Description
Red Velvet Cake Pops are a fun, bite-sized version of the classic red velvet cake. These delightful treats are made by combining moist red velvet cake with rich cream cheese frosting, forming them into bite-sized balls, and coating them in a smooth chocolate shell. Not only are they incredibly delicious, but they’re also a beautiful and portable dessert perfect for parties, gifts, or satisfying your sweet tooth on the go. Their striking red interior and crisp chocolate coating make them a real showstopper at any gathering.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ½ cup buttermilk
- 1 teaspoon white vinegar
For the Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
For the Coating:
- 12 ounces white or semi-sweet chocolate (or candy melts)
- 1 tablespoon vegetable oil (optional, for thinning the coating)
- Sprinkles or other decorations (optional)
Ingredient Highlights
- Red Food Coloring: Essential for the signature red velvet color—use gel food coloring for a more vibrant hue without altering the texture of the cake.
- Buttermilk and Vinegar: These ingredients enhance the cake’s flavor and tenderness while giving it a slightly tangy edge.
- Cream Cheese Frosting: This rich, tangy frosting perfectly complements the moist red velvet cake and acts as the glue that holds the cake pops together.
- Chocolate Coating: Use white or dark chocolate, depending on your preference. Candy melts are also a great option for a fuss-free coating.
Instructions
Prepare the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract and red food coloring.
- Add the Buttermilk and Vinegar: Mix in the buttermilk and vinegar, alternating with the dry ingredients, until the batter is smooth and well combined.
- Bake the Cake: 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.
Prepare the Cake Pops:
- Crumble the Cake: Once the cake is cool, crumble it into fine crumbs using your hands or a fork.
- Make the Frosting: In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Combine Cake and Frosting: Add the frosting to the crumbled cake, a little at a time, until the mixture holds together when pressed. You may not need all of the frosting.
- Shape into Balls: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 1 hour, or freeze for 20-30 minutes, until firm.
Coat the Cake Pops:
- Melt the Chocolate: Melt the chocolate or candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth. Add vegetable oil if the coating is too thick.
- Dip the Cake Pops: Insert a lollipop stick into each cake ball and dip it into the melted chocolate, turning to coat evenly. Tap off excess coating and place the cake pop upright on a piece of styrofoam or a cake pop stand.
- Decorate: While the coating is still wet, add sprinkles or other decorations if desired.
- Chill: Allow the cake pops to set completely at room temperature or in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 150 kcal
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g