Print

ULTRA MOIST Red Velvet Cake Pops from Scratch (With Cream Cheese Frosting Center)

Close-up of white chocolate coated red velvet cake pops, one cut in half showing the rich red interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make perfectly moist red velvet cake pops with a creamy cream cheese center. This recipe provides clear steps for creating these decadent, bite-sized treats coated in smooth chocolate, ideal for parties or holidays.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (or ingredients for scratch cake)
  • Eggs, oil, and water as directed by cake mix instructions
  • 1 cup cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream (for thinning frosting, if needed)
  • 12 ounces white chocolate melting wafers
  • 1 tablespoon coconut oil or shortening
  • Optional: Red or white sprinkles for decoration

Instructions

  1. Prepare the red velvet cake according to the box instructions, using the specified eggs, oil, and water. Bake the cake in a 9×13 inch pan.
  2. Once baked, let the cake cool completely on a wire rack.
  3. While the cake cools, prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, sifted powdered sugar, vanilla extract, and salt until smooth and creamy. If the mixture is too stiff, add heavy cream one teaspoon at a time until it reaches a thick, spreadable consistency.
  4. Crumble the cooled cake into a large bowl until fine crumbs form.
  5. Add about 3/4 cup of the cream cheese frosting mixture to the cake crumbs. Mix thoroughly with your hands or a sturdy spoon until the mixture holds together when pressed. Add more frosting mixture sparingly if the mixture is too dry to hold a ball shape.
  6. Roll the cake mixture into uniform 1-inch balls. You should get about 30-35 balls.
  7. Place a small dollop (about 1/4 teaspoon) of the remaining cream cheese frosting in the center of each cake ball and gently fold the cake mixture around it to seal the cream cheese center. Roll again to smooth the ball shape.
  8. Place the formed balls on a parchment-lined baking sheet. Chill in the refrigerator for at least 2 hours, or until very firm. This step is crucial for dipping.
  9. Prepare the coating: Melt the white chocolate wafers with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring well after each interval until completely smooth.
  10. Insert a lollipop stick about halfway into a chilled cake ball. Dip the entire ball into the melted chocolate, rotating to coat completely. Tap the stick gently against the side of the bowl to remove excess chocolate.
  11. Immediately apply sprinkles, if using.
  12. Place the finished cake pop upright in a styrofoam block or cake pop stand to set completely.
  13. Chill the finished cake pops until ready to serve.

Notes

  • For the best texture, do not over-moisten the cake crumbs with the frosting. The mixture should feel like firm cookie dough.
  • If the chocolate coating thickens while you work, reheat it briefly in the microwave.
  • If you skip the cream cheese center, use all of the frosting mixture to bind the cake crumbs.

Nutrition

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