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

A stack of white chocolate covered red velvet cake pops topped with pink and red sprinkles, one is cut open.
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Make delicious, bite-sized red velvet cake pops using cake mix and cream cheese frosting. These homemade cake pops are coated in smooth white chocolate for a festive, shareable dessert perfect for birthdays or holidays.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (plus ingredients listed on box for cake)
  • 1 tub (8 oz) cream cheese frosting (or homemade cream cheese frosting)
  • 12 oz white candy coating wafers (or white chocolate melting wafers)
  • 1 teaspoon coconut oil or shortening (optional, for thinning coating)
  • Red sprinkles or crushed graham crackers (optional, for decoration)
  • Sticks for cake pops

Instructions

  1. Bake the red velvet cake according to the package directions for a 9×13 inch pan. Let the cake cool completely on a wire rack.
  2. Crumble the cooled cake into a large bowl. You want fine crumbs, removing any hard edges or burnt spots.
  3. Add the entire tub of cream cheese frosting to the cake crumbs. Mix by hand until the mixture is fully combined and holds together when pressed. This mixture should resemble 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, or until firm. This step prevents them from falling apart when dipped.
  6. Prepare the coating: Melt the white candy coating wafers according to package directions, usually in a microwave-safe bowl in 30-second intervals, stirring well after each interval. Stir in the coconut oil or shortening if the coating is too thick to pour easily.
  7. Dip the tip of a cake pop stick into the melted coating, then insert the stick about halfway into a chilled cake ball. Return the sheet to the refrigerator for 10 minutes to set the stick in place.
  8. Hold the stick and dip the entire cake ball into the melted coating, rotating gently to cover completely. Tap the stick lightly against the side of the bowl to let excess coating drip off.
  9. Immediately apply any desired decorations, like red sprinkles, before the coating sets.
  10. Place the finished cake pop upright in a styrofoam block or cake pop stand to dry completely.

Notes

  • For the best texture, use a slightly firmer frosting. If your frosting is very soft, chill the cake mixture longer before rolling.
  • If the white chocolate coating becomes too thick while dipping, reheat it briefly or add a few more drops of coconut oil.
  • To make these no bake cake balls, you can substitute the baked cake with a store-bought red velvet cake or red velvet brownies.

Nutrition

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