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Easy & Moist Red Velvet Cake Pops with Perfect White Chocolate Coating

A bouquet of decorated red velvet cake pops, some coated in white chocolate with red sprinkles, others fully coated in red sugar.
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I am happy you are here. You can make these moist Red Velvet Cake Pops using simple steps. They combine rich red velvet cake with cream cheese frosting and a smooth white chocolate shell, making them perfect for parties or as a sweet gift.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 container (8 oz) cream cheese frosting (store-bought or homemade)
  • 12 ounces white chocolate melting wafers or high-quality white chocolate chips
  • 1 teaspoon vegetable oil or shortening (optional, for thinning coating)
  • Cake pop sticks
  • Optional decorations: red sprinkles, crushed freeze-dried raspberries

Instructions

  1. Bake the red velvet cake according to the package directions, using the ingredients listed on the box. Let the cake cool completely.
  2. Once cool, crumble the entire cake into fine crumbs in a large bowl. You can use your hands or a fork.
  3. Add the entire container of cream cheese frosting to the cake crumbs. Mix the frosting and crumbs together thoroughly until a thick, uniform dough forms. This dough should hold its shape when squeezed.
  4. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. Chilling makes the dough easier to roll and prevents the pops from cracking later.
  5. Remove the dough from the refrigerator. Roll the dough into uniform balls, about 1 to 1.5 inches in diameter. Place the rolled balls on a parchment-lined baking sheet.
  6. Return the rolled cake balls to the freezer for 15 to 20 minutes to firm up completely. This step is key for a good coating.
  7. While the balls are chilling, prepare the white chocolate coating. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring well after each interval until smooth. Stir in the oil or shortening if the chocolate seems too thick.
  8. Dip the tip of a cake pop stick into the melted chocolate and then insert the stick about halfway into a chilled cake ball. This acts as glue. Return the pops to the freezer for 5 minutes to set the stick.
  9. Hold the stick and dip the entire cake ball into the melted white chocolate, rotating to coat completely. Gently tap the stick against the side of the bowl to remove excess chocolate.
  10. Immediately apply any desired sprinkles or decorations before the chocolate sets.
  11. Place the finished cake pops upright in a styrofoam block or a dedicated cake pop stand to dry completely.

Notes

  • For a richer flavor, you can bake the cake from scratch instead of using a mix.
  • If your white chocolate coating is too thick, add a small amount of coconut oil or vegetable shortening to help thin it for easier dipping.
  • To prevent the coating from cracking, make sure your cake balls are very cold when you dip them into the warm chocolate.
  • If you want a more vibrant red color, add a few drops of red gel food coloring to the cake crumbs before mixing in the frosting.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-moist-red-velvet-cake-pops-recipe/

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