Whether it is for Christmas, Valentine’s Day, birthdays, or honestly just a random Tuesday craving, these red velvet cake pops always hit the spot. They look cute, taste amazing, and make you seem way more put together than you actually are. The best part is that they are surprisingly easy once you get the hang of rolling and dipping.

If you love soft cake with a creamy center and a crisp chocolate shell, this recipe is for you.

Why You Will Love These Red Velvet Cake Pops

• They are perfect for parties and gifting
• You only need simple ingredients
• They taste like a bakery treat
• They freeze really well
• You can decorate them however you want

Recipe Details

Servings: 18 to 24 cake pops
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: about 1 hour 55 minutes
Estimated Calories: around 150 calories per cake pop (varies with coating)

Ingredients

For the Red Velvet Cake

• 1 and ¼ cups all purpose flour
• 1 cup sugar
• 1 tablespoon cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup vegetable oil
• ½ cup buttermilk
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring

For the Frosting Mixture

• 3 tablespoons cream cheese, softened
• 2 tablespoons butter, softened
• ¼ teaspoon vanilla
• ½ to ¾ cup powdered sugar (just enough to make it smooth and creamy)

For the Coating

• 2 cups white chocolate or candy melts
• Sprinkles for decoration
• Cake pop sticks

How to Make Red Velvet Cake Pops

1. Bake the Red Velvet Cake

1. Preheat your oven to 350 degrees F.
2. Line an 8 by 8 inch baking pan with parchment.
3. In a bowl, whisk flour, sugar, cocoa, baking soda, and salt.
4. In another bowl, mix egg, oil, buttermilk, vinegar, vanilla, and food coloring.
5. Combine wet and dry ingredients until smooth.
6. Pour into the pan and bake for 22 to 25 minutes.
7. Let the cake cool completely.

2. Crumble and Mix

1. Once the cake is cool, crumble it into a large bowl until fine.
2. In a separate bowl, beat the softened cream cheese, butter, vanilla, and powdered sugar.
3. Add spoonfuls of the frosting mixture to the crumbled cake and mix with your hands.
4. Stop adding frosting once the mixture can roll into smooth balls without cracking.

3. Shape the Cake Pops

1. Roll into 1 to 1.5 inch balls.
2. Place them on a lined tray and freeze for 15 minutes.

4. Insert the Sticks

1. Melt a small amount of chocolate.
2. Dip the tip of each stick into the melted chocolate and push it halfway into each cake ball.
3. Freeze again for 10 minutes to secure the sticks.

5. Coat in Chocolate

1. Melt the remaining chocolate in a deep cup or bowl.
2. Dip each cake pop straight down, then lift and let excess drip off.
3. Add sprinkles while the coating is still wet.
4. Stand the pops upright in a styrofoam block or a box with small holes.

6. Let Them Set

Let the coating harden completely before serving or packing.

Tips and Tricks

• If the coating is too thick, add ½ teaspoon vegetable oil to thin it out.
• Do not add too much frosting or the cake pops will be mushy.
• If your cake pops crack, chill them longer before dipping.
• Store in the fridge up to 5 days or freeze up to 2 months.

More sweet treat recipes

• Pistachio Cookies
• Maple Cream Cookies
• Peanut Butter Truffle Brownies
• Fudgy Peanut Butter Brownies
• Molten Lava Cake
• Brownie Cake 
• Best Brownie Mug Cake 
• Layered Coconut Cake