Try Red Velvet Cake Pops for a delicious treat in minutes. From the decadent cake to the cream cheese frosting, this recipe does not disappoint.
This decadent recipe for cake pops uses one of my favorite types of cake. Red Velvet is such a rich and luscious cake recipe. If you love our Red Velvet Cake Balls Recipe, you are going to love this easy red velvet cake pop option too!
Table of contents
Why We Love This Recipe
It combines with cream cheese frosting and the red velvet cake balls are covered in candy melts. Not only is it delicious but they look gorgeous. These will be the hit of the party.
What Flavor is Red Velvet?
It has a mild chocolate flavor. It is made with significantly less cocoa powder than chocolate cake.
Ingredients
Cake
- Red Velvet Cake Mix. Plus the ingredients to prepare the cake on the back of the box.
Frosting
- Unsalted butter. Softened at room temperature.
- Cream Cheese. Softened at room temperature.
- Vanilla Extract. Pure Vanilla extract is best.
- Powdered Sugar. Sift the powdered sugar if needed to remove any lumps.
Cake Pops
- White Candy Melts and Red Candy Melt. Candy melts are perfect for dipping and look really smooth.
- Vegetable Shortening. This will make it easier to coat.
- Lollipop Sticks. You can find these in the baking section.
Find the complete ingredients and full recipe card for this recipe at the bottom of the page.
Variations
- Melted chocolate. Substitute white chocolate wafers for candy melts to dip the cake truffle.
- Cake mix. We love red velvet, but cake pops are delicious with other varieties. Try using chocolate cake, strawberry, or white cake mix.
- Frosting. Instead of homemade cream cheese frosting, substitute store bought.
How to Make Red Velvet Cake Pops
Step 1. Prepare the cake. Add the cake mix to a mixing bowl.
Step 2. Combine the other ingredients. Beat with an electric mixer. You can use a hand mixer or stand mixer until well combined.
Step 3. Pour in baking dish. Then bake in the oven according to box instructions. Allow to cool at room temperature.
Step 4. Combine the butter and cream cheese until smooth and fluffy. Then add in the vanilla extract.
Step 5. Then slowly add in the powdered sugar until combined.
Step 6. Crumble the cake. Remove the outside layer from the cake and throw it away. Crumble up the remaining cake into a large bowl.
Step 7. Add frosting to the cake crumbs and stir everything together until well combined.
Step 8. Shape into balls. Use the mixture to make about 24-36 cake balls.
Step 9. Melt the candy melts in a small microwave safe bowl with vegetable shortening. Microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals.
Step 10. Coat the sticks. Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes.
Step 11. After the cake pops have been chilled, dip cake pops into the melted candy melts. Allow the excess melted candy to drip off back into the bowl. Then place the stick of cake pops in a block of Styrofoam while the candy dries.
Step 12. Melt the red candy melts in a microwave safe bowl in 30 second intervals. Continue to do this until melted and smooth.
Step 13. Drizzle the red candy coating on top of the truffles.
Step 14. Let the cake bites cool and then they are ready to enjoy!
Pro Tips
- Thin the candy melts. If the melted candy melt is too thick, thin it out by adding more of the vegetable shortening. Add it slowly to the melted candy until it’s a good consistency.
- Remove the outer layer of the cake. If you spot any rough edges on the cake, remove them before mixing with the icing. This will ensure the cake pops are moist and easy to form.
- Dipping the cake pops. Don’t swirl the cake balls into the candy melts. Dip straight into the melted candy and up. This will make for cleaner lines and a pretty finish.
- Wax paper or Parchment Paper. Use a wax paper lined baking sheet when freezing the cake pops before dipping. This will help the baking sheet stay mess-free.
- Cool completely. Make sure the cake has cooled completely before combining it with frosting.
Frequently Asked Questions
Store the leftover cake pops in an airtight container at room temperature for up to 1 week.
Cake pops freeze perfectly making them the perfect make ahead treat. This is so convenient for parties.
Just allow them to completely set and then store inside a freezer bag or container. They can be frozen up to 6 weeks.
Allow to thaw in the fridge overnight when ready to serve.
We used melted red candy melts to drizzle on each cake pop. This is optional but adds a pretty touch.
Other ideas include using sprinkles. This would be pretty for parties or holidays.
More Easy Cake Pop Recipes
- Strawberry cake pops
- Brownie Cake Pops Recipe
- Cakesicles
- Starbucks Chocolate Cake Pops
- Birthday Cake Pops
- See more amazing cake pop recipes
It’s your turn to try this yummy recipe. Please be sure to come back and leave a comment once you do!
Red Velvet Cake Pops
Ingredients
FOR THE RED VELVET CAKE:
- 1 box Red Velvet Cake Mix 15 oz
- *Plus ingredients to prepare the cake on the back of the box
FOR THE FROSTING:
- ½ cup unsalted butter softened
- 4 oz Cream Cheese softened at room temperature
- 1 tsp Vanilla Extract
- 1 ½ cup Powdered Sugar
FOR THE CAKE POPS:
- 16 oz. White Candy Melts
- 4 oz. Red Candy Melt optional
- 3 Tbsp Vegetable Shortening divided
- Lollipop Sticks
Instructions
- Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.
- Beat the butter and cream cheese together in a large bowl until smooth and fluffy. Then add in the vanilla extract.
- Then slowly add in the powdered sugar until it’s all combined and smooth.
- Remove the cake from the pan. Remove the outside layer from the cake and throw it away. Crumble up the remaining cake into a large bowl.
- Add approximately ¼ cup of the frosting to your crumbled cake and stir everything together until well combined. You want the mixture to be moist but still be able to form it into balls.
- Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Put the white candy melts in a small microwave safe bowl with 2 Tbsp of the vegetable shortening and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
- Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).
- After the cake pops have been chilled, dip each cake pop into the melted candy melts (you may need to re-melt it if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies.
- Continue until all the cake pops have been covered.
- Then melt the red candy melts with the remaining shortening in a microwave safe bowl in 30 second intervals until melted and smooth.
- Drizzle this candy melt on top of the orange cake pops. Let cool and then they are ready to enjoy!
