Description
Red velvet cake pops weave magic into bite-sized dessert perfection, blending classic Southern charm with modern sweet indulgence. Rich crimson cake crumbles dance with creamy frosting, creating irresistible treats you cannot resist savoring in one delightful pop.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (296 milliliters) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 large egg
- ½ cup (120 milliliters) vegetable oil
- ½ cup (120 milliliters) buttermilk
Flavoring and Coloring Ingredients:
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
Binding and Coating Ingredients:
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces (113 grams) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- ½ teaspoon vanilla extract
- 12 ounces (340 grams) white chocolate or candy melts
- 2 ounces (57 grams) dark chocolate or colored candy melts (optional, for drizzling)
- Sprinkles (optional)
Instructions
- Meticulously prepare the oven environment by heating to 350F (175C) and preparing an 8-inch round cake pan with protective lining.
- Create a delicate dry mixture by sifting flour, sugar, cocoa powder, baking soda, and salt into a spacious mixing vessel.
- Craft a vibrant liquid blend by whisking egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar until harmoniously combined.
- Gently incorporate wet ingredients into dry components, stirring until a smooth, uniform batter emerges, then transfer to the prepared pan.
- Bake the crimson confection for 25-30 minutes, verifying doneness with a toothpick test. Allow the cake to cool completely to room temperature.
- Whip cream cheese and butter together until achieving a silky, cloud-like consistency.
- Gradually fold powdered sugar and vanilla extract into the creamy base, mixing until perfectly integrated.
- Transform the cooled cake into fine, delicate crumbs within a generous mixing bowl.
- Introduce cream cheese frosting incrementally, blending until the mixture holds its shape without excessive moisture.
- Expertly shape the mixture into uniform 1-inch spheres, positioning them on a parchment-lined baking sheet.
- Chill the formed balls in the refrigerator for one hour or briefly freeze for 15-20 minutes to firm their structure.
- Melt white chocolate or candy melts using precise microwave intervals, stirring until achieving a glossy, smooth texture.
- Dip lollipop stick tips into melted chocolate, then carefully anchor them midway into each cake ball.
- Submerge each cake pop completely in the melted coating, delicately removing excess chocolate with gentle tapping.
- Position the coated pops upright in a designated stand or on parchment paper.
- Optional: Embellish with dark chocolate drizzles or sprinkle decorations before the coating solidifies.
- Allow cake pops to set thoroughly at ambient temperature or within the refrigerator before serving.
Notes
- Chill the cake thoroughly before crumbling to ensure easier handling and more compact cake balls.
- Use room temperature cream cheese and butter for smoother, lump-free frosting that blends perfectly with cake crumbs.
- Adjust food coloring quantity for a deeper or lighter red tone, keeping the classic vibrant red velvet color in mind.
- Keep cake pops cold to maintain structural integrity and prevent chocolate coating from cracking during decoration or serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg