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Cozy Christmas Cake Pops with White Chocolate Drizzle

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These tender, moist cake pops are dipped in smooth white chocolate and decorated with festive sprinkles. They’re the perfect make-ahead holiday treat that looks bakery-quality but comes together with simple ingredients and a little patience.

Ingredients

Scale
  • 1 box vanilla or yellow cake mix (about 15.25 ounces)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup water
  • 1/2 cup prepared cream cheese frosting (store-bought or homemade)
  • 12 ounces white chocolate melting wafers (e.g., Ghirardelli)
  • 1 tablespoon coconut oil or shortening
  • Red and green sprinkles (Christmas-themed jimmies or nonpareils)
  • Crushed candy canes (optional)
  • Gold or silver edible glitter (optional)
  • 20–24 lollipop sticks (food-grade)
  • A block of styrofoam or a cardboard box with holes poked in it (for drying)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly.
  2. In a large bowl, beat the cake mix, eggs, oil, and water together until smooth, about 2 minutes on medium speed.
  3. Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan (at least 1 hour).
  4. Once the cake is completely cool, break it into large chunks and transfer to a large mixing bowl. Use your hands to crumble the cake into fine, even crumbs with no large pieces remaining.
  5. Add the cream cheese frosting to the crumbled cake, starting with about 1/3 cup. Mix thoroughly with your hands or a spatula until the mixture holds together when squeezed (like damp sand). Add more frosting a tablespoon at a time if too dry, or more cake crumbs if too wet.
  6. Scoop out about 1 tablespoon of the mixture and roll it between your palms into a smooth ball. Place each ball on a parchment-lined baking sheet. You should get about 20 to 24 balls.
  7. Refrigerate the baking sheet for at least 2 hours, or freeze for 30 to 45 minutes, until the balls are firm to the touch.
  8. Melt about 2 tablespoons of the white chocolate wafers in the microwave in 15-second intervals, stirring between each. Dip the tip of each lollipop stick into the melted chocolate, then insert it about halfway into a cake ball. Return the pops to the refrigerator for 15 minutes to set.
  9. Place the remaining white chocolate wafers and the coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until smooth and fully melted. Do not overheat.
  10. Hold a cake pop by the stick and submerge it completely in the melted white chocolate. Gently tap the stick on the edge of the bowl to let the excess drip off. Do not swirl or shake.
  11. While the coating is still wet, immediately sprinkle on red and green sprinkles, crushed candy canes, or edible glitter.
  12. Stick the finished pops into a styrofoam block or DIY drying rack. Let them sit at room temperature until the coating is completely firm, about 30 minutes. Do not refrigerate at this stage.

Notes

Use slightly less frosting than you think you need to keep the inside light and tender. Chill the cake balls thoroughly before dipping to prevent them from falling off the sticks. Work in batches of 5-6 when dipping to keep the white chocolate from cooling and thickening. The pops are best served at room temperature and can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: Christmas cake pops, white chocolate drizzle, holiday treats, cake pops recipe, easy Christmas dessert, festive cake pops, homemade cake pops

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