Description

These Red Velvet Cake Pops are a delightful bite-sized treat, featuring moist red velvet cake mixed with luscious cream cheese frosting and coated in a smooth layer of white or dark chocolate. Perfect for parties, celebrations, or as a fun dessert, these cake pops offer a rich, velvety texture with a hint of cocoa flavor.

Ingredients

Scale

For the Cake:

1 ¼ cups (160g) all-purpose flour
1 tbsp (7g) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
½ cup (120ml) buttermilk
1 tsp vanilla extract
1 tsp red gel food coloring
1 tsp white vinegar

For the Cream Cheese Frosting:

4 oz (113g) cream cheese, softened
2 tbsp (28g) unsalted butter, softened
½ cup (60g) powdered sugar
½ tsp vanilla extract

For Coating & Decoration:

12 oz (340g) white or dark chocolate melting wafers
2 tbsp (30ml) vegetable oil or coconut oil (optional, for smooth melting)
Sprinkles, crushed nuts, or edible glitter (optional)
Lollipop sticks

Instructions

Step 1: Bake the Red Velvet Cake

Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg and mix until well incorporated.
Stir in the vanilla extract and red food coloring.
Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry mixture.
Stir in the vinegar and mix until just combined.
Pour the batter into the prepared cake pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before proceeding.

Step 2: Prepare the Cake Mixture

Crumble the cooled cake into fine crumbs using your hands or a fork.
In a separate bowl, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla extract and mix until combined.
Add the frosting to the crumbled cake and mix until the mixture holds together.

Step 3: Form the Cake Balls

Roll the cake mixture into 1-inch (2.5 cm) balls and place them on a lined baking sheet.
Refrigerate for at least 1 hour or freeze for 20 minutes until firm.

Step 4: Dip and Decorate

Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring after each until smooth. Add oil if needed for a thinner consistency.
Dip the tip of a lollipop stick into the melted chocolate, then insert it into the center of a cake ball.
Dip the cake pop into the melted chocolate, gently swirling to coat. Let excess chocolate drip off.
Decorate with sprinkles or other toppings before the chocolate sets.
Place the cake pops upright in a styrofoam block or on a parchment-lined tray and let them set completely.

Step 5: Serve & Store

Once the coating has hardened, serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

Flavor Variations: Swap the cream cheese frosting for buttercream for a sweeter taste.
Chocolate Coating: Use dark chocolate for a rich contrast or white chocolate for a classic look.
Dairy-Free Option: Use dairy-free butter, plant-based milk, and vegan chocolate.
Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.

Prep Time: PT25M
Cook Time: PT30M
Category: Dessert, Party Treats
Method: No-Bake (after baking)
Cuisine: American

Nutrition

Serving Size: 1 cake pop (1/24 of recipe)
Calories: ~150 kcal
Sugar: ~12g
Sodium: ~80mg
Fat: ~8g
Saturated Fat: ~4g
Unsaturated Fat: ~3g
Trans Fat: ~0g
Carbohydrates: ~18g
Fiber: ~0.5g
Protein: ~2g
Cholesterol: ~15mg

Keywords: red velvet cake pops, cake pops, red velvet dessert, party treats, chocolate-coated cake pops, holiday desserts, no-bake treats, cream cheese frosting, easy cake pops