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Cozy Gingerbread Cake Pops: Easy 15-Minute White Chocolate Treat

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A simple, moist gingerbread cake pop coated in creamy white chocolate. These festive treats are easy to make, require no tempering, and capture the warm, spiced flavor of holiday baking without the stress.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ¼ cup molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups white chocolate chips
  • 1 tbsp coconut oil (optional)
  • Edible glitter or sprinkles for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
  4. Add egg and vanilla, then mix in molasses.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
  6. Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Crumble the completely cooled cake into fine crumbs (about 2-2.5 cups).
  9. Mix crumbs until they clump like damp sand. Add heavy cream or extra molasses only if too dry.
  10. Roll mixture into 1-tablespoon balls and place on a parchment-lined sheet. Chill for 30 minutes if possible.
  11. Melt white chocolate chips in 30-second intervals or using a double boiler. Stir in coconut oil if needed.
  12. Dip the tip of a lollipop stick into melted chocolate and insert into a cake ball to act as glue.
  13. Dip the entire cake ball into melted chocolate, swirl to coat, and tap off excess.
  14. Place on a styrofoam block or muffin tin to set. Add sprinkles while chocolate is wet.
  15. Let set at room temperature for 15-20 minutes until firm.

Notes

Ensure the cake is completely cool before crumbling to prevent melting the chocolate. If the cake balls are too cold when dipping, the chocolate may crack due to thermal shock; let them sit out for 10 minutes if chilled. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan white chocolate and coconut oil instead of butter.

Nutrition

Keywords: gingerbread, cake pops, white chocolate, holiday baking, easy dessert, gingerbread cookies, festive treats, winter baking

Find it online: https://islatable.com/cozy-gingerbread-cake-pops-easy-15-minute-white-chocolate-treat/