If you’re looking for the perfect dessert to bring along to a holiday function, you can’t go wrong with this recipe. These Christmas-spiced 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.
Because of their elongated shape, they’re far easier 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.
These cake pops will undoubtedly be a big hit at the seasonal office party or family gathering, but why stop there? The recipe can be easily adapted for any time of year.
For example, you might substitute almond extract for the vanilla, coating the pops in almond slivers instead. Or omit the cinnamon and nutmeg and swap in whatever seasonings you prefer.
Finally, note that the nuts can easily be omitted altogether and other nut-free toppings can be added.
Do you have any other creative ideas for adapting this recipe? If so, feel free to share!
Christmas-Spiced Cake Pops
For the Cake:
- 3 cups flour
- ½ cup brown sugar
- ½ cup white sugar
- 1 tbsp. nutmeg
- 1 tbsp. baking powder
- 1 tbsp. baking soda
- 2 tbsp. cinnamon powder
- 1 cup vegetable oil
- 5 large eggs - (or 6 small)
- 1 ½ tbsp. vanilla extract
For the Cake:
- Preheat oven to 180°C/350°F.
- In a bowl, place all of the dry ingredients.
- In another bowl, place all wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients bowl and mix carefully until smooth. The batter will be thick.
- Place in a buttered and floured cake pan and bake at 180°C/350°F 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 cake is cooked and cooled completely, crumble with your hands in a large bowl until its texture is sandy.
- Add buttercream frosting a couple of heaping tablespoons at a time, 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 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 wood stick into the sugar frosting, 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 sugar frosting on the stick to harden.
- Once firm, carefully insert the cake ball into the sugar frosting by holding the stick and rotating until covered.
- Place in a styrofoam block to dry and sprinkle with the chopped praline.
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