Red Velvet Cake Pops
These Red Velvet Cake Pops are moist and delicious in every bite. They are filled with a rich cocoa flavor which pairs perfectly with the white chocolate coating on the outside. Also, the process to make these tasty cake pops is both simple and easy to follow!
Cake pops are my latest obsession.
Each Red Velvet Cake Pop is moist and filled with a rich, cocoa flavor in the middle.
When the white chocolate hardens on the outside, it creates the perfect, crunchy shell to contrast the center.
Ingredient Notes
- Red Velvet Cake Mix – You can also use a homemade red velvet cake if you prefer
- Ingredients to Make Boxed Cake Mix – See box instructions for accurate measurements
- Vanilla Cream Cheese Frosting – Homemade (recipe in the recipe card below) or store-bought frosting will also work in this recipe
- White Chocolate Wafers – These work so well for melting and coating the cake pops. I highly recommend as other brands seize up quickly after melting
- Cake Pop Sticks – Durable and the perfect size for making these cake pops
Tips and Tricks for this Recipe
Start with less. Don’t add too much frosting at once.
By adding frosting to the cake crumbs a little at a time, you will achieve the perfect texture. Remember, you can always add more but can’t take it out once its in.
Chill the batter. When you chill the batter at each time instructed, it will help keep the cake pop sturdy on the stick.
Nobody wants to grab a cake pop in their hand just for it to fall to the ground!
The perfect crunch. After coating each cake pop in candy melts and adding your desired decoration, put the cake pops in the fridge or freezer.
Step by Step for Making Red Velvet Cake Pops
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Yes! Any brand will work, just make sure it is about 15-16.5 oz.
You can use avocado oil, a light olive oil, vegetable oil or canola oil. However, melted butter will also work at a 1:1 ratio!
Yes, if you don’t chill the batter, the cake pop won’t be able to hold up on the cake pop stick.
For decoration, I dipped the cake pops in white chocolate melts then added crumbled red velvet cake (before any frosting was added).
Another decoration options is adding sprinkles on top of the chocolate coating.
Store in an airtight container in the fridge for up to 14 days.
Red Velvet Cake Pops
Ingredients
- 13.25-15 oz Red Velvet Cake Mix, plus ingredients to make the boxed cake mix
- 1 cup Vanilla Cream Cheese Frosting, store bought or use the recipe below
- 10 oz White Vanilla Flavored Melting Wafers
Vanilla Cream Cheese Frosting
- 4 oz Plain Cream Cheese, softened
- 1/4 cup Salted Butter, softened
- 1 tbsp Vanilla Extract or Paste
- 1.5-2 cups Powdered Sugar
Equipment
- 24 Cake Pop Sticks
Instructions
- Prepare and bake the red velvet cake mix according to package instructions. (Note: I typically substitute the water for milk for added richness)
- Once the cake is baked, let cool completely in the pan before transferring to a cooling rack
- When the cake is cooled, make the cream cheese frosting
- To a large mixing bowl, add the butter, cream cheese, vanilla and 1 cup of powdered sugar
- Use an electric hand mixer until combined
- Scrape the sides and add a 1/2 cup of powdered sugar, mix
- Add the last 1/2 cup of powdered sugar if needed to thicken and mix until smooth and creamy
- Once the frosting is ready, crumble the cake into a separate, large mixing bowl
- Remove about 1 cup of cake crumbles and set aside to be used for cake pop decoration
- Add about 1 cup of frosting
- Use the electric hand mixer to combine the cake and frosting
- If needed, add an additional 1/4 cup of frosting until it reaches a smooth texture that can be rolled into a ball (I used almost 1.5 cups of frosting)
- Once combined and at the desired texture, chill the cake pop batter in the fridge for 30 minutes
- After chilling, scoop about 1.5 tbsp of the cake pop batter and roll into a ball. Then place on a baking sheet lined with parchment paper
- Repeat until all the dough has been used
- Place the baking sheet in the fridge while you melt 1/4 cup of the chocolate wafers
- Melt the chocolate wafers in a microwave safe dish. Heat in 30 second intervals, mixing in between each until all is melted
- Remove the cake pop balls from the fridge
- Dip the end of a cake pop stick into the melted chocolate then into the cake pop ball. Place back on the parchment paper
- Repeat until a stick has been placed in each cake pop
- Put the baking sheet back into the fridge to chill for 30 minutes or in the freezer for 20 minutes. This gives plenty of time for the chocolate to harden
- Remove from the fridge/freezer
- Melt 1-1.5 cups of the white chocolate melts in a microwave-safe dish at 30 second intervals (stirring between each to avoid overheating)
- Dip each cake pop into the melted white chocolate until covered
- Let the excess chocolate drip off
- Place back on the parchment paper and immediately top with red velvet cake crumbs before the chocolate hardens
- Repeat steps 24-26 until all cake pops are coated
- Let the cake pops set completely at room temperature. You can also place them in the fridge so that they get a nice crunch on the outside shell
- Enjoy!