Cake pops on a stick and wrapped for valentines day.

Red Velvet Cake Pops

These delightful treats are the perfect fusion of rich cocoa, velvety cream cheese frosting, and a luscious chocolate coating, all wrapped up in a convenient, bite-sized package.

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Prep Time 45

Cook Time 1

Total Time 1 45

Servings

Calories 81 kcal

Ingredients

1 15.25 ounce Red Velvet Cake Mix
1⅓ cups cream cheese frosting
1- 10 ounces Ghirardelli White Vanilla Flavored Melting Wafers
1- 10 ounces Ghirardelli Dark Chocolate Flavored Melting Wafers (for drizzling)

Chocolate Satin Glaze

1½ cups semi-sweet chocolate chips
6 tablespoons butter
2 tablespoons light corn syrup
½ teaspoon vanilla extract
Holiday sprinkles and sucker sticks optional

Instructions

Bake the cake according to the directions on the box. Let it cool completely.
Crumble the cooled cake into a large bowl. In a microwave-safe bowl, add 1 and 1/3 cup of frosting. Microwave for 30 seconds. Add 1 cup of melted frosting to the cake crumbs. Mix it up with a wooden spoon or electric mixer.
The mixture may be a little dry at first. It takes time for the cake to absorb the moisture of the frosting. Let it rest for a few minutes to see if it needs more moisture. If so, add an extra spoonful at a time until the mixture is a smooth workable consistency. The amount of frosting you will need depends on how dry your cake is.
Once the mixture can be rolled into smooth balls, using a 1-inch cookie scoop, scoop out enough dough to roll into 1 inch balls. Place the balls on a parchment lined baking sheet. Place the cake balls in the freezer for at least 1 hour.
Once the cake balls are frozen, make the chocolate satin glaze, and melt the white chocolate wafers. For the white wafers, follow the package instructions.
To make the chocolate satin glaze, place the chocolate chips, butter, and light corn syrup in a microwave-safe bowl. Place in the microwave at 50% power for 2 minutes. Repeat for an additional minute if necessary.
Remove from the microwave and stir until smooth and melted. Add ½ teaspoon vanilla and stir.
If making cake pops, dip the end of the sticks into the melted white vanilla chips and then insert into the cake ball. Let set for a minute or two. Dip the cake into the melted chocolate, swirling with the stick, gently scrape the bottom of each cake pop on the side of the bowl, and place on a parchment-lined tray.
If making cake "balls", use a toothpick or a fork to dip each cake ball into the melted coating of your choice. Set the cake balls on the parchment-lined tray to harden. If you want to add sprinkles, add them right away while the chocolate is still wet. Drizzle with contrasting chocolate and let set up.
Store in an airtight container and place in the refrigerator for a day or two, or freeze for several weeks in the freezer.

Notes

You can use a homemade red velvet cake for this recipe. Simply bake your favorite 2 layer red velvet cake recipe and let cool completely before proceeding with step 2.

You can also use your own cream cheese frosting recipe. For ease, I use store-bought.

I like to individually wrap the cake pops before serving, or gifting them.

Nutrition

Serving: 1gCalories: 81kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 3mgSodium: 75mgSugar: 9g