How do I keep my cake pops from falling apart during dipping?

Make sure to chill the rolled cake pops for at least 4 hours before dipping. This allows them to firm up and hold their shape when coated in melted almond bark or white chocolate. If they’re too soft or warm, they may fall apart.

Can I use boxed red velvet cake mix for this recipe?

Yes, you can substitute homemade red velvet cake with boxed mix for convenience. However, the from-scratch version has a more natural cocoa flavor and moist texture. If using boxed cake, be sure to adjust your cream cheese and powdered sugar ratios, since the texture may vary.

How long can I store red velvet cake pops?

Once dipped and set, red velvet cake pops can be stored in an airtight container in the fridge for up to 5 days . You can also freeze them (before coating) for up to a month. Simply thaw in the fridge and then dip in melted coating.

Red Velvet Cake Pops – Best Holiday Treat Recipe

Name: Red Velvet Cake Pops
Prep time: 1 h
Cook time: 22 min
Total time: 1 h 22 min
Cuisine: American
Ingredients: 1/3 cup plus 1 tablespoon all-purpose flour; 2 teaspoons unsweetened cocoa powder; 1/8 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup canola oil; 1/4 cup granulated sugar; 2 tablespoons buttermilk; 1 large egg white; 1 teaspoon red food coloring; 1/4 teaspoon vanilla extract; 1/8 teaspoon white vinegar; 3 ounces cream cheese, softened; 1/2 cup powdered sugar; 12 ounces almond bark (or white chocolate), for coating

Description

These Red Velvet Cake Pops are festive, bite-sized treats made with moist red velvet cake, a rich cream cheese frosting center, and a smooth white chocolate coating. Perfect for gifting or parties, they’re easy to make from scratch and offer a deliciously indulgent dessert in every bite.

Ingredients

Scale

1/3 cup plus 1 tablespoon all-purpose flour
2 teaspoons unsweetened cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup canola oil
1/4 cup granulated sugar
2 tablespoons buttermilk
1 large egg white
1 teaspoon red food coloring
1/4 teaspoon vanilla extract
1/8 teaspoon white vinegar
3 ounces cream cheese, softened
1/2 cup powdered sugar
12 ounces almond bark (or white chocolate), for coating

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Instructions

Preheat oven to 350°F and line 4 muffin cups with cupcake liners.
In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, beat oil, sugar, buttermilk, egg white, food coloring, vanilla, and vinegar until combined.
Add the dry ingredients to the wet ingredients and mix until smooth.
Divide the batter evenly among the liners and bake for 20–22 minutes. Let cool completely.
Crumble the cooled cupcakes into a bowl. Add softened cream cheese and powdered sugar. Mix until fully combined into a dough-like texture.
Scoop heaping tablespoons of the mixture and roll into balls. Refrigerate for at least 4 hours.
Chop almond bark and melt in 30-second intervals in the microwave, stirring between each until smooth.
Dip each chilled cake ball into the coating using a fork, allowing excess to drip off. Place on wax paper to set.
Drizzle with additional coating if desired. Let set completely before serving or packaging.

Notes

Chilling the cake balls is essential to prevent them from falling apart during dipping.
You can use white chocolate instead of almond bark, but it may be more temperamental when melting.
This recipe is easily doubled to make up to 20 cake pops using a 6-inch cake pan instead of cupcakes.
These cake pops can be made 3 days in advance and stored in the refrigerator.

Prep Time: 1 hour
Cook Time: 22 minutes
Category: Dessert
Method: Baking and No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cake pop
Calories: 330
Sugar: 13g
Sodium: 248mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 8g
Cholesterol: 9mg