Red Velvet Cake Pops (Printer-friendly)
Delicious red velvet bites blended with cream cheese frosting and coated in white chocolate.
# What You Need:
→ For the Red Velvet Cake
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup buttermilk
09 - 1 tsp vanilla extract
10 - 1 tsp white vinegar
11 - 1 tbsp red food coloring
→ For the Cream Cheese Frosting
12 - 4 oz cream cheese, softened
13 - 2 tbsp unsalted butter, softened
14 - 1 1/2 cups powdered sugar
15 - 1/2 tsp vanilla extract
→ For the Coating & Assembly
16 - 16 oz white chocolate or white chocolate candy melts
17 - 1 tbsp vegetable oil, optional for thinning chocolate
18 - Sprinkles or edible decorations, optional
19 - 24 cake pop sticks
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
03 - In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
04 - Mix in buttermilk, vanilla, vinegar, and red food coloring until combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy.
09 - Crumble cooled cake into a large bowl. Add frosting and mix until a dough-like consistency forms. Roll mixture into 1-inch balls and place on a parchment-lined tray. Chill in the freezer for 30 minutes.
10 - Melt white chocolate with vegetable oil if desired in a microwave or double boiler until smooth.
11 - Dip the tip of each cake pop stick into melted chocolate, then insert halfway into each cake ball.
12 - Dip cake pops into melted white chocolate, gently turning to coat. Tap off excess.
13 - Decorate with sprinkles if desired. Stand cake pops upright in a styrofoam block or cake pop stand to set. Let set at room temperature or refrigerate until firm.
# Expert Tips:
01 -
- These portable treats deliver all the classic red velvet flavor without needing to commit to a full slice of cake
- The cream cheese frosting inside creates an incredibly moist center that practically melts in your mouth
- White chocolate coating balances the slight cocoa tang with creamy sweetness that everyone craves
02 -
- If your cake balls start falling off the sticks, the chocolate coating is too thick or the balls are too warm
- Candy melts are more forgiving for beginners, but real white chocolate tastes significantly better
- Room temperature cake pops will slide right off the sticks, so keep them chilled until the moment you dip
03 -
- Work in small batches of 5 to 6 cake pops at a time to keep the others chilled while you dip
- Gently tap your wrist against the counter to remove excess chocolate instead of shaking the stick