Indulge in Decadence: Red Velvet Cake Pops Recipe

If you’re a fan of red velvet and love bite-sized treats, then these Red Velvet Cake Pops are a match made in dessert heaven. These delightful little morsels are perfect for any occasion, whether it’s a festive gathering, a birthday party, or just an indulgent snack at home. Follow this comprehensive guide to create your own batch of these luscious cake pops.

The Alluring Charm of Red Velvet

Red velvet is known for its vibrant color and subtle chocolate flavor, complemented by the tang of buttermilk and a hint of vanilla. These cake pops encapsulate all that makes red velvet special, wrapped up in a convenient and delicious form.

Ingredients

For the Cake:

• 1/3 cup plus 1 tablespoon flour
• 2 teaspoons unsweetened cocoa powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup canola oil
• 1/4 cup sugar
• 2 tablespoons buttermilk
• 1 egg white
• 1 teaspoon red food coloring
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon white vinegar

For the Cake Pop Mixture:

• 3 ounces cream cheese, softened
• 1/2 cup powdered sugar

For Coating:

• 12 oz. almond bark (or white chocolate)

Instructions

Step 1: Prepare Your Cupcake Liners

Begin by placing four cupcake liners on the outer edge of a cupcake tin. Preheat your oven to 350°F (175°C).

Step 2: Mix the Dry Ingredients

In a small bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are well-combined and free of lumps.

Step 3: Combine the Wet Ingredients

In another bowl, use an electric mixer to beat together the canola oil, sugar, buttermilk, egg white, red food coloring, vanilla extract, and white vinegar. Gradually incorporate the dry ingredients, mixing until just combined to avoid overworking the batter.

Step 4: Bake the Cupcakes

Divide the batter evenly among the four prepared cupcake liners. Bake for 20-22 minutes, or until a cake tester inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 5: Create the Cake Pop Mixture

Once cooled, crumble the cupcakes into fine crumbs. In a separate bowl, mix together the softened cream cheese and powdered sugar until smooth. Add the cake crumbs and mix thoroughly to form a cohesive dough.

Step 6: Shape and Chill

Scoop heaping tablespoons of the mixture and roll into balls. Place the cake balls on a plate and refrigerate for at least 4 hours to firm up.

Step 7: Prepare the Coating

Chop the almond bark (or white chocolate) into 1-inch chunks. Melt in the microwave on medium power in 30-second intervals, stirring between each interval until smooth.

Step 8: Dip and Dry

Using a fork, quickly dip each cake ball into the melted coating, ensuring it’s fully covered. Allow any excess to drip off, then place on wax paper to set. These can be made up to 3 days in advance and stored in the refrigerator.

Tips for Success

• Double the Fun: This recipe can be easily doubled and baked in a 6-inch round cake pan to yield 20 truffles.
• Smooth Finish: For a smoother coating, ensure your almond bark is fully melted and your cake balls are thoroughly chilled before dipping.

Share Your Experience

Did you try this recipe? We’d love to hear your thoughts! Leave a review and let us know how your Red Velvet Cake Pops turned out.

Nutritional Information

Each serving (1 cake pop) contains approximately:
– Calories: 330
– Total Fat: 26g
– Saturated Fat: 4g
– Trans Fat: 0g
– Unsaturated Fat: 22g
– Cholesterol: 9mg
– Sodium: 248mg
– Carbohydrates: 19g
– Fiber: 4g
– Sugar: 13g
– Protein: 8g

Indulge in the delightful charm of red velvet in a fun and portable form with these scrumptious cake pops. Perfectly bite-sized, they’re sure to be a hit with everyone!

Red Velvet Cake Pops

Delicious red velvet cake pops that are perfect for any occasion. Easy to make and even easier to eat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Servings: 10 pops

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

Red Velvet Cake

• 75 g flour
• 2 tsp unsweetened cocoa powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 60 ml canola oil
• 50 g sugar
• 30 ml buttermilk
• 1 egg white egg white
• 1 tsp red food coloring
• 1/4 tsp vanilla extract
• 1/8 tsp white vinegar

For the Coating

• 85 g cream cheese, softened
• 60 g powdered sugar
• 340 g almond bark (or white chocolate) for coating

Equipment

• Cupcake Tin
• Electric Mixer

Method

 

1. In a cupcake tin, place 4 cupcake liners on the outside edge. Preheat the oven to 350-degrees F.
2. In a small bowl, sift together the flour, baking soda, salt and cocoa powder.
3. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
4. Slowly add the dry ingredients to the wet ingredients.
5. Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
6. When cool, crumble the cupcakes into crumbs.
7. In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well.
8. Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least 4 hours.
9. To make the coating, chop the almond bark into 1″ chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted.
10. Dip each ball into the coating quickly, using a fork to turn, then let them dry on a piece of wax paper.

Notes

Recipe is easily doubled and baked in a 6″ round cake pan to make 20 truffles. Can be made 3 days ahead of time and stored in the fridge.