Red velvet cakes are noted and loved for their moist texture and eye-catching color. The creamy icing on top creates a taste and texture like no other. Made with buttermilk, vinegar and a bit of cocoa powder, this cake’s flavor hovers somewhere between vanilla and chocolate, but fully in the tasty category.
This cake pop recipe takes this classic Southern dessert and transforms it into a mouth-watering party treat perfect for adults and kids alike. Easy to make and even easier to eat, these pops will be something your guests will love and remember. They may even ask you for the recipe. Don’t be afraid to share it so that everyone can enjoy a red velvet cake pop.
The beauty of this recipe, besides the dreamy flavor, is the fact that you can adjust it as you need to accommodate your guest count. A big family reunion, double the recipe.
A small gathering of friends, cut it in half. Try experimenting with other cake pop frosting options. There is no wrong way to do this recipe as long as you have high-quality ingredients and don’t try to rush the preparation.
The easy prep makes it a good recipe to share with your children. If your kids are clamoring to help in the kitchen, let them help make the cake pop balls while you deal with heating the white chocolate up. Of course, after everything is done, all the cooks get to try a red velvet cake pop for dessert.
Have you ever made cake pops before? What is your favorite flavor?
Red Velvet & White Chocolate Cake Pops
- 4 slices of your favorite red velvet cake
- 1 cup buttercream frosting
- 2 cups fine quality white chocolate - (or candy melts)
- Place the cake slices in a large bowl and crumble them with your hands or using a fork. Separate about 4 tsp. for the topping.
- Add frosting a couple of heaping tablespoons at a time, mix thoroughly. The amount of frosting you’ll need depends on the texture of the mix. You need to reach a texture that allows you to form balls with your hands. If no cracks appear, it is ready.
- Use a small cookie scoop to make round balls of the cake mix. Place them on wax paper.
- Melt the white chocolate (or candy melts) in a double boiler.
- Dip the tip of a lollipop stick into the melted chocolate, then insert into the cake balls.
- Refrigerate for 30-60 minutes to allow the cake pops to firm up and the chocolate on the stick to harden.
- Insert the cake ball into the white chocolate and rotate until covered. Softly tap and rotate the cake pop until the excess chocolate falls off. Don’t tap too hard or the cake ball could fall off.
- Place in a styrofoam block to dry and sprinkle with red velvet cake crumbles.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Cheesecake Pops Coated in Dark Chocolate & Coconut Flakes