Print

Ultimate Moist Red Velvet Cake Pops with Flawless White Chocolate Dip

Close-up of red velvet cake pops dipped in white chocolate, some topped with red crumbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style red velvet cake pops at home. This recipe uses cream cheese frosting to ensure a moist texture, and includes tips for achieving a smooth, crack-free white chocolate coating. These bite-sized treats are perfect for parties and gifting.

Ingredients

Scale
  • 1 box red velvet cake mix (plus ingredients listed on box for cake)
  • 1 cup cream cheese frosting (store-bought or homemade)
  • 12 ounces white candy coating or white chocolate melting wafers
  • 1 teaspoon coconut oil or vegetable shortening (optional, for thinning coating)
  • Red or pink sprinkles (optional, for decoration)
  • Cake pop sticks

Instructions

  1. Bake the red velvet cake according to the package directions. Let the cake cool completely.
  2. Crumble the cooled cake into fine crumbs in a large bowl. Discard any overly browned edges.
  3. Add the cream cheese frosting to the cake crumbs. Mix thoroughly with your hands or a sturdy spoon until a dough forms that holds its shape when squeezed.
  4. Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. Place the rolled balls on a parchment-lined baking sheet.
  5. Insert the cake pop sticks about halfway into the center of each ball.
  6. Chill the cake pops in the refrigerator for at least 2 hours, or until firm. This step is crucial for preventing cracking during dipping.
  7. Melt the white candy coating according to package directions. If the coating is too thick, stir in the coconut oil or shortening for a smoother consistency.
  8. Dip each chilled cake pop into the melted coating, ensuring it is fully submerged. Gently tap the stick against the side of the bowl to allow excess coating to drip off.
  9. Immediately decorate with sprinkles, if using, before the coating sets.
  10. Place the dipped cake pops upright in a styrofoam block or a tall glass to set completely.
  11. Allow the coating to harden fully before serving or storing.

Notes

  • For the smoothest white chocolate coating, use high-quality melting wafers. Avoid using standard chocolate chips, as they contain stabilizers that make them difficult to melt smoothly.
  • Ensure the cake balls are very cold before dipping. If they are not cold enough, the temperature difference will cause the coating to crack as it cools.
  • If you are making these for Valentine’s Day desserts, consider shaping some of the balls into hearts before chilling.

Nutrition

Find it online: https://juliameal.com/red-velvet-cake-pops-moist-white-chocolate-dip/