Gingerbread cake pops are the kind of treat that vanishes from the dessert table before you’ve even had a chance to grab one yourself. They have all the warm, spiced flavors of classic gingerbread rolled a bite-sized cake ball, finished with a sweet white chocolate coating and a few festive decorations.
This Christmas cake pops recipe starts with a boxed cake mix, so it’s a lot more relaxed than it looks. They’re a great pick for Christmas party desserts, cookie swaps, holiday food gifts, New Years party treats, or simply something cute to keep in the fridge when friends drop by.
They also sit nicely alongside your other gingerbread desserts without feeling like the same old thing.
Honestly, these winter cake pops look so impressive that nobody needs to know how easy they were. Add them to your list of holiday baking ideas this year, because festive desserts don’t get much more fun than this.
If you love cute holiday treats, you may also like these Christmas ornament cupcakes, these Christmas tree cookies, or this snowflake shaped fudge.
Why You’ll Love This Gingerbread Cake Pops Recipe
Easy shortcut base: A boxed Betty Crocker gingerbread cake mix does the heavy lifting, so you get full spiced flavor without measuring out a long list of spices.
Big batch for sharing: One recipe makes 22 to 24 cake pops, which is plenty for parties, bake sales, or gifting.
Make-ahead friendly: They keep in an airtight container in the fridge for up to five days, so you can get them done before the holiday rush.
Ingredients
To make ginger cake pops you’ll need the following ingredients. I cover a few of the key ingredients here, you can find the specific quantities and steps in the recipe card below.
- Gingerbread cake mix: I use the Betty Crocker Gingerbread cake and cookie mix. You could also use a spice cake mix, or make a gingerbread cake from scratch.
- Cream cheese: Used to bind the cake crumbs for the cake balls. It will need to be softened to room temperature in order to combine easily.
- White melting wafers: White chocolate can be tricky to melt and is more expensive too, so I recommend using white melting wafers or chocolate chips instead.
- Festive sprinkles: Use your favorite holiday sprinkles to decorate the tops of these Christmas treats.
You will also need cake pop sticks – readily available at most large grocery stores, or online.
If you plan to gift the cake pops, this set on Amazon includes sticks, wrappers, and festive twist ties to make the process quick and easy.
How To Make Christmas Cake Pops
Here’s a quick overview of how to make holiday cake pops with gingerbread cake. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need an 8×8 inch cake pan, large baking tray, a hand or stand mixer with a paddle attachment, large mixing bowl, and cake pop sticks to get started.
Bake the cake: Prepare the boxed cake mix ingredients and pour the batter into your prepared pan. Bake for 30 minutes, or until a toothpick comes out clean.
Set aside on a wire rack to cool completely.
Tip: If you have time, I recommend baking the cake the day before, so it is completely cold before crumbing for the cake balls.
Prepare the gingerbread cake balls: Crumb the cake using your hands, make sure there are no large lumps. Set aside 3-4 tablespoons of cake crumbs for garnishing the cake pops later.
Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese until smooth and creamy. Add the cake crumbs and mix on low until combined.
Scoop 1 tablespoon of the cake ball mixture and roll into a ball. Place on a lined tray. Repeat for remaining mixture. Place the cake balls in the fridge for 1-2 hours to chill.
Quickly roll them again once cold to smooth any rough edges.
Coat the cake balls: Place the melting wafers in a microwave proof bowl or jug and heat 20 seconds at a time, stirring each time, until just melted. Stir in the cinnamon.
Keep the chocolate warm while dipping. You can set the bowl of chocolate over a saucepan of barely simmering water, or use a double boiler to melt and keep warm.
Take the cake pop sticks, dip the tip into the melted chocolate and press into the center of a cake ball, pressing to about halfway through the cake ball. This helps keep the stick in place.
Return the cake balls to the fridge and work with a few at a time to coat – it is easier to coat the cake balls with chocolate when they are cold.
Hold the stick and dip the gingerbread cake ball into the melted chocolate. Ensure the cake ball is evenly coated, gently tapping any excess chocolate off.
Turn the gingerbread cake pop over, garnish with the cake crumbs and sprinkles (if using).
Place the cake pop upright to allow the chocolate to harden. You can either raise a wire rack up using props on either side and slide the cake pops into the wire rack, or press the sticks into a box or styrofoam block.
Once firm, the gingerbread cake pops can be stored in the fridge until needed.
Recipe Tips For Success
Let the cake cool completely. Crumbling warm cake makes the mixture too soft, so wait until it’s fully cooled before combining with the cream cheese.
Chill before dipping. Cold, firm cake balls hold their shape and stay on the sticks much better when they hit the warm chocolate.
Anchor the sticks first. Dip the tip of each stick in melted chocolate before pressing it into the cake ball. It acts like glue once it sets.
Decorate quickly. Add the crumbs and sprinkles right after dipping, while the chocolate is still wet, so they stick.
What To Serve With Cake Pops
Hot chocolate bar. Set the holiday cake pops out next to mugs of hot cocoa with marshmallows and whipped cream for a fun holiday movie night treat.
Holiday dessert platter. Arrange the cake pops in a jar or set them in a cake pop stand alongside some pinwheel cookies, individual cups of pistachio tiramisu, and some white almond fudge for a dessert board that offers a little bit of everything.
Gingerbread or eggnog latte. A warm, gingerbread latte or an iced eggnog coffee picks up the ginger and cinnamon in the cake pops and makes for a cozy afternoon treat.
How To Store Cake Pops
Make ahead: Bake the cake up to 2 days before prepping the cake balls.
Store: Place decorated gingerbread cakepops in an airtight container and store in the fridge for up to 5 days.
More Christmas Dessert Ideas
- Gingerbread Thumbprint Cookies
- Easy Gingerbread Sheet Cake
- Eggnog Gingerbread Tiramisu
- No Bake Chocolate Fudge Truffles
Find even more gingerbread dessert ideas here.
Loved this recipe? Please consider leaving a star rating and let me know how it went in the comments below.
Gingerbread Cake Pops
Ingredients
- 1 14.5 oz gingerbread cake mix
- 1 cup water
- 1 large egg room temperature
- 8 oz cream cheese room temperature
- 1 teaspoon ground cinnamon
- 20 oz white chocolate melting wafers
- Christmas sprinkles optional
Instructions
MAKE THE CAKE
- Preheat the oven to 350℉ and grease and line an 8×8 inch baking pan with parchment paper.
- Place the cake mix, water, and egg in a large mixing bowl and stir with a whisk until combined and the batter is smooth.
- Pour the batter into the lined baking pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before proceeding to the next step.
MAKE THE CAKE BALLS
- With a handheld or stand mixer with a paddle attachment, beat the cream cheese until smooth and creamy.
- Crumble the cake with your hands. Reserve 3-4 tablespoons of cake crumbs to garnish the cake pops later. Add the remaining cake crumbs to the bowl of the mixer with the cream cheese, ensuring there are no large lumps. Mix on low until the cream cheese and crumbs are fully combined.
- Scoop 1 tablespoon of the cake mixture and roll into a ball. Place on a lined baking sheet. Once all cake balls are rolled, refrigerate for 1-2 hours until chilled.
COAT THE CAKE POPS
- Place the melting wafers in a microwave safe bowl and microwave in 20 second increments until melted. Add the cinnamon to the melted chocolate and stir gently to combine.
- Remove the tray of cake balls from the fridge. Dip the tip of a candy stick into the melted chocolate, then press it about halfway into the cake ball. Repeat with all the cake balls, then return them to the fridge to chill.
- Take 2-3 cake balls out of the fridge at a time. Hold the stick and dip the cake ball into the melted chocolate, coating evenly. Gently shake off any excess chocolate. Sprinkle the top with a dusting of cake crumbs and festive sprinkles, if using.
- Place the cake pops upright through a wire rack set up above the counter, or into a box. Repeat for all remaining cake balls. Leave for the chocolate to set (about 1 hour) then store the cake pops in a container in the fridge for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
