Red Velvet Cake Pops (Printable)
Moist red velvet blended with cream cheese frosting, coated in white chocolate for a vibrant treat.
# What You'll 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
18 - Sprinkles or edible decorations, optional
19 - 24 cake pop sticks
# Directions:
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.
10 - Chill cake balls in the freezer for 30 minutes.
11 - Melt white chocolate with vegetable oil if desired in a microwave or double boiler until smooth.
12 - Dip the tip of each cake pop stick into melted chocolate, then insert halfway into each cake ball.
13 - Dip cake pops into melted white chocolate, gently turning to coat. Tap off excess chocolate.
14 - 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 Hints:
01 -
- The combination of tangy red velvet and sweet white chocolate creates that perfect flavor balance people keep reaching for
- They are portable, portion controlled, and somehow feel more special than regular cake slices
- You can make them ahead of time and they actually taste better after chilling overnight
02 -
- Working quickly when dipping is essential because the cold cake balls will start warming up from your hands, making them slide down the sticks
- If your chocolate coating seems too thick for dipping, add vegetable oil one teaspoon at a time until it flows like heavy cream
- Room temperature cake pops can weep or crack, so keep them chilled until just before serving
03 -
- Use a cookie scoop to get uniform cake balls that will cook at the same rate and look professional
- Keep a small bowl of warm water nearby to dip your spoon in if the chocolate starts getting thick while you work