Red Velvet Cake Pops with White Chocolate (Printable)

Luscious red velvet cake pops dipped in white chocolate. A elegant, crowd-pleasing American dessert that's perfect for celebrations.

# Ingredient List:

→ For the Cake

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon red food coloring
11 - 1 teaspoon white vinegar

→ For the Frosting

12 - 4 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 1/2 cups powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract

→ For Dipping and Decoration

16 - 12 ounces white chocolate or white candy melts
17 - 1 tablespoon coconut oil or vegetable shortening
18 - Sprinkles or red velvet cake crumbs for garnish

# How to Make:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in buttermilk, vanilla extract, red food coloring, and white vinegar until smooth.
06 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
07 - Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
08 - Crumble cooled cake into fine crumbs in a large bowl.
09 - Beat softened cream cheese and butter until creamy. Add sifted powdered sugar and vanilla extract, mixing until smooth and well combined.
10 - Add frosting to cake crumbs, stirring until the mixture holds together when pressed firmly.
11 - Roll mixture into 1-inch balls and arrange on a parchment-lined baking sheet. Chill in the freezer for 30 minutes.
12 - Melt white chocolate with coconut oil in a microwave-safe bowl or double boiler, stirring frequently until smooth.
13 - Dip the tip of each lollipop stick into melted chocolate, then insert into each chilled cake ball, pushing halfway through.
14 - Dip each cake pop fully into melted white chocolate, allowing excess to drip off. Stand upright in a Styrofoam block or cake pop stand.
15 - Drizzle with additional melted white chocolate or decorate with sprinkles. Allow to set completely at room temperature.

# Expert Tips:

01 -
  • These cake pops freeze beautifully, which means you can make them days before your event and avoid that last-minute party prep stress.
  • The combination of tangy cream cheese, subtle cocoa, and sweet white chocolate creates this perfect flavor balance that even my chocolate-hating cousin devours without hesitation.
02 -
  • The cake mixture should be moist enough to hold together but not so wet that it wont hold its shape, a lesson I learned after serving what looked like red velvet blobs at my sisters bridal shower.
  • Letting your cake balls sit at room temperature for 5-10 minutes after removing from the freezer prevents the chocolate coating from cracking due to temperature shock, which took me three batches to figure out.
03 -
  • When your arm gets tired from rolling dozens of cake balls, dampen your hands slightly with cold water which prevents sticking and helps create perfectly smooth spheres.
  • If your white chocolate seems too thick even with added oil, try stirring in 1-2 teaspoons of warm heavy cream which improves the consistency without affecting the setting properties.

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