Description
These Moist Red Velvet Cake Pops are a delightful twist on classic red velvet cake, perfectly sized for bite-sized enjoyment. Made by combining crumbled red velvet cake with cream cheese frosting, then coated in smooth white candy melts and decorated with cake crumbs, these cake pops offer a rich, creamy, and festive treat. Ideal for parties, celebrations, or a sweet snack, they are simple to assemble and irresistibly delicious.
Ingredients
Scale
For the Cake
- 1 package red velvet cake mix (brand of choice)
- Water (as per cake mix instructions, typically about 1 cup)
- Vegetable oil (usually 1/2 cup, as per package instructions)
- Eggs (typically 3, as per package instructions)
For the Frosting and Coating
- 1/3 cup cream cheese frosting (brand of choice)
- 12 oz package white candy melts
For Decoration
- 1/2 cup crumbled red velvet cake (set aside from the prepared cake)
Instructions
- Prepare and Bake the Cake: Begin by preparing your red velvet cake according to the package directions. In a large mixing 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 in a preheated oven at 350°F (175°C) until a toothpick inserted into the center comes out clean, about 30-35 minutes. Allow the cake to cool completely before proceeding.
- Crumble and Mix with Frosting: Once the cake is completely cooled, crumble it using a fork or your hands into a large bowl or back into the baking dish. Set aside 1/2 cup of these crumbles for decorating later. Stir the remaining frosting into the crumbled cake until fully combined. Cover the bowl with plastic wrap and freeze the mixture until it is firmly chilled, about 30 minutes.
- Form Cake Balls: Using a cookie scoop or your hands, form the cake and frosting mixture into evenly sized balls, approximately the size of a ping pong ball. Place the formed balls on a large baking sheet lined with parchment or wax paper. Freeze these cake balls until solid, about 1 hour, to make them easier to coat.
- Insert Sticks and Prepare for Coating: Once the cake balls are firm, gently smooth any rough edges with your hands and place them back on the baking sheet. Melt the white candy melts either in the microwave in short intervals or over a double boiler until smooth. Dip the tip of a lollipop stick into the melted candy and then carefully insert it halfway into a cake ball. Repeat for all cake pops and return them to the freezer to set the sticks in place for about 15-20 minutes.
- Coat Cake Pops and Decorate: Dip each cake pop into the melted candy coating, ensuring it is completely covered. Use a spoon if necessary to coat and allow excess coating to drip off. Immediately sprinkle or press the reserved crumbled cake onto the wet coating for decoration. Place the coated cake pops upright in a styrofoam block or cardboard box to set.
- Set and Serve: Allow the candy coating to harden completely at room temperature, about 30 minutes. Once set, your red velvet cake pops are ready to serve. Enjoy these moist, creamy, and festive treats!
Notes
- If the cake balls become too soft to handle, return them to the freezer to firm up before proceeding.
- Use high-quality candy melts or white chocolate for a smooth coating and better flavor.
- For easier cleanup, line your baking sheets with parchment paper or silicone mats.
- Store cake pops in an airtight container in the refrigerator for up to 3 days.
- Allow cake pops to come to room temperature before serving for the best texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cake Pops, Cake Balls, Cream Cheese Frosting, White Chocolate Coating, Party Dessert, Bite-sized Cake Treat
