Red Velvet Cake Pops

Red Velvet Cake Pops are bite-sized, festive treats that are as beautiful as they are delicious. With their rich red velvet flavor, creamy frosting center, and crisp chocolate coating, I love making these little pops for holidays, parties, or just a fun baking project. They’re easy to customize and always a hit wherever I bring them.

Why You’ll Love This Recipe

What I love most about red velvet cake pops is how they pack all the flavor of a classic red velvet cake into a fun, mess-free bite. I can decorate them in endless ways—drizzled with chocolate, dipped in sprinkles, or themed for any occasion. They’re perfect for gifting, serving at events, or freezing for a future treat. Plus, they’re a great way to use up leftover cake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baked red velvet cake (homemade or from a box mix)
• Cream cheese frosting (store-bought or homemade)
• White or dark chocolate melts (or candy coating)
• Lollipop sticks
• Sprinkles or crushed toppings (optional)
• Parchment paper or foam block (for drying)

Directions

I start by baking the red velvet cake and letting it cool completely. If I’m short on time, I use store-bought cake.

Once cooled, I crumble the cake into a large bowl using my hands or a fork until it’s fine and even.

I mix in a few spoonfuls of cream cheese frosting until the mixture holds together like dough. I add just enough frosting so it’s moist but not sticky.

I roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.

I chill the cake balls in the fridge for at least 1 hour or freeze them for 15–20 minutes to help them hold their shape.

While they chill, I melt the chocolate or candy coating in a microwave-safe bowl in short intervals, stirring until smooth.

I dip the tip of each lollipop stick into the melted chocolate, then insert it halfway into a cake ball—this helps the stick stay in place.

I dip each cake pop into the melted chocolate, gently tapping off the excess, and decorate with sprinkles or toppings if desired.

I stick them upright into a foam block or stand them on parchment paper and let them set completely at room temperature or in the fridge.

Servings and timing

This recipe makes about 24 cake pops.
Prep time: 30 minutes
Chill time: 1 hour
Total time: About 1 hour and 30 minutes

Variations

Sometimes I dip them in white chocolate and drizzle with red or dark chocolate for contrast.

For a holiday twist, I decorate with themed sprinkles or edible glitter.

I occasionally use red velvet cupcakes instead of cake if that’s what I have on hand.

When I want a tangier flavor, I add a bit of lemon zest to the cream cheese frosting.

I also love rolling them in crushed Oreos, shredded coconut, or mini chocolate chips instead of sprinkles.

Storage/Reheating

I store finished cake pops in an airtight container in the fridge for up to 5 days.

They can also be frozen for up to 1 month. I thaw them in the fridge before serving.

No reheating is needed—they’re best enjoyed chilled or at room temperature.

FAQs

Can I use boxed red velvet cake mix?

Yes, I often use a boxed mix when I want to save time. It works just as well for cake pops.

How much frosting should I add?

I usually add ¼ to ½ cup of frosting. I add just enough to make the cake crumbs stick together without becoming too soft.

How do I prevent the cake pops from falling off the sticks?

I chill them well before dipping and always dip the stick in chocolate before inserting it into the cake ball to help it set like glue.

What chocolate is best for dipping?

I use candy melts or baking chocolate that sets hard. Regular chocolate chips can work, but I usually add a bit of coconut oil to help them melt smoothly.

Can I make these without sticks?

Absolutely. I sometimes make them as cake truffles and serve them in mini cupcake liners instead of on a stick.

Conclusion

Red Velvet Cake Pops are fun, festive, and full of flavor in every bite. Whether I’m making them for a celebration or just for fun, they always bring smiles and are so easy to make and decorate. With their rich cake and creamy filling, coated in a crisp shell, these pops are the perfect little indulgence.

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