 minutes.
- Place the red, green, and white candy melts into separate deep, microwave-safe mugs or bowls. Microwave one color at a time in 30-second bursts, stirring in between, until smooth and fully melted.
- Remove the cake pops from the freezer. Dip one pop into the melted candy, ensuring it is fully submerged. Gently tap the stick on the rim of the mug to let excess candy drip off.
- While the coating is still wet, add your Christmas sprinkles.
- Place the finished cake pop upright in a styrofoam block or a piece of floral foam to set completely, about 10 minutes. Repeat with the remaining pops, reheating the candy melts as needed.
Notes
- If the candy coating is too thick for dipping, stir in 1/2 teaspoon of vegetable shortening or coconut oil to thin it out.
- Work in small batches, keeping the other cake pops in the freezer until you are ready to dip them. This helps them stay firm.
- A styrofoam block is very helpful for drying the cake pops upright. If you don’t have one, you can lay them on parchment paper, which will result in one flat side.
Keywords: christmas cake pops, christmas dessert, cake pops, holiday baking, dessert on a stick
