Red Velvet Cake Pops are the perfect bite-sized treats that combine the classic flavor of red velvet cake with a creamy frosting center, all coated in a smooth chocolate shell. These cake pops are fun, festive, and perfect for parties, gifts, or simply indulging in a sweet craving.
Why You’ll Love This Recipe
- Combines the rich, tangy flavor of red velvet cake with a creamy, indulgent center.
- Easy to customize with different coatings and decorations.
- Portable and mess-free, making them ideal for parties and events.
- A fun recipe to make with kids or for special occasions.
- Great for gifting during holidays or celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Red velvet cake (homemade or store-bought)
- Cream cheese frosting (homemade or store-bought)
- White chocolate or candy melts (for coating)
- Sprinkles or decorations (optional)
- Lollipop sticks
Directions
- Prepare Cake Crumbs: Bake a red velvet cake according to your favorite recipe or use a store-bought cake. Once cooled, crumble the cake into fine crumbs in a large bowl.
- Make the Mixture: Add cream cheese frosting to the cake crumbs a little at a time, mixing until the consistency allows the mixture to hold its shape when pressed together.
- Shape into Balls: Scoop out small portions of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour or freeze for 15-20 minutes.
- Attach Sticks: Melt a small amount of white chocolate or candy melts. Dip one end of a lollipop stick into the melted chocolate and insert it halfway into each cake ball. This helps secure the stick. Refrigerate again for 15 minutes to set.
- Coat Cake Pops: Melt the remaining white chocolate or candy melts in a microwave-safe bowl, stirring until smooth. Dip each cake pop into the melted chocolate, ensuring it is fully coated. Let excess coating drip off before placing the pops upright in a styrofoam block or stand.
- Decorate: While the coating is still wet, add sprinkles or decorations. Allow the cake pops to set completely at room temperature or in the refrigerator.
Servings and Timing
- Servings: Makes about 24 cake pops
- Preparation Time: 30 minutes
- Chilling Time: 1 hour 30 minutes
- Total Time: 2 hours
Variations
- Chocolate Coating: Use dark or milk chocolate for a richer flavor.
- Festive Designs: Customize the coating with holiday-themed colors or shapes.
- Flavor Twist: Add a hint of almond or peppermint extract to the frosting for a unique flavor.
- Gluten-Free: Use a gluten-free red velvet cake mix for a gluten-free version.
- Mini Cakesicles: Shape the mixture into small rectangles or ovals for a trendy cakesicle look.
Storage/Reheating
- Storage: Store the cake pops in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze uncoated cake balls in a freezer-safe container for up to 3 months. Thaw before coating and decorating.
FAQs
Can I use store-bought cake and frosting?
Yes, this is a great shortcut if you’re short on time.
How do I prevent the cake pops from cracking?
Ensure the coating isn’t too hot and allow the cake balls to come closer to room temperature before dipping.
What can I use instead of lollipop sticks?
Wooden skewers, toothpicks, or even pretzel sticks work well.
Can I use food coloring for the coating?
If you want to color white chocolate, use oil-based or candy-specific food coloring to prevent the chocolate from seizing.
How do I make them without a stand?
Place the cake pops on a parchment-lined tray after coating. The bottom will flatten slightly.
Why is my coating too thick?
Add a teaspoon of vegetable oil or shortening to thin the melted chocolate or candy melts.
Can I make these in advance?
Yes! Prepare the cake balls ahead of time and store them in the refrigerator or freezer until ready to coat and decorate.
How can I make them vegan?
Use a vegan red velvet cake recipe, dairy-free cream cheese frosting, and vegan chocolate for coating.
What’s the best way to melt candy melts?
Use a microwave in 30-second intervals or a double boiler for smooth, even melting.
Can I add mix-ins to the cake mixture?
Yes! Try mixing in mini chocolate chips, crushed Oreos, or chopped nuts for added texture.
Conclusion
Red Velvet Cake Pops are a delightful, bite-sized dessert that’s as fun to make as it is to eat. Their creamy center, rich red velvet flavor, and customizable decorations make them a hit for any occasion. Whether you’re celebrating a birthday, holiday, or just indulging your sweet tooth, these cake pops are sure to impress!
PrintRed Velvet Cake Pops Recipe
These Red Velvet Cake Pops are a fun, bite-sized twist on a classic dessert! Moist red velvet cake is combined with cream cheese frosting, rolled into balls, and dipped in a smooth chocolate coating. Perfect for parties, holidays, or as a sweet treat to share.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 20–24 cake pops 1x
- Category: Dessert, Treats
- Method: No-Bake
- Cuisine: American
Ingredients
For the Cake:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
For the Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
For the Coating:
- 12 oz white chocolate or candy melts
- 2 oz dark chocolate or colored candy melts (optional, for drizzling)
- Sprinkles (optional)
Instructions
1. Make the Red Velvet Cake:
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar until well combined.
- Gradually mix the wet ingredients into the dry ingredients until smooth. Pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
2. Make the Cream Cheese Frosting:
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
3. Assemble the Cake Pops:
- Crumble the cooled red velvet cake into fine crumbs in a large bowl. Add the cream cheese frosting a little at a time, mixing until the mixture holds together but isn’t overly wet.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour or freeze for 15-20 minutes.
4. Dip the Cake Pops:
- Melt the white chocolate or candy melts in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat for all the balls.
- Dip each cake pop into the melted chocolate, ensuring it’s fully coated. Gently tap off the excess chocolate and place the pops upright in a stand or on parchment paper.
- If desired, drizzle with melted dark chocolate or candy melts and decorate with sprinkles before the coating sets.
5. Serve and Enjoy:
- Allow the cake pops to set completely at room temperature or in the refrigerator before serving.
Notes
- Store the cake pops in an airtight container in the refrigerator for up to 5 days.
- You can make the cake and frosting a day ahead for easier preparation.