The easiest and fuss-free red velvet cake pops recipe! These delicious treats will be the highlight of your next party or celebration!
With my fool-proof cake pop guide that originated from my Starbucks birthday cake pop copycat recipe, you’ll become a cake pop pro in no time!
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How to make red velvet cake pops
- Pour the red velvet cake batter into a 9×13 inch baking dish and bake the cake in the oven.
- Once the cake has cooled you can start cutting away the outer layer of the cake and discarding it.
- Now crumble the cake into fine crumbs, mix it with vanilla frosting and begin shaping the cake pops. I like to use this cake pops former to get the perfect cake pops size each time.
- Next, you’ll take the cake pop sticks and dip them into melted white candy melts and then insert them into the cake pops. Freeze the cake pops for about 15 minutes then dip them in the remaining melted candy.
- Immediately place them into a styrofoam block to set and stiffen. Now decorate these cake pops however you want. I just drizzled them with red candy melts.
Red velvet cake pops ingredients
Just like any cake pop recipe, these red velvet cake pops have the same basic ingredients. Unless you’re looking to make no-bake cake pops like my quick Oreo cake pops.
- Red velvet cake mix (plus eggs, oil, and water for the cake batter)
- frosting- to help shape the cake pops together
- candy melts- to dip the cake pops in.
What flavor is red velvet?
Red velvet cake is essentially a vanilla cake made of buttermilk, vanilla, and a small amount of cocoa powder. It is often colored with red food coloring as well.
Tips for making perfect cake pops
- Trimming and discarding the browned edges of the cake will really help the cake pops stay moist and eventually hold their shape better.
- The best way to thin out candy melts is by adding shorting or dipping aid.
- When dipping the cake pops into candy melts, never swirl the cake pops. Instead, dip them a pick them up immediately.
How to store cake pops
- The best way to store dipped cake pops is by placing them in an airtight container and keeping them at room temperate for up to 1 week.
More bite-sized treats you’ll love!
- vanilla cake pops (just like Starbucks)
- amaretti cookies
- raspberry thumbprint cookies
- chocolate caramel pretzel bars
- White chocolate raspberry macarons
Watch how to make red velvet cake pops here
Full Recipe Instructions
Red Velvet Cake Pops Recipe
The easiest and fuss-free red velvet cake pops recipe! These delicious treats will be the highlight of your next party or celebration!
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Servings: 24 cake pops
Calories: 140kcal
Ingredients
- 1/3 cup vegetable oil
- 3 eggs
- 1 1/4 cup water
- 1 15 oz box red velvet cake mix
- 2 tbsp Pillsbury creamy supreme
- vanilla frosting
- 1 12 oz bag Wilton candy melts
- 1 Tbsp melting aid
Equipment:
- 20 cake pop sticks
- cake pop former 11/4 inch in diameter
- styrofoam
Instructions
- Combine the eggs, cake mix, oil, and water then pour the red velvet cake batter into a baking dish sprayed with nonstick spray. Bake the cake according to the package and let it cool down to room temperature.
- Cut and trim the outer part of the cake. These dry pieces are too dry and may cause your cake pops to fall apart.
- Crumble the cake with your hands into a large bowl. Then add 2 tablespoons of vanilla frosting to the crumbled cake and mix with a spoon then work it in with your hands.
- Shape the crumbled cake bits into balls and press them into the cake pop. Now remove extra cake from the sides and compress the cake ball back into your hands and round it out to a ball. The cake pop former was meant for getting the perfect size cake pop.
- Melt about 1/4 cup of white candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy. Then dip the end of your cake pop stick into the melted white candy.
- Insert the stick into to each cake ball a little more than half way through. Now place each cake pop onto a baking sheet and transfer to the freezer for about 15 minutes.
- Then, melt the renaming white candy melts in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1 tbsp of dipping aid chips. Now mix that all together with a whisk and pour it into a narrow cup.
- Dip each cake pop into the cup then slowly pull up the cake pop. Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
- Place the dipped cake pops into a styrofoam block and drizzle with red candy melts.
Notes
Store the cake pops at room temperature. Refrigerating will cause condensation to form over the cake pop.
Nutrition
Serving: 1cake pop | Calories: 140kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 148mg | Potassium: 19mg | Sugar: 12g | Vitamin A: 30IU | Calcium: 44mg | Iron: 0.5mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Giovanni says
Hi, how big are the cake pops? For how many grams are the 140kcal?
Thank you
Dina says
The cake pops are just over a tablespoon each. I don’t know the exact grams.
Maya says
Hello, I haven’t tried this recipe yet but I was wondering because this is a school task I need to do, is there anything I need to know. Am I able to let them sit in the fridge or freezer for more than 4 days? This recipe looks delicious I am excited to try it!
Dina says
Hi Maya, these can be stored at room temperature in an airtight container for about 1 week.
Susan says
What is the size of the meatball tool. 1 1/4 inch or 2 inch? Thanks.
Dina says
Hi Susan, I used a 1 3/4 inch meatball tool.
Stephanie says
Have you tried making the balls/froze and dipped later?
Dina says
Hi Stephanie 🙂 I have not tried freezing these red velvet cake pops and then dipping them later. It should work, however, make sure to let the cake pops sit in the fridge 1 day prior to dipping them in chocolate. The cold dipped in the warm chocolate may cause cracks in the chocolate. If you give it a try let me know how it goes 🙂
Rachel says
I haven’t tried this recipe yet, but I have a question. Can I use other flavored cake box mix? Like chocolate, vanilla, lemon, etc.? Can I use melted chocolate and/or icing (for the lemon cake)? Thanks! ☺️
Dina says
Hi Rachel, yes you can definitely use another flavor for the cake mix 🙂 If you use the lemon cake mix, I would stick to white chocolate for best flavor.
Nathalia says
I don’t have a microwave, so what do I do instead to keep my candy melts to not turn in a thick substance? Also, I don’t have the thin candy melts that make the melted mixture thinner, do I really need it?
Dina says
Hi Nathalia, you can melt the candy melts over a double boiler. So do this by adding about 1-2 inches of water in a pot or saucepan and bringing it to a simmer, then bring it to a low simmer and place a glass (heatproof) bowl over it. Then add the candy melts inside the bowl and stir constantly until the candy melts are fully melted. Also, you can thin out the candy melts with coconut oil or even a little bit of vegetable oil.
Latifa says
Hi Dina,
Kindly note that I tried to melt the candy melts in the microwave but unfortunately not and use the same product that you use.
Dina says
Hi Latifa, what kind of chocolate or candy melts did you use? Did you microwave in intervals to avoid burning the candy melts?
JoAnn says
How many days can u make these velvet cake pops in advance? And hest way to store them
simplyhomecooked says
Hi Joann, these cake pops can be stored in an airtight container for up to 5 days.
Chené says
How many cake pops can you get out of one batch? I’m from South Africa and we don’t have candy melts here, can I use White Milky Bar chocolate instead? Or must I use white cooking chocolate.
simplyhomecooked says
Hi Chené, this cake pop recipe makes about 24 cake pops. I have never tried using White Milky Bar chocolate so I am not too sure how it would turn out.
Jaya Morris says
Can we use whipped cream frosting to mix the cake into cake ball forms.
simplyhomecooked says
Hi Jaya, whipped cream frosting won’t work because it is too runny. You want something thicker. It will hold the cake pops together better that way. Hope that helps clarify and I hope you get a chance to make these red velvet cake pops 🙂
Virginia says
Can these be stored in the freezer. I want to make these to take to my office Thursday. Can I make them over the weekend or wait til the night before to do these
simplyhomecooked says
Hi Virginia, you can store them in the fridge in an airtight container for over a week 🙂
Rachel says
I was so excited to try these, but even after I followed the cake to frosting ratio, the balls would not correctly form. I had to throw it all out because they kept falling apart, even when I added more frosting to try and form the balls :/
simplyhomecooked says
Hi Rachel, sorry to hear that. I have had countless people make this recipe and that is not common to happen so not exactly sure why that happened. However, there are several factors that could cause the balls to fall apart like that. If you don’t cut off the crust it will cause it to be drier. Over baking the cake may also affect it. Also, it may depend on the brand of cake mix. Adding too much frosting may also be a problem since it will cause it to be too heavy and fall apart. I hope that helps clarify 🙂
Arianna says
Thank you for that delicious recipe! I tried to make cake pops once but that didn’t work out so good, so thank you for that delicious recipe!
simplyhomecooked says
No Problem Arianna! I am so glad you were finally able to find a good cake pop recipe 🙂 Thank you for leaving the kind feedback!
Maria says
Could you use the cream cheese frosting instead of the vanilla frosting to mix with the cake?
simplyhomecooked says
Hi Maria, yes you can use cream cheese frosting instead of the vanilla frosting. I hope you love this cake pop recipe!
Allison says
These were delicious! Thank you for sharing!! Any tips for next time..my white chocolate on the balls cracked after drying! 🙁
simplyhomecooked says
Hi, Allison, I’m glad you enjoyed the red velvet cake pops. If your chocolate cracked, it was more likely due to the candy coating being too hot. When the hot chocolate touches the cold cake pops it can cause a sudden temperature shock and crack. Try not to overheat the candy coating next time. I hope that helps 🙂
Allison says
Thank you!!!
ND says
The red velvet cake pops looks so stunning, they look better than one from Starbucks. I think making them with kids would be so fun!
simplyhomecooked says
Thank you ND, my kids love making cake pops with me. Such a fun project to do with children.
Katya says
My girls absolutely love cake pops from Starbucks and these red velvet ones look so pretty! Didn’t realize they were that simple to make.
simplyhomecooked says
Thank you Katya! My kiddos love these red velvet cake pops too!