Red Velvet Cake Pops
These irresistible red velvet cake pops feature a moist, subtly chocolatey cake mixed with creamy frosting, all enrobed in a crisp chocolate shell. They're the perfect bite-sized treat for parties, gifts, or any special occasion!
Ingredients
- For the Red Velvet Cake:
- 1½ cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 1 tbsp distilled white vinegar
- ¾ cup buttermilk room temperature
- 2 tbsp red gel food coloring
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- For Assembly:
- 24 oz white chocolate melting wafers
- 24-30 lollipop sticks
- Sprinkles for decoration
Instructions
- Bake the Cake: Preheat oven to 350°F (175°C). Grease a 9x13" pan. Whisk dry ingredients (flour, cocoa, baking soda, salt) in a bowl. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla, vinegar, and food coloring. Alternately add dry ingredients and buttermilk to the wet ingredients, mixing until just combined. Pour into pan and bake for 25-30 min. Cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, and beat until creamy.
- Form Balls: Crumble the cooled cake into fine crumbs. Gradually mix in frosting until the mixture holds together when rolled. Roll into 1.5-inch balls using a cookie scoop and place on a parchment-lined sheet. Chill for at least 2 hours.
- Coat & Decorate: Melt chocolate wafers. Dip the tip of a lollipop stick into chocolate and insert halfway into a cake ball. Chill for 15 min to set the "anchor." Dip each pop completely in melted chocolate, tap off excess, and decorate with sprinkles. Stand upright in a styrofoam block to set completely (about 1 hour).
Notes
- Shortcut: Use 1 box of red velvet cake mix and 1 can of cream cheese frosting for a quicker version.
- Texture is Key: The cake-frosting mixture should hold its shape without being sticky. Start with less frosting than you think you need.
- Chilling is Crucial: Don't skip chilling the cake balls or setting the chocolate anchor—this prevents them from falling off the stick.
- Smooth Coating: Keep cake balls cold and chocolate warm (not hot) for a thin, smooth shell that doesn't crack.
- Variations: Try coating in dark chocolate, mixing in crushed Oreos, or using natural beet powder instead of food coloring.
- Storage: Store completed pops in an airtight container at room temperature for 2-3 days or freeze for up to 1 month.