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ULTRA MOIST Red Velvet Cake Pops: The Perfect Party Treat (Easy Cream Cheese Filling!)

Close-up of red velvet cake pops dipped in white chocolate and covered in pink sprinkles, one is bitten open showing the interior.
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Make moist, rich red velvet cake pops using this easy recipe. These bite-sized treats use cream cheese for the perfect texture and are coated in smooth chocolate, ideal for parties or gifts.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients listed on cake mix box (usually eggs, oil, water)
  • 1 package (8 oz) cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup red food coloring (optional, for deeper color)
  • 12 ounces white chocolate melting wafers
  • 1 tablespoon coconut oil or shortening (optional, for smoother dip)
  • Red or pink sprinkles for decoration

Instructions

  1. Prepare the red velvet cake according to the package directions, substituting water with milk if desired for extra richness. Bake the cake in a 9×13 inch pan. Let the cake cool completely.
  2. Crumble the cooled cake into a large bowl, removing any burnt edges. Discard the sticks or hard edges.
  3. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. If you want a deeper red color, mix in the red food coloring now.
  4. Add the cream cheese mixture to the cake crumbs. Mix thoroughly with your hands until a uniform, thick dough forms. This dough should hold its shape when squeezed.
  5. Roll the dough into small, uniform balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 2 hours, or until firm. This step prevents cracking when dipping.
  7. Prepare the white chocolate: Melt the white chocolate wafers according to package directions, adding the coconut oil or shortening if using to thin the chocolate slightly.
  8. Dip the tip of a lollipop stick into the melted chocolate, then insert the stick about halfway into a chilled cake ball. Return the sheet to the refrigerator for 10 minutes to set the chocolate seal.
  9. Hold the stick and dip the entire cake ball into the melted chocolate, rotating to coat completely. Tap the stick gently against the side of the bowl to remove excess chocolate.
  10. Immediately decorate the wet chocolate coating with sprinkles.
  11. Place the finished cake pops upright in a styrofoam block or cake pop stand to dry completely before serving.

Notes

  • For the moistest result, use the ingredients listed on the box but substitute water with an equal amount of buttermilk.
  • If your cake dough seems too soft after mixing, chill it for an extra 30 minutes before rolling.
  • To prevent the chocolate coating from seizing, use microwave-safe bowls and stir every 30 seconds during melting. Do not let water get into the chocolate.
  • If you are looking for easy dessert for parties, making these ahead of time and storing them in an airtight container in the refrigerator works well.

Nutrition

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