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Red Velvet Cake Pops Recipe

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3.8 from 6 reviews

These Red Velvet Cake Pops are a delightful twist on traditional cake, combining moist red velvet cake with creamy frosting, all coated in smooth white chocolate. Perfect for parties or a fun treat, they are easy to make and beautifully presented on sticks, making them ideal for serving and sharing.

Ingredients

Red Velvet Cake

  • 1 15.25 oz. red velvet cake mix
  • 1 cup (237 ml) water
  • ½ cup (118 ml) oil
  • 3 large eggs, room temperature

Frosting

  • ¼ – ½ cup cream cheese frosting

Coating

  • 12 – 16 oz. white chocolate melting wafers
  • Cake pop sticks (quantity as needed)

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 350°F (177°C) and line a 9 x 13-inch cake pan with parchment paper along the bottom and two long sides for easy cake removal.
  2. Mix cake batter: In a mixing bowl, whisk together the red velvet cake mix, eggs, oil, and water until the batter is smooth and well combined. Pour it into the prepared pan evenly.
  3. Bake the cake: Bake according to cake mix box directions, about 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 15 minutes.
  4. Cool completely: Remove the cake from the pan and let it cool to room temperature on a wire rack.
  5. Prepare cake crumbs: Trim the edges of the cake and discard or save for topping. Crumble the remaining cake into a large bowl until fine.
  6. Mix with frosting: Add ¼ to ½ cup of cream cheese frosting to the cake crumbs and mix until the mixture holds together in a ball without being too sticky.
  7. Chill the mixture: Cover the bowl and refrigerate the cake mixture for 30-60 minutes until firm and chilled.
  8. Form cake balls: Using a tablespoon or cookie scoop, shape the chilled mixture into balls and place them on a lined baking sheet or plate. Refrigerate for another 30 minutes to firm up.
  9. Melt white chocolate: Place 12 oz. of white chocolate melting wafers in a heat-safe container and heat in 30-second increments, stirring between each, until fully melted and smooth.
  10. Insert sticks: Dip the tip of each cake pop stick into the melted white chocolate, then insert the stick halfway into each chilled cake ball. Return the sticks with cake balls to the fridge or freezer for about 10 minutes to set.
  11. Coat cake pops: Reheat the chocolate if needed to keep it melted. Dip each cake ball into the melted white chocolate until fully coated, then stick them into a cake pop stand or styrofoam block to dry for 5-10 minutes.
  12. Add toppings: If desired, sprinkle cake crumbs or decorations onto the wet coating before the chocolate sets completely. Allow them to dry and harden fully.

Notes

  • Store cake pops in an airtight container in the refrigerator for up to 5 days.
  • When storing multiple layers of cake pops, separate layers with wax paper to prevent sticking.
  • Ensure cake pops are fully set before packaging or serving for the best presentation.
  • You can adjust the amount of cream cheese frosting for the perfect consistency; avoid overmixing to prevent overly soft cake balls.

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