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red velvet cake pops

These delightful red velvet cake pops are a fun and sweet treat that combines the rich flavors of red velvet cake with creamy frosting, all coated in a chocolate shell. Perfect for parties, celebrations, or just a sweet indulgence.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 baking pan (9x13 inch)
  • 1 cookie sheet
  • 1 parchment paper
  • 12 lollipop sticks
  • 1 microwave-safe bowl
  • 1 styrofoam or cake pop stand
  • 1 measuring cups and spoons

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • ½ tsp salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 8 oz semi-sweet chocolate, chopped
  • 1 tsp solid shortening (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the baking pan.
  • In a large mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
  • In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
  • Pour the batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely in the pan, then remove it and crumble it into a large mixing bowl.
  • Add the cream cheese and powdered sugar to the crumbled cake and mix until well combined.
  • Using your hands, roll the cake mixture into 1-inch balls and place them on a cookie sheet lined with parchment paper.
  • Insert a lollipop stick into each ball, and refrigerate for at least 30 minutes until firm.
  • Meanwhile, melt the chopped chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
  • Dip each cake pop into the melted chocolate, letting any excess drip off before placing it back on the parchment-lined tray.
  • Allow the chocolate coating to set completely before serving. You can place the cake pops in a stand or styrofoam to help them stand up.

Notes

You can decorate the cake pops with sprinkles or drizzle additional chocolate on top for added flair.
Store leftover cake pops in the refrigerator for up to a week.