Red Velvet Cake Pops

Enjoy the rich flavor of red velvet in bite-sized form with these adorable red velvet cake pops! Made with boxed cake mix and cream cheese frosting, this red velvet cake pop recipe makes for a quick and easy sweet treat. Dress them up with your favorite sprinkles or add your own decorations for a fun look. These cake pops are perfect for sharing, and make a very sweet Valentine’s Day gift.

Prep1 hr 30 min
Total Time7 hr 15 min
Skill LevelBeginner

Amount48 cake pops

Ingredients & Tools
Instructions

Ingredients

Your favorite boxed red velvet cake mix (about 18 ounces) or recipe
1 box chocolate pudding mix (3.4 ounces)
4 eggs
1 cup water
1/3 cup vegetable oil
1/2 cup canned cream cheese frosting
1 bag pink Candy Melts candy (12 ounces)

Tools
13 x 9 inch cake pan
Two 8 or 9 inch round cake pans
Large bowl
Electric mixer
Cooling rack
Lollipop sticks
Valentine’s Day sprinkles (optional)

Instructions

Click to mark complete

Preheat the oven to 350°F. Spray one 13 x 9 x 2 inch sheet pan or two 8 inch or 9 inch round pans with vegetable pan spray.
In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at a medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
Bake 35-40 minutes for sheet pan or 30-35 minutes for round pans. Cakes will be done when a toothpick inserted into the center comes out clean. Cool in pan 10 minutes then remove from the pan onto a cooling grid and cool completely. Divide baked cake in half and freeze one half for future use.
In a large bowl, use your hands to crumble the cake until no large chunks remain. Add frosting and mix with your fingers until well combined.
Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet lined with parchment paper. Freeze until firm; keep refrigerated.
Form mixture into cake balls. Chill the cake balls in the refrigerator for at least 2 hours.
- Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.
- Medium cake pops: 2 tablespoons-sized cake balls (each about 1 1/2 inch diameter) makes about 24 cake pops.
- Large cake pops: 3 tablespoons-sized cake balls (each about 1 3/4 inch diameter) makes about 16 cake pops.
Melt Candy Melts according to package directions. Dip each stick into the melted candy, then insert the dipped end into each cake ball. Wait until the attaching candy is completely firm before dipping the cake pops completely into the melted Candy Melts.
Dip cake pops in the Candy Melts, then let set. Immediately cover with your choice of sprinkles and set in a craft foam block to dry. Repeat on all cake pops. Chill until set, about 10 to 15 minutes.

Notes

- For evenly-sized cake balls: Use a cookie scooper to scoop the cake mixture, then roll the mixture with your hands to form balls.
- Cracked cake pops troubleshooting: To keep the candy coating of your cake pops from cracking, let your red velvet cake balls warm up to room temperature before dipping them into the warm Candy Melts. Let the dipped pops sit at room temperature for 5 to 7 minutes before placing them in the fridge so the candy can have time to cool.
- To freeze dipped cake pops: Place the cake pops in a large reusable freezer bag. Cake pops will last in the freezer for up to 6 weeks.
- To freeze undipped cake pops: If you want to prep your cake balls and freeze them, store them in a large freezer bag and keep in the freezer for up to 6 weeks. Let your red velvet cake balls come to room temperature before dipping.

How To

Easy Perfect Cake Pops Recipe
This easy to follow cake pops recipe includes helpful tips on how to prepare your cake, as well as instructions on how to properly melt our famous Candy Melts candy, to make decorating super easy!
How to Use Candy Melts for Baking and Decorating
Great for melting, drizzling, dunking and dipping, Candy Melts candy comes in a wide selection of colors and flavors.
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