Red Velvet Cake Pops (Printer-friendly)
Moist red velvet bites coated in white chocolate, blended with cream cheese frosting for delightful, bite-sized indulgence.
# What You Need:
→ Red Velvet Cake
01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 tsp vanilla extract
10 - 1 tsp distilled white vinegar
11 - 1 tbsp red food coloring
→ 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
→ Coating
16 - 12 oz white chocolate or white chocolate candy melts
17 - sprinkles for decoration (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line an 8-inch square cake pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth and uniform.
04 - Gradually pour wet ingredients into dry ingredients, mixing gently until just combined. Do not overmix.
05 - Pour batter into prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely.
06 - Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, beating until light and fluffy.
07 - Crumble cooled cake into a large bowl. Add frosting and mix until texture resembles damp sand and mixture holds together when pressed.
08 - Scoop tablespoon-sized portions, roll into smooth balls, and place on parchment-lined baking sheet. Refrigerate for 1 hour or freeze for 20 minutes until firm.
09 - Melt white chocolate in microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth.
10 - Dip tip of each cake pop stick into melted chocolate, then insert halfway into each chilled cake ball. Return to refrigerator for 5 minutes to set.
11 - Dip each cake ball fully into melted white chocolate, gently tap to remove excess coating, and immediately sprinkle with decorations if desired.
12 - Place cake pops upright in styrofoam block or cake pop stand. Let chocolate harden completely at room temperature before serving.
# Expert Tips:
01 -
- Everything you love about red velvet cake in portable poppable form with that signature tang cream cheese finish
- The white chocolate coating creates a perfect sweet contrast while keeping everything delightfully mess free until that first bite
02 -
- Room temperature cake balls dip more smoothly without causing the chocolate to seize or crack from temperature shock
- Candy melts set faster than pure white chocolate and are more forgiving for beginners working on their first batch
03 -
- Use a measuring spoon to scoop evenly sized balls so they all bake and chill at the same rate
- Store finished cake pops in the refrigerator but let them come to room temperature 15 minutes before serving for the best texture