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Easy & Moist Red Velvet Cake Pops Coated in Creamy White Chocolate

Close-up of four red velvet cake pops dipped in white chocolate, one is cut open revealing the red interior.
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Make these moist Red Velvet Cake Pops using a simple method. These bite-sized treats combine rich red velvet cake with cream cheese frosting, all dipped in a smooth white chocolate shell. They are perfect for parties or gifting.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 tub (8 oz) cream cheese frosting
  • 12 oz white chocolate melting wafers or candy coating
  • 1 teaspoon vegetable shortening (optional, for smoother dipping)
  • Lollipop sticks
  • Optional decorations: red sprinkles, edible glitter

Instructions

  1. Prepare the red velvet cake according to the package directions, using the required eggs, oil, and water. Bake the cake in a 9×13 inch pan for a thin layer. Let the cake cool completely.
  2. Crumble the cooled cake into fine crumbs in a large bowl. Discard any overly browned edges.
  3. Add the entire tub of cream cheese frosting to the cake crumbs. Mix with your hands or a sturdy spoon until the mixture is fully combined and holds together like a thick dough.
  4. Roll the cake and frosting 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 30 minutes. This step helps them hold their shape during dipping.
  6. Prepare the white chocolate coating. Melt the white chocolate wafers according to package directions, stirring in the vegetable shortening if using. Keep the chocolate warm and fluid.
  7. Dip the tip of a lollipop stick into the melted chocolate and insert it about halfway into a chilled cake ball. Dip the stick about halfway into the chocolate first to act as glue. Return the pops to the refrigerator for 5-10 minutes to set the stick.
  8. Hold the stick and dip the entire cake ball into the melted white chocolate, rotating it to coat completely. Tap the stick gently against the side of the bowl to remove excess chocolate.
  9. Immediately add any desired 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 smoothest white chocolate coating, use high-quality melting wafers or add a small amount of coconut oil or shortening to thin the chocolate slightly.
  • If you prefer a no-bake option, you can use a store-bought, fully baked red velvet cake instead of baking from scratch.
  • Store finished cake pops in an airtight container in the refrigerator for up to one week. Let them come to room temperature for 15 minutes before serving for the best texture.

Nutrition

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