Gingerbread Cake Pop

Total Time:
1 hr 30 min
25 min
45 min
20 min

12 cake pops

  • Gingerbread Cake:
  • 1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan
  • 1 1/4 cups molasses
  • 2/3 cup packed brown sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon fine salt
  • Lemon Buttercream:
  • 2 sticks (8 ounces) unsalted butter, softened
  • 8 ounces confectioners' sugar
  • 2 lemons, zested and juiced
  • 12 .5 ounces chocolate chips
  • Special equipment: 12 lollipop sticks

  • For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.

  • In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.

  • In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.

  • Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.

  • For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.

  • Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.

  • Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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    This recipe is featured in:

    Cake Wars