Red Velvet Cake Pops (Printable)

Bite-sized red velvet treats blended with cream cheese frosting and coated in white chocolate.

# What You'll 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

→ White Chocolate Coating

16 - 12 oz white chocolate or white chocolate candy melts
17 - sprinkles for decoration (optional)

# Directions:

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, granulated sugar, cocoa powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring until smooth and uniform.
04 - Gradually pour wet ingredients into dry ingredients, folding 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 emerges clean. Cool completely.
06 - Beat softened cream cheese and butter until creamy and smooth. Add powdered sugar and vanilla, continue beating until light and fluffy.
07 - Crumble cooled cake into a large bowl. Add cream cheese frosting and mix thoroughly until texture resembles damp sand and mixture holds together when pressed.
08 - Scoop tablespoon-sized portions and roll into smooth balls. Arrange on parchment-lined baking sheet.
09 - Refrigerate cake balls for 1 hour or freeze for 20 minutes until firm to the touch.
10 - Place white chocolate or candy melts in microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth.
11 - Dip tip of each cake pop stick into melted chocolate, then insert halfway into each cake ball. Allow chocolate to set for a few minutes.
12 - Dip each cake ball fully into melted white chocolate, gently tapping to remove excess coating. Immediately apply sprinkles if desired.
13 - Place cake pops upright in styrofoam block or stand. Let chocolate harden completely before serving, approximately 15-20 minutes.

# Expert Hints:

01 -
  • These deliver all the tangy richness of red velvet cake in one perfect bite sized portion
  • The white chocolate coating balances the slight tang of cream cheese frosting beautifully
  • They look impressive but are secretly just cake and frosting smashed together
02 -
  • Cake balls must be thoroughly chilled before dipping or the chocolate will crack as they warm up
  • If your seized chocolate looks grainy add a teaspoon of vegetable oil and stir vigorously to save it
  • Work quickly once dipping starts because the warmth of your hands will soften the cake centers
03 -
  • Use a cookie scoop to ensure all your cake pops are the same size for even dipping
  • Keep a small bowl of melted chocolate handy for touch ups and to patch any holes

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