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The Ultimate Easy & Moist Red Velvet Cake Pops with Cream Cheese Frosting

Close-up of several white-dipped red velvet cake pops covered in red sprinkles, displayed in a white bowl.
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You can make these vibrant red velvet cake pops using simple steps. They combine moist red velvet cake with rich cream cheese frosting, all dipped in a smooth white chocolate coating. This recipe delivers a perfect bite-sized treat for any celebration.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (plus ingredients listed on box, usually eggs, oil, water)
  • 1 container (8 oz) cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 pound white candy coating or white chocolate melting wafers
  • 1 tablespoon vegetable shortening or coconut oil (optional, for smoother dipping)
  • Cake pop sticks

Instructions

  1. Prepare the red velvet cake according to the package directions, using a 9×13 inch pan for a thinner cake layer. Let the cake cool completely.
  2. Crumble the cooled cake into a large bowl, removing any hard edges or burnt spots. You want fine crumbs.
  3. In a separate bowl, beat the softened cream cheese until smooth. Add the sifted powdered sugar, vanilla extract, and salt. Beat until fully combined and creamy.
  4. Add the cream cheese frosting mixture to the cake crumbs. Use your hands to mix thoroughly until a dough forms that holds together when pressed.
  5. Roll the mixture into uniform 1-inch balls. Place the balls on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 2 hours, or until very firm. This step is key for dipping.
  7. Prepare the candy coating: Melt the white candy coating wafers according to package directions, often in short intervals in the microwave. Stir in the shortening or oil if using, to thin the coating slightly.
  8. Dip the tip of a cake pop stick into the melted coating and insert it about halfway into a chilled cake ball. Return the sheet to the refrigerator for 10 minutes to set the stick.
  9. Dip the entire cake ball into the melted coating, rotating it to cover completely. Gently tap the stick against the side of the bowl to let excess coating drip off.
  10. Place the coated cake pop upright in a styrofoam block or stand to dry completely.
  11. Serve the red velvet cake pops or store them in an airtight container in the refrigerator.

Notes

  • For the best texture, make sure your cake is completely cool before crumbling and mixing.
  • If your coating is too thick, add a small amount of vegetable shortening or coconut oil to help it flow better when dipping.
  • To achieve a vibrant red color, use a good quality red velvet cake mix or add 1-2 teaspoons of red gel food coloring to a standard chocolate cake mix if you make the cake from scratch.
  • If you skip chilling the balls, they will likely fall apart when dipped. Do not rush the chilling time.

Nutrition

Find it online: https://yumdrizzle.com/red-velvet-cake-pops-recipe/