Red Velvet Cake Pops of Happiness
These red velvet cake pops are sweet, bite-sized treats packed with rich red velvet flavor and coated in a smooth cream cheese frosting. Whether for a party or a cozy night in, these cake pops will brighten your mood with every bite.
Equipment
- Two 9-inch cake pans
- Parchment paper
- Stand mixer with paddle and whisk attachments
- wire rack
- Mixing bowls
- Ice cream scoop
- Lollipop sticks
- Styrofoam block
- Medium saucepot
Ingredients
For the Red Velvet Cake:
- 2½ cups cake flour
- 1 teaspoon fine sea salt
- 1¼ teaspoons baking soda
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1½ cups granulated sugar
- 1½ cups canola oil
- 2 eggs at room temperature
- 1½ teaspoons vanilla extract
- 1 cup buttermilk at room temperature
- 2 teaspoons distilled white vinegar
- 1 tablespoon red gel food coloring
For the Cream Cheese Frosting:
- 8 ounces cream cheese at room temperature
- 5 tablespoons unsalted butter at room temperature
- 1 teaspoon kosher salt
- 1¾ cups confectioners’ sugar
- 2 teaspoons vanilla extract
For Coating:
- 1 bag white Candy Melts or 12 ounces white chocolate chips
- 2 tablespoons canola oil
- Red sprinkles
Instructions
Preheat Oven:
- Preheat the oven to 350ºF.
- Coat two 9-inch cake pans with nonstick spray.
- Line the bottoms with parchment paper, then spray again.
Make the Red Velvet Cake:
- In a large bowl, sift together the cake flour, salt, baking soda, cocoa powder, and sugar.
- In the bowl of a stand mixer, combine the canola oil, eggs, vanilla, buttermilk, vinegar, and food coloring.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Bake:
- Divide the batter evenly between the cake pans and bake for 35 minutes.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Discard the parchment.
Make the Frosting:
- In the bowl of a stand mixer, beat together the cream cheese, butter, and salt until light and fluffy.
- Gradually add the confectioners’ sugar and vanilla, and beat until fully incorporated.
Form Cake Balls:
- Crumble the cooled cake into a large bowl, trimming off the edges.
- Add 1 cup of the cream cheese frosting and mix to combine.
- Let the mixture sit for 5 minutes.
- Use an ice cream scoop to portion the cake mixture into 36 balls.
- Place the cake balls on a parchment-lined baking sheet and chill for 30 minutes.
Prepare Coating:
- Melt the Candy Melts or white chocolate chips in a heatproof bowl over simmering water.
- Stir in the canola oil until smooth and thin enough for dipping.
Assemble Cake Pops:
- Roll each cake ball tightly and insert a lollipop stick into the center.
- Freeze for 10 minutes to set.
- Dip each cake pop into the coating, then place upright in a styrofoam block to dry.
- Decorate with red sprinkles before the coating sets.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these delightful cake pops with a light Moscato or a rich Port for a sweet ending to any occasion.
Pair these delightful cake pops with a light Moscato or a rich Port for a sweet ending to any occasion.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 9 g | Fiber: 0 g | Sugar: 12 g | Salt: 0.3 mg
