Description
These red velvet cake pops offer a rich, creamy, bite-sized dessert experience. They feature the classic red velvet flavor in a soft, moist truffle texture, coated in smooth white chocolate. These are simple to prepare and ideal for celebrations or as gifts.
Ingredients
- 1 box red velvet cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- ⅓ cup cream cheese frosting
- 12 ounces white candy melts or white chocolate chips
- 1 teaspoon coconut oil (for thinning chocolate)
- Red or pink sprinkles for decoration
- 15–18 lollipop sticks
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan.
- Prepare the cake mix following package directions, using the eggs, oil, and water. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely. Crumble the cake into fine crumbs in a large bowl.
- Add the cream cheese frosting, one tablespoon at a time. Mix with your hands until the mixture binds together like dough.
- Scoop and roll the mixture into 1½-inch balls. Place these balls on a parchment-lined tray and freeze them for 30 minutes until firm.
- Melt the white candy melts with the coconut oil in a microwave-safe bowl using 30-second bursts, stirring until the mixture is smooth.
- Dip the tip of one lollipop stick into the melted coating. Insert the stick halfway into a chilled cake ball. Freeze for another 10 minutes to secure the stick.
- Dip each pop into the melted coating, gently rotating it to coat evenly. Tap off any excess coating. Decorate immediately with sprinkles.
- Place the finished cake pops upright in a foam block or tall glass to set at room temperature until firm.
Notes
- Store the finished cake pops in an airtight container at room temperature for up to 3 days.
- Refrigerate the cake pops for up to 5 days for longer storage.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American