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Easy Red Velvet Cake Pops Recipe with Cream Cheese Filling

Close-up of three red velvet cake pops dipped in white chocolate, one bitten to show the rich red interior.
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Create moist, bakery-style red velvet cake pops using a simple box mix and cream cheese binder. This tutorial focuses on the technique for a smooth, crack-free white chocolate coating, resulting in decadent, bite-sized treats perfect for parties or gifting.

Ingredients

Scale
  • 1 box Red Velvet Cake Mix (plus ingredients listed on box, usually eggs, oil, water)
  • 1 cup Cream Cheese Frosting (store-bought or homemade)
  • 12 ounces White Candy Melts or White Chocolate
  • 1 tablespoon Coconut Oil or Shortening (optional, for smoother dipping)
  • 10–12 Cake Pop Sticks
  • Red or white sprinkles (optional, for decoration)

Instructions

  1. Prepare the red velvet cake according to the box directions. Bake the cake in a 9×13 inch pan for easier crumbling. Let the cake cool completely.
  2. Crumble the cooled cake into fine crumbs in a large bowl. Discard any overly browned edges.
  3. Add the cream cheese frosting to the cake crumbs. Mix thoroughly with a sturdy spoon or clean hands until the mixture holds together like thick dough.
  4. Roll the mixture into uniform 1-inch balls. Place the balls on a parchment-lined baking sheet.
  5. Insert the cake pop sticks halfway into the balls. If the sticks do not hold well, dip the tip of the stick in melted chocolate or candy melts first, then reinsert and chill.
  6. Chill the cake balls for at least 2 hours, or until very firm. This step prevents cracking during dipping.
  7. Melt the white candy melts (or white chocolate) according to package directions, often in a microwave-safe bowl in 30-second intervals, stirring well between each interval. Stir in the coconut oil or shortening if using, to thin the coating.
  8. Dip each chilled cake ball completely into the melted coating. Gently tap the stick against the side of the bowl to remove excess coating.
  9. Immediately apply sprinkles, if desired, before the coating sets.
  10. Place the dipped cake pops upright in a styrofoam block or cake pop stand to allow the coating to dry completely and harden.
  11. Store finished cake pops in an airtight container at room temperature or in the refrigerator.

Notes

  • For the smoothest white chocolate dipping technique, keep your cake balls frozen or very cold. Warm cake balls cause the coating to crack as it cools.
  • If the candy coating becomes too thick while dipping, reheat it briefly in 10-second bursts.
  • You can substitute the cake mix with your favorite scratch-made red velvet cake recipe for a richer flavor.
  • These treats freeze well. Place them in an airtight container between layers of wax paper before freezing.

Nutrition

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