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Moist Red Velvet Cake Pops made by combining crumbled red velvet cake with cream cheese frosting, shaped into balls, dipped in white candy melts, and decorated with cake crumbs. Perfect for parties and easy to prep ahead.

  • Total Time: 90-120 minutes
  • Yield: Approximately 24-30 cake pops 1x

Ingredients

Scale
  • 1 package red velvet cake mix
  • Water, vegetable oil, and eggs as per cake mix package instructions
  • 1/3 cup cream cheese frosting
  • 12 oz white candy melts

Instructions

  1. Prepare and bake the cake according to package directions: beat cake mix, water, vegetable oil, and eggs; pour into a greased 9×9-inch or two 8×8-inch pans; bake at 350°F until a toothpick comes out clean; let cool completely.
  2. Crumble cooled cake with a fork in a large bowl. Reserve ½ cup crumbs for decoration.
  3. Mix 1/3 cup cream cheese frosting into the crumbled cake until fully combined.
  4. Cover and freeze the mixture until firm and chilled.
  5. Scoop and roll the mixture into balls about the size of ping pong balls.
  6. Place balls on a baking sheet and freeze until hard to hold shape.
  7. Melt candy melts in microwave or double boiler until smooth.
  8. Dip the tip of a lollipop stick into melted candy and insert halfway into each frozen cake ball.
  9. Return to freezer until sticks are set solid.
  10. Dip each cake ball into melted candy coating, letting excess drip off gently.
  11. Sprinkle reserved cake crumbs on the wet coating for decoration.
  12. Stand cake pops upright in styrofoam or sturdy box to allow coating to harden.
  13. Serve at room temperature after coating sets.

Notes

Use any red velvet cake mix and follow package directions closely to avoid overbaking and ensure moist cake., Substitute regular chocolate cake mix with added red food coloring if desired, or try vanilla, chocolate, or strawberry cake mixes., Cream cheese frosting can be substituted with vanilla or chocolate frosting; add gradually to reach dough-like consistency for shaping., White candy melts can be replaced with white chocolate chips thinned with coconut oil or shortening., Chill cake balls sufficiently (at least 2 hours in fridge or 15 minutes in freezer) before dipping to prevent falling off sticks., Melt candy melts slowly in 30-second bursts, stirring in between; add teaspoon coconut oil if too thick., Tap off excess coating gently against bowl edge instead of shaking to prevent air bubbles or falling pops., Store cake pops in airtight container in the fridge for up to 1 week or freeze for up to 6 weeks; thaw overnight in fridge and bring to room temperature before serving.

  • Author: Laura
  • Prep Time: 30-45 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cake pop
  • Calories: 60-73 calories per cake pop (estimated)
  • Fat: 2.5-3 grams per serving (estimated)
  • Carbohydrates: 9-10 grams per serving (estimated)
  • Protein: 3-4 grams per serving (estimated)