Red Velvet Cake Pops (Printable)

Vibrant red velvet combined with cream cheese frosting and coated in smooth white chocolate.

# What goes in:

→ For the Red Velvet Cake

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup buttermilk
09 - 1 tsp vanilla extract
10 - 1 tsp white vinegar
11 - 1 tbsp red food coloring

→ For the Cream Cheese Frosting

12 - 4 oz cream cheese, softened
13 - 2 tbsp unsalted butter, softened
14 - 1 1/2 cups powdered sugar
15 - 1/2 tsp vanilla extract

→ For the Coating & Assembly

16 - 16 oz white chocolate or white chocolate candy melts
17 - 1 tbsp vegetable oil, optional for thinning chocolate
18 - Sprinkles or edible decorations, optional
19 - 24 cake pop sticks

# Directions:

01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan.
02 - In a bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition.
04 - Mix in buttermilk, vanilla, vinegar, and red food coloring until fully incorporated and uniform in color.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
08 - Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy and spreadable.
09 - Crumble cooled cake into a large bowl. Add frosting and mix with hands or spoon until a dough-like consistency forms.
10 - Roll mixture into 1-inch balls and place on a parchment-lined tray. Chill in the freezer for 30 minutes until firm.
11 - Melt white chocolate with vegetable oil if desired in a microwave or double boiler until smooth and fully melted.
12 - Dip the tip of each cake pop stick into melted chocolate, then insert halfway into each cake ball. Return to freezer for 5 minutes to set.
13 - Dip cake pops into melted white chocolate, gently turning to coat completely. Tap stick against bowl edge to remove excess chocolate.
14 - Decorate with sprinkles immediately while chocolate is wet. Stand cake pops upright in a styrofoam block or cake pop stand to set.
15 - Let set at room temperature for 30 minutes or refrigerate until firm, about 15 minutes.

# Expert Advice:

01 -
  • These bite-sized treats disappear faster than you can say "seconds please" at any gathering
  • The contrast between crunchy white chocolate and tender red velvet is absolutely addictive
  • They look impressive but secretly use a simple cake-and-frosting base you can master
02 -
  • Room temperature cake balls are essential, frozen ones will cause the chocolate to crack and slide off
  • If your chocolate is too thick, add oil one teaspoon at a time until it flows like heavy cream
  • Work quickly once you start dipping, the chocolate will start to set and become difficult to work with
03 -
  • Use a cookie scoop to ensure uniform cake balls that will all cook and cool at the same rate
  • Tap your wrist gently while dipping to remove excess chocolate rather than shaking the stick
  • Have your decorations ready before you start dipping because the chocolate sets fast

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