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Easy Moist Red Velvet Cake Pops with White Chocolate Coating

A close-up of white chocolate coated red velvet cake pops, one topped with red crumbs, sitting on a granite counter.
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Make simple, bite-sized red velvet cake pops using cream cheese frosting and a white chocolate shell. This recipe yields moist, delicious treats perfect for parties.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water)
  • 1 container (8 oz) cream cheese frosting (store-bought or homemade)
  • 12 oz white chocolate melting wafers or chips
  • 1 teaspoon coconut oil or vegetable shortening (optional, for thinning chocolate)
  • Cake pop sticks

Instructions

  1. Prepare the red velvet cake according to the package directions, substituting water with milk if desired for extra richness. Bake the cake in a 9×13 inch pan. Let the cake cool completely.
  2. Crumble the cooled cake into a large bowl until no large pieces remain.
  3. Add the entire container of cream cheese frosting to the cake crumbs. Mix thoroughly with your hands or a sturdy spoon until a uniform, thick dough forms.
  4. Roll the dough into small, 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.
  6. Prepare the white chocolate coating. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring well after each interval, until smooth. Stir in the coconut oil or shortening if the chocolate is too thick.
  7. Dip the tip of a cake pop stick into the melted chocolate and insert it about halfway into a chilled cake ball. Return the sheet to the refrigerator for 10 minutes to set the stick.
  8. Dip each cake ball completely into the melted white chocolate, rotating to coat evenly. Gently tap the stick against the side of the bowl to remove excess chocolate.
  9. Place the coated cake pops upright in a styrofoam block or a tall glass until the chocolate sets completely.

Notes

  • For easier dipping, ensure your cake balls are very cold before coating.
  • If you prefer a thinner chocolate coating, add a small amount of refined coconut oil or shortening to the melted chocolate.
  • You can decorate the pops immediately after dipping with sprinkles before the chocolate hardens.

Nutrition

Find it online: https://afripaket.com/red-velvet-cake-pops/