RED VELVET CAKE POPS RECIPE
These red velvet cake pops are moist, rich, and coated in smooth cream cheese frosting. Perfect for parties or special occasions, they’re bite-sized treats that combine classic cake flavour with easy-to-eat fun.
Ingredients
For the Cake:
- 1 box red velvet cake mix plus ingredients required on the box
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Decorating:
- 12 oz white chocolate or candy melts
- Sprinkles or crushed nuts optional
- Cake pop sticks
Instructions
Bake the Cake:
- Prepare the red velvet cake according to box instructions. Bake and cool completely.
Make the Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; beat until creamy.
Form the Cake Pops:
- Crumble cooled cake into a large bowl. Add about half the frosting and mix until dough-like. Roll mixture into 1-inch balls. Place on a baking sheet and chill for 1 hour.
Coat the Pops:
- Melt white chocolate or candy melts. Dip the tip of each cake pop stick into melted chocolate, then insert into cake ball. Dip entire cake pop into melted chocolate, tap off excess.
Decorate:
- Before chocolate sets, add sprinkles or crushed nuts if desired. Let cake pops dry standing up in a styrofoam block or cake pop stand.
Serve:
- Serve chilled or at room temperature.
Notes
Make Ahead: Cake pops can be assembled and stored in the fridge up to 3 days before serving.
Customizing the Flavor: Use dark or milk chocolate coating. Add flavour extracts like almond or orange for variety.
Serving Suggestions: Perfect for birthdays, baby showers, or holiday parties.
Allergy-Friendly Options: Use dairy-free cream cheese and chocolate alternatives if needed.
Storage Tips: Store in an airtight container in the refrigerator. Allow to come to room temperature before serving.