Red Velvet Cake Pops

Classic red velvet cake coated in a decadent outer shell creates the perfect Red Velvet Cake Pops for any holiday or event!

Red Velvet Cake Pops sitting on a white plate.

It’s almost Valentine’s Day which means it’s time for a fun new holiday treat! And what better than these festive Valentine’s Cake Pops!

The outside is decorated for a fun Valentines or even Galentines event. And the hard outer shell of chocolate candy melts holds together the most and decadent red velvet cake center!

My Secret to Making Perfect Cake Pops

Cake pops have become my new obsession. I have been making these cake pops left and right like my Halloween Cake Pops! They’re the perfect size and they’re so easy to make using the Benty Cake Puck Mold Set! With this method you don’t have to make any cake balls to dip, or deal with the hassle of lollipop sticks which is so nice!

Compared to traditional silicone molds, this set comes with two different sizes. A smaller size for the cakes to be shaped and a larger size for the coating around the cake. You will become a cake pop pro!

Recipe Ingredients

Ingredients for Red Velvet Cake Balls.

Cream Cheese Frosting – The binding agent for the red velvet cake dough to create the perfect consistency for the cake pops!

Red Velvet Cake Mix – The star of the show giving us that classic red velvet flavor.

Candy Melts – To create the outer shell of the cake pop. And used as decoration on top!

For a full list of ingredients and amounts see the recipe card below.

How to Make Red Velvet Cake Pops

Step 1: Bake the red velvet cake batter in the oven according to the box directions.

Step 2: After the cake has baked, place the warm cake (you don’t have to wait for it to cool) in a stand mixer or large bowl with an electric mixer, and crumble it up using a paddle attachment.

Red velvet cake dough in a glass bowl.

Step 3: Once you have a bowl of cake crumbs, add in 2 Tbsp of frosting. You can add an additional 1-2 Tablespoons of frosting based on your cake pop texture preference.

Step 4: Then, using your cake pop dough, fill each of the smaller cake pop molds scraping off any excess on top and freeze for 30 minutes.

Cake dough into the cake pop molds.

Step 5: While the cake is freezing in the mold, melt the white candy melts and shortening together in the microwave using a microwaveable bowl and stir the candy coating together until the mixture is nice and smooth.

Step 6: Then, remove the cakes from the freezer and pop them out of their mold. Then using the larger cake pop mold pour in the melted chocolate or candy melts about halfway up the mold, add in the cake center and press down as far as you can so that the melts go up around the sides and top and then scrape or smooth the top over so that you can make an even pop in the mold.

Cake pops in the larger cake pop mold.

Step 7: Place the mold in the fridge for 5-10 minutes to set.

Step 8: Once the pops are set, pop them out of the mold, decorate to your liking, and enjoy!

Red velvet cake pop cut in half.

FAQs

Should I use candy melts or chocolate for these Red Velvet Cake Pops?

When it comes to cake pops candy melts are always the way to go. They set quickly and easily and there is no fuss where chocolate can be temperamental especially based on the temperature. When I want to coat my cake pops with chocolate I use chocolate melts (Ghirardelli is my favorite) and they set beautifully.

How should I decorate my Red Velvet Cake Pops?

As shown in the photos I like using some light pink candy melts to drizzle over the top of the cake pops and then adding some festive Valentine’s inspired sprinkles. Note that the candy melts do set quickly so you want to make sure to add on any sprinkles shortly after you drizzle the pink candy melts on top.

Storage Information

These cake pops can be stored in an airtight container on your counter for 1-2 days, or in your fridge for 3-4 days.

If you want to freeze these cake pops you can do so in an airtight container in your freezer for up to 2 weeks.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Classic red velvet cake coated in a decadent outer shell creates the perfect Red Velvet Cake Pops for any holiday or event!

Red Velvet Cake Pops Recipe

Classic red velvet cake coated in a decadent outer shell creates the perfect Red Velvet Cake Pops for any holiday or event!
5 from 2 votes
Pin Rate
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Freezing Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 22 cake pops
Calories: 181kcal
Author: Andrea
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Ingredients

  • 1 red velvet box cake mix - and ingredients to bake cake
  • 2-4 Tbsp cream cheese frosting
  • 24 oz white chocolate melts / white candy melts - I like using Ghirardelli
  • 4-6 tsp shortening
  • 5 oz light pink candy melts - for decorating
  • Valentine's Sprinkles - for decorating

Instructions

  • Bake the red velvet cake according to the box directions.
  • After the cake has baked, place the warm cake (you don't have to wait for it to cool) in a stand mixer and crumble it up using a paddle attachment.
  • Once the cake is crumbled, add in 2 Tablespoons of frosting. You can add an additional 1-2 Tablespoons of frosting based on your cake pop texture preference.
  • Then, using your cake pop dough, fill each of the smaller cake pop molds scraping off any excess on top and freeze for 30 minutes.
  • While the cake is freezing in the mold, melt the white candy melts and shortening together.
  • Then, remove the cakes from the freezer and pop them out of their mold. Then using the larger cake pop mold, pour in the melted candy melts about halfway up the mold, add in the cake center and press down as far as you can so that the melts go up around the sides and top and then scrape or smooth the top over so that you can make an even pop in the mold.
  • Place the mold in the fridge for 5-10 minutes to set.
  • Once the pops are set, pop them out of the mold, decorate to your liking, and enjoy!

VIDEO

NOTES

These cake pops can be stored in an airtight container on your counter for 1-2 days, or in your fridge for 3-4 days.
If you want to freeze these cake pops you can do so in an airtight container in your freezer for up to 2 weeks.

Nutrition

Serving: 1cake pop | Calories: 181kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 182mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 1IU | Calcium: 30mg | Iron: 1mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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