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ULTRA Moist Red Velvet Cake Pops Using Cream Cheese Frosting

Several red velvet cake pops dipped in white chocolate and covered in red sprinkles, one is bitten open.
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Make perfectly moist red velvet cake pops using cream cheese frosting for rich flavor. This recipe guides you through creating the cake balls and achieving a smooth chocolate coating for festive, bite-sized desserts.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (plus ingredients listed on box, usually eggs, oil, water)
  • 1 cup cream cheese frosting (store-bought or homemade)
  • 12 oz white chocolate melting wafers or candy melts
  • 1 tablespoon coconut oil or shortening (optional, for thinning coating)
  • Red sprinkles or decorative toppings (optional)
  • Lollipop sticks

Instructions

  1. Bake the red velvet cake according to the box directions using the specified wet ingredients. Let the cake cool completely on a wire rack.
  2. Crumble the cooled cake into a large bowl until no large chunks remain. You want a fine, uniform texture.
  3. Add the cream cheese frosting to the cake crumbs. Mix thoroughly with a spatula or clean hands until a thick, dough-like consistency forms. This mixture should hold its shape when squeezed.
  4. Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. Place the balls on a parchment-lined baking sheet.
  5. Chill the cake balls in the refrigerator for at least 2 hours, or until very firm. This step prevents cracking when dipping.
  6. Prepare the dipping chocolate: Melt the white chocolate wafers according to package directions, usually in short intervals in the microwave, stirring often. Stir in the coconut oil or shortening if the chocolate seems too thick to coat smoothly.
  7. Dip the tip of a lollipop stick into the melted chocolate, then immediately insert the stick about halfway into a chilled cake ball. This acts as ‘glue.’ Return the tray to the refrigerator for 10 minutes to set the sticks firmly.
  8. Hold the stick and dip the entire cake ball into the melted chocolate, rotating gently to cover completely. Tap the stick lightly against the side of the bowl to allow excess chocolate to drip off.
  9. Immediately apply sprinkles or decorations before the chocolate sets.
  10. Place the finished cake pops upright in a styrofoam block or cake pop stand to dry completely.

Notes

  • For the best moisture, do not overbake the cake. Remove it from the oven slightly before the toothpick comes out completely clean.
  • If your cake ball mixture is too soft after adding frosting, chill it for an extra 30 minutes before rolling.
  • If the chocolate coating thickens while you work, reheat it briefly in 15-second bursts in the microwave.
  • If you want a thinner coating, add 1 teaspoon of vegetable oil or shortening to the melted chocolate.

Nutrition

Find it online: https://kitchenslang.com/red-velvet-cake-pops-recipe-moist/