Craving a sweet treat that won't derail your day? Look no further than Red Velvet Cake Pops. These delightful bites offer the rich, decadent flavor of red velvet cake in a convenient, poppable form. They're quick to make, offer a healthier alternative to traditional cakes (especially with smart ingredient choices!), and are packed with flavor. I remember the first time I made these for my daughter's school bake sale – they were gone in minutes! Everyone loves a good cake pop. Now you can make your own perfect Red Velvet Cake Pops.
Why You Will Love This Recipe
My grandmother used to bake a red velvet cake every Christmas. The aroma of cocoa and vanilla filled the house, creating the warmest of memories. While I adore the cake, sometimes you just need a little something, a perfectly portioned bite of heaven. This Red Velvet Cake Pops recipe captures that nostalgic flavor in a fun, modern treat.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel or liquid)
- 1 teaspoon white distilled vinegar
For the Coating:
- 12 ounces white candy melts or coating chocolate
- Sprinkles for decoration (optional)
- Lollipop sticks
For the Cream Cheese frosting (optional):
- 8 ounces cream cheese, softened
- 4 tablespoons butter softened
- 3 cups confectioners' sugar
- 2 teaspoons vanilla extract
Step-by-Step Instructions for Making the Recipe
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- Wet Ingredients: In a separate bowl, whisk together buttermilk, oil, egg, vanilla extract, and red food coloring.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Vinegar Magic: Stir in the vinegar. The batter will fizz slightly.
- Bake: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Crumble Time: Once cooled, crumble the cake into a large bowl.
- Mix Frosting: Using a stand or normal mixer, beat the cream cheese together with butter until smooth and creamy. Add confectioners' sugar until the frosting is smooth.
- Combine Cake and Frosting: Mix the frosting into the cake crumble to create a doughy mixture.
- Roll into Balls: Roll the cake mixture into 1-inch balls. Place on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
- Melt the Coating: Melt the white candy melts or coating chocolate according to package instructions.
- Dip & Decorate: Dip the tip of a lollipop stick into the melted coating, then insert it into a cake ball. Dip the entire cake ball into the melted coating, tapping off any excess. Immediately decorate with sprinkles, if desired.
- Set & Enjoy: Place the cake pops back on the parchment-lined baking sheet and let the coating set completely. Store in the refrigerator until ready to serve.
Red Velvet Cake Pops
Red velvet cake pops offer the rich, decadent flavor of red velvet cake in a convenient, poppable form.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon unsweetened cocoa powder
- In a separate bowl, whisk together buttermilk, oil, egg, vanilla extract, and red food coloring.1 cup buttermilk, 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the vinegar. The batter will fizz slightly.1 teaspoon white distilled vinegar
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, crumble the cake into a large bowl.
- Using a stand or normal mixer, beat the cream cheese together with butter until smooth and creamy. Add confectioners’ sugar until the frosting is smooth.8 ounces cream cheese, 4 tablespoons butter, 3 cups confectioners’ sugar
- Mix the frosting into the cake crumble to create a doughy mixture.
- Roll the cake mixture into 1-inch balls. Place on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
- Melt the white candy melts or coating chocolate according to package instructions.12 ounces white candy melts or coating chocolate
- Dip the tip of a lollipop stick into the melted coating, then insert it into a cake ball. Dip the entire cake ball into the melted coating, tapping off any excess. Immediately decorate with sprinkles, if desired.Lollipop sticks, 12 ounces white candy melts or coating chocolate, Sprinkles
- Place the cake pops back on the parchment-lined baking sheet and let the coating set completely. Store in the refrigerator until ready to serve.