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Easy & Moist Red Velvet Cake Pops with Cream Cheese Filling

Close-up of white chocolate coated red velvet cake pops, one cut open to show the vibrant red interior.
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Welcome! We’re so glad you’re here. Create these delicious, bite-sized red velvet cake pops using a simple recipe featuring a moist red velvet cake base, a creamy cream cheese filling, and a smooth white chocolate coating. These treats are perfect for parties, gifting, or Valentine’s Day celebrations.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 cup cream cheese frosting (store-bought or homemade)
  • 1 cup white chocolate melting wafers
  • 1 tablespoon shortening or coconut oil (optional, for thinning coating)
  • Lollipop sticks
  • Optional decorations: Red sprinkles, white chocolate drizzle

Instructions

  1. Bake the red velvet cake according to the package directions using the ingredients listed on the box. Let the cake cool completely on a wire rack.
  2. Once cool, crumble the entire cake into fine crumbs into a large bowl. Discard any overly browned edges.
  3. Add the cream cheese frosting to the cake crumbs. Mix thoroughly with a fork or clean hands until the mixture is uniform and holds together when squeezed. This forms your cake truffle base.
  4. Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. Place the rolled balls on a parchment-lined baking sheet.
  5. Chill the cake balls in the refrigerator for at least 30 minutes. This step is important for preventing them from falling apart during dipping.
  6. Prepare your dipping station. Melt the white chocolate wafers according to package directions, usually in a microwave-safe bowl in 30-second intervals, stirring well between each interval. Stir in the shortening or coconut oil if the chocolate seems too thick for smooth dipping.
  7. Dip the tip of a lollipop stick about halfway into the melted white chocolate and insert it about halfway into a chilled cake ball. This acts as glue. Return the sheet to the refrigerator for another 10 minutes to set the sticks firmly.
  8. Hold the stick and dip the entire cake ball into the melted white chocolate, rotating to coat completely. Tap the stick gently against the side of the bowl to let excess chocolate drip off.
  9. Immediately apply any desired sprinkles or decorations before the coating sets.
  10. Place the finished red velvet cake pops upright in a styrofoam block or a tall glass to dry completely.
  11. Once the coating is hard, your easy red velvet cake pops are ready to serve.

Notes

  • For the smoothest white chocolate coating, use high-quality melting wafers designed for candy making.
  • If you want a slightly firmer center, freeze the rolled balls for 15 minutes instead of just chilling them.
  • To achieve a perfect coating texture, keep your melted chocolate warm but not hot, as overheating causes seizing or cracking when cooled.

Nutrition

Find it online: https://frostedfancies.com/red-velvet-cake-pops-recipe-easy-moist/