Red Velvet Cake Pops Recipe tastes like a bite of rich cocoa cake wrapped in creamy tangy frosting and dipped in a crisp chocolate shell. It works perfectly for parties, holidays, bake sales, or a random Tuesday sweet tooth, and you can finish a batch in about 1 hour 30 minutes including chilling time. I tested these so many times that my neighbors now greet me at the door with lollipop sticks.
Why You Should Try This Red Velvet Cake Pops Recipe
These red velvet cake pops pack all the flavor of a classic red velvet cake into a portable, two-bite treat. You get moist, slightly cocoa-forward cake, a hint of tang from cream cheese, and a snappy chocolate coating in every bite.
They also look impressive on a dessert table, even if you do not consider yourself a decorator. Kids love the size and color, adults love the flavor, and you can customize the sprinkles for any holiday or party theme.
“I served this Red Velvet Cake Pops Recipe at my daughter’s birthday party, and they disappeared faster than the pizza. The cake stayed moist, the coating set perfectly, and everyone asked where I bought them. When I said I made them, people looked at me like I had a secret bakery in my kitchen.”
Ingredients You’ll Need
Cake ingredients
You can use a homemade red velvet cake or a boxed mix. I often use a boxed red velvet cake mix when I want a shortcut and save my energy for dipping and decorating.
- 1 box red velvet cake mix (15.25 ounces)
- Ingredients listed on the box (usually eggs, oil, and water)
- Optional: 1 teaspoon vanilla extract to boost flavor
- Optional: 1 tablespoon sour cream or plain Greek yogurt for extra moisture
If you prefer homemade red velvet cake, you can use your favorite recipe that yields a standard 9×13 inch cake. Just bake it fully and let it cool completely before crumbling.
Frosting ingredients
I recommend cream cheese frosting because it matches classic red velvet flavor. You can use store-bought frosting or homemade.
- 4 ounces cream cheese, softened (full-fat works best)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 to 1½ cups powdered sugar, sifted
- Pinch of salt
Shortcut option: Use 3/4 to 1 cup of canned cream cheese frosting. Start with less, then add more if the mixture feels dry.
Coating and decorations
Use good quality candy melts or chocolate so the coating sets smoothly and does not crack.
- 16 ounces red candy melts, white candy melts, or vanilla almond bark
- 1 to 2 tablespoons refined coconut oil or vegetable shortening (helps thin the coating)
- Sprinkles in your favorite colors
- Optional: Crushed freeze-dried raspberries or red velvet cake crumbs for garnish
If you prefer chocolate flavor, you can use milk or dark chocolate chips instead of candy melts. Just add a little extra coconut oil so the coating flows easily.
Equipment list
- 9×13 inch baking pan (for the cake)
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon measure
- Lollipop sticks (about 6 inch length)
- Microwave-safe bowl or double boiler (for melting coating)
- Styrofoam block or a cardboard box with holes poked in it (to hold pops upright while they set)
Tips & Tricks
- Bake the cake a day ahead so it cools completely and crumbles easily.
- Use only enough frosting to bind the crumbs; stop when the mixture feels like moldable cookie dough.
- Chill the rolled cake balls at least 20 to 30 minutes so they hold their shape on the sticks.
- Dip the tip of each stick into melted coating before inserting it into a cake ball to glue it in place.
- Keep the coating warm and fluid; reheat in short bursts if it thickens.
- Tilt and rotate each pop in the coating instead of stirring it around to avoid crumbs in the bowl.
- Tap your wrist, not the stick, to shake off excess coating without breaking the pop.
- Decorate with sprinkles while the coating still feels wet so they stick well.
- Work in small batches; keep uncoated cake balls in the fridge so they stay firm.
- If cracks form, patch them with a little extra melted coating and add sprinkles on top.
How to Make Red Velvet Cake Pops
Step 1: Bake the red velvet cake
Preheat your oven to the temperature on the cake mix box or your homemade recipe. Grease a 9×13 inch pan and line it with parchment if you want easier removal. Prepare the red velvet cake batter according to the package directions, then pour it into the pan and spread it evenly.
Bake until a toothpick inserted in the center comes out clean. This usually takes 25 to 30 minutes with a boxed mix. Set the cake on a cooling rack and let it cool completely, at least 1 hour, so it does not melt the frosting later.
Step 2: Make the cream cheese frosting
While the cake cools, beat the softened cream cheese and butter in a mixing bowl until smooth and creamy. Add vanilla extract and a pinch of salt and mix again. Gradually add powdered sugar, beating until the frosting turns smooth and spreadable.
You want a slightly thick frosting, not runny. If it looks too stiff, add a teaspoon of milk. If it looks too loose, add a little more powdered sugar.
Step 3: Crumble the cake
Once the cake cools, cut off any overly browned edges if they feel dry. Place large chunks of cake into a big bowl. Use clean hands to crumble the cake into fine, even crumbs with no big pieces.
You can also use a stand mixer with the paddle attachment on low speed to break up the cake. Stop as soon as the crumbs look even. Overmixing can compact the crumbs too much.
Step 4: Mix cake crumbs with frosting
Add a few spoonfuls of cream cheese frosting to the cake crumbs. Mix with a spatula or your hands until the frosting distributes evenly. Keep adding frosting a little at a time until the mixture holds together when you squeeze it.
The mixture should feel moist and pliable, like play dough, but not wet or sticky. If it feels too sticky, add a handful of plain cake crumbs if you have some left. If it feels too dry and crumbly, add another spoonful of frosting.
Step 5: Shape the cake balls
Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion the mixture into even mounds. Roll each portion between your palms to form smooth, round balls about 1 to 1¼ inches in diameter.
Place the cake balls on the lined baking sheet with a little space between them. Chill in the fridge for at least 20 to 30 minutes, or in the freezer for 10 to 15 minutes. Cold cake balls hold their shape better when you insert the sticks and dip them.
Step 6: Prepare the coating and sticks
Place the candy melts or chopped almond bark in a microwave-safe bowl. Heat in 20 to 30 second bursts, stirring after each, until almost melted. Add 1 tablespoon of coconut oil or shortening and stir until smooth and fluid.
If the coating still feels thick, add a little more coconut oil, a teaspoon at a time. You want it to flow easily off a spoon in a steady ribbon. Set the bowl over a mug of hot water if you want to keep it warm while you work.
Take a few cake balls out of the fridge at a time and leave the rest chilling. Dip about ½ inch of the tip of a lollipop stick into the melted coating. Insert the coated tip into the center of a cake ball, pushing it about halfway through.
The small ring of coating at the base of the stick helps secure the cake ball. Repeat with the remaining sticks and cake balls. Chill again for 10 to 15 minutes so the coating around the sticks sets firmly.
Step 7: Dip the cake pops
Stir the melted coating again so it feels smooth. Hold a cake pop by the stick and dip the entire ball into the coating, submerging it completely. Lift it out and hold it over the bowl.
Gently tap your wrist with your other hand while you rotate the pop so excess coating drips back into the bowl. Aim for a thin, even layer. If the coating looks too thick, stir in a tiny bit more coconut oil and test again with another pop.
Step 8: Decorate and set
While the coating still feels wet, sprinkle your chosen decorations over the pop. Hold the pop over a clean plate or bowl to catch stray sprinkles. You can use one color for a clean look or mix several for a party vibe.
Stick the finished pop into a Styrofoam block or a cardboard box with small holes so it stands upright. Let the coating set at room temperature for about 20 minutes, or in the fridge for 10 minutes. Repeat with the remaining cake pops, reheating the coating briefly if it starts to thicken.
Step 9: Clean edges and serve
Once the coating sets, check each red velvet cake pop for any drips or sharp edges. You can gently pinch off any hardened drips at the base with clean fingers. Arrange the cake pops in a jar filled with rice or sugar, or lay them flat on a platter if you prefer.
Serve them at room temperature so the cake texture feels soft and the coating gives a pleasant snap. Watch them disappear faster than you can say “who took the last one.”
What to Serve with Red Velvet Cake Pops
These red velvet cake pops pair nicely with cold milk, hot chocolate, or a simple latte-style coffee. I also like them with herbal tea, especially something mild like chamomile or vanilla rooibos. You can add them to a dessert board with fresh berries, chocolate-covered pretzels, and mini cookies.
They also work well as party favors; wrap each pop in a small treat bag and tie it with ribbon. Kids love them in lunchboxes as a surprise dessert, and they travel well for potlucks or school events.
Storage Options
- Store finished red velvet cake pops in an airtight container at room temperature for up to 2 days if your kitchen stays cool.
- If you use cream cheese frosting and want extra safety, keep them in the fridge for up to 5 days; let them sit at room temperature for 15 to 20 minutes before serving.
- To freeze undipped cake balls, place them on a tray until firm, then transfer to a freezer bag and freeze for up to 2 months; thaw in the fridge before dipping.
- You can also freeze finished cake pops; wrap each one tightly, place in a freezer-safe container, and freeze up to 1 month, then thaw in the fridge and bring to room temperature before serving.
Red Velvet Cake Pops Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together vegetable oil, eggs, buttermilk, vanilla, vinegar, and red gel food coloring until well combined.
- Add the dry ingredients to the wet ingredients and mix just until smooth and no dry streaks remain.
- Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla, mixing until thick, smooth, and spreadable.
- Crumble the cooled red velvet cake into a large bowl, breaking it into fine crumbs with your hands.
- Add about 3/4 of the cream cheese frosting to the crumbs and mix with a spatula or your hands until the mixture holds together like a soft dough. Add a little more frosting if needed; the mixture should be moist but not sticky.
- Scoop about 1 tablespoon of the mixture and roll into a smooth ball. Place on a parchment-lined baking sheet and repeat to make about 24 balls.
- Chill the cake balls in the refrigerator for at least 1 hour or in the freezer for 20–30 minutes until firm.
- Melt the candy melts in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Stir in vegetable shortening or coconut oil if using to thin the coating.
- Dip the tip of a lollipop stick about 1/2 inch into the melted coating, then insert it halfway into a chilled cake ball. Repeat with remaining sticks and balls.
- Once the first layer of coating on the sticks has set, dip each cake pop straight down into the melted candy, turning gently to coat completely. Let excess coating drip off, tapping your wrist lightly.
- Immediately add sprinkles or decorations before the coating sets. Place cake pops upright in a styrofoam block or a box with holes to dry completely.
- Allow coating to set fully at room temperature, then serve or store in an airtight container in the refrigerator.
Notes
Approximate per 1 cake pop (1 of 24): 170 calories; fat 9 g; saturated fat 4 g; carbohydrates 21 g; fiber 0 g; sugars 16 g; protein 2 g; sodium 135 mg. Values are estimates and will vary based on ingredient brands, exact sizes, and coating thickness.
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