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Christmas Cake Pops

Christmas cake pops are made from scratch, rolled into tender cake balls, and dipped in red and green candy coating. A quick sprinkle finish gives each pop a festive look.
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Prep Time 35 minutes
Cook Time 33 minutes
Chilling and resting 50 minutes
Total Time 1 hour 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 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
  • 2 tsp vanilla extract
  • 1 cup whole milk at room temperature
For the cake pops
  • 0.5 cup vanilla frosting
  • 24 lollipop sticks
For the coating
  • 1 bag (12 oz) red candy melts
  • 1 bag (12 oz) green candy melts
  • 2 tbsp vegetable shortening divided
  • 0.25 cup Christmas sprinkles

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer
  • 1 parchment-lined baking sheet
  • 2 tall, narrow microwave-safe cups
  • 1 cake-pop stand

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, baking powder, and salt in a medium bowl.
  4. Beat the butter and sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until fluffy.
  5. Beat in the eggs one at a time, then the vanilla.
  6. Beat in the flour mixture in 3 additions, alternating with the milk in 2 additions and beginning and ending with the flour; mix just until combined.
  7. Spread the batter in the prepared pan.
  8. Bake for 28 to 33 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean.
  9. Cool completely in the pan.
Shape the cake pops
  1. Crumble the cooled cake into fine crumbs in a large bowl.
  2. Add the frosting and mix until the mixture holds together when squeezed.
  3. Roll the mixture into 24 balls about 1 1/2 inches wide and place them on a parchment-lined baking sheet.
  4. Refrigerate for 30 minutes, until firm.
Dip and decorate
  1. Put the red candy melts and 1 tablespoon shortening in a tall, narrow microwave-safe cup.
  2. Microwave at 50% power in 30-second bursts, stirring each time, until smooth.
  3. Put the green candy melts and remaining shortening in a second cup and microwave at 50% power in 30-second bursts, stirring each time, until smooth.
  4. Dip about 1/2 inch of each lollipop stick into the coating, alternating colors.
  5. Insert each stick halfway into a cake ball.
  6. Refrigerate for 15 minutes to set the coating.
  7. Let the cake pops stand at room temperature for 5 minutes.
  8. Dip each cake pop into its matching color of coating, turning to cover it completely and gently tapping off the excess.
  9. Add sprinkles immediately.
  10. Stand the pops upright in a cake-pop stand until the coating is firm.

Notes

For neat dipping, make sure the cake balls are firm and the coating is smooth. Store covered in the refrigerator for up to 4 days; freezing is suitable. For a dairy-free variation, use dairy-free butter, milk, and frosting.