Red Velvet Cake Pops
Red velvet cake pops are decadent and delicious red velvet cake balls made from red velvet cake and cream cheese frosting covered in white chocolate. These red velvet truffles are super simple to make using box cake mix, store bought frosting and white chocolate candy melts. They’re the perfect easy to make, holiday cake bites you can enjoy all year long.
Equipment
- 1 9X13 cake pan
- 1 parchment paper
- 1 large mixing bowl
- 1 small cookie scoop (1 tbsp, 15 ml)
- 1 microwave safe bowl or cup
- 1 cake pop stand or styrofoam block
Ingredients
- 1 15.25 oz. red velvet cake mix
- 1 cup (237 ml) water
- ½ cup (118 ml) oil
- 3 large eggs, room temperature
- ¼ - ½ cup cream cheese frosting
- 12 - 16 oz. white chocolate melting wafers
Instructions
- Preheat the oven to 350 F (177 C). Line a 9 x 13 cake pan with parchment paper along the bottom and two long sides.
- In a mixing bowl, whisk the red velvet cake mix, eggs, oil and water until smooth and well combined. Pour the red velvet cake batter into the prepared pan.1 15.25 oz. red velvet cake mix, 1 cup (237 ml) water, ½ cup (118 ml) oil , 3 large eggs, room temperature
- Bake according to the box mix directions, for 20 -25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the cake in the pan for 15 minutes, then remove from the pan to cool to room temperature.
- Once the red velvet cake has cooled completely to room temperature, trim the edges of the cake. Discard the edges or set aside to crumble on top of the cake pops. Crumble the remaining cake into a large mixing bowl.
- Scoop about ¼ - ½ cup of cream cheese frosting into the bowl. Mix until the cake and frosting easily holds together in a ball. Avoid the temptation to add more frosting than is needed for the cake to hold a ball shape. Cover the bowl and transfer to the fridge to chill for 30 - 60 minutes or until completely chilled.¼ - ½ cup cream cheese frosting
- Using a tablespoon (15 ml) cookie scoop, scoop the red velvet into balls. Place on a small lined baking sheet or large plate. Once all the cake has been scooped into balls, cover and transfer the red velvet cream cheese balls to the fridge to chill for another 30 minutes.
- A few minutes before the red velvet cake bites are ready to dip into the white chocolate, pour 12 oz. of white chocolate melting wafers into a heat safe container. I like to use a glass measuring cup to make dipping the cake pops easier. Heat the white chocolate wafers in 30 second increments until fully melted, stirring in between each increment.12 - 16 oz. white chocolate melting wafers
- Dip ¼ inch of the cake pop sticks into the melted white chocolate. Insert the chocolate covered part of the stick into the chilled red cake pop ball. Repeat for all the cake balls and return them to the fridge or freezer for about 10 minutes to set the chocolate and cake.
- Reheat the white chocolate as it will have likely started to harden in some places. Dip each red velvet truffle ball into the melted white chocolate until fully coated. Insert the stick into a cake pop tray or solid styrofoam block. Allow 5 - 10 minutes to set the red cake pops.
- Repeat the all the remaining cake pops. If you would like to top the cake pops with crumbles of red velvet cake or sprinkles, all the chocolate to dry for 30 - 60 seconds, top the cake pops and allow them to set until fully dry.
Notes
Store: Store the red velvet cake mix cookies in an airtight container in the fridge for up to 5 days. Store the cake bites in a single layer. If another layer is needed for storage, separate each layer of cake pops with wax paper.
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