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Red Velvet Cake Pops

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Red Velvet Cake Pops are decadent, bite‑size treats combining the rich flavor of red velvet cake with creamy frosting centers and a crisp chocolate coating — perfect for parties, holidays, or a fun baking project.

Ingredients

  • About 2 cups crumbled baked red velvet cake (from a homemade cake or box mix)
  • ¼ to ½ cup cream cheese frosting
  • 8 oz white or dark chocolate melts (or candy coating), plus a little coconut oil if needed to thin the chocolate
  • 24 lollipop sticks
  • Sprinkles or crushed toppings (optional)
  • Parchment paper or a foam block (for setting the pops)

Instructions

  1. Allow the red velvet cake to cool completely. Crumble it into a large bowl until fine and even.
  2. Add a few spoonfuls of cream cheese frosting and mix until the cake crumbs stick together like a dough. Use just enough frosting so it holds, but isn’t too soft.
  3. Shape the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
  4. Chill the cake balls in the fridge for at least 1 hour, or freeze for 15–20 minutes so they hold their shape.
  5. Meanwhile, melt the chocolate melts (with a little coconut oil if needed) in a microwave-safe bowl in short bursts, stirring until smooth.
  6. Dip the tip of each lollipop stick into a bit of melted chocolate, then insert it halfway into a chilled cake ball (this helps the stick stay in place).
  7. Dip each cake pop into the melted chocolate, gently tap off the excess, and add sprinkles or toppings if desired.
  8. Place the dipped cake pops stick‑up in a foam block or on parchment paper and let the coating set completely (room temperature or fridge). Serve once set.

Notes

  • You can dip the pops in white chocolate and drizzle with dark or red-colored chocolate for contrast.
  • Use red velvet cupcakes instead of cake if preferred.
  • Add lemon zest to the cream cheese frosting for a subtle citrus twist.
  • Instead of sprinkles, you can roll the pops in crushed cookies, shredded coconut, or mini chocolate chips.
  • Store finished cake pops in an airtight container in the fridge for up to 5 days; they can also be frozen (up to 1 month) — thaw in fridge before serving.
  • If you don’t want to use sticks, shape the mixture into small balls and serve as truffles in mini cupcake liners.

Nutrition

Find it online: https://recipesbyliza.com/red-velvet-cake-pops/