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The Ultimate Easy Red Velvet Cake Pops (Using Cake Mix & Cream Cheese Frosting)

Close-up of white chocolate coated red velvet cake pops, one is bitten showing the bright red interior.
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Make moist, bite-sized Red Velvet Cake Pops using a simple cake mix hack and rich cream cheese frosting. These treats are coated in smooth white chocolate, making them perfect for Valentine’s Day dessert ideas or any party dessert idea.

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
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder (optional, for deeper color)
  • 1 pound white melting wafers or white chocolate chips
  • 1 tablespoon shortening or coconut oil (for thinning coating)
  • Cake pop sticks

Instructions

  1. Bake the red velvet cake according to the package directions, using the ingredients listed on the box. Let the cake cool completely.
  2. Crumble the cooled cake into a large bowl until no large chunks remain. You want a fine, uniform texture.
  3. In a separate bowl, beat the softened cream cheese until smooth. Add the vanilla extract.
  4. Gradually add the sifted powdered sugar to the cream cheese mixture, beating until fully combined and smooth. If using, mix in the cocoa powder now.
  5. Add the cream cheese frosting mixture to the cake crumbles. Use your hands to mix thoroughly until the mixture holds together when pressed. This forms your moist cake balls base.
  6. Roll the mixture into uniform 1-inch balls. Place them on a parchment-lined baking sheet.
  7. Chill the cake balls in the refrigerator for at least 30 minutes. This step is crucial for preventing them from falling off the sticks.
  8. Prepare the white chocolate coating: Melt the white wafers (and shortening or coconut oil) in a microwave-safe bowl in 30-second intervals, stirring well after each interval until completely smooth.
  9. Dip the tip of a cake pop stick into the melted chocolate and insert it about halfway into a chilled cake ball. Chill again for 10 minutes to set the ‘glue.’
  10. Dip the entire cake ball into the melted white chocolate coating, rotating gently to cover completely. Tap the stick gently against the side of the bowl to let excess coating drip off.
  11. Immediately decorate with sprinkles or drizzle with contrasting chocolate, if desired.
  12. Place the finished cake pops upright in a styrofoam block or cake pop stand to dry completely before serving.

Notes

  • For the best texture, avoid over-mixing the cake and frosting base; mix just until combined.
  • If your white chocolate coating becomes too thick while dipping, stir in a few drops of vegetable oil or coconut oil to thin it slightly.
  • If you are making heart shapes for Valentine’s Day, gently press the sides of the chilled balls into a heart-shaped mold before dipping, or shape them by hand.

Nutrition

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