Print

ULTRA Moist Red Velvet Cake Pops (Easy Mix Hack)

Several white chocolate covered red velvet cake pops with red sprinkles resting in a white holder.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make perfectly moist red velvet cake pops using a simple box mix trick and cream cheese. These bite-sized treats are coated in smooth white chocolate and are perfect for parties or holidays.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (plus ingredients listed on box for cake)
  • 1 cup cream cheese frosting (store-bought or homemade)
  • 12 ounces white chocolate melting wafers
  • 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)
  • Red sprinkles or decorative elements (optional)
  • 1 package cake pop sticks

Instructions

  1. Bake the red velvet cake according to the box directions, using the ingredients specified on the box.
  2. Let the cake cool completely on a wire rack.
  3. Crumble the cooled cake into fine crumbs in a large bowl. Discard any overly browned edges.
  4. Add the cream cheese frosting to the cake crumbs. Mix thoroughly with your hands or a sturdy spoon until a dough forms that holds its shape when squeezed.
  5. Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. Place the balls on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 30 minutes, or until firm.
  7. Prepare the dipping station: Melt the white chocolate wafers in a microwave-safe bowl according to package directions, stirring every 30 seconds. Stir in the coconut oil if using.
  8. Dip the tip of a cake pop stick into the melted chocolate, then gently insert the stick about halfway into a chilled cake ball. This acts as glue. Return the sheet to the freezer for 5 minutes to set the sticks.
  9. Dip each cake ball completely into the melted chocolate, rotating to cover the entire surface. Tap the stick gently against the side of the bowl to let excess chocolate drip off.
  10. Immediately apply sprinkles or decorations before the chocolate sets.
  11. Place the finished cake pops upright in a styrofoam block or cake pop stand to dry completely.

Notes

  • For the moistest texture, do not overbake the cake.
  • If the mixture seems too soft after adding frosting, chill it for an additional 15 minutes before rolling.
  • To thin the chocolate coating for easier dipping, add a teaspoon of vegetable oil or shortening at a time until you reach a smooth, runny consistency.
  • If you prefer a darker red color, add 1-2 drops of red gel food coloring to the cake crumbs before mixing with the frosting.

Nutrition

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