Red Velvet Cake Pops

5 from 4 votes

This recipe for red velvet cake pops takes the classic Southern dessert and transforms it into a mouth-watering party treat, covered in white chocolate and red velvet crumbles. Easy to transport and even easier to eat, these pops are perfect for holidays, birthdays or any special occasion.

Prep Time30

Cook Time20

Refrigeration Time30

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cake pops

Calories: 221kcal

Author: Joss Dyckson

Equipment

Ingredients

1 box red velvet cake mix 13.25 ounces *see notes section about cake mix box size
1 cup buttermilk or water
3 eggs
½ cup canola oil
2 to 3 tablespoons cake pop frosting approximately--I like to use cream cheese frosting
2 cups fine quality white chocolate chopped (or white candy melts)
1 teaspoon coconut oil or shortening

US Customary - Metric

Instructions

Bake the red velvet cake according to the directions on the box and let cool.
Trim the outer, crispy parts of the cake off so that only the soft parts of the cake remain.
Place the cake in a large bowl and crumble it with your hands or using a fork. Separate about 2 tablespoons of cake crumbles for the topping and reserve.
Start by adding 2 heaping tablespoons of frosting to the bowl of crumbled cake and mix thoroughly. The amount of frosting you’ll need is approximate. You need to reach a texture that allows you to form balls with your hands but isn't too heavy. If no large cracks appear, it is ready.
Use a small cookie scoop or your hands to make round balls of the cake mixture. Place them on a wax paper lined baking sheet.
Melt the white chocolate (or candy melts) and coconut oil in a double boiler or in the microwave. Stir well.
Dip the tip of a lollipop stick into the melted chocolate, then insert about halfway into the cake balls. Refrigerate for 30 minutes to allow the cake pops to firm up and the chocolate on the stick to harden.
Dip the cake pops into the melted white chocolate (remelting if needed). Softly tap 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 or cake pop stand and sprinkle with the reserved red velvet cake crumbles immediately (the coating starts to harden quickly) and let dry fully. Repeat with all cake pops.
Serve!

Notes

*Cake Mix Amount: If your cake mix is a different weight than the box I use, just use the ingredient amounts listed on the box and bake as directed.
Microwave: Careful not to overcook the chocolate in the microwave. Cook at 15 to 20 second intervals, mixing each time until smooth.
Pan size: I use a smaller pan to get more cake height (which means less parts to trim off). The harder, trimmed parts of the cake can be saved for snacking on!
Dry Time: You can dry them at room temperature or in the fridge. Candy melts will harden a lot quicker than chocolate, only a few minutes in my experience.
Storage: These cake pops can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months. If you use water instead of milk and a store-bought frosting that doesn't require refrigeration, they can last up to a week at room temperature.
Make ahead note: You can fully prepare them days in advance and store properly or delay coating them until the day of serving. If they were frozen or in the fridge, bring them up to room temperature before serving.
Cookie scoop: Using a cookie scoop to measure out the cake balls ensures they are consistent in size. You will still need to roll them to get a nice, round shape.
Cake pop stand option: Helpful kitchen tool for this recipe: Styrofoam Block to be used as a stand.

Nutrition