Festive Holiday Cake Pops

Cooking Time

30 minutes

Prep Time

45 minutes

Serving Size

30 pops

Celebrate the holiday season with Wesson’s Festive Holiday Cake Pops! Our classic chocolate cake pop recipe is dressed up for the occasion with festive holiday sprinkles of your choice – perfectly suiting your celebration. Whether these are for kids or for the parents, these treats are easily customizable and sure to please your crowd, making a lasting impression on your guests! Using Wesson Canola Oil makes these cake pops moist and flavorful for the perfect cake pop every time.

Looking to suit other holidays too? Check out our Spooky Halloween Cake Pops for your next celebration!

Check out our Instagram page for more holiday recipe inspiration!

CONTAINS:

eggs, dairy

Ingredients

Cake

Wesson Canola Oil 1/2 cup.

Milk 1/2 cup.

Vanilla Extract 1 tbsp.

Eggs 6 .

Sugar, white 1 1/4 cups.

All Purpose Flour 1 1/3 cups.

Baking Powder 2 tsp.

Salt, table 1/2 cup.

Candy Coating

Cream Cheese 8 oz package.

Icing Sugar 1 cup.

Baked Cake Layers 2 .

White Candy Melts - coating chocolate 3 cups.

Candy Eyeball Sprinkles 1/2 cup, assorted.

Method

Cake

Combine 1/2 cup Wesson Canola Oil, milk, vanilla extract, and eggs in bowl of stand mixer. Whisk to combine.

In a separate bowl, whisk to combine sugar, flour, baking powder, and salt.
Add dry ingredients to the wet mixture. Mix for 1 minute at medium speed until fully combined.

Use remaining oil to grease 2, 8″ cake pans. Divide batter between the pans.
Bake for 30 minutes at 350F until toothpick comes out clean.

Cool for 5 minutes, remove cake from pan and let cool to room temperature, at least 1 hour.

Assembly Method

In a stand mixer bowl, beat together cream cheese and icing sugar. Crumble cake layers by hand and add to cream cheese and sugar mixture. Mix well to break down cake pieces, forming a smooth dough. Shape the mixture into 2 tbsp balls and roll tightly. Make an indent into each cake pop using a wooden spoon or a paper stick. If freezing prior to dipping, let the cake pops warm up prior to dipping to prevent candy coating from cracking. When cake pops are firm and frozen, melt Candy Melts according to package directions, or in the microwave at 50% power in 45 second intervals. Do not overheat or Candy Melts will become too thick. Dip the cake pop stick into the melted Candy Melts up to the indent in the cake pop, rotating it to coat it evenly. This will help adhere the cake pop to the stick. Dip the cake pop into colored sprinkles and add candy eyes onto the cake pop before the Candy Melts harden. Store cake pops in the fridge.

Remix

Tip: Some Candy Melt colors are more solid than others. To make the melt more liquid, add some Wesson Canola Oil to the color. Tip: Dip cake pop in an up and down motion, do not twist the cake pop as it can fall off the stick.