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Looking for a fun and festive treat that’s perfect for the holiday season? This Christmas Cake Pops recipe will be a hit at any Christmas party or dessert table. Made with moist cake balls, dipped in smooth white chocolate, and decorated with festive sprinkles, these bite-sized treats are not only delicious but also easy to make! Whether you’re a pro at making cake pops or a beginner, this step-by-step recipe will help you create perfect cake pops every time. Plus, they’re great for gifting or adding to your holiday dessert lineup.
Why You’ll Love This Recipe
You’ll love these easy Christmas Cake Pops because they are the perfect combination of fun and festive. The cake balls have a delicious, soft texture that pairs perfectly with the sweet chocolate coating. The best part? You can decorate them any way you like! Get creative with Christmas sprinkles, edible glitter, or even make reindeer cake pops with pretzel antlers and candy eyes. They’re an easy way to impress your guests and spread Christmas cheer, all while enjoying a sweet treat!
I make this as simple as possible by using a chocolate boxed cake mix and my homemade cream cheese frosting recipe. You can even take more help from the store and use a can of premade frosting if you’d like. Get your kids involved for a fun activity and decorate with different fun colors of sprinkles, jimmies or sanding sugar! These cute little cake pops take food on a stick to the next level!
Ingredients Needed For These Christmas Cake Pops
The eggs, water and oil ingredients listed after the cake mix are what the cake mix requires according to package directions. They are NOT in addition to those ingredients. Depending on which brand of cake mix you use, these ingredients may vary. Here is everything you’ll need:
- White Cake Mix – Use your favorite brand.
- Eggs, vegetable oil, water – Check your cake mix box for the specific amounts.
- Cream Cheese Frosting – Store-bought or try my homemade frosting– this binds the cake together.
- White Chocolate Melting Wafers – For dipping and coating the cake pops.
- Christmas Sprinkles – Optional but fun for decorating.
- Cake Pop Sticks – You’ll need about 40 lollipop sticks.
Variations
- Cake Flavors – Try chocolate cake or red velvet for a different taste.
- Frosting – Use vanilla or chocolate frosting instead of cream cheese.
- Decorations – Add crushed candy canes or edible glitter for extra flair.
How To Make Cake Pops
For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step directions for making cake pops:
1. Preheat Oven + Bake the Cake
Preheat oven to 350° F (or whatever your cake mix requires). Mix and bake cake mix according to package directions. Depending on which brand of cake mix you use, you may need to change the measurements for eggs, oil, and water listed.
2. Make the Frosting (if using homemade)
While the cake is baking, make the frosting (if using homemade). Allow baked cake to cool completely. Remove cooled cake from the pans and using a large sharp knife, remove the dark outer hardened layer of the cake. Discard or save for snacking. This is an optional step but I think it makes for a better ball-rolling experience if the hard outer edges are removed.
3. Crumble Cake
In a stand mixer with the paddle attachment (or hand mixer), crumble cooled cake. Mix in cream cheese frosting. At this point you can add in some Christmas sprinkles (optional). The mixture should be moist and stick together easily. If the dough is too dry, add in more frosting a tablespoon at a time.
4. Form Cake Balls
Line baking sheet with parchment paper and using a cookie scoop, scoop cake balls onto the baking sheet. Roll each ball with your hands. If the dough sticks to your hands, you’ll need to wash them occasionally.
5. Freeze
Cover with plastic wrap and freeze cake balls for about 30 minutes. Remove from freezer and give each ball a second roll with the palm of your hands. This will ensure an evenly round ball. Cover and place back into freezer for 1 hour.
5. Prepare the Chocolate
Right before you’re ready to pull out your cake pops, melt chocolate. Microwave white chocolate wafers in a microwave-safe bowl or cup (preferably a tall one that you can easily dip the cake pop in). Start out with 30 seconds, stir, and then melt at 20-second increments until melted. Be careful not to overcook the chocolate or it’ll seize up!
If the chocolate is too thick, you can add a tiny amount of coconut oil to thin it out, just be careful not to add too much because the chocolate won’t set! You can also use Crisco shortening.
Pro Tip: Work in small batches! Pour ⅓ of the bag of chocolate in the bowl and then once it’s used up, melt another ⅓ of the bag, and so on.
6. Insert the Sticks
Remove cake pops from the freezer. Dip the tip of a cake pop stick into the melted chocolate and slide about two thirds the way through a cake pop ball. The chocolate will act as a glue for the stick. Do this with all 40 cake pop sticks, placing each one back on baking sheet as you go.
Pro Tip: If this step took you a long time to do, you may consider re-freezing your cake pops for 15 minutes or so and re-melting the chocolate. This is a general rule throughout this entire process.
7. Dip and Decorate
Holding the end of the stick, dip balls upside down into the cup of melted chocolate, turning a bit to get every piece of the cake ball covered. Let as much excess chocolate drip off as possible, gently tapping on the side of the cup to remove excess.
Moving quickly, decorate with sprinkles and/or jimmies before the chocolate sets.
Place into a cake pop holder (a styrofoam block, a dish with rice to hold cake pops in place, or a box with holes, etc.). Allow to set completely, serve and enjoy!
Storing Cake Pops
If you have leftover cake pops, store in an airtight plastic container in the fridge to keep them fresh and from drying out.
Make Ahead: These can be made 2-3 days in advance. Keep your Christmas cake pops in the refrigerator until ready to serve.
To Freeze: If you want to store and use them later, after they have dried, place in a freezer safe, airtight container or bag for up to 1-2 months! Allow to thaw in the fridge overnight.
Tips For Success Making Cake Pops
Making cake pops is so easy and with a few tips, you’ll have these made and decorated in no time!
To help you shape uniform cake truffles, use a small cookie scoop then roll with your hands. Or even a round tablespoon would work.
Mixing too much frosting with the cake can cause the cake balls to have too much moisture and become greasy and soggy.
You don’t need to use the double boiler method to melt your chocolate wafers. Instead, just pop the wafers in the microwave and melt in 30-second intervals. If you notice the chocolate is a little thick, add 1 teaspoon of coconut oil to help thin it out.
Use a deeper cup, about the size of a tall drinking glass for dipping. If you use a shallow dish, make sure you have a spoon handy to scoop up the melted chocolate and pour it over to coat evenly.
Whether you buy one or make one at home, it’ll really help keep them upright so they can dry. You can make one by poking holes in a box, using a styrofoam block or put rice in a glass or smaller mason jar.
More Cake Pop Recipes to Make!
- Copycat Starbucks Cake Pops
- Valentine’s Day Cake Pops
- Easter Cake Pops
- Peanut Butter Balls
- St. Patrick’s Day Cake Pops
- Christmas Truffles
With this Christmas Cake Pops recipe, you’ll be on your way to creating delicious, festive treats for the holidays! Whether you’re planning a Christmas party, building gingerbread houses, or just want a fun activity to do with the kids, these festive Christmas cake pops are the perfect sweet treat to celebrate the season.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Christmas Cake Pops Recipe
Ingredients
for the cake
- 15.25 oz White Cake Mix*
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 cup cream cheese frosting or frosting of choice, store-bought or homemade
- Christmas sprinkles optional
for the decorations
Equipment
- cake pop holder optional
Instructions
- Preheat oven to 350° F (or whatever your cake mix requires).
- Mix and bake cake mix according to package directions. Depending on which brand of cake mix you use, you may need to change the measurements for eggs, oil, and water listed.
- While the cake is baking, make the frosting (if using homemade). Allow baked cake to cool completely.
- Remove cooled cake from the pans and using a large sharp knife, remove the dark outer hardened layer of the cake. Discard or save for snacking. This is an optional step but I think it makes for a better ball-rolling experience if the hard outer edges are removed.
- In a stand mixer with the paddle attachment (or hand mixer), crumble cooled cake. Mix in cream cheese frosting. At this point you can add in some Christmas sprinkles (optional). The mixture should be moist and stick together easily. If the dough is too dry, add in more frosting a tablespoon at a time.
- Line baking sheet with parchment paper and using a cookie scoop, scoop cake balls onto the baking sheet. Roll each ball with your hands. If the dough sticks to your hands, you’ll need to wash them occasionally.
- Cover with plastic wrap and freeze cake balls for about 30 minutes. Remove from freezer and give each ball a second roll with the palm of your hands. This will ensure an evenly round ball. Cover and place back into freezer for 1 hour.
- Right before you're ready to pull out your cake pops, melt chocolate. Microwave white chocolate wafers in a microwave-safe bowl or cup (preferably a tall one that you can easily dip the cake pop in). Start out with 30 seconds, stir, and then melt at 20-second increments until melted. Be careful not to overcook the chocolate or it’ll seize up!**
- If the chocolate is too thick, you can add a tiny amount of coconut oil to thin it out, just be careful not to add too much because the chocolate won’t set! You can also use Crisco shortening.
- Remove cake pops from the freezer. Dip the tip of a cake pop stick into the melted chocolate and slide about two thirds the way through a cake pop ball. The chocolate will act as a glue for the stick. Do this with all 40 cake pop sticks, placing each one back on baking sheet as you go.
- If this step took you a long time to do, you may consider re-freezing your cake pops for 15 minutes or so and re-melting the chocolate. This is a general rule throughout this entire process.
- Now you're ready to dip! Holding the cake pop by the bottom of the stick, place upside down into the cup of melted chocolate, turning a bit to get every piece of the cake ball covered.
- Let as much chocolate drip off as possible, gently tapping on the side of the cup to remove excess.
- Moving quickly, decorate with sprinkles and/or jimmies before the chocolate sets.
- Place into a cake pop holder – cake pop up (a styrofoam block, a dish with rice to hold cake pops in place, or a box with holes, etc.).
- Allow to set completely, serve and enjoy!
