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These Gingerbread Cake Pops are actually EASY to make, beautiful to look at, and delightful to eat! It’s like everything from a well-spiced gingerbread cookie or cake but in a cake pop!
Deeply fragrant gingerbread with its earthy down-home flavor meets uptown cake pops in these fun and tasty Gingerbread Cake Pops.
You can make these holiday treats to go in cookie trays and in treat boxes. They’re very popular with kids big and small, young and old, who love to grab cake pops at Starbucks.
How to Make Cake Pops Too
If you’re one of those people (like ME!) who tried to make cake pops when they first came out years ago and FAILED, you’re in the right place! I’ve got the directions YOU NEED to make actual real deal cake pops.
Plus a few good tips I’ve picked up over the years!
Cake Pop Tips and Tricks
- Adding TOO MUCH frosting can be a real problem for cake pops, use JUST enough frosting to make the cake hold together
- Don’t OVERHEAT your coating, if you do it won’t be smooth but rather lumpy
- Don’t try to dip the cake pops while they’re hot, the cake pops will fall right off, chill them well
- CHILL but don’t freeze the rolled pops, freezing can make the topping set up TOO quickly for a smooth coat AND/OR make the cake pops crack
- If you dip the end of the lollipop stick in the coating and THEN insert it in the cake pop it helps it stay ON the stick
- Figure out a way to hold cake pops while chilling so they stay round, a flat bottom pan or dish with foam in the bottom works well just distribute them evenly across the foam and don’t overload the foam
What do you need to make Gingerbread Cake Pops?
- Gingerbread Cake (recipe included!)
- Cream Cheese Frosting, use premade!
- Lollipop sticks
- White Candy Coating
- coconut oil (to thin the coating)
- sprinkles if you like them
If you LOVE the flavor of Ginger like WE do try my other tasty holiday treats!
- 1/3 cup of butter, room tempterature
- 1/4 cup dark brown sugar
- 3 TBSP sugar
- 1 egg
- 1/3 cup molasses
- 1/4 cup buttermilk
- 1/2 cup water
- 1/2 tsp rum extract, you can use vanilla OR real rum!
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- pinch of salt
- 1 cup flour
- 1/4 cup cream cheese canned frosting
- 2 cups white candy melts
- 1 tsp coconut oil
- Preheat the oven to 325°
- grease an 8-inch cake pan, line with parchment paper, set aside
- cream the butter and both sugars until fluffy
- then add in the egg, molasses, buttermilk, and rum (or vanilla) mixing well after each addition
- stir in the water unitl well combined, if it looks split it will come together when you add the flour
- in a separate bowl whisk the baking soda, spices, and flour together
- add the dry ingredients to the wet and 1/2 cup at a time, stirring well between each addition
- scrape the batter into the prepared pan
- bake at 325° for 30-40 minutes or until a toothpick inserted in the cake comes out clean
- cool on a baking rack for 10 minutes and then turn out of the pan, cool completely
- once cooled crumble in a mixing bowl, add the cream cheese frosting, mix well
- form into 18 balls lay on baking sheet
- melt 10-12 coating chips
- dip the tip of a lollipop stick in the melted chips, then gently press halfway into a cake ball
- repeat with all cake pops
- chill for an hour in the refrigerator
- when ready to dip melt the remaining coating chips with the coconut oil until smooth and very runny but NOT steaming hot
- set up your styrofoam to hold the cake pops after dipping
- take the pops out of the fridge
- dip a cake pop in the melted coating and put in the styrofoam to hold it upright
- repeat with remaining cake pops
- cool until set
- drizzle the remaining coating over the tops of the cake pops and add sprinkles if desired
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