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red velvet cake pops

Indulge in the delightful taste of red velvet cake in a fun, bite-sized form. These red velvet cake pops are perfect for parties, celebrations, or just a sweet treat. Coated in creamy vanilla frosting and topped with sprinkles, they are sure to impress!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 baking pan (9x13 inches)
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 parchment paper
  • 1 cake pop sticks
  • 1 microwave-safe bowl
  • 1 spoon or small ice cream scoop
  • 1 styrofoam block or cake pop stand

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 ½ cups cream cheese frosting Substitute with your favorite frosting if desired.
  • 1 cup white chocolate chips
  • to taste sprinkles optional Use to garnish if desired.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
  • In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
  • In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  • Once cooled, crumble the cake into large pieces in a bowl. Add 1 cup of cream cheese frosting and mix until well combined. The mixture should hold together when squeezed.
  • Use a spoon or small ice cream scoop to shape the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Refrigerate for 30 minutes to firm up.
  • Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
  • Remove the cake balls from the refrigerator. Dip the tip of each cake pop stick into the melted chocolate, then insert the stick into the center of each cake ball.
  • Dip each cake pop into the melted white chocolate, covering it completely. Allow any excess chocolate to drip off. If desired, immediately dip in sprinkles before the chocolate sets.
  • Place the finished cake pops upright in a styrofoam block or cake pop stand to let them set completely.

Notes

Feel free to substitute cream cheese frosting with your favorite frosting.
You can add flavors or colors to the white chocolate to customize your cake pops.
Store any leftover cake pops in an airtight container in the refrigerator for up to 5 days.