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Red Velvet Cake Pops Recipe

Red Velvet Cake Pops Recipe

This Red Velvet Cake Pops Recipe creates rich, moist red velvet centers with a hint of tangy cream cheese, all wrapped in a smooth candy shell. This guide walks you through a simple method using a cake pop mold for perfectly uniform, professional-looking treats every time. It's a perfect recipe for sharing and creating little bites of happiness for any occasion like Valentine's Day or Halloween.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 22 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 box Red Velvet Cake Mix, plus ingredients on the box (eggs, oil, water)
  • 2 to 4 Tablespoons Cream Cheese Frosting
  • 24 ounces good quality white candy melts
  • 4 to 6 teaspoons Shortening
  • 5 ounces Light Pink Candy Melts (optional)
  • Your favorite Valentine's or holiday-themed sprinkles

Equipment

  • Cake pop mold
  • Stand mixer
  • Microwave-safe bowl

Method
 

Instructions
  1. Bake the Cake: First things first, prepare and bake the red velvet cake exactly as the box directs. Don't worry about it looking perfect, as we're going to crumble it all up anyway!
  2. Crumble the Cake: Once the cake is baked, you can get right to the fun part. While it's still warm, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low and watch as the cake breaks down into fine crumbs. You can also do this by hand in a large bowl if you don't have a mixer.
  3. Form the Dough: With the cake fully crumbled, it's time to add the binder. Start by mixing in 2 tablespoons of cream cheese frosting. The goal is a dough-like consistency that holds together when you press it, almost like play-doh. If it still seems a bit dry, add more frosting one tablespoon at a time until you reach that perfect texture.
  4. Mold and Freeze the Centers: Now, take your cake pop "dough" and press it firmly into the smaller half of your cake pop molds. Scrape off any excess from the top to ensure a flat surface. Place the filled mold into the freezer for about 30 minutes. This step is crucial as it helps the cake centers firm up, making them much easier to handle.
  5. Melt the Coating: While the cake centers are chilling, prepare your candy coating. In a microwave-safe bowl, combine the white candy melts and shortening. Microwave in 30-second intervals, stirring well between each one, until the melts are completely smooth and fluid. Be careful not to overheat them, as this can cause the chocolate to seize.
  6. Assemble the Cake Pops: Remove the cake centers from the freezer and pop them out of their mold. Now, grab the larger half of the cake pop mold. Pour your melted white candy coating into each cavity, filling it about halfway. Place one of the frozen cake centers into the candy-filled mold and press down gently but firmly. The melted candy should rise up around the sides and to the top. Scrape the top smooth to create an even, fully encased pop.
  7. Set the Coating: Place the filled molds in the refrigerator for 5 to 10 minutes. This is all it takes for the candy shell to harden completely.
  8. Decorate and Enjoy: Once set, carefully pop your finished red velvet cake pops out of the mold. Now you can get creative with decorating cake pops! Melt the pink candy melts and drizzle them over the top, or add your favorite festive sprinkles. Let them set one last time, and then they're ready to be enjoyed!

Notes

The cake and frosting mixture should have a consistency that is moist enough to hold its shape but not so wet that it becomes greasy. To prevent the candy shell from cracking, let the frozen cake centers sit at room temperature for 5-10 minutes before placing them in the warm candy coating. You can make these without a mold by rolling the cake mixture into balls, freezing, and then dipping them in melted candy using a lollipop stick.