Red Velvet Cake Pops
A bite-sized version of the classic red velvet cake, coated in chocolate and served on a stick for a fun and delicious treat.
Equipment
- 1x Mixing Bowl (for cake crumbles and frosting)
- 1x Baking Pan (for baking cake)
- 1x Electric Mixer (for mixing ingredients)
- 1x Microwave-safe Bowl (for melting chocolate)
- 24x Lollipop Sticks
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 if needed, for thinning chocolate
- 24 lollipop sticks
- Sprinkles optional, for decoration
Instructions
- Bake the red velvet cake according to package instructions or homemade recipe. Let it cool completely.
- Crumble the cooled cake into fine crumbs in a large mixing bowl.
- Mix in the cream cheese frosting until the mixture is moldable.
- Roll the mixture into small, evenly sized balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Chill in the refrigerator for at least 1 hour or in the freezer for 20 minutes.
- Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Add vegetable oil if needed for a thinner consistency.
- Dip the tip of each lollipop stick into the melted chocolate and insert it halfway into a cake ball.
- Dip each cake ball into the melted chocolate, fully coating it. Let excess chocolate drip off.
- Place the coated cake pops upright into a foam block or parchment paper to set.
- While the coating is still wet, decorate with sprinkles if desired.
- Allow the cake pops to set completely before serving.
Video
Notes
- For a smoother coating, add 1 tablespoon of vegetable shortening to the melted chocolate.
- Store cake pops in an airtight container in the fridge for up to 5 days.
- Use candy melts in different colors for festive variations.
- Store cake pops in an airtight container in the fridge for up to 5 days.
- Use candy melts in different colors for festive variations.
