Red Velvet Cake Pops White Chocolate (Print View)

Elegant bite-sized red velvet treats with creamy frosting center and silky white chocolate coating. Perfect for any celebration.

# What You'll Need:

→ For the Cake

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon red food coloring
11 - 1 teaspoon white vinegar

→ For the Frosting

12 - 4 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 1/2 cups powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract

→ For Dipping and Decoration

16 - 12 ounces white chocolate or white candy melts
17 - 1 tablespoon coconut oil or vegetable shortening
18 - Sprinkles or red velvet cake crumbs for garnish

# How to Make:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in buttermilk, vanilla extract, red food coloring, and white vinegar until smooth.
06 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
07 - Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
08 - Once cooled, crumble the cake into fine crumbs in a large bowl.
09 - Beat cream cheese and butter until creamy. Add powdered sugar and vanilla extract; mix until smooth.
10 - Add frosting to cake crumbs, mixing until the mixture holds together when pressed.
11 - Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the freezer for 30 minutes.
12 - Melt white chocolate with coconut oil in a microwave-safe bowl or double boiler until smooth.
13 - Dip the tip of each lollipop stick into melted chocolate, then insert into each cake ball.
14 - Dip each cake pop fully into melted chocolate, allowing excess to drip off. Place upright in a Styrofoam block or cake pop stand.
15 - Drizzle with additional melted white chocolate or decorate with sprinkles. Allow to set completely at room temperature.

# Expert Suggestions:

01 -
  • These little beauties have the perfect balance of moisture and structure, something I discovered after three failed attempts that were either too dry or too sticky to handle properly.
  • The combination of tangy cream cheese frosting inside and sweet white chocolate outside creates this magical flavor contrast that makes people ask what your secret is.
02 -
  • Never skip the chilling time between rolling and dipping or youll end up with cake balls sliding off sticks and diving into your melted chocolate like I did during my first disastrous attempt.
  • The cake-to-frosting ratio is crucial - if you add too much frosting, youll have gummy, overly sweet pops that collapse, but too little means theyll crumble when bitten.
03 -
  • If your cake pops are too soft to handle, place the mixture in the refrigerator for 15 minutes before rolling - this trick saved my daughters birthday treats when my kitchen was blazing hot from a summer heatwave.
  • Use a coffee mug filled with sugar or rice to hold your dipped cake pops upright while they set if you dont have a special stand - this impromptu solution has saved countless cake pops from a flat-sided fate.

Go Back