Red Velvet Cake Pops (Print Version)
Bite-sized red velvet treats with cream cheese filling and white chocolate coating, perfect for parties and gifts.
# What You Need:
→ For the 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
→ 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
16 - 12 oz white chocolate or white chocolate candy melts
17 - sprinkles for decoration (optional)
# How-To:
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 combined.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until smooth and uniform.
04 - Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix.
05 - Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
06 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, beating until fluffy and well incorporated.
07 - Crumble the cooled cake into a large bowl. Add the cream cheese frosting and mix until the texture resembles damp sand and the mixture holds together when pressed.
08 - Scoop tablespoon-sized portions and roll into smooth balls. Place on a 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 a microwave-safe bowl, heating in 30-second intervals and stirring until completely smooth.
11 - Dip the tip of each cake pop stick into melted chocolate, then insert halfway into each cake ball. Allow to set for a few minutes.
12 - Dip each cake ball fully into the melted white chocolate, gently tapping to remove excess coating. Decorate with sprinkles immediately if desired.
13 - Place cake pops upright in a styrofoam block or cake pop stand. Let chocolate harden completely before serving.
# Expert Advice:
01 -
- These portable treats deliver all the rich red velvet flavor without committing to a full slice of cake
- The white chocolate coating creates this gorgeous contrast that makes them look professionally made
02 -
- If your cake balls start falling off the sticks while dipping, they probably werent chilled enough—pop them back in the freezer for 15 minutes
- Candy melts really do work better than pure white chocolate because they set faster and are far less likely to crack as they harden
03 -
- Work in small batches when dipping—keeping your melted chocolate warm prevents that frustrating thickening that happens as it cools
- Twirl the dipped pop gently while holding it over the bowl to encourage excess chocolate to drip off evenly