Red Velvet Cake Pops (Printable Version)

Moist red velvet bites with cream cheese frosting, coated in smooth white chocolate for delightful snacking.

# 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

→ Coating and Decoration

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, sugar, cocoa powder, baking soda, and salt until well blended.
03 - In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Whisk until smooth and fully incorporated.
04 - Gradually pour wet ingredients into dry ingredients, mixing gently until just combined. Avoid overmixing to prevent dense texture.
05 - Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in pan.
06 - Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, continue beating until fluffy and well combined.
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. Place on parchment-lined baking sheet.
09 - Refrigerate cake balls for 1 hour or freeze for 20 minutes until firm and easy to handle.
10 - Melt white chocolate or candy melts in microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth and fluid.
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 tap to remove excess coating. Immediately decorate with sprinkles if desired.
13 - Place cake pops upright in styrofoam block or cake pop stand. Let chocolate harden completely before serving.

# Top Tips:

01 -
  • These bite-sized treats deliver all the rich flavor of red velvet cake in an adorable, handheld format that guests cannot resist grabbing
  • The combination of tangy cream cheese frosting and sweet white chocolate coating creates the perfect balance of flavors
02 -
  • The cake must be completely cooled before crumbling, otherwise the frosting will melt and your mixture will be too sticky to work with
  • If your cake balls keep sliding off the sticks, they are not cold enough—return them to the fridge for another 30 minutes
03 -
  • Use a cookie scoop to ensure all your cake balls are the same size for even dipping and consistent baking time
  • If you do not have a cake pop stand, a piece of styrofoam or even a colander turned upside down works perfectly

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