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A close-up of Red Velvet Cake Pops with a smooth chocolate coating, white chocolate drizzle, and red velvet crumbs on top

Red Velvet Cake Pops

Bite-sized, cocoa-kissed red velvet cake pops mixed with creamy frosting and dipped in a decadent chocolate shell — perfect for any celebration or sweet indulgence!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 30 cake pops
Calories 180 kcal

Ingredients
  

  • 1 1/4 cups all-purpose flour for cake
  • 1 cup granulated sugar for cake
  • 1/2 teaspoon baking soda for cake
  • 1/2 teaspoon salt for cake
  • 1/2 teaspoon cocoa powder for cake
  • 1/2 cup unsalted butter, softened for cake
  • 2 large eggs for cake
  • 1/2 cup buttermilk for cake
  • 1 teaspoon vanilla extract for cake
  • 1 teaspoon white vinegar for cake
  • 1 tablespoon red food coloring for cake
  • 4 ounces cream cheese, softened for frosting
  • 1/4 cup unsalted butter, softened for frosting
  • 1 1/2 cups powdered sugar for frosting
  • 1/2 teaspoon vanilla extract for frosting
  • 12 ounces white or dark chocolate melting wafers for coating
  • sprinkles, crushed nuts, or decorative sugar optional for decorating
  • lollipop sticks

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  • In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  • In a separate large bowl, beat butter and eggs until smooth. Add buttermilk, vanilla extract, white vinegar, and red food coloring. Mix until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
  • Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  • Crumble the cooled cake into fine crumbs in a large bowl.
  • Add cream cheese, butter, powdered sugar, and vanilla extract to the crumbs. Mix until a dough-like consistency forms.
  • Scoop out small portions and roll into 1-inch balls. Place on a parchment-lined baking sheet.
  • Refrigerate cake balls for at least 1 hour or freeze for 20 minutes until firm.
  • Melt a small amount of chocolate. Dip the tip of each lollipop stick into the chocolate, then insert halfway into a cake ball. Chill for 10 minutes to set.
  • Melt remaining chocolate wafers. Dip each cake pop into the melted chocolate to coat fully. Gently tap off any excess.
  • Immediately decorate with sprinkles, nuts, or sugar if desired.
  • Place dipped cake pops upright in a stand or styrofoam block. Let them set for about 30 minutes until firm.

Notes

Chilling the cake pops before dipping helps prevent them from falling apart. Use melting wafers for best coating results. Thin thick chocolate with a teaspoon of vegetable or coconut oil. Store cake pops in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.