Reindeer Cake Pops
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
Frosting
- 3 1/2 tbsp unsalted butter, room temperature
- 1 1/3 cups powdered sugar
- 1-2 tsps milk
Decorations
- 20 ounces milk chocolate candy melts (or melted milk chocolate)
- 20 cake pop sticks
- 40 candy eyes
- 20 small red candies (chewy or chocolate)
- 20 small pretzels for antlers
- A cake pop stand or cardboard box with small holes
Method
Bake the cake
- Preheat oven to 350°F. Grease an 8×8-inch pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until creamy.
- Mix in the egg, vanilla, and milk.
- Add dry ingredients and stir just until smooth.
- Transfer batter to the pan and bake 28–30 minutes, or until a toothpick comes out clean. Cool completely.
Make the Frosting
- Beat butter until smooth and fluffy.
- Add powdered sugar, vanilla, and milk.
- Mix on low, then high, until light and creamy.
Form the cake balls
- Crumble the cooled cake into fine pieces.
- Add frosting and mix until a soft dough forms — it should hold together easily.
- Scoop into 1–1½ tablespoon portions and roll into smooth balls.
- Place on a lined baking sheet and freeze 1 hour (or refrigerate 2 hours). Cold cake balls = perfect cake pops.
Prepare the antlers
- Gently cut pretzels in half to create antler shapes. Keep extras nearby — some will break.
Dip and Decorate
- Melt chocolate in a microwave-safe bowl or over a double boiler.
- Remove 1–2 cake balls at a time (keep the rest cold).
- Dip the tip of a cake pop stick into the chocolate, then insert into a cake ball. Let it set for 30 seconds.
- Dip the entire ball into chocolate, letting excess drip off.
- Immediately add eyes, a red candy nose, and press pretzel antlers gently into the top.
- Stand upright in a holder and let dry completely.
Notes
Helpful Tips
- Make the cake ahead: Baking it the night before makes assembly easier.
- Keep them cold: Warm cake pops fall off the stick — work with small batches.
- Antler insurance: Pretzels never break the same way twice. Have extras on hand.
- Chocolate choice: Candy melts are budget-friendly, but real milk or white chocolate tastes richer and coats more smoothly.
- Storage: Best served within a few hours. If needed, freeze in a single layer in a firm container for up to a week (antlers may be fragile).
- Gluten-free option: Use a 1:1 GF flour and gluten-free pretzels.
- Fun variations: Try brownie cake pops or red velvet for a deeper color and extra holiday vibes.