The Story & Intro
There’s something magical about the way Chocolate Gingerbread Cake Pops smell when they’re cooling on the counter warm spices, deep cocoa, and that cozy holiday sweetness that makes the whole house feel like it’s wrapped in a hug. Every time I make them, I’m instantly transported back to little winter markets in Europe, where gingerbread treats were everywhere and chocolate flowed like a love language.
But before we dive into the whisking and dipping, let me tell you a little story one that comes straight from my heart.
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
And let me tell you… Chocolate Gingerbread Cake Pops are exactly the kind of dessert that makes people smile. They’re adorable, portable, festively spiced, and so chocolatey you’ll want to hide a few for yourself (I always do 🙈). They’re perfect for parties, cookie swaps, gifting, or simply enjoying with a cup of hot tea on a chilly afternoon.
Growing up in Paris, gingerbread “pain d’épices” was a winter staple in my family. But when I moved to America, I discovered cake pops, and wow… it was like finding a new culinary toy. Combining gingerbread with chocolate and turning it into pops? Pure holiday alchemy. And yes, I say “holiday,” but honestly, these are delicious year-round.
In today’s recipe, we’re making Chocolate Gingerbread Cake Pops from scratch, blending rich chocolate cake with the warm, nostalgic spices of gingerbread. The result is moist, decadent, and irresistibly fun. Whether you’re new to baking or a seasoned kitchen wizard, this recipe is simple, joyful, and guaranteed to spark your inner child.
By the end of this guide, you’ll have a tray of glossy, festive cake pops that look like they came straight from a boutique bakery but taste even better because you made them. Let’s get started, my sweet holiday chef!
And yes… I’ll be saying Chocolate Gingerbread Cake Pops a few more times, because SEO is our friend but trust me, once you taste them, you’ll be repeating the name too!
⏱️ Time
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Cooling + Assembly: 45 minutes
- Total Time: ~1 hour 55 minutes
🛒 Ingredients
For the Chocolate Gingerbread Cake
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- ½ cup warm water
- 1 teaspoon vanilla extract
For the Cake Pop Mixture
- Baked chocolate gingerbread cake (cooled)
- ½ cup cream cheese frosting (or buttercream)
For Coating & Decoration
- 2 cups chocolate melting wafers
- 2 teaspoons coconut oil (optional, for smoother dipping)
- Holiday sprinkles, crushed cookies, or edible glitter
- Cake pop sticks
👩🍳 Step-by-Step Instructions
1. Bake the Chocolate Gingerbread Cake
- Preheat your oven to 350°F (175°C).
- Grease an 8×8 baking pan and line with parchment paper.
- In a mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Add buttermilk, vegetable oil, and eggs. Mix until just combined.
- Add the warm water and vanilla. Stir until smooth the batter should be slightly thin.
- Pour into the pan and bake for 28–32 minutes or until a toothpick comes out clean.
- Cool completely before moving on.
2. Crumble & Mix
- Once cooled, crumble the cake into fine crumbs using your hands or a mixer.
- Add cream cheese frosting a tablespoon at a time. Start with less you want the mixture moist enough to hold shape but not sticky.
- Roll the mixture into 1-inch balls and place on a parchment-lined tray. Chill 20–30 minutes.
3. Insert the Sticks
- Melt a small amount of chocolate.
- Dip the tip of each stick into the melted chocolate, then insert halfway into each cake ball.
- Chill again for 10 minutes to secure.
4. Dip the Cake Pops
- Melt the remaining chocolate wafers with coconut oil until smooth and glossy.
- Dip each cake pop straight down into the chocolate don’t swirl!
- Tap gently to remove excess coating.
- Add sprinkles while the chocolate is still wet.
5. Set & Serve
- Place cake pops upright in a stand or block of foam.
- Let them set completely at room temperature or in the fridge.
- Enjoy your Chocolate Gingerbread Cake Pops and try not to eat them all at once!
Serving Suggestions
- Serve them in a festive mug for holiday parties
- Wrap individually for edible gifts
- Arrange on a dessert board with cookies, truffles, and peppermint bark
- Drizzle white chocolate for a snowy effect
- Add cinnamon-sugar dust for extra spice
📝 Notes
- If your mixture is too sticky, add a bit more cake crumbs.
- If coating cracks, your cake pops were too cold let them warm slightly before dipping.
- You can swap chocolate coating for white or caramel melts.
- Leftovers keep in the fridge for 5–6 days or freezer for 6–8 weeks.
🍽️ Nutrition (per cake pop, approx.)
- Calories: 150
- Fat: 7g
- Carbs: 19g
- Sugar: 14g
- Protein: 2g
Recipe Card
Chocolate Gingerbread Cake Pops 🎄🍫
Ingredients
• Chocolate gingerbread cake
• Frosting
• Chocolate melts
• Sprinkles
• Cake pop sticks
Instructions
- Bake spiced chocolate cake.
- Crumble and mix with frosting.
- Roll balls, chill, add sticks.
- Dip in chocolate and decorate.
- Let set and enjoy!
Notes
Perfect for parties and gifting!
Nutrition
Approx. 150 calories each.
Conclusion
If you’ve made it this far, then congratulations you’re officially a Chocolate Gingerbread Cake Pop master! These little treats bring together everything I adore about baking: warmth, creativity, nostalgia, and a whole lot of joy. I hope your kitchen smells like a winter fairy tale and that your pops turned out glossy, festive, and totally irresistible.
From my cozy American kitchen and from the Parisian girl still inside me I’m sending you sweetness, encouragement, and the reminder that great food is really about great memories.
Now go share these pops… or keep them all for yourself. I won’t tell. 😉
