Red Velvet Cake Pops
Indulge in the irresistible charm of Red Velvet Cake Pops, a bite-sized dessert that's perfect for any celebration! These delightful treats combine the rich cocoa flavor and vibrant red hue of red velvet cake with the creamy goodness of cream cheese frosting, all encased in a smooth white chocolate shell. With a soft, moist center and a satisfying crunch from the coating, they’re a sensory delight that’s both elegant and fun. Easy to make and effortlessly customizable with colorful sprinkles, these cake pops are ideal for parties, gifts, or simply treating yourself to a sweet pick-me-up. Featuring simple ingredients and step-by-step directions, this recipe ensures success whether you’re a baking pro or a beginner!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoon Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Buttermilk
- 0.5 cups Vegetable oil
- 1 large Egg
- 1 teaspoon Red food coloring
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
- 0.75 cups Cream cheese frosting
- 2 cups White chocolate chips
- 1 tablespoon Vegetable shortening (for melting chocolate)
- 24 pieces Lollipop sticks
- Sprinkles (optional for decoration)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until evenly combined.
In another bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before removing it.
Once cooled, crumble the cake into fine crumbs in a large bowl.
Add the cream cheese frosting to the crumbled cake and mix well until the mixture holds together when pressed.
Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Insert a lollipop stick into each cake ball, then chill them in the refrigerator for 1-2 hours or until firm.
Melt the white chocolate chips and vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Dip each cake pop into the melted chocolate, coating it completely, and tap off any excess.
Decorate with sprinkles if desired while the coating is still wet.
Place the cake pops upright in a styrofoam block or a cake pop stand and allow the chocolate to set completely before serving.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 31.6 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
