Save A playful fusion dessert featuring moist Funfetti cake blended with a hint of spice, coated in creamy white chocolate, and finished with a crunchy pretzel topping. Perfect for parties or for anyone seeking a unique sweet-and-salty treat.
When I first made these Funfetti Spicy Pretzel Cake Pops, my family was skeptical about mixing cayenne with cake. But after one bite, everyone loved the balance of flavors and crunchy texture! They quickly became a party favorite.
Ingredients
- Cake: 1 1/2 cups (190 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/2 cup (115 g) unsalted butter (softened), 2 large eggs, 1/2 cup (120 ml) whole milk, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt, 1/2 cup (80 g) rainbow sprinkles, 1 tsp pure vanilla extract
- Spicy Filling: 1/2 tsp ground cayenne pepper (adjust to taste), 1/2 tsp ground cinnamon, 1/2 cup (120 g) cream cheese (softened)
- Coating & Decoration: 2 cups (340 g) white chocolate chips or melting wafers, 1 cup (40 g) mini pretzel twists (crushed), 1/4 cup (40 g) rainbow sprinkles, 24 cake pop sticks
Instructions
- Prep & Bake Cake:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square cake pan. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet ingredients in two parts, alternating with milk. Mix until just combined. Fold in rainbow sprinkles gently. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Prepare Cake Pop Mixture:
- Crumble cooled cake into a large bowl. In a small bowl, mix cream cheese, cayenne, and cinnamon until smooth. Add spicy cream cheese mixture to the cake crumbs. Mix until a dough forms that holds together when pressed.
- Form Balls & Chill:
- Scoop about 1.5 tablespoons of mixture and roll into balls. Place on a parchment-lined baking sheet. Insert cake pop sticks halfway into each ball. Chill in the freezer for at least 45 minutes.
- Coat & Decorate:
- Melt white chocolate in a microwave or double boiler until smooth. Dip each cake pop in white chocolate, tapping off excess. Immediately sprinkle with crushed pretzels and extra rainbow sprinkles. Stand cake pops upright in a styrofoam block or cup until set.
Save Last summer, we made these together for a birthday party. Kids loved the bright sprinkles, while adults enjoyed the surprising hint of spice!
Required Tools
Mixing bowls, electric mixer, 8-inch (20 cm) cake pan, baking sheet, parchment paper, microwave or double boiler, cake pop sticks, styrofoam block or cup (for setting pops upright)
Allergen Information
Contains: wheat (gluten), eggs, milk, soy (if using certain white chocolates). May contain traces of nuts. Double-check all store-bought ingredients for allergen cross-contamination.
Nutritional Information
Per serving: Calories: 190, Total Fat: 9 g, Carbohydrates: 25 g, Protein: 2 g
Save Serve these cake pops chilled for the best texture and flavor. They are sure to be a hit at any celebration!
Recipe FAQ
- → Can I adjust the spice level?
Absolutely. Use less cayenne for mild heat or more if you prefer extra kick.
- → Which chocolate works best for coating?
White chocolate is classic, but dark or milk chocolate can be substituted for different flavors.
- → How do I keep cake pops from falling off the stick?
Chill fully before dipping and avoid oversized pops to keep them securely on the sticks.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-compatible as long as your chosen chocolate contains no gelatin.
- → How should I store leftovers?
Place pops in an airtight container in the fridge for up to four days to maintain freshness.
- → Can I prepare in advance for parties?
Yes, make ahead and store chilled. Add sprinkles and pretzels just before serving for crunch.