Description
These delightful Red Velvet Cake Pops bring nostalgic cake flavor into a festive, handheld treat perfect for fall gatherings.
Ingredients
- 1 boxed red velvet cake mix (or your favorite from-scratch recipe)
- 1 cup cream cheese frosting (store-bought or homemade)
- 12–16 oz halal-friendly white chocolate coating or melting wafers
- 1 tablespoon neutral oil (to thin coating if needed)
- 30 lollipop sticks
- Decorative sprinkles, crushed nuts, or cinnamon streusel for topping
- For homemade: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon cocoa powder, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla, 1 1/2 teaspoons white vinegar
Instructions
- Bake the cake: Prepare the red velvet cake batter and bake as directed. Let it cool completely.
- Crumble and mix: Break the cooled cake into crumbs in a large bowl. Add about 3/4 cup of cream cheese frosting and mix until it holds together.
- Shape the pops: Roll the mixture into 1- to 1.25-inch balls. Chill for at least 30 minutes.
- Prepare the coating: Melt the white chocolate coating in a microwave-safe bowl until smooth.
- Assemble: Dip the tip of a lollipop stick into the melted coating, then insert into a cake ball.
- Dip and decorate: Dip each cake pop fully into melted coating, add toppings, and let dry.
- Chill and serve: Refrigerate briefly if warm, serve at room temperature.
Notes
Chill thoroughly to prevent pops from falling apart. Use a gentle heat to melt the chocolate coating.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American