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Classic & Easy Red Velvet Cake Pops Recipe

A bouquet of homemade red velvet cake pops, some coated in white chocolate and red sprinkles, displayed in a white mug.
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Make moist, bite-sized red velvet cake pops coated in smooth white chocolate. This recipe focuses on achieving the perfect texture and a flawless coating for your next celebration.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water)
  • 1 container (8 oz) cream cheese frosting
  • 12 oz white chocolate melting wafers or candy coating
  • 1 teaspoon coconut oil or vegetable shortening (optional, for thinning coating)
  • Lollipop sticks

Instructions

  1. Bake the red velvet cake according to the package directions. Let the cake cool completely.
  2. Crumble the cooled cake into fine crumbs in a large bowl. Discard any hard edges or burnt pieces.
  3. Add the entire container of cream cheese frosting to the cake crumbs. Mix thoroughly with a fork or clean hands until a uniform, dough-like consistency forms.
  4. Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. Place the balls on a parchment-lined baking sheet.
  5. Chill the cake balls in the refrigerator for at least 30 minutes, or until firm. This step prevents crumbling during dipping.
  6. Prepare the white chocolate coating by melting the wafers according to package directions, often in a microwave-safe bowl in 30-second intervals, stirring between each interval. Stir in the coconut oil if using to achieve a smoother consistency.
  7. Dip the tip of a lollipop stick into the melted chocolate and insert it about halfway into a chilled cake ball. This acts as glue. Return the sheet to the refrigerator for 10 minutes to set the chocolate ‘glue’.
  8. Dip each cake ball completely into the melted white chocolate, gently tapping the stick against the side of the bowl to allow excess coating to drip off.
  9. Place the dipped cake pops upright in a styrofoam block or a cake pop stand to dry completely.
  10. Decorate immediately with sprinkles or drizzles of dark chocolate, if desired, before the white chocolate sets.

Notes

  • For the moistest result, do not overbake the cake.
  • If the cake mixture seems too soft after adding frosting, chill it for an extra 15 minutes before rolling.
  • To thin the white chocolate for easier dipping, add a small amount of coconut oil or shortening; this helps create a thinner, smoother shell.
  • If you want a more intense red color, add 1-2 drops of red gel food coloring to the cake crumbs before mixing with the frosting.

Nutrition

Find it online: https://cookingbyfelix.com/red-velvet-cake-pops-recipe-easy-moist-treats/