Red Velvet Cake Pops (Print Version)
Bite-sized red velvet cake balls with creamy frosting and white chocolate coating, ideal for celebrations.
# What You 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
# How-To:
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 fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Pour batter into prepared pan. Bake for 25 to 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, then 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 in the freezer for 30 minutes until firm.
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 evenly. Tap off excess chocolate.
14 - Decorate with sprinkles if desired. Stand cake pops upright in a styrofoam block or cake pop stand to set at room temperature or in the refrigerator until firm.
# Expert Advice:
01 -
- These little bites pack all the nostalgic flavor of red velvet cake into an adorable handheld format that guests cannot resist grabbing
- The combination of tangy cream cheese frosting and sweet white chocolate creates the perfect balance that keeps everyone coming back for seconds
02 -
- If your cake balls start warming up while you are dipping them, pop the whole tray back in the freezer for 10 minutes because room temperature balls will slide right off the sticks
- The chocolate coating should be the consistency of warm honey, and if it is too thick it will drag on the cake surface and leave you with uneven, clumpy results
03 -
- Work in small batches of six to eight cake pops at a time so the remaining balls stay frozen while you dip
- Invest in candy melts instead of real chocolate for your first few attempts because they are much more forgiving and set up quickly without tempering