Print

Creamy Red Velvet Cake Pops

red velvet cake pops - featured image
Print Recipe

These creamy red velvet cake pops are coated in silky white chocolate, offering a moist, tender crumb with a luscious cream cheese frosting center. Perfect for celebrations or a cozy indulgence, they are easy to make and irresistibly delicious.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon vinegar)
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 12 oz (340g) white chocolate chips or white chocolate bark
  • 1 tablespoon vegetable shortening or coconut oil (optional)
  • Sprinkles or crushed nuts (optional)
  • Lollipop sticks (about 4 inches long)
  • Parchment paper or silicone baking mat

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Sift together flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. Beat softened butter and sugar with an electric mixer until fluffy and pale, about 3 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Whisk buttermilk, red food coloring, vanilla extract, and white vinegar in a separate bowl.
  6. Alternately add dry ingredients and wet mixture to the butter mixture in three additions, starting and ending with dry ingredients. Mix gently until just combined.
  7. Pour batter into prepared pan and smooth the top. Bake 30-35 minutes or until a toothpick comes out clean.
  8. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
  10. Crumble cooled cake into fine crumbs in a large bowl.
  11. Add about ¾ cup of frosting to crumbs and mix gently until mixture holds together. Add more frosting if needed, one tablespoon at a time.
  12. Scoop about 1.5 tablespoons (20g) of mixture and roll into balls. Place on parchment-lined tray and chill for at least 30 minutes.
  13. Melt white chocolate chips with vegetable shortening in 30-second bursts, stirring until smooth.
  14. Dip tip of each lollipop stick into melted chocolate and insert halfway into each cake ball.
  15. Dip each cake ball into melted white chocolate, letting excess drip off. Place on parchment paper and optionally decorate with sprinkles or crushed nuts.
  16. Allow cake pops to set at room temperature or refrigerate for faster setting.

Notes

Use room temperature ingredients for best mixing. Chill cake balls before dipping to prevent falling apart. Melt white chocolate gently to avoid seizing. Add vegetable shortening to thin chocolate if needed. Cake pops can be made 1-2 days ahead and stored refrigerated or frozen for longer storage. For vegan or gluten-free versions, substitute ingredients accordingly but expect slight texture changes.

Nutrition

Keywords: red velvet cake pops, creamy cake pops, white chocolate cake pops, easy cake pops, homemade cake pops, party desserts, cream cheese frosting

Find it online: https://emmaoven.com/creamy-red-velvet-cake-pops-recipe-easy-homemade-white-chocolate-treats/