Ultimate Easy Red Velvet Cake Pops Recipe
Make moist, bite-sized red velvet cake pops using a simple no-bake method with cream cheese frosting and a smooth white chocolate coating.
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 90 min
- Yield: 20 cake pops
- Category: Dessert
- Method: No Bake Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) red velvet cake mix
- 1 cup water (as per cake mix instructions)
- 2 large eggs (as per cake mix instructions)
- 1/3 cup vegetable oil (as per cake mix instructions)
- 1 container (8 oz) cream cheese frosting (store-bought or homemade)
- 1 bag (12 oz) white chocolate melting wafers or candy coating
- 2 tablespoons vegetable shortening or coconut oil (optional, for thinning chocolate)
- 10-12 cake pop sticks
Instructions
- Prepare the cake according to the package directions using the specified water, eggs, and oil. Bake in a 9×13 inch pan for best results.
- Let the cake cool completely, about 1 hour.
- Crumble the cooled cake into a large bowl until no large pieces remain.
- Add the entire container of cream cheese frosting to the cake crumbs. Mix thoroughly with your hands or a sturdy spoon until a uniform, dough-like consistency forms.
- Roll the mixture into small balls, about 1 to 1.5 inches in diameter. You should get about 20-24 balls. Place them on a parchment-lined baking sheet.
- Chill the cake balls in the refrigerator for at least 30 minutes to firm them up. This step prevents cracking during dipping.
- Melt the white chocolate wafers according to package directions, usually in a microwave-safe bowl in 30-second intervals, stirring well between each interval. Stir in the shortening or coconut oil if the chocolate is too thick.
- Dip the tip of a cake pop stick about halfway into the melted chocolate, then insert the stick about halfway into a chilled cake ball.
- Return the coated sticks and cake balls to the freezer for 5 minutes to set the chocolate base.
- Hold the stick and dip the entire cake ball into the melted white chocolate, rotating to coat completely. Gently tap the stick against the side of the bowl to remove excess chocolate.
- Place the dipped cake pop upright into a styrofoam block or cake pop stand to dry completely.
- Serve or store in an airtight container.
Notes
- For a smoother dip, use high-quality melting wafers instead of standard white chocolate chips.
- If you prefer a no-bake option, substitute the baked cake with 1 box of crushed red velvet sandwich cookies mixed with the frosting.
- To achieve a perfect red color, use a high-quality red velvet cake mix or add 1-2 teaspoons of concentrated red gel food coloring to a vanilla cake mix before baking.
Nutrition
- Serving Size: 1 cake pop
- Calories: 220
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0.1
- Carbohydrates: 28
- Fiber: 0.5
- Protein: 3
- Cholesterol: 25