Red velvet cake pops are everything you love about the classic dessert—moist cake, a hint of cocoa, tangy cream cheese frosting—shaped into fun, bite-sized treats. With their eye-catching red hue and creamy white chocolate shell, these pops are tailor-made for parties, gifts, or just a sweet craving that deserves something playful.
Ingredient Breakdown
The foundation of these cake pops lies in the classic red velvet base. Canola oil keeps the cake moist, while buttermilk lends a subtle tang that enhances the overall richness. The addition of red food coloring gives the batter its iconic deep crimson color and signature appearance.
Flavor comes from a trifecta of cocoa powder, vanilla extract, and white vinegar. The cocoa introduces a mellow chocolate undertone, while vanilla adds warmth and roundness. A splash of vinegar reacts with the baking soda to tenderize the crumb and deepen the cake’s color.
The filling is bound together with a simple cream cheese frosting made from softened cream cheese and powdered sugar. This combination brings creamy texture and tangy sweetness that balances the richness of the cake crumbs.
For the outer shell, almond bark is ideal for its smooth melting and quick hardening properties. White chocolate can be used instead, though it requires more care when melting and sets more slowly. Either way, the coating provides a satisfying contrast to the soft interior.
Step-by-Step Preparation Guide
Start by baking a small batch of red velvet cupcakes. Preheat your oven and line just four cavities of a cupcake tin. The batter is made by mixing the wet ingredients—oil, sugar, buttermilk, egg white, food coloring, vanilla, and vinegar—then folding in the sifted dry mix of flour, cocoa, salt, and baking soda. Blend until smooth, divide among the liners, and bake until a toothpick comes out clean.
Once cooled, crumble the cupcakes finely with your hands or a fork. In a separate bowl, beat together cream cheese and powdered sugar until smooth. Add the cake crumbs and stir until a dough-like mixture forms. It should be dense but pliable.
Scoop heaping tablespoons of the mixture and roll into smooth, compact balls. Lay them out on a plate or tray and refrigerate for at least four hours. This step helps the pops hold their shape during dipping.
To prepare the coating, melt chopped almond bark in the microwave, stirring every 30 seconds until smooth. For a glossier, more fluid dip, add a teaspoon of oil if needed. Working quickly, dip each chilled cake ball into the melted coating using a fork, turning to coat evenly. Tap gently to remove excess and place on wax or parchment paper to set.
Allow the cake pops to dry completely before serving or storing. The coating should harden into a crisp shell that contrasts beautifully with the soft center. Store in the refrigerator for up to three days.
Recipe Tips & Frequently Asked Questions
Ensure cupcakes are fully cooled before crumbling to avoid sogginess:
Warm cake can create a gummy texture when mixed with frosting.
Use gloves when rolling for neater, cleaner cake balls:
This helps prevent sticky hands and smoother shaping.
Don’t skip the chill time—cold cake balls coat more easily and evenly:
The firm texture holds up better when dipped into warm coating.
Add a splash of oil to melted coating if it’s too thick:
This creates a smoother finish and easier dipping process.
Store dipped pops on parchment paper to prevent sticking or pooling:
It keeps their shape intact and avoids mess.
Can I use store-bought cake instead of baking from scratch?
Yes, boxed red velvet cake works well. Just bake, cool, and crumble before mixing with frosting.
What’s the best way to melt almond bark without burning it?
Use short microwave intervals (30 seconds), stir frequently, and avoid overheating.
How long do the cake pops last in the fridge?
They’ll stay fresh for up to 3 days when stored in an airtight container.
Can I freeze red velvet cake pops for later use?
Yes, freeze before dipping. Thaw in the fridge before coating with chocolate.
What to Serve With This Recipe
Red velvet cake pops shine as part of a dessert spread. Serve them with espresso or coffee to balance their sweetness. A vanilla milkshake or hot cocoa also makes a creamy complement.
For parties, place them alongside chocolate-dipped strawberries, sugar cookies, or pastel macarons on a dessert board. Add variety with different coatings or decorations to match the occasion.
Decorate with a drizzle of contrasting chocolate, sprinkles, or edible glitter for birthdays, weddings, or holiday-themed gatherings. Presentation options include mini sticks, lollipop stands, or favor bags tied with ribbon.
Creative Variations
Switch up the base by using chocolate, vanilla, or even funfetti cake. Each gives the pops a new twist while keeping the process the same.
Try using dark or milk chocolate as the coating instead of white for a deeper, more intense flavor. You can also fold in crushed Oreos, chopped nuts, or cookie crumbs into the filling for added crunch.
For a modern take, press the cake mixture into silicone molds to create cake popsicles. Add a decorative stick and you’ve got an on-trend treat perfect for gifting or display.
These red velvet cake pops are as charming as they are delicious—bite-sized pieces of joy wrapped in a creamy, crunchy shell. With their crowd-friendly presentation and decadent flavor, they’re perfect for celebrations or everyday sweets. Easy to make ahead and endlessly customizable, they’ll quickly become a favorite in any dessert lineup.
Ingredients
¼ cup canola oil
¼ cup sugar
2 tablespoons buttermilk
1 egg white
1 teaspoon red food coloring
¼ teaspoon vanilla extract
⅛ teaspoon white vinegar
⅓ cup plus 1 tablespoon all-purpose flour
2 teaspoons unsweetened cocoa powder
⅛ teaspoon baking soda
⅛ teaspoon salt
For the rest:
3 ounces cream cheese, softened
½ cup powdered sugar
12 ounces almond bark (or white chocolate), chopped for coating
Instructions
Preheat your oven to 350°F. Line four cups of a cupcake pan—preferably on the outer edges—with paper liners. Gather and measure all your ingredients before beginning.
In a small mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk the canola oil, granulated sugar, buttermilk, egg white, red food coloring, vanilla extract, and vinegar using an electric mixer until well combined and slightly thickened.
Gradually add the dry mixture to the wet ingredients, mixing just until no streaks remain. The batter will be thick and vibrantly red.
Evenly divide the batter among the four prepared cupcake liners. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
Once cooled, crumble the cupcakes into fine crumbs using your hands or a fork. In a bowl, combine the softened cream cheese with the powdered sugar until smooth and creamy. Add the cake crumbs and stir thoroughly until a dense, uniform mixture forms.
Scoop out heaping tablespoons of the mixture and roll them between your palms to form smooth, compact balls. Transfer them to a plate or tray and refrigerate for at least 4 hours to firm up.
To coat the cake pops, chop the almond bark into 1-inch pieces and place them in a microwave-safe bowl. Heat on medium power in 30-second bursts, stirring between each, until fully melted and smooth.
Using a fork or dipping tool, quickly submerge each chilled cake ball in the melted coating, ensuring it’s completely covered. Allow any excess to drip off, then transfer to a piece of wax or parchment paper to set.
Let the coating harden fully before serving. These cake pops can be made up to three days in advance and stored in the refrigerator until ready to enjoy.
Red Velvet Cake Pops Recipe
Ingredients
- ¼ cup canola oil
- ¼ cup sugar
- 2 tablespoons buttermilk
- 1 egg white
- 1 teaspoon red food coloring
- ¼ teaspoon vanilla extract
- ⅛ teaspoon white vinegar
- ⅓ cup plus 1 tablespoon all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
For the rest:
- 3 ounces cream cheese softened
- ½ cup powdered sugar
- 12 ounces almond bark or white chocolate, chopped for coating
Instructions
- Preheat your oven to 350°F. Line four cups of a cupcake pan—preferably on the outer edges—with paper liners. Gather and measure all your ingredients before beginning.
- In a small mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk the canola oil, granulated sugar, buttermilk, egg white, red food coloring, vanilla extract, and vinegar using an electric mixer until well combined and slightly thickened.
- Gradually add the dry mixture to the wet ingredients, mixing just until no streaks remain. The batter will be thick and vibrantly red.
- Evenly divide the batter among the four prepared cupcake liners. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
- Once cooled, crumble the cupcakes into fine crumbs using your hands or a fork. In a bowl, combine the softened cream cheese with the powdered sugar until smooth and creamy. Add the cake crumbs and stir thoroughly until a dense, uniform mixture forms.
- Scoop out heaping tablespoons of the mixture and roll them between your palms to form smooth, compact balls. Transfer them to a plate or tray and refrigerate for at least 4 hours to firm up.
- To coat the cake pops, chop the almond bark into 1-inch pieces and place them in a microwave-safe bowl. Heat on medium power in 30-second bursts, stirring between each, until fully melted and smooth.
- Using a fork or dipping tool, quickly submerge each chilled cake ball in the melted coating, ensuring it’s completely covered. Allow any excess to drip off, then transfer to a piece of wax or parchment paper to set.
- Let the coating harden fully before serving. These cake pops can be made up to three days in advance and stored in the refrigerator until ready to enjoy.
