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+ servings

Cake Pop Christmas Tree

This Cake Pop Christmas Tree is so delicious and festive. With a vanilla cake, vanilla buttercream and white chocolate coating, you will not be able to stop at one.
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 30 cake pops (estimated)

Equipment

  • Stand/handheld mixer
  • Skewers/toothpicks
  • Styrofoam box/cardboard box
  • Oven

Ingredients
 

Cake

  • 1 ½ cups (188 grams) all purpose flour spooned and leveled
  • ½ tbsp baking powder
  • ½ tsp salt
  • ½ cup (113 grams) unsalted butter room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 eggs room temperature
  • ½ tbsp vanilla extract
  • ½ cup (120 mL) whole milk room temperature

Vanilla Buttercream

  • ½ cup (113 grams) unsalted butter room temperature
  • 1 ¾ cup (210 grams) powdered sugar
  • 2-3 tsp whole milk or heavy cream room temperature
  • 1 tsp vanilla extract

White Chocolate Coating

  • 4-5 cups (24-30 oz) white chocolate
  • 1-2 tsp vegetable oil

Instructions

Cake

  • Preheat your oven to 325 degrees Fahrenheit and grease a 9-inch cake pan.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.
  • Then, in the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and sugar on medium-high speed until combined and light and fluffy – about three minutes.
  • Add the eggs one at a time, mixing well on medium speed in between each addition. Add the vanilla extract and beat on high speed until combined, scraping the sides and bottom of the bowl as necessary.
  • Turn the mixer to low and add half of the dry ingredients. Once the first half of the dry ingredients are almost fully incorporated into the batter, slowly add the milk and continue to mix until combined.
  • Add the remainder of the dry ingredients and mix on low speed until just incorporated, being careful not to over mix.
  • Pour the batter into your prepared pan. Bake the cake for 30-35 minutes until golden brown and a toothpick inserted into the center comes out clean. The edges of the cake will begin to peel away from the sides of the pan.
  • Let the cake cool completely (either at room temperature or in the fridge for 30-40 minutes).

Frosting

  • While the cake is cooling, make the buttercream frosting. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter on medium-high speed for 2 minutes until creamy.
  • Add the powdered sugar, milk and vanilla extract and mix on low speed for thirty seconds. After the thirty seconds, change the speed to medium-high and beat for 3 minutes.

Mixing the cake and frosting together

  • Once the cake is cooled and your frosting is made, take the cooled cake and crumble it on top of the frosting. Beat them together on medium speed until completely combined.
  • Take a tablespoon of the mixture and roll it into a ball and place it on a lined baking sheet. Repeat this process with all of the dough.
  • Leave the baking sheet in the freezer to chill for a half hour or the refrigerator for one hour. One chilled, re-roll the balls to make them smoother (if desired). 

Coating the cake pops

  • Once you have your rolled and chilled cake pops, melt the chocolate. You can use any kind of chocolate. Melt the chocolate and vegetable oil in the microwave, stirring every 15 seconds, or melt the chocolate over the stove.
  • To make neatly coated cake pops, use skewers or toothpicks. To begin, place one end of the skewer about ½ inch into the melted chocolate and then stick it into the cake pop – let that sit for 5 minutes. This will ensure that the cake pops won’t just fall off the stick when you dip it in the chocolate.
  • Dunk the cake pops into the melted chocolate until completely coated. Take the other end of the stick (opposite of the cake pop) and poke it into a styrofoam block or cardboard box. Coat with any desired sprinkles.
  • Let the chocolate set either at room temperature for 30 minutes or in the fridge for 10 minutes.
  • If you don’t care for neater cake pops, just roll the cake pop around in the chocolate until evenly coated, remove with a fork, and place on a lined baking sheet to set.

Assembling the Christmas tree

  • Once the chocolate has set, assemble the Christmas tree.
  • Take 4 cake pops and make them into a square – this will be the stem. Then, right above the stem, arrange the cake pops in a line. Above that, arrange them in a line but with one less cake pop. Continue to do this until you’ve used up your cake pops (6 then 5 then 4 and so on) and you have a Christmas tree.
  • You don't have to make them into a tree, you can just enjoy them as is if you like!
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