Introduction

These Moist Red Velvet Cake Pops are a delightful twist on a classic dessert. Perfectly bite-sized and coated in smooth white chocolate, they make a charming treat for any occasion. With a rich, tender crumb and a creamy frosting center, they’re sure to impress your guests.

A white round plate filled with several cake pops, each pop consisting of a dark red crumbly cake center covered by a smooth, glossy white coating with scattered red crumbs sprinkled on top. The cake pops have white sticks attached, and one of the pops is broken in half showing the deep red inner layer, contrasting with the bright white outer layer. The plate sits on a white marbled surface, creating a clean and bright setting for the treats. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package red velvet cake mix, brand of choice
1/3 cup cream cheese frosting, brand of choice

12 oz package white candy melts

Instructions

Step 1: Prepare your cake according to the package directions. In a large bowl, beat together the cake mix, water, vegetable oil, and eggs until well combined. Pour the batter into a greased 9×9-inch baking dish or two 8×8-inch round cake pans. Bake at 350°F until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Step 2: Crumble the cooled cake with a fork into a large bowl. Set aside 1/2 cup of the crumbled cake for decorating the pops later. Stir the cream cheese frosting into the remaining crumbled cake until evenly mixed. Cover with plastic wrap and freeze until the mixture is firmly chilled.
Step 3: Using a cookie scoop or your hands, form the chilled cake mixture into small balls about the size of a ping pong ball. Arrange the balls on a baking sheet and freeze again until firm.

Step 4: Once firm, gently smooth the cake balls by rolling them with your hands. Melt the candy melts in the microwave or a double boiler until smooth. Dip the tip of a lollipop stick into the melted candy, then insert it into each cake ball. Place the pops back in the freezer to allow the sticks to set.
Step 5: Dip each cake pop into the melted candy melts, letting excess drip off. While the coating is still wet, sprinkle the reserved crumbled cake on top for decoration.
Step 6: Stand the cake pops upright in a styrofoam block or a suitable container to let the coating harden completely before serving.

Tips & Variations

Use cream cheese frosting for an authentic red velvet taste, but vanilla or buttercream frosting works well too.
For added flavor, mix a teaspoon of vanilla extract into the cake batter before baking.
If you want a colorful touch, use colored sprinkles or drizzle melted dark chocolate over the coated pops.

To keep cake balls moist, avoid overbaking the cake and ensure they are well chilled before handling.

Storage

Store cake pops in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the refrigerator before serving. To re-harden the coating if softened, place them in the fridge or freezer briefly.

How to Serve

A close-up shot of several round cake pops arranged on a white plate with a white marbled background. Each pop is covered in a smooth, glossy white coating with a few scattered red cake crumbs on top. One cake pop is bitten into, revealing a rich, moist, deep red interior with a crumbly texture inside. The bitten pop is held by a white stick, showing the contrast between the bright red cake center and the white outer layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake instead of a mix?

Yes, homemade red velvet cake works beautifully. Just be sure to let the cake cool completely before crumbling and mixing with frosting.

What can I use if I don’t have candy melts?

You can substitute white chocolate chips, but add a little vegetable oil or shortening to thin the chocolate for easier coating. Melt gently to avoid burning.