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ULTRA Moist Red Velvet Cake Pops with Cream Cheese Filling

Close-up of a red velvet cake pop cut in half showing the moist interior, coated in white chocolate.
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Create perfectly moist, bite-sized red velvet cake pops using a simple method with a cream cheese filling, coated in smooth chocolate. These are ideal for parties and celebrations.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (plus ingredients listed on box, usually eggs, oil, water)
  • 1 cup cream cheese frosting (store-bought or homemade)
  • 1/2 cup white chocolate melting wafers
  • 1/4 cup dark chocolate melting wafers
  • 1 tablespoon vegetable shortening (optional, for thinning coating)
  • Cake pop sticks
  • Optional decorations: sprinkles, colored drizzle

Instructions

  1. Prepare the cake according to the box directions, substituting the required liquid with 1/2 cup of water and 1/2 cup of buttermilk for extra moisture, if desired. Bake the cake in a 9×13 inch pan.
  2. Let the cake cool completely on a wire rack.
  3. Crumble the cooled cake into fine crumbs in a large bowl. Discard any hard edges or burnt pieces.
  4. Add the 1 cup of cream cheese frosting to the cake crumbs. Mix thoroughly with your hands or a sturdy spoon until a uniform, dough-like consistency forms. This mixture must hold together when squeezed.
  5. Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. You should get about 24 to 30 balls.
  6. Place the rolled balls on a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour, or until firm. This step prevents cracking when dipping.
  7. Prepare the coating: Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring well after each interval until smooth. Stir in 1/2 tablespoon of shortening if the chocolate is too thick.
  8. Dip the tip of a cake pop stick into the melted white chocolate and insert it about halfway into a chilled cake ball. Return the sheet to the refrigerator for 10 minutes to set the stick in place.
  9. Dip the entire cake ball into the melted white chocolate, rotating it to coat completely. Gently tap the stick against the side of the bowl to remove excess coating.
  10. Immediately decorate with sprinkles or colored drizzle while the coating is wet.
  11. Place the finished cake pop upright in a styrofoam block or cake pop stand to dry completely.
  12. Melt the dark chocolate wafers separately (with shortening, if needed) for any additional drizzling or dipping variations.

Notes

  • For the moistest cake, do not overbake the initial cake layer. Remove it from the oven when a toothpick inserted near the center comes out with moist crumbs attached.
  • If you prefer a less sweet pop, use a slightly tangy cream cheese frosting as the binder instead of traditional buttercream.
  • If you are planning a large party, consider this recipe as a great alternative to complex meal planning; these are perfect bite sized red velvet desserts.
  • To achieve a professional finish, ensure your melted chocolate is thin enough to coat easily without pulling crumbs.

Nutrition

Find it online: https://blissbatter.com/red-velvet-cake-pops-recipe/