Red Velvet Cake Pops
Delightfully moist red velvet cake pops coated in creamy chocolate and topped with colorful sprinkles for a fun and festive treat.
Ingredients
Cake Base
- 1 box red velvet cake mix Use any brand of red velvet cake mix.
- 3 large eggs For vegan option, substitute with flaxseed mixture or applesauce.
- 1 cup vegetable oil
- 1 cup water
Frosting & Coating
- 1 container cream cheese frosting Can substitute with vanilla or chocolate frosting.
- 1 cup chocolate melting wafers Choose your preferred type of chocolate.
- sprinkles for decoration Use various colors or shapes.
Instructions
Preparation
- Start by gathering all your ingredients.
- Preheat your oven to 350°F (175°C).
- Prepare the cake mix according to the package instructions.
Baking
- Pour the batter into a greased cake pan and bake for about 30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
Mixing & Shaping
- Crumble the cooled cake into a large bowl.
- Add the cream cheese frosting and mix until sticky.
- Shape the mixture into small balls, about 1 inch in diameter.
- Chill the cake balls in the refrigerator for at least 1 hour.
Coating
- Melt the chocolate wafers in a microwave-safe bowl.
- Dip the end of each lollipop stick in the melted chocolate and insert into each cake ball.
- Coat each cake pop in melted chocolate and add sprinkles immediately.
- Set on wax paper until fully hardened.
Notes
Store cake pops in an airtight container in the fridge for up to a week. They can also be frozen for longer storage.