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–+ servings

Red Velvet Cake Pops of Happiness

These red velvet cake pops are sweet, bite-sized treats packed with rich red velvet flavor and coated in a smooth cream cheese frosting. Whether for a party or a cozy night in, these cake pops will brighten your mood with every bite.
Couverts36 cake pops
(plus chilling time) 2 hours
Deel op Facebook Print Recipe

Equipment

  • Two 9-inch cake pans
  • Parchment paper
  • Stand mixer with paddle and whisk attachments
  • Wire rack
  • Mixing bowls
  • Ice cream scoop
  • Lollipop sticks
  • Styrofoam block
  • Medium saucepot
  • heatproof bowl

Ingredients

For the Red Velvet Cake:

  • 2½ cups cake flour
  • 1 teaspoon fine sea salt
  • 1¼ teaspoons baking soda
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1½ cups granulated sugar
  • 1½ cups canola oil
  • 2 eggs at room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup buttermilk at room temperature
  • 2 teaspoons distilled white vinegar
  • 1 tablespoon red gel food coloring

For the Cream Cheese Frosting:

  • 8 ounces cream cheese at room temperature
  • 5 tablespoons unsalted butter at room temperature
  • 1 teaspoon kosher salt
  • 1¾ cups confectioners' sugar
  • 2 teaspoons vanilla extract

For Coating:

  • 1 bag white Candy Melts or 12 ounces white chocolate chips
  • 2 tablespoons canola oil
  • Red sprinkles

Instructions

Preheat Oven:

  • Preheat the oven to 350ºF.
  • Coat two 9-inch cake pans with nonstick spray.
  • Line the bottoms with parchment paper, then spray again.

Make the Red Velvet Cake:

  • In a large bowl, sift together the cake flour, salt, baking soda, cocoa powder, and sugar.
  • In the bowl of a stand mixer, combine the canola oil, eggs, vanilla, buttermilk, vinegar, and food coloring.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Bake:

  • Divide the batter evenly between the cake pans and bake for 35 minutes.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Discard the parchment.

Make the Frosting:

  • In the bowl of a stand mixer, beat together the cream cheese, butter, and salt until light and fluffy.
  • Gradually add the confectioners' sugar and vanilla, and beat until fully incorporated.

Form Cake Balls:

  • Crumble the cooled cake into a large bowl, trimming off the edges.
  • Add 1 cup of the cream cheese frosting and mix to combine.
  • Let the mixture sit for 5 minutes.
  • Use an ice cream scoop to portion the cake mixture into 36 balls.
  • Place the cake balls on a parchment-lined baking sheet and chill for 30 minutes.

Prepare Coating:

  • Melt the Candy Melts or white chocolate chips in a heatproof bowl over simmering water.
  • Stir in the canola oil until smooth and thin enough for dipping.

Assemble Cake Pops:

  • Roll each cake ball tightly and insert a lollipop stick into the center.
  • Freeze for 10 minutes to set.
  • Dip each cake pop into the coating, then place upright in a styrofoam block to dry.
  • Decorate with red sprinkles before the coating sets.

Notes & Wine Advice

Wine Advice:
Pair these delightful cake pops with a light Moscato or a rich Port for a sweet ending to any occasion.

Nutrition values

Calories: 150 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 9 g | Sugar: 12 g
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Course; Cake / Dessert / Snack
Cuisine; United States