If you're looking for the perfect dessert to bring along to a holiday function or to serve over the holidays, you can't go wrong with this recipe. These Christmas spice cake pops are seasoned with just the right amount of cinnamon, vanilla, and nutmeg—all the flavors we associate with this special time of year.
These cake pops will undoubtedly be a big hit at the seasonal office party or family gathering. Because of their small size, they're easy to transport—and also less messy than traditional cupcakes.
While they do require a bit of advance planning (note that the cake needs to bake for about an hour, then cool completely before you can form the pops), you can use the baking time to make your own buttercream frosting from scratch or check out this cake pop frosting recipe.
Ingredients
For the Cake Batter:
- flour
- brown sugar
- white sugar
- nutmeg
- baking powder
- baking soda
- cinnamon powder
- vegetable oil
- eggs
- vanilla extract
For the Cake Pops:
- buttercream frosting
- powdered sugar
- vanilla extract
- water
- pralines (candied pecans)
Tools
- treat sticks or wooden popsicle sticks
- bowls
- cake pan
- cookie scoop (optional)
- cake pop stand - this can be a purpose-built stand or simply a Styrofoam block, an egg carton, an upside-down shoebox, etc.
Variations
- You might want to substitute almond extract or a different flavor for the vanilla.
- You can top the pops in almond slivers instead of pralines.
- The nuts can easily be omitted altogether and other nut-free toppings can be added.
- Omit the nutmeg if you're not a fan and swap in whatever Christmas spices you prefer, such as allspice, cloves or ginger.
How to Make Them
For the Cake:
- Preheat oven to 180°C/350°F. Butter and flour a cake pan.
- In a bowl, combine all of the dry ingredients.
- In another bowl, combine all of the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix until smooth. The batter will be thick.
- Pour the batter into the cake pan and bake in the preheated oven for 45 to 60 minutes (or until a toothpick comes out clean from the center of the cake).
Steps for Building the Cake Pops:
- After the cake is baked and cooled completely, crumble it with your hands in a large bowl until its texture is sandy.
- Add the buttercream frosting, a couple of heaping tablespoons at a time, and mix thoroughly. The amount of frosting you’ll need depends on the texture of the mix. You need to reach a texture that allows you to form balls with your hands. (Too little or too much could result in failure. You do not want to see cracks when forming the balls, while too much frosting will make the cake balls heavy.)
- Use a small cookie scoop to make round balls of the cake mix, or you can use your hands. Place them on wax paper.
- For the sugar coating, mix the powdered sugar, vanilla extract and water, 1 tablespoon at a time, until spreadable. The icing will thicken slightly as it sets.
- Dip the tip of a treat stick into the sugar coating, then insert into the cake ball (approximately half-way). Repeat with the remaining cake balls.
- Refrigerate for 30-60 minutes to allow the cake pops to firm up and the icing on the stick to harden.
- Once firm, carefully dip the cake ball into the icing by holding the treat stick and rotating/gently tapping until covered.
- Place in a styrofoam block or some sort of cake pop stand. Sprinkle with the chopped pralines and let dry.
- Serve!
Make Ahead Tip
The cake can be made a day or two in advance. This way it can be cooled and ready for the frosting step.
Storage
Cake pops can be stored in an airtight container at room temperature for up to one week, in the fridge for up to 1 month or in the freezer for up to 3 months.
Do you have any other creative ideas for adapting this Christmas cake pop recipe? If so, feel free to share them and let me know what you thought of this recipe in the comments!
📋Recipe
Christmas Spice Cake Pops
Ingredients
For the Cake:
- 3 cups flour
- ½ cup brown sugar
- ½ cup white sugar
- 1 tablespoon nutmeg
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 2 tablespoons cinnamon powder
- 1 cup vegetable oil
- 5 large eggs - or 6 medium
- 1 ½ tablespoon vanilla extract
For the Cake Pops:
- 1 cup buttercream frosting
- 2 ½ cups powdered sugar
- 1 ¼ teaspoon vanilla extract
- 5 tablespoons water
- ½ cup pralines - chopped
Instructions
For the Cake:
- Preheat oven to 180°C/350°F. Butter and flour a cake pan.
- In a bowl, combine all of the dry ingredients.
- In another bowl, combine all of the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix until smooth. The batter will be thick.
- Pour the batter into the cake pan and bake in the preheated oven for 45 to 60 minutes (or until a toothpick comes out clean from the center of the cake).
Steps for Building the Cake Pops:
- After the cake is baked and cooled completely, crumble it with your hands in a large bowl until its texture is sandy.
- Add the buttercream frosting, a couple of heaping tablespoons at a time, and mix thoroughly. The amount of frosting you’ll need depends on the texture of the mix. You need to reach a texture that allows you to form balls with your hands. (Too little or too much could result in failure. You do not want to see cracks when forming the balls, while too much frosting will make the cake balls heavy.)
- Use a small cookie scoop to make round balls of the cake mix, or you can use your hands. Place them on wax paper.
- For the sugar coating, mix the powdered sugar, vanilla extract and water, 1 tablespoon at a time, until spreadable. The icing will thicken slightly as it sets.
- Dip the tip of a treat stick into the sugar coating, then insert into the cake ball (approximately half-way). Repeat with the remaining cake balls.
- Refrigerate for 30-60 minutes to allow the cake pops to firm up and the icing on the stick to harden.
- Once firm, carefully dip the cake ball into the icing by holding the treat stick and rotating/gently tapping until covered.
- Place in a styrofoam block or some sort of cake pop stand. Sprinkle with the chopped pralines and let dry.
- Serve!
Equipment
Notes
- Why not try making your own pralines with our step by step tutorial.
- Cake pops can be stored in an airtight container at room temperature for up to one week, in the fridge for up to 1 month or in the freezer for up to 3 months.
- The cake pop stand can be a purpose-built stand or simply a Styrofoam block, an egg carton, an upside-down shoebox, etc.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
No time to make cake pops by hand? Have a look at our Best Cake Pop Maker Reviews
Another tasty snack to try: Cinnamon Apple Chips
Lauren E Miller says
Do you think I could replace buttercream icing with cream cheese icing?
Joss Dyckson says
Yes, absolutely you can. I would recommend refrigerating them if you use cream cheese. Thanks for the question, Lauren.