Red Velvet Cake Pops
Delicious bite-sized cake pops made with moist red velvet cake, creamy frosting, and a chocolate coating.
Equipment
- 1x Mixing Bowl
- 1x Electric Mixer (or Hand Whisk)
- 1x Baking Tray
- 1x Cake Pop Sticks
- 1x Double Boiler or Microwave-Safe Bowl
Ingredients
- 1 box red velvet cake mix or homemade red velvet cake
- 3/4 cup cream cheese frosting
- 12 oz white or dark chocolate melting wafers
- 1 tbsp vegetable oil for smooth coating
- Sprinkles or decorations optional
Instructions
- Bake the Cake: Prepare red velvet cake according to package or homemade recipe. Let it cool completely.
- Crumble the Cake: In a large bowl, crumble the cake into fine crumbs using your hands or a fork.
- Mix with Frosting: Add cream cheese frosting and mix until it forms a dough-like consistency.
- Shape the Pops: Roll the mixture into 1-inch balls and place them on a lined baking tray.
- Chill: Refrigerate for at least 1 hour to firm up.
- Melt the Chocolate: Melt the chocolate wafers with vegetable oil using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Insert Sticks: Dip cake pop sticks into melted chocolate and insert into each cake ball. Let it set for a few minutes.
- Coat the Cake Pops: Dip each cake pop into the melted chocolate, coating evenly. Tap off excess.
- Decorate: Add sprinkles or decorations before the coating sets.
- Set and Serve: Place coated cake pops upright in a styrofoam block or on a lined tray to harden. Enjoy!
Video
Notes
For a smoother coating, use high-quality melting chocolate.
Store cake pops in an airtight container in the fridge for up to 5 days.
Try different coatings like dark chocolate or drizzle with colored chocolate for variety.
Store cake pops in an airtight container in the fridge for up to 5 days.
Try different coatings like dark chocolate or drizzle with colored chocolate for variety.
