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ULTRA Moist Red Velvet Cake Pops (Easy Cream Cheese Hack)

Close-up of several red velvet cake pops dipped in white chocolate and covered in red and white sprinkles, one is cut open.
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Make irresistible, bite-sized Red Velvet Cake Pops that stay moist every time. This recipe uses a simple cream cheese binder for the perfect texture, coated in smooth chocolate. They are fantastic for parties or any celebration.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients listed on cake mix box (usually eggs, oil, water)
  • 1 package (8 oz) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar (for the cake ball mixture, optional, adjust for desired sweetness)
  • 12 ounces white chocolate melting wafers or candy coating
  • 1 tablespoon vegetable shortening or coconut oil (for thinning coating)
  • Red sprinkles or edible glitter (for decoration)
  • Cake pop sticks

Instructions

  1. Prepare the red velvet cake according to the package directions, substituting the required water with an equal amount of milk for extra moisture, if desired. Bake the cake in a 9×13 inch pan. Let the cake cool completely.
  2. Crumble the cooled cake into a large bowl. Discard any overly browned edges.
  3. In a separate bowl, beat the softened cream cheese and vanilla extract until smooth.
  4. Add the cream cheese mixture to the cake crumbs. Mix by hand until a uniform, dough-like consistency forms. If the mixture seems too wet, add powdered sugar one tablespoon at a time until it holds its shape.
  5. Roll the mixture into uniform 1-inch balls. Place the balls on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 2 hours, or until very firm. This step is crucial for dipping.
  7. Prepare the coating: Melt the white chocolate wafers with the shortening or oil in a microwave-safe bowl in 30-second intervals, stirring well after each interval until completely smooth.
  8. Dip the tip of a cake pop stick into the melted chocolate and insert it about halfway into a chilled cake ball. Return the sheet to the refrigerator for 10 minutes to set the stick.
  9. Dip the entire cake ball into the melted chocolate, gently tapping off the excess chocolate against the side of the bowl.
  10. Immediately decorate with sprinkles before the chocolate sets.
  11. Place the finished cake pops upright in a styrofoam block or cake pop stand to dry completely.

Notes

  • For an even richer flavor, consider using a homemade red velvet cake recipe instead of the box mix.
  • If you are looking for alternatives to traditional baking, remember that some people explore options like keto meal plan delivery for dietary changes.
  • If the chocolate coating is too thick, add a small amount of coconut oil to thin it for easier dipping.
  • Chill the cake balls thoroughly; warm cake balls will cause the coating to crack.

Nutrition

Find it online: https://kitchenuser.net/red-velvet-cake-pops-recipe/