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Moist Red Velvet Cake Pops with Cream Cheese Frosting

Three vibrant red velvet cake pops, two fully coated in red crumbs and one dipped in white chocolate, displayed in a small glass.
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Make bakery-style red velvet cake pops at home. This recipe uses a simple binder to create moist, decadent, bite-sized treats coated in smooth white chocolate.

Ingredients

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  • 1 box red velvet cake mix (plus ingredients called for on box, usually eggs, oil, water)
  • 1 (8 ounce) package cream cheese, softened
  • 1 pound white chocolate melting wafers or almond bark
  • 1 teaspoon vegetable oil (optional, for thinning coating)
  • Cake pop sticks

Instructions

  1. Bake the red velvet cake according to the package directions. Let the cake cool completely on a wire rack.
  2. Crumble the cooled cake into fine crumbs in a large bowl. Discard any overly browned edges.
  3. Add the softened cream cheese to the cake crumbs. Use your hands or a stand mixer to combine the mixture until it forms a uniform, thick dough. This is your binder.
  4. Roll the dough into uniform balls, about 1 to 1.5 inches in diameter. You should get about 24 to 30 balls.
  5. Place the rolled balls on a baking sheet lined with parchment paper. Insert a cake pop stick about halfway into each ball.
  6. Chill the cake balls in the refrigerator for at least 2 hours, or until firm. This step is crucial for a good coating.
  7. Melt the white chocolate wafers or almond bark according to package directions. If the coating is too thick, stir in a small amount of vegetable oil until it reaches a smooth, dipping consistency.
  8. Dip each chilled cake ball into the melted chocolate, ensuring it is fully coated. Gently tap the stick against the side of the bowl to remove excess coating.
  9. If desired, immediately add sprinkles or drizzle with contrasting chocolate before the coating sets.
  10. Place the dipped cake pops upright in a styrofoam block or cake pop stand to dry completely.

Notes

  • For the smoothest white chocolate dip, keep the melted chocolate warm but not hot. If it seizes or becomes too thick, add a few drops of vegetable oil and stir well.
  • If you skip the sticks, you have made red velvet cake truffles. Roll them in powdered sugar or cocoa powder instead of dipping.
  • Make sure your cake balls are very cold before dipping. Warm cake balls will cause the chocolate coating to crack as they warm up.

Nutrition

Find it online: https://mdlatdmm.com/red-velvet-cake-pops-recipe-moist-cream-cheese/