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4 from 12 votes
Chocolate Peppermint Cake Pops displayed on cake plate and vases on a red table cloth
Chocolate Peppermint Cake Pops
Prep Time
2 hrs
Cook Time
25 mins
Total Time
2 hrs 25 mins
Cake on a stick! These cake pops are rich, chocolatey and minty...the perfect Christmas-time treat.
Course: Dessert
Cuisine: American
Servings: 50 cake pops
Calories: 178 kcal
Chocolate Peppermint Cake
  • 2 cups AP flour
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 3 eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 1/2 tsp peppermint extract
Cream Cheese Icing
  • 8 oz cream cheese, softened
  • 4 oz unsalted butter, softened
  • 1 pound confectioners sugar (1 box)
  • 1 1/2 tsp vanilla extract
Make the Cake Pops
  • 24 oz packages dark melting wafers (I like Ghirardelli)
  • 50 lollipop sticks or paper straws
  • crumbled candy canes for topping
Chocolate Peppermint Cake
  1. Preheat oven to 350 degrees and coat a 9x13 inch baking pan with non-stick spray.

  2. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt.
  3. Add buttermilk, eggs and oil and mix well until combined. Stir in extract.

  4. Pour into prepared pan and bake about 25 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool cake in pan for about 10 minutes, then remove from pan to finish cooling on a wire rack.
Cream Cheese Icing
  1. Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.

  2. Gradually add in confectioners sugar, mixing well to combine. Stir in vanilla extract until incorporated.

Make the Cake Pops
  1. Crumble cooled cake by hand or in a food processor until fine crumbs.

  2. In a mixing bowl, pour in crumbs and add 1 - 1 1/2 cups frosting (the rest can be refrigerated and stored for another use).
  3. Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand.
  4. Line a baking sheet with wax paper or parchment and using the small ice cream scoop, measure out level scoops.
  5. Roll each scoop into a ball (alternatively you can use a cake pop baller or the easy roller to roll out the balls) and place on lined baking sheet.
  6. Chill the balls for 2 hours in the refrigerator or freeze 20 minutes.
  7. Remove about 10 balls at a time and allow to to sit at room temperature for about 5 minutes before dipping.
  8. Melt coating according to package instructions. Dip the end of each lollipop stick or straw into the coating, then stick in each ball and allow to harden before dipping.

  9. Dip each ball and tap off extra coating, tapping on your hand holding the stick, not the stick directly.
  10. Sprinkle with crushed candy canes and stick in the styrofoam block to dry.
Recipe Notes

Special Equipment: Small Ice Cream Scoop, Lollipop Sticks. Styrofoam Block

  • Don't add too much frosting to the mix. The crumbled cake and frosting should mix together to form a play-doh-like consistency, not too wet or too dry.
  • After forming the balls and chilling, let them warm up just a bit before dipping. They have a tendency to crack if the balls are too cold and the coating too warm.
  • Don't overheat the chocolate coating. My rule of thumb is to heat it in 30 second increments in the microwave and stir well each time. I also heat mine at 50-60% power....trust me...low and slow prevents a gloppy mess!
  • If your melted coating is too thick, add a drop or two of canola oil and mix well.
Nutrition Facts
Chocolate Peppermint Cake Pops
Amount Per Serving
Calories 178 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 115mg5%
Potassium 63mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 140IU3%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.