Red Velvet Cake Pops
These Red Velvet Cake Pops are easy, bite-sized red velvet desserts made with a simple red velvet cake, homemade buttercream, white chocolate, and colorful sprinkles. They are soft, creamy, bite-sized desserts for birthdays, Christmas parties, Valentine’s Day, school treats, or any celebration.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
They are also a fun recipe to make with the kids since they can help roll the cake mixture into balls and add the sprinkles.
If you like red velvet, these Red Velvet Ladybug Truffles are a cute sweet treat to try.
How to Make Red Velvet Cake Pops
Ingredients you’ll need for the Red Velvet Cake
Ingredients you’ll need for the Buttercream
Ingredients you’ll need for the Cake Pops
Step-by-Step Guide
1. Start by making the red velvet cake. Mix the flour, sugar, cocoa powder, baking powder, milk, apple cider vinegar, melted butter, and red food coloring in a bowl. Mix just until combined. The batter should have a thick consistency. Be careful not to overmix, as this can make the cake dense.
2. Transfer the mixture to a microwave- or oven-safe cup.
3. For the microwave, cook for about 70 seconds to 1 minute, or until the cake rises and is cooked through. If using an oven, preheat it to 180°C and bake for 15–20 minutes. Check the center with a toothpick to make sure it is fully cooked.
4. While the cake is cooking, prepare the buttercream. Add the room-temperature butter to a bowl and whisk until it starts to form peaks. With a hand whisk, this can take about 5 minutes. An electric whisk will take less time.
5. Add the powdered sugar and whisk again until smooth.
6. Add the milk and vanilla essence, then whisk until the frosting is smooth and creamy.
7. Once the cake is done, let it rest until it reaches room temperature.
8. Crumble the cooled red velvet cake into a mixing bowl.
9. Add 2 tablespoons of the prepared buttercream and mix until the cake holds together easily.
10. Take small scoops of the mixture and roll them into round balls. Try not to make them too large, or they may be too heavy for the sticks.
11. Dip the end of each wooden or bamboo stick into melted white chocolate, then gently push it into a cake ball. Place the cake pops in the refrigerator for 10 minutes to help the chocolate set.
12. Remove the cake pops from the refrigerator and dip each one completely into the melted white chocolate.
13. Immediately add your favorite sprinkles while the chocolate is still wet.
14. Place the cake pops upright in a piece of Styrofoam or another cake-pop stand so they can set without touching each other.
15. Once all the cake pops are dipped and decorated, refrigerate them for another 15 minutes.
Serve & Enjoy!
Important Recipe Notes
- Do not overmix the cake batter. Mix just until the ingredients are combined to keep the cake soft and light.
- Cool the cake completely before crumbling. Warm cake can make the cake-pop mixture too soft and difficult to shape.
- Add buttercream a little at a time. You may not need all of the frosting. Add enough to make the cake mixture hold together without becoming too wet.
- Keep the cake balls small and firm. Large or loose cake balls can become too heavy and fall off the sticks.
- Chill the cake pops after adding the sticks. This helps the chocolate harden and keeps the sticks securely in place.
- Decorate immediately after dipping. Add the sprinkles while the white chocolate is still wet so they stick properly.
- Let the chocolate coating set completely before serving. This gives the cake pops a neat finish and makes them easier to handle.
- Avoid storing finished cake pops in the refrigerator when possible. Condensation can form on the chocolate coating and affect the finish. Store them in a cool, dry place instead.
Red Velvet Cake Pops
Ingredients
For the Red Velvet Cake
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon cocoa powder
- ¼ teaspoon baking powder
- 5 tablespoons milk
- ½ teaspoon apple cider vinegar
- 1½ tablespoons melted butter
- 1 teaspoon red food coloring
For the Buttercream
- ¼ cup powdered sugar
- 50 grams butter room temperature
- 1 tablespoon milk
- ½ teaspoon vanilla essence
For the Cake Pops
- Prepared red velvet cake
- 2 tablespoons prepared buttercream
- Wooden or bamboo sticks
- Melted white chocolate as needed
- Sprinkles for garnish
Instructions
- Start by making the red velvet cake. Mix the flour, sugar, cocoa powder, baking powder, milk, apple cider vinegar, melted butter, and red food coloring in a bowl. Mix just until combined. The batter should have a thick consistency. Be careful not to overmix, as this can make the cake dense.
- Transfer the mixture to a microwave- or oven-safe cup.
- For the microwave, cook for about 70 seconds to 1 minute, or until the cake rises and is cooked through. If using an oven, preheat it to 180°C and bake for 15–20 minutes. Check the center with a toothpick to make sure it is fully cooked.
- While the cake is cooking, prepare the buttercream. Add the room-temperature butter to a bowl and whisk until it starts to form peaks. With a hand whisk, this can take about 5 minutes. An electric whisk will take less time.
- Add the powdered sugar and whisk again until smooth.
- Add the milk and vanilla essence, then whisk until the frosting is smooth and creamy.
- Once the cake is done, let it rest until it reaches room temperature.
- Crumble the cooled red velvet cake into a mixing bowl.
- Add 2 tablespoons of the prepared buttercream and mix until the cake holds together easily.
- Take small scoops of the mixture and roll them into round balls. Try not to make them too large, or they may be too heavy for the sticks.
- Dip the end of each wooden or bamboo stick into melted white chocolate, then gently push it into a cake ball. Place the cake pops in the refrigerator for 10 minutes to help the chocolate set.
- Remove the cake pops from the refrigerator and dip each one completely into the melted white chocolate.
- Immediately add your favorite sprinkles while the chocolate is still wet.
- Place the cake pops upright in a piece of Styrofoam or another cake-pop stand so they can set without touching each other.
- Once all the cake pops are dipped and decorated, refrigerate them for another 15 minutes.
