Vibrant red cake mixed with cream cheese frosting and coated with a smooth white chocolate shell produces festive cake pops that are sure to please!
Satisfy your sweet tooth with this easy-to-make recipe for Red Velvet Cake Pops.
1. Info for Red Velvet Cake Pops
- Cook Time: 1 Hr 30 Min
- Total Time: 1 Hr 30 Min
- Servings: 24
- Calories: 204.93 kcal
2. Ingredients for Red Velvet Cake Pops
- nonstick cooking spray
- 1/3 cup unsalted butter (softened)
- 4 tsp. canola oil
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar (loosely packed)
- 1 tsp. vanilla extract
- 1 extra-large egg
- 1 1/3 cup all-purpose flour
- 8 tsp. cocoa powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 2/3 cup buttermilk
- 3 tsp. red food coloring (more as needed)
- 6 oz. cream cheese frosting from container (about 2/3 cup)
- 2 oz. white chocolate bar (about 1/3 cup per 2 oz., finely chopped, for cake pop sticks)
- 12 oz. white chocolate (finely chopped, for coating cake pops)
- 1 Tbsp. coconut oil
Preheat the oven to 350°F.
Spray a 9-inch cake pan with nonstick cooking spray. Set aside.
Place the butter, canola oil, granulated sugar, brown sugar, and vanilla in a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed until smooth, about 1 minute. Add the egg and continue to beat until mixture is light and fluffy, about 1 minute.
Sift the flour, cocoa powder, baking soda, and salt into the bowl. Beat the mixture on low until ingredients begin to come together. Slowly stream in the buttermilk and food dye and continue mixing, scraping down the sides of bowl with a rubber spatula as needed, until a smooth batter forms.
Pour the batter into the prepared cake pan.
Bake the cake on middle rack of oven until a toothpick inserted in center comes out clean, 40-45 minutes.
Check to see that cake is done. Remove from oven or add time as needed. Allow cake to cool until it reaches room temperature, at least two hours.
Line a large baking sheet with parchment paper.
Once the cake is completely cool, use clean hands to crumble it into a large mixing bowl, leaving no large pieces. Add the frosting and mix with a rubber spatula until frosting is thoroughly incorporated into the crumbs.
Roll cake mixture into ping pong-sized balls (about 24 per batch), using a generous tablespoon for each, and arrange on baking sheet. Transfer the baking sheet to the freezer and freeze cake balls until very firm, about 1 hour.
Microwave the white chocolate in a small bowl until melted and smooth.
Dip one end of a cake pop stick into the melted white chocolate and insert it into a cake pop ball. Repeat with remaining cake balls.
Return the cake pops to the freezer to allow chocolate to set, at least 10 minutes.
Use a double-boiler or microwave to melt chopped white chocolate and coconut oil together.
Remove 3-4 cake balls from the freezer, leaving the rest inside so they stay as cold as possible. Dip a cake ball in melted chocolate, tapping the stick gently against the side of the bowl to encourage excess to drip off. Place the cake pop right side-up in a cake pop stand. Repeat, continuing to work in batches of 3-4 at a time, until all cake pops are coated in chocolate.
Transfer the cake pop stand to the refrigerator and chill until the chocolate is set, at least 30 minutes. Serve.