Red Velvet & White Chocolate Cake Pops

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.

Course Dessert

Cuisine American

Prep Time 40 minutes

Refrigeration Time 30 minutes

Total Time 1 hour 10 minutes

Servings cake pops

Calories 283kcal

Author Joss D

Ingredients

4 slices of your favorite red velvet cake
1 cup buttercream frosting
2 cups fine quality white chocolate (or candy melts)
Lollipop sticks

US Customary - Metric

Instructions

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.

Notes

Some helpful kitchen tools for this recipe:

Cake Pop Stand

or Styrofoam Block

Nutrition