Description
Moist Red Velvet Cake Pops offer a rich, bite-sized treat, combining the classic flavor of red velvet cake with a creamy texture, all coated in smooth white chocolate.
Ingredients
- 1 package red velvet cake mix (such as Duncan Hines)
- 1/3 cup cream cheese frosting
- 12 oz white candy melts (for easy dipping)
Instructions
- Prepare and bake the cake according to package directions using the mix, water, vegetable oil, and eggs. Pour batter into a greased 9×9-inch dish or two 8×8-inch round dishes. Bake at 350°F until a toothpick comes out clean. Cool the cake completely.
- Crumble the cooled cake with a fork in a large bowl. Set aside 1/2 cup of the crumbled cake for decoration. Stir the cream cheese frosting into the remaining crumbled cake until combined. Cover and freeze the mixture until firm.
- Use a cookie scoop and your hands to roll the cake and frosting mixture into small, evenly sized balls. Place them on a baking sheet and freeze until firm again.
- Gently re-roll the firm cake balls to smooth them and place them back on a cookie sheet. Melt the white candy melts until smooth. Dip the tip of a lollipop stick into the melted chocolate and insert it into a frozen cake ball. Return the pops to the freezer until the sticks are set.
- Dip each cake pop into the melted chocolate, letting excess drip off, or drizzle the chocolate over them. Decorate immediately by sprinkling the reserved crumbled cake onto the wet chocolate coating.
- Place the coated cake pops upright in a styrofoam block or cardboard box. Let the chocolate harden completely before serving.
Notes
- Perfect for parties, bake sales, and celebrations.
- For best results, your cake balls must be completely chilled before dipping.
- Store cake pops in an airtight container in the fridge for up to one week.
- Freeze cake pops for up to six weeks. Thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American