Red Velvet Cake Pops
Red Velvet Cake Pops combine the rich red velvet flavor with cream cheese frosting into bite‑sized treats that are fun, festive, and perfect for sharing.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Cake pop sticks or lollipop sticks
- Microwave‑safe bowl or double boiler
Ingredients
Main Ingredients
- 1 baked red velvet cake homemade or boxed, fully cooled
- 1 cup cream cheese frosting for binding cake crumbs
- 2 cups melting chocolate white, milk, or dark, for coating
- Sprinkles or crushed cookies or nuts for decoration
Instructions
- Crumble the cooled red velvet cake into fine crumbs. You want the texture to be like soft sand.
- Mix the cake crumbs with cream cheese frosting, starting with ½ cup of frosting; add more only if needed until it holds its shape but isn’t too sticky.
- Roll the mixture into balls (about 1 tbsp each) and place on a parchment‑lined baking sheet.
- Freeze the balls for ~20 minutes to firm them up.
- Dip the tip of each stick into melted chocolate, then insert halfway into each ball. Freeze again for 5‑10 minutes to set the stick.
- Working one by one, dip each ball fully in the melted chocolate. Let excess drip off, rotate for even coverage.
- Decorate immediately—sprinkles, crushed nuts, a drizzle of contrasting chocolate—then set upright or on parchment paper to finish hardening.
Notes
These cake pops are great for making ahead—store in an airtight container in the fridge (up to 5 days) or freeze for up to 2 months. If your chocolate gets too thick for dipping, thin with a little coconut oil or vegetable shortening.