Red Velvet Cake Pops Recipe tastes like a mash-up of classic cocoa-kissed red velvet cake and creamy cheesecake frosting, all in one bite-sized treat. It suits holiday parties, birthdays, bake sales, or any time you want a dessert that looks fancy but takes about 1 hour of active time plus chilling. I tested these for a kid’s party and caught three adults hiding in the kitchen with a plate of them, so you’re in good company.
Why You Should Try This Red Velvet Cake Pops Recipe
These red velvet cake pops pack rich cocoa flavor, a hint of tang from cream cheese, and a crisp chocolate shell that snaps when you bite in. They look bakery-level cute, yet you can use boxed cake mix and candy melts to keep the process simple.
Kids love the color and sprinkles, and adults appreciate the not-too-sweet balance. You can decorate them to match any theme, from Valentine’s Day hearts to simple white drizzle for a classy dessert table.
“I brought a batch of this Red Velvet Cake Pops Recipe to a potluck, and they vanished before the main course. People kept asking which bakery I used, and no one believed they came from a box mix and my slightly chaotic kitchen.”
Ingredients You’ll Need
the red velvet cake
- 1 box red velvet cake mix
- Any major brand works; I like Duncan Hines or Betty Crocker for consistent texture.
- Ingredients listed on the cake mix box
- Usually eggs, oil, and water; follow the box directions.
Shortcut: Use a store-bought red velvet cake from the bakery section if you feel short on time. Just avoid very frosted cakes, since you will add your own frosting.
the cream cheese frosting
- 4 ounces cream cheese, softened
- Use full-fat for best texture; low-fat can turn the mixture too soft.
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 to 1 ½ cups powdered sugar, sifted
- Start with 1 cup and add more if the mixture feels too loose.
- Pinch of salt
You can use store-bought cream cheese frosting if you need a shortcut. Use about ¾ to 1 cup, and add it gradually so the cake mixture does not turn mushy.
coating and decorating
- 16 ounces red candy melts, white candy melts, or almond bark
- Candy melts coat more easily than regular chocolate.
- 1 to 2 tablespoons refined coconut oil or vegetable shortening
- This thins the coating so it dips smoothly.
- Sprinkles, crushed cookies, or mini chocolate chips for topping
If you prefer a less sweet shell, use high-quality white or dark chocolate chips and thin them with a bit of coconut oil.
Equipment
- 9×13 inch baking pan
- Large mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Small cookie scoop or tablespoon measure
- Lollipop sticks or paper straws (about 6 inches)
- Microwave-safe bowl or double boiler for melting coating
- Styrofoam block or a cardboard box with holes to hold pops upright
Tips & Tricks
- Bake the cake a day ahead so it cools fully and crumbles easily.
- Crumble the cake very fine so no big chunks break through the coating.
- Add frosting gradually; stop when the mixture feels like moldable cookie dough.
- Chill the cake balls before dipping so they hold their shape.
- Dip the stick in melted coating before inserting it into the cake ball to help it stay put.
- Keep the coating warm and fluid; reheat in short bursts if it thickens.
- Work with small batches of cake balls so they stay cold while you dip.
- Use a tall, narrow cup for dipping; it covers the pops more evenly than a wide bowl.
- Tap your wrist, not the stick, to shake off excess coating without loosening the cake ball.
- Add sprinkles right after dipping, before the coating sets.
How to Make Red Velvet Cake Pops Recipe
Step 1: Bake the red velvet cake
Preheat your oven according to the cake mix instructions. Grease a 9×13 inch pan, then prepare the red velvet cake batter as the box directs. Pour the batter into the pan, smooth the top, and bake until a toothpick comes out clean, usually 25 to 30 minutes. Let the cake cool completely in the pan.
Step 2: Mix the cream cheese frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add vanilla and a pinch of salt, then mix again. Gradually add powdered sugar, beating until the frosting turns thick yet spreadable. Taste and adjust sweetness or salt to your liking.
Step 3: Crumble the cake
Once the cake cools, cut off any very browned edges if they feel dry. Crumble the cake into a large bowl using clean hands, breaking it into fine crumbs. Rub any larger bits between your fingers until the texture feels even. You want a bowl of soft, uniform crumbs with no big chunks.
Step 4: Combine cake and frosting
Add about half of the cream cheese frosting to the cake crumbs. Mix with a spatula or your hands until the mixture holds together when you squeeze it. Add more frosting a spoonful at a time until the mixture feels like playdough: moist, not sticky, and easy to roll. Stop before it turns wet or mushy.
Step 5: Shape the cake balls
Line a baking sheet with parchment or a silicone mat. Use a small cookie scoop or tablespoon to portion the mixture into even mounds. Roll each portion between your palms to form smooth balls, about 1 to 1 ¼ inches wide. Place them on the lined baking sheet with a little space between each one.
Step 6: Chill the cake balls
Place the baking sheet in the fridge for at least 1 hour or in the freezer for 20 to 30 minutes. You want the cake balls firm and cold, not rock hard. Chilling helps them stay on the sticks and keeps them from crumbling in the coating. Keep them cold while you melt the candy coating.
Step 7: Melt the coating
Place candy melts or chopped almond bark in a microwave-safe bowl or a tall heat-safe cup. Microwave in 20 to 30 second bursts, stirring between each, until almost melted. Add 1 tablespoon of coconut oil or shortening and stir until smooth and fluid. If the coating still feels thick, add a tiny bit more oil until it flows easily from a spoon.
Step 8: Attach the sticks
Take a few cake balls out of the fridge at a time and keep the rest chilled. Dip the tip of a lollipop stick about ½ inch into the melted coating. Insert that end into the center of a cake ball, going about halfway through. Set the pop back on the tray and repeat with the remaining cake balls.
Step 9: Chill again
Place the tray with the sticks inserted back into the fridge for 15 to 20 minutes. This step lets the coating at the base set and helps anchor the stick. Cold pops dip more cleanly and stay on the stick better. Use this time to stir the coating and keep it smooth.
Step 10: Dip the cake pops
Hold a cake pop by the stick and dip it straight down into the melted coating. Submerge it almost to the stick, then lift it out and gently tilt and rotate so the coating covers evenly. Tap your wrist lightly while holding the stick to shake off excess coating. Check for any bare spots and spoon on a bit more if needed.
Step 11: Decorate
While the coating still looks wet, add sprinkles, crushed cookies, or a drizzle of contrasting melted candy. Work quickly, since candy melts set fast on cold cake pops. Stick the finished pop into a Styrofoam block or a box with small holes so it stands upright. Repeat with the remaining pops, reheating the coating in short bursts if it thickens.
Step 12: Let them set
Allow the cake pops to stand at room temperature until the coating hardens, usually 15 to 20 minutes. Once set, the shell should feel firm and slightly glossy. Check the bottoms for any drips and trim them gently with a small knife if you want a cleaner look. Arrange the pops on a platter or in jars filled with rice or sugar to hold them upright.
What to Serve with Red Velvet Cake Pops
Serve these red velvet cake pops with cold milk, hot chocolate, or a simple latte for a cozy treat. They fit perfectly on dessert tables next to brownies, cookies, and fruit trays. Add them to birthday parties, baby showers, or holiday gatherings as a grab-and-go dessert that kids can handle easily. I also like to wrap a few in treat bags and tuck them into lunchboxes as a surprise.
Storage Options
- Store finished cake pops at room temperature in an airtight container for up to 2 days if your kitchen stays cool.
- Keep them in the fridge for up to 5 days; let them sit out 10 to 15 minutes before serving so the centers soften.
- Freeze undipped cake balls on a tray, then transfer to a freezer bag for up to 2 months; thaw in the fridge before dipping.
- Freeze finished cake pops in a single layer, then move to a container; thaw in the fridge and bring to room temp before serving.
Red Velvet Cake Pops Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, whisk granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs and vanilla; whisk until smooth.
- Stir in buttermilk and red gel food coloring until evenly colored.
- Add the dry ingredients to the wet ingredients and mix just until combined, without overmixing.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Add powdered sugar and vanilla and beat until thick and smooth. Set aside.
- Once the cake is completely cool, crumble it into a large bowl using your hands, breaking it down into fine crumbs.
- Add about half of the cream cheese frosting to the crumbs and mix with your hands or a spatula until the mixture holds together when pressed. Add more frosting, a tablespoon at a time, only if needed.
- Scoop out about 1 tablespoon of the mixture and roll into tight, smooth balls. Place them on a parchment-lined baking sheet.
- Chill the cake balls in the refrigerator for at least 1 hour, or in the freezer for 20–30 minutes, until firm but not frozen solid.
- Melt the candy melts or white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Stir in shortening or coconut oil if needed to thin.
- Dip the tip of a lollipop stick about 1/2 inch into the melted coating, then insert it halfway into a chilled cake ball. Repeat with remaining balls.
- Place the pops back in the refrigerator for 10–15 minutes to set the sticks.
- Working one at a time, dip each cake pop into the melted coating, gently turning to cover completely. Let excess drip off, lightly tapping your wrist to help it fall away.
- Immediately add sprinkles if using, then stand the cake pops upright in a styrofoam block or a box with holes to set.
- Allow the coating to harden completely at room temperature before serving.
Notes
Approximate per 1 cake pop (1 of 24): 160 calories; fat 9 g; saturated fat 4.5 g; carbohydrates 19 g; fiber 0.5 g; sugars 15 g; protein 2 g; sodium 90 mg. Values are estimates and will vary based on specific ingredients, coating type, and portion size.