These adorable Red Velvet Cake Pops are the ultimate little desserts for party entertaining, combining rich cocoa flavor with tangy cream cheese filling, all dipped in a gorgeous white chocolate coating that’ll have everyone reaching for seconds.
So here’s the thing about red velvet cake pops – they’re basically the love child of a fancy bakery treat and your favorite childhood cupcake. I first made these for a friend’s birthday party, and honestly? They disappeared faster than I could say “wait, I need a photo!” There’s just something magical about taking that classic red velvet flavor and transforming it into these perfect little bites.
Table of Contents
What Makes These Red Velvet Cake Pops So Special
Let me tell you why these red velvet treats are about to become your go-to dessert ideas party recipe. First off, they’re ridiculously versatile – weddings, baby showers, game day spreads, you name it. Second, they look way fancier than the effort required (we love that). And third, they’re the perfect size for when you want something sweet but don’t wanna commit to a whole slice of cake, ya know?
The combo of that subtle cocoa flavor, the gorgeous red color, and the cream cheese situation happening inside? Chef’s kiss. Plus, you can make these babies ahead of time, which is basically a party host’s dream come true.
Sweet Red Velvet Cake Pops
Equipment
- Cupcake tin
- mixing bowls
- Electric mixer
- wire rack
- Microwave-safe bowl
- fork
Ingredients
Red Velvet Cake Base
- ⅓ cup plus 1 tablespoon All-purpose flour
- 2 teaspoons Unsweetened cocoa powder
- ⅛ teaspoon Baking soda
- ⅛ teaspoon Salt
- ¼ cup Canola oil
- ¼ cup Sugar
- 2 tablespoons Buttermilk
- 1 Egg white
- 1 teaspoon Red food coloring
- ¼ teaspoon Vanilla extract
- ⅛ teaspoon White vinegar
Cream Cheese Filling
- 3 ounces Cream cheese softened
- ½ cup Powdered sugar
Coating
- 12 oz Almond bark or white chocolate
Instructions
- Preheat oven to 350°F. Line 4 cupcake liners in a tin. Sift flour, baking soda, salt, and cocoa powder together.
- In another bowl, beat canola oil, sugar, buttermilk, egg white, red food coloring, vinegar, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture and mix until combined.
- Divide batter into cupcake liners and bake 20-22 minutes. Cool completely on a wire rack.
- Crumble cooled cupcakes into fine crumbs. Mix cream cheese and powdered sugar until smooth. Combine with cake crumbs.
- Form tablespoon-sized balls and place on a plate. Chill in fridge for at least 4 hours.
- Melt almond bark or white chocolate in microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled cake ball into melted coating using a fork. Place on wax paper to set.
Notes
Ingredients You’ll Need
Here’s what you’re gathering for these little desserts for party entertaining. Don’t worry – nothing weird or hard to find!
| For the Red Velvet Cake Base | Amount |
|---|---|
| All-purpose flour | 1/3 cup plus 1 tablespoon |
| Unsweetened cocoa powder | 2 teaspoons |
| Baking soda | 1/8 teaspoon |
| Salt | 1/8 teaspoon |
| Canola oil | 1/4 cup |
| Sugar | 1/4 cup |
| Buttermilk | 2 tablespoons |
| Egg white | 1 |
| Red food coloring | 1 teaspoon |
| Vanilla extract | 1/4 teaspoon |
| White vinegar | 1/8 teaspoon |
| For the Cream Cheese Filling | Amount |
|---|---|
| Cream cheese, softened | 3 ounces |
| Powdered sugar | 1/2 cup |
| For the Coating | Amount |
|---|---|
| Almond bark or white chocolate | 12 oz |
How to Make Red Velvet Cake Pops
Alright, let’s do this! I’m breaking it down step-by-step so you can’t mess it up (trust me, I’ve tested this enough times).
Baking the Cake Base
First things first – grab your cupcake tin and pop 4 liners on the outside edge. Crank that oven to 350°F and get your ingredients ready. This is where the magic starts.
In a small bowl, sift together your flour, baking soda, salt, and cocoa powder. Yeah, sifting sounds annoying, but it makes a difference – we want these red velvet treats silky smooth, not lumpy.
In another bowl, grab your electric mixer and beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla. Here’s where you’ll see that gorgeous red color come alive. So satisfying!
Now here’s the key – slowly add those dry ingredients to your wet mixture. Like, actually slow. No dumping it all in at once unless you want a flour explosion situation.
The Baking Process
Divide your batter between those four cupcake liners (they should be pretty full, which is perfect). Slide ’em into your preheated oven and bake for 20-22 minutes. You’ll know they’re done when a cake tester or toothpick comes out clean.
Let them cool completely on a wire rack. And I mean completely – rushing this step will make your life harder later. Go make yourself a coffee or scroll through your phone for a bit.
Creating the Cake Pop Mixture
Once your cupcakes are totally cool, it’s crumble time! Break those babies up into fine crumbs with your hands. It’s actually pretty therapeutic, not gonna lie.
In a separate bowl, mix your softened cream cheese and powdered sugar until it’s smooth and dreamy. Make sure that cream cheese is truly softened – cold cream cheese is the enemy here.
Add your cake crumbs to the cream cheese mixture and stir really well. You want everything totally combined so each bite has that perfect balance. The mixture should be moldable but not too wet.
Rolling and Chilling
Here’s where these little desserts for party prep really come together. Scoop out a heaping tablespoon of the mixture, then roll it between your palms to form a smooth ball. Pro tip: slightly damp hands help prevent sticking!
Place all your balls on a plate and stick ’em in the fridge for at least 4 hours. I know, I know – the waiting is the hardest part. But this chilling time is crucial for the coating to work properly.
The Grand Finale: Coating
Alright, you’ve waited long enough! Chop your almond bark into 1-inch chunks and toss them in a microwave-safe bowl. Microwave on medium power in 30-second bursts, stirring between each interval until everything’s melted and smooth.
Now for the dip – working one at a time, drop a ball into the melted coating. Use a fork to turn it and make sure it’s completely covered, then let the excess drip off. Place it on a piece of wax paper to dry.
Repeat with all your cake pops. They’ll set up pretty quickly, and boom – you’ve got yourself some seriously impressive red velvet cake pops!
Expert Tips for Perfect Red Velvet Treats
Getting the Right Consistency
If your cake pop mixture feels too dry and won’t hold together, add a tiny bit more cream cheese – like a teaspoon at a time. Too wet? Add some extra cake crumbs. It should feel like Play-Doh (the good kind from childhood, not the dried-out stuff).
Coating Tricks
The biggest mistake people make? Coating that’s too hot or too cold. If it’s too hot, your balls will fall apart. Too cold, and it’ll be thick and clumpy. Aim for warm and smooth – kinda like thick cream.
If your coating is too thick, add a tiny splash of vegetable oil to thin it out. Just a little goes a long way!
Color Perfection
Want that signature deep red color? Don’t skimp on the food coloring! Different brands have different intensities, so you might need to adjust. Gel food coloring gives the best results without adding extra liquid.
Variations to Try
Flavor Twists
Switch up the coating! Dark chocolate, milk chocolate, or even candy melts in different colors can totally change the vibe. Pink coating for Valentine’s Day? Yes please!
Add some cream cheese frosting on top of the coating for extra richness. Or drizzle with melted white and dark chocolate for that fancy bakery look.
Party Themes
These red velvet treats are perfect dessert ideas party planners dream about. For holidays, add festive sprinkles before the coating dries. Christmas? Red and green. Fourth of July? Red, white, and blue sprinkles. You get the idea.
Make them on sticks for a legit “cake pop” presentation. Just insert lollipop sticks before chilling, and dip them stick-side up.
Troubleshooting Common Issues
Cake Pops Falling Apart
This usually means your mixture needs more binding. Add a bit more cream cheese mixture until things hold together better. Also, make sure you’re chilling them long enough – that 4-hour minimum isn’t negotiable!
Coating Cracking
If your coating cracks after it dries, the temperature difference was probably too extreme. Let your cake pops sit at room temp for about 10 minutes before coating. And don’t put freshly coated pops straight in the fridge.
Uneven Coating
Practice makes perfect here, but using a fork (instead of your hands) to turn the pops in the coating helps a lot. Tap the fork gently on the bowl edge to remove excess coating.
Storage and Serving Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature (in airtight container) | 2-3 days | Best for maintaining coating texture |
| Refrigerator (in airtight container) | Up to 1 week | Bring to room temp before serving for best flavor |
| Freezer (in freezer-safe container) | Up to 3 months | Thaw in fridge overnight |
Reheating Tips
Honestly? These little guys are best served at room temperature or slightly chilled. No reheating needed! Just pull them out of the fridge about 15-20 minutes before serving.
No-Waste Kitchen Ideas
Got leftover almond bark? Drizzle it over crispy rice paper spring rolls for a sweet-meets-savory situation, or save it in an airtight container for your next baking project.
Extra cake crumbs? Toss them on ice cream or mix into your morning yogurt. Waste not, want not!
Nutritional Information
Here’s the breakdown per cake pop (makes approximately 12):
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 10mg |
| Sodium | 95mg |
| Total Carbohydrates | 23g |
| Sugars | 18g |
| Protein | 2g |
Note: These are estimates and can vary based on specific ingredients used.
Red Velvet Cake Pops FAQs
Can I make red velvet cake pops without buttermilk?
Absolutely! Mix 2 tablespoons of regular milk with 1/4 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes and boom – you’ve got buttermilk. Works like a charm every time.
How far ahead can I make these for a party?
You can make these red velvet treats up to 3 days ahead and keep them in the fridge. They actually taste even better after a day or two because the flavors meld together. Just store them in an airtight container between layers of wax paper.
Can I use regular white chocolate instead of almond bark?
Sure thing! White chocolate works great, though it can be a bit trickier to work with since it’s more temperamental with temperature. Just melt it slowly and carefully, and maybe add a tiny bit of coconut oil to keep it smooth.
Why are my cake pops crumbly instead of smooth?
This usually means you need more cream cheese mixture to bind everything together. The ratio should make a mixture that’s moldable and holds its shape – kinda like cookie dough. Add more cream cheese filling a little at a time until you get the right consistency.
What’s the best way to transport these to a party?
Pop them in a single layer in a shallow container lined with parchment paper. If you’re stacking, put parchment between layers. Keep them cool but not too cold – a cooler with an ice pack (not touching the pops directly) works perfectly for longer trips.
Make These Red Velvet Cake Pops Your New Party Staple
Listen, once you nail these red velvet cake pops, you’ll be the person everyone asks to bring dessert. And honestly? That’s a pretty great position to be in. They’re way easier than they look, they taste incredible, and they’re perfect for literally any occasion.
Whether you’re planning a big celebration or just want some little desserts for party snacking at home, these babies deliver. The combination of that classic red velvet flavor with the cream cheese richness and white chocolate coating is seriously addictive.
Ready to become the cake pop hero of your friend group? Give these a try this weekend! And hey, if you’re looking for more crowd-pleasing recipes, check out my Vietnamese spring rolls with the best sauce or these healthy sloppy joes for your next gathering.
Don’t forget to pin this recipe on Pinterest so you can find it when party season hits! And seriously, tag me when you make them – I wanna see your beautiful red velvet creations. Drop a comment below and let me know how they turned out or if you tried any fun variations. Happy baking, friends!
