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Red velvet cake pop recipes: Easy cake pops recipe

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Today, I am thrilled to share one of my absolute favorite dessert recipes with you: one of our favorite red velvet cake pop recipes! Not only are these little gems a gorgeous red color and taste divine, but they are also a showstopper at any gathering. Whether you're planning a birthday party, a bridal shower, or just want a fun dessert for your family dinner, these red velvet cake pops are the answer. And trust me, they’re easier to make than they look. So let's dive right in!

red velvet cake pop recipes

Homemade Red Velvet Cake Pops vs. Boxed Cake Mix

While some might turn to a boxed cake mix, let me tell you, nothing beats the rich, moist flavor of a homemade red velvet cake. Yes, it takes a little more effort than just following the package directions of a boxed mix, but the results? Absolutely worth it. But if you're in a crunch, using a boxed mix can be a great option too. It’s all about finding what works best for you.

red velvet cake pops on a plate
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Red Velvet Cake Pops


All ingredients for red velvet cake pops laid out on a countertop.

For the Red Velvet Cake:

  • All-purpose flour: ¼ cup
  • Sugar: 2 tbsp
  • Cocoa powder: 1 tsp
  • Baking powder: ¼ tsp
  • Milk: 5 tbsp
  • Apple cider vinegar: ½ tsp
  • Butter (melted): 1.5 tbsp
  • Red food coloring: 1 tsp

For the Buttercream:

  • Sugar (powdered): ¼ cup
  • Butter (room temperature): 50 grams
  • Milk: 1 tbsp
  • Vanilla essence: ½ tsp

For the Cake Pops:

  • Prepared red velvet cake
  • Prepared buttercream: 2 tbsp
  • Wooden sticks
  • White chocolate (melted): As required
  • Sprinkles: To garnish


Mixing bowl filled with rich ingredients for batter.
Mixing bowl filled with rich red velvet cake batter
Mug filled with rich red velvet cake batter
Whisking buttercream ingredients until smooth and creamy in a mixing bowl.
Combining crumbled red velvet cake with buttercream for perfect cake pop consistency.
Using an ice cream scoop to form uniform red velvet cake balls.
Submerging a cake ball into a bowl of smooth, melted white chocolate.
Garnishing freshly dipped cake pop with colorful sprinkles over a tray.
A blue plate of finished red velvet cake pops, glistening with white chocolate and sprinkles.
  1. Start by making the mug cakes. In a large bowl, mix all the ingredients together. You’re aiming for a thick consistency.
  2. Transfer the cake batter to a microwave/oven-friendly cup.
  3. Microwave for 70 seconds to 1 minute or until you notice the cake rise beautifully. If you're oven-baking, preheat to 180°C and bake for 15-20 minutes. A toothpick inserted should come out clean.
  4. While the cake is cooking, it's buttercream time! Whisk butter in a bowl until it forms peaks. With an electric mixer, this will take less time.
  5. Add sugar to the butter and whisk again until the texture is creamy and smooth.
  6. Blend in milk and vanilla essence.
  7. Once the cake has cooled to room temperature, crumble cake into a large bowl.
  8. Mix in the buttercream frosting.
  9. Form small, even balls from the mixture. The best way? Using an ice cream scoop for uniform size.
  10. Dip a wooden stick in melted white chocolate and insert into the cake balls. Refrigerate for 10 minutes.
  11. Dip the balls in melted white chocolate coating, then quickly garnish with sprinkles. Stand them upright in a styrofoam block to set.
  12. Refrigerate your finished red velvet cake pops for another 15 minutes.

Your delicious treat is ready!

red velvet cake pop on a plate

Variations to Your Red Velvet Cake Pops

I've been exploring different versions of these cake pops, and guess what? There's no limit to your creativity! You can make variations like red velvet brownies or red velvet cake bites. I've even tried using leftover chocolate cake and following the same procedure to create chocolate cake pops.

If you're not in the mood for cake pops, how about crafting some peekaboo pound cakes? You can incorporate red velvet cake as a surprise inside. Or if you're in a hurry, rolling the cake and buttercream mixture into cake truffles and coating them in white chocolate gives you the same mouthwatering taste without the stick.

Essential Tools and Tips

Before you begin, lay out a parchment paper or wax paper-lined baking sheet. It’s perfect for placing the cake balls on before dipping and ensures they don’t stick.

When it comes to melting our candy coatings, there are numerous choices. While I've mentioned white chocolate, red candy melts, white chocolate wafers, white chocolate chips, and almond bark are fabulous alternatives. To melt candy melts or any chocolate, I always use a small bowl to ensure an even, smooth consistency. Occasionally, you might find the consistency too thick. A tiny bit of vegetable oil can help thin out melted candy melts or other coatings.

A hot tip for when you dip cake balls into the coating: after the dip, gently tap off the excess coating to ensure a smooth surface. If you'd rather not use sticks, simply make red velvet cake balls by following the same method without inserting a stick.

easy cake pop recipe photos

Key Takeaways

  • The Homemade Difference: Opting for a homemade red velvet cake ensures a richer, deeper flavor compared to boxed red velvet cake mix. Taking that extra step to measure out your wet ingredients and dry ingredients separately can make all the difference in the cake's texture and flavor.
  • Buttercream Basics: Ensuring your butter is at room temperature is paramount. It blends better and gives a smoother, velvety texture to your buttercream. If you're tempted to hasten this, resist! Patience is key here.
  • Setting the Stage: A styrofoam block isn't just a fancy tool; it's crucial. It helps your cake pops set without any flat sides and makes the coating process way easier. If you don't have one, consider getting one. They're quite handy for many baking projects.
  • Coating Tips: Whether you're using white chocolate, dark chocolate, or even colored candy melts, make sure they're melted to a silky smooth consistency. Using a double boiler or microwaving in short bursts, stirring frequently, ensures no lumps or burns.
  • Size and Shape: Using an ice cream scoop can help ensure uniform size among your cake pops. Remember, too large and they might not stay on the stick; too small, and you're missing out on the full cake pop experience.
  • Storing Smart: While these delectable treats are best consumed fresh, if you must store them, an airtight container at room temperature is ideal. They'll keep their flavor and won't become too hard or too soft.
  • Adaptable Decor: Beyond sprinkles, think of other ways to decorate! Drizzles of alternate chocolates, edible gold or silver dust, or even thematic decorations depending on the time of year can add that extra pizzazz.
  • Eco-friendly Options: If sustainability is your jam, bamboo skewers are a great alternative to plastic lollipop sticks. They hold up well and can be composted afterward.
  • Mixing Matters: When blending the crumbled cake with the buttercream, ensure it's mixed just enough to shape. Overmixing can make the mixture too dense, affecting the final texture.
close up of red velvet cake pop

Red velvet cake pop recipes FAQs

1. Can I use dark chocolate instead of white chocolate for coating?

Absolutely! Dark chocolate will provide a richer, bolder taste contrasted with the sweet red velvet treats. Just ensure you melt it properly, preferably in a double boiler, to get a smooth consistency.

2. Can these be stored for a later date?

Sure! Place them in an airtight container and store at room temperature. They'll keep for a couple of days. However, I'd recommend eating them fresh or within a day for the best flavor and texture.

3. What if I don't have lollipop sticks?

Cake pop sticks or even simple skewers can work. If you want a more eco-friendly option, bamboo skewers are a sustainable choice.

4. Can I use store-bought frosting?

Yes, while homemade cream cheese frosting is creamier and more flavorful, store-bought frosting can save time. Just ensure it’s thick enough to bind the cake crumbs effectively.

5. Why did my cake pops crack?

If your cake pops crack after dipping, they might have been too cold. Before dipping cake balls in the melted chocolate, let them sit at room temperature for a few minutes.

red velvet cake pops with bite taken out of it

Conclusion: red velvet cake pop recipes

There you have it, my dearest food enthusiasts! My tried and true red velvet cake pop recipe that’s sure to impress on any special occasion. It's a delightful blend of rich red velvet cake and luscious white chocolate coating, with a sprinkle finish for that extra touch of magic. Whether it’s Valentine’s Day, a birthday, or just a regular day where you crave something sweet, this is the treat to turn to.

I hope you enjoy making these as much as I do! And always remember, the joy of cooking and baking is in the process just as much as in the tasting. Until next time, happy baking!

Yield: 8

Red Velvet Cake Pops

close up of red velvet cake pop

Dive into this red velvet cake pop recipe! Discover a step-by-step guide to these delightful treats that are as fun to make as they are to eat. Indulge your sweet tooth today

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • For the Red Velvet Cake
  • All-purpose flour: ¼ cup
  • Sugar: 2 tbsp
  • Cocoa powder: 1 tsp
  • Baking powder: ¼ tsp
  • Milk: 5 tbsp
  • Apple cider vinegar: ½ tsp
  • Butter (melted): 1.5 tbsp
  • Red food coloring: 1 tsp
  • For the butter cream
  • Sugar (powdered): ¼ cup
  • Butter (room temperature): 50 grams
  • Milk: 1 tbsp
  • Vanilla essence: ½ tsp
  • For the cake pops
  • Prepared red velvet cake
  • Prepared buttercream: 2 tbsp
  • Wooden sticks
  • White chocolate (melted): As required
  • Sprinkles: To garnish


  1. Start the recipes by making the mug cakes first. For the mug cakes, mix all the ingredients together. The mixture should be of thick consistency.
  2. Transfer the mixture to a cup that is microwave/oven friendly.
  3. Microwave for 70 seconds to 1 minute or until you see the cake rise. If you are using an oven, pre-heat the oven and bake the mug cake at 180°C for 15-20 minutes. Use a toothpick to ensure that the cake is cooked completely.
  4. While the cake is cooking, let’s prepare the buttercream. Take butter in a bowl and whisk it until it starts forming peaks. If you are using a hand whisk, then it will take you about 5 minutes. If you are using an electric whisk, it should be done in less than half the time.
  5. Add the sugar next and whisk again. It should turn into a smooth texture.
  6. Add the milk and vanilla essence and whisk again. You should end up with a smooth textured frosting.
  7. Once the cake is done, rest it and let it come to room temperature.
  8. Once the cake is cooled enough, transfer it to a mixing bowl and crumble it.
  9. Add the prepared buttercream frosting and mix well.
  10. Take small scoops and make round balls.
  11. Use a bamboo/ wooden thin stick, dip it in the melted white chocolate and stick it into the prepared balls. Refrigerate for 10 minutes.
  12. Next, bring them out of the refrigerator and dip the balls in melted white chocolate. Immediately garnish with sprinkles. Use a Styrofoam to keep the cake pops straight.
  13. Once you have dipped and garnished all the cake pops, refrigerate them for 15 minutes.
  14. Your cake pops are ready!


Do not overmix the cake mixture or your cake will not rise and will be dense in texture.
It is always better to store the cake pops at room temperature. If you refrigerate and store them then condensation will start appearing on the surface.
Do not make the ball size too big or else they will not stay on the stick.
You can use plastic sticks in place of bamboo/wooden ones. But bamboo/wood is more sustainable.

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