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Red Velvet Cake Pops Recipe

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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.

Ingredients

Scale

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:

  1. Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar until well combined.
  4. Gradually mix the wet ingredients into the dry ingredients until smooth. Pour the batter into the prepared pan.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

2. Make the Cream Cheese Frosting:

  1. Beat cream cheese and butter together until smooth and creamy.
  2. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.

3. Assemble the Cake Pops:

  1. 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.
  2. 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:

  1. Melt the white chocolate or candy melts in a microwave-safe bowl in 20-second intervals, stirring until smooth.
  2. Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat for all the balls.
  3. 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.
  4. 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.

Find it online: https://ukfinda.com/red-velvet-cake-pops-recipe/