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Red Velvet Cake Pops Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 22 minutes
  • Yield: 10 servings

Description

These Red Velvet Cake Pops are a delightful treat combining moist red velvet cake with a creamy cream cheese filling, all coated in smooth melted almond bark. Perfect for parties or a fun dessert, they are baked, then chilled and dipped to create bite-sized indulgences.

Ingredients

Cake Ingredients

  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon white vinegar

Filling Ingredients

  • 3 ounces cream cheese, softened
  • 1/2 cup powdered sugar

Coating

  • 12 oz. almond bark (or white chocolate), for coating

Instructions

  1. Preheat and prepare: In a cupcake tin, place 4 cupcake liners on the outer edge. Preheat your oven to 350°F (175°C) to get it ready for baking.
  2. Mix dry ingredients: In a small bowl, sift together flour, baking soda, salt, and unsweetened cocoa powder to ensure an even texture in your batter.
  3. Combine wet ingredients: In a separate bowl, use an electric mixer to beat canola oil, sugar, buttermilk, egg white, red food coloring, white vinegar, and vanilla extract until well combined and smooth.
  4. Combine wet and dry: Slowly add the dry ingredient mixture to the wet mixture, gently folding or mixing until just combined to maintain batter lightness.
  5. Bake the cupcakes: Divide the batter evenly between the 4 cupcake liners placed in the tin. Bake at 350°F for 20 to 22 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
  6. Prepare cake crumb mixture: Once cooled, crumble the cupcakes finely into crumbs in a bowl. In another bowl, mix softened cream cheese with powdered sugar until smooth. Add the cake crumbs to the cream cheese mixture and stir thoroughly until well incorporated.
  7. Form cake balls: Using a heaping tablespoon of the mixture, roll into balls using your hands. Place the cake balls on a plate and refrigerate them for at least 4 hours to firm up before coating.
  8. Make the coating: Chop almond bark into one-inch chunks and place in a microwave-safe bowl. Heat in 30-second intervals at medium power, stirring between each, until fully melted and smooth.
  9. Dip and coat cake pops: Quickly dip each chilled cake ball into the melted coating using a fork to turn and cover evenly. Place coated cake pops onto wax paper to dry completely.
  10. Storage: These cake pops can be made up to 3 days in advance and stored in the refrigerator until ready to serve.

Notes

  • Use white almond bark or white chocolate as the coating for best results and a smooth finish.
  • Make sure the cupcakes are fully cooled before crumbling to prevent the cream cheese mixture from becoming too wet.
  • Chilling the cake balls is crucial as it helps them hold together and makes dipping easier.
  • You can customize the color and flavor by adjusting the food coloring or cocoa powder amount.
  • Store cake pops in an airtight container in the refrigerator to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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