Indulge in a taste of luxury with these Champagne Cake Pops! The delicate champagne-infused cake is mixed with a luscious frosting, dipped in rich chocolate, and adorned with sparkling sprinkles, making these pops a glamorous treat for any celebration. Whether you’re ringing in the New Year or toasting a special occasion, these cake pops are sure to add a touch of elegance to your dessert table.
Champagne Cake Pops Recipe
Champagne Cake Pops are a delightful blend of sophistication and sweetness. The light, champagne-flavored cake combined with creamy frosting is a match made in heaven, while the chocolate coating and decorative sprinkles add a festive flair. These pops are perfect for parties, weddings, or any event where you want to impress your guests with a decadent and stylish dessert option.
Equipment
- Cake pop sticks
- Styrofoam block or cake pop stand for drying
- Mixing bowls
- Baking Pan
- Parchment paper
- Double boiler or microwave-safe bowl for melting chocolate
- spoon or spatula for mixing
- Optional: piping bag for decorating
Ingredients
- 1 box White Cake Mix
- 8 ounces Butter melted
- 2 Eggs
- 1 teaspoon Vanilla
- 1 cup Spumanti Champagne
- 16 ounces Butter softened
- 1/4 teaspoon Salt
- 4 cups Confectioner’s Sugar
- 1 teaspoon Vanilla
- 1/4 cup Spumanti Champagne
- 2 bags 11.5 oz each White Chocolate Chips
- 4-6 tablespoons Spumanti Champagne
- Gold and Silver Straws
- Gold and Silver Sugars or Sprinkles
Instructions
- Preheat oven to 350 degrees.
- Mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
- Prepare a 9×11″ dish to cook the cake. Butter or spray the pan and then flour it. Add cake mix batter to pan.
- Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
- Cut the cake into small pieces. Place pieces into a large Ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
- Mix together the butter, salt, confectioner’s sugar and vanilla. Add the champagne and continue to mix on low speed.
- Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting.
- Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled.
- Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
- Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls.
- Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. Keep refrigerated until ready to serve.
- Serve and Enjoy your Dessert Champagne Cake Pops!
Notes
- Just leave out the sticks to make cake balls instead of cake pops.
- These treats only taste like champagne because most of the booze has been baked out.
- Put your cake pops away in a jar that won’t let air in and line the bottom with a paper towel.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 115.5kcal |
| Carbohydrates | 10.8g |
| Protein | 1.2g |
| Fat | 7.6g |
| Saturated Fat | 5.6g |
| Sodium | 24.3mg |
| Calcium | 33mg |
| Cholesterol | 12.2mg |
| Sugar | 10.5g |
| Vitamin A | 15IU |
Can Cake Balls Be Made Ahead of Time?
Yes, Cake Balls can be made ahead of time and stored in the refrigerator for up to one week. They can also be frozen for longer storage, making them a convenient make-ahead dessert for parties and gatherings.
Can Cake Balls Be Frozen?
Yes, Cake Balls can be frozen. Place them on a baking sheet in a single layer and freeze until firm. Then transfer them to an airtight container or freezer bag for storage. Thaw in the refrigerator before serving.
