Searching for the perfect treat that’s both visually stunning and incredibly delicious? Look no further than these irresistible Red Velvet Cake Pops, a delightful recipe that transforms a classic cake into bite-sized, craveable confections, perfect for any occasion.
Key Ingredients for Red Velvet Cake Pops
- 1 box (15.25 oz) red velvet cake mix
- 3 large eggs
- 1 cup vegetable oil
- 1 1/3 cups water
- 1 container (16 oz) vanilla frosting
- 1 bag (12 oz) white candy melts
- 2 tablespoons coconut oil (or vegetable shortening)
- Red sprinkles (for decorating)
- Optional: Cream cheese frosting for a richer flavor, extra red food coloring for vibrant color
How to Make Red Velvet Cake Pops
Get ready to whip up a batch of pure joy with these easy-to-follow Red Velvet Cake Pops! In under an hour of active prep time, you’ll create a wonderfully moist and decadent treat that’s surprisingly simple to make. The vibrant red velvet cake crumbles and rich vanilla frosting combine to create a luscious, melt-in-your-mouth center, all enrobed in a glossy coating of white chocolate. These cake pops are not just a dessert; they’re a delightful experience waiting to happen.
Step-by-Step Instructions
- Bake the Red Velvet Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Mix until just combined, being careful not to overmix. Pour the batter into a greased and floured 9×13 inch baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Crumble the Cake: Once the cake is completely cooled, carefully remove it from the pan and place it into a clean, large mixing bowl. Using your hands or two forks, crumble the cake into fine crumbs. You want a texture similar to coarse sand.
- Mix in the Frosting: Add the entire container of vanilla frosting (about 1 cup) to the cake crumbs. If you’re using cream cheese frosting for an extra tangy kick, you can substitute half of the vanilla frosting with cream cheese frosting. Mix thoroughly until the frosting is completely incorporated and the mixture holds together when squeezed.
- Form the Cake Balls: Roll the cake and frosting mixture into uniform balls, about 1-inch in diameter. Place the cake balls onto a baking sheet lined with parchment paper.
- Chill the Cake Balls: Place the baking sheet with the cake balls into the refrigerator for at least 30 minutes, or until firm. This crucial step prevents the cake balls from falling apart when dipping them in the candy melts.
- Melt the Candy Melts: While the cake balls are chilling, prepare your candy melt coating. In a microwave-safe bowl, combine the white candy melts and the coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the candy melts are smooth and fully melted. Be careful not to overheat. You can also melt them using a double boiler.
- Prepare for Dipping: Insert lollipop sticks into the firm cake balls. Dip the tip of the lollipop stick into the melted candy melts before inserting it into the cake ball to help it adhere securely.
- Dip the Cake Pops: Dip each cake pop into the melted candy melts, swirling gently to ensure it’s fully coated. Lift the cake pop and allow any excess candy melt to drip back into the bowl. You might need to gently rotate the cake pop to get an even coating.
- Decorate the Cake Pops: Immediately after dipping, while the candy melt coating is still wet, sprinkle the cake pops with red sprinkles. You can dip them into a small bowl of sprinkles or carefully sprinkle them over the top. Place the decorated cake pops back onto the parchment-lined baking sheet.
- Let Them Set: Allow the Red Velvet Cake Pops to set completely at room temperature until the candy melt coating is hardened. This usually takes about 15-20 minutes.
Why You’ll Love This Red Velvet Cake Pops
Prepare to fall head over heels for these delightful Red Velvet Cake Pops! Their main draw is undoubtedly their perfectly moist and tender red velvet cake interior, wonderfully complemented by the sweet, creamy frosting binder. Unlike a full-sized cake that requires slicing and serving, these pops offer an effortlessly elegant, single-serving solution, saving you time and fuss without compromising on that delightful homemade flavor. The vibrant red hue and the classic pairing with creamy frosting make them a truly special treat that’s incredibly satisfying, offering a delightful burst of flavor in every bite.
These charming confections are the perfect way to bring a bit of cheer and festivity to any gathering, from birthday parties to casual get-togethers. They offer a delightful and cost-effective alternative to store-bought treats, allowing you to create a show-stopping dessert without breaking the bank. So, why not ditch the boxed brownies and dive into the simple pleasure of crafting these irresistible Red Velvet Cake Pops? They’re a guaranteed crowd-pleaser, and we guarantee you’ll be reaching for a second (or third!) one.
Storing and Reheating Tips
Properly storing your delicious Red Velvet Cake Pops is key to maintaining their freshness and delightful texture.
- Room Temperature Storage: For immediate enjoyment, store the hardened cake pops in an airtight container at room temperature for up to 2-3 days. Ensure they are not touching each other to prevent sticking.
- Refrigeration: If you need to store them for a longer period, place them in an airtight container and refrigerate for up to 1 week. Be aware that refrigerating can sometimes cause the candy coating to develop condensation, so let them come to room temperature for about 30 minutes before serving for optimal taste and texture.
- Freezing: For long-term storage, freeze the cake pops individually wrapped in plastic wrap, then place them in an airtight container or freezer bag. They can be frozen for up to 1-2 months. Thaw them overnight in the refrigerator, then bring to room temperature before serving.
- Reheating: These cake pops are best enjoyed at room temperature or slightly chilled, so reheating is generally not recommended. The goal is to enjoy the smooth candy coating and the soft cake center.
Final Thoughts
These Red Velvet Cake Pops are a testament to how simple ingredients can create truly magical moments. They offer a delightful burst of flavor and color, making them a perfect addition to any celebration or a sweet pick-me-me-up. Give them a try and experience the joy of creating these irresistible treats at home!
Red Velvet Cake Pops
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Mix until just combined, being careful not to overmix. Pour the batter into a greased and floured 9×13 inch baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.Red Velvet Cake Mix, 3 large eggs, 1 cup vegetable oil, 1 1/3 cups water
- Once the cake is completely cooled, carefully remove it from the pan and place it into a clean, large mixing bowl. Using your hands or two forks, crumble the cake into fine crumbs. You want a texture similar to coarse sand.
- Add the entire container of vanilla frosting (about 1 cup) to the cake crumbs. If you’re using cream cheese frosting for an extra tangy kick, you can substitute half of the vanilla frosting with cream cheese frosting. Mix thoroughly until the frosting is completely incorporated and the mixture holds together when squeezed.1 container vanilla frosting, cream cheese frosting
- Roll the cake and frosting mixture into uniform balls, about 1-inch in diameter. Place the cake balls onto a baking sheet lined with parchment paper.
- Place the baking sheet with the cake balls into the refrigerator for at least 30 minutes, or until firm. This crucial step prevents the cake balls from falling apart when dipping them in the candy melts.
- While the cake balls are chilling, prepare your candy melt coating. In a microwave-safe bowl, combine the white candy melts and the coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the candy melts are smooth and fully melted. Be careful not to overheat. You can also melt them using a double boiler.1 bag white candy melts, 2 tablespoons coconut oil
- Insert lollipop sticks into the firm cake balls. Dip the tip of the lollipop stick into the melted candy melts before inserting it into the cake ball to help it adhere securely.1 bag white candy melts
- Dip each cake pop into the melted candy melts, swirling gently to ensure it’s fully coated. Lift the cake pop and allow any excess candy melt to drip back into the bowl. You might need to gently rotate the cake pop to get an even coating.1 bag white candy melts
- Immediately after dipping, while the candy melt coating is still wet, sprinkle the cake pops with red sprinkles. You can dip them into a small bowl of sprinkles or carefully sprinkle them over the top. Place the decorated cake pops back onto the parchment-lined baking sheet.red sprinkles
- Allow the Red Velvet Cake Pops to set completely at room temperature until the candy melt coating is hardened. This usually takes about 15-20 minutes.