Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, water, white vinegar, vanilla extract, and unsweetened cocoa powder. Beat with an electric mixer on medium speed for 2 minutes, or until well combined and smooth.1 box (15.25 ounces) red velvet cake mix, 3 large eggs, 1 cup vegetable oil, 1 1/3 cups water, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, 1/4 cup unsweetened cocoa powder
- Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely. Once fully cooled, crumble the entire cake into a large bowl. There's no need to remove the frosting from the container; simply break the cooled cake into small pieces directly into the bowl.
- Add the entire container of chocolate frosting to the bowl with the crumbled cake. Use your hands, a sturdy spoon, or a stand mixer with a paddle attachment to thoroughly combine the cake crumbs and frosting until a uniform, dough-like mixture forms. It should be moist enough to hold its shape when squeezed.1 (16 ounce) container chocolate frosting
- Roll the cake mixture into small, 1-inch diameter balls. You should get approximately 30-40 cake balls depending on your rolling size. Place the formed balls onto a parchment-lined baking sheet.
- Place the baking sheet with the cake balls into the refrigerator for at least 30 minutes, or until firm. This step is crucial for the cake balls to hold their shape when dipped in chocolate.
- While the cake balls are chilling, prepare your melting chocolate. Place the white chocolate chips (or candy melts) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until smooth and fully melted. If using, stir in 1 tablespoon of vegetable shortening to help thin the chocolate for easier dipping. Alternatively, you can melt the chocolate using a double boiler.12 ounces white chocolate chips (or candy melts), 1 tablespoon vegetable shortening
- Insert a lollipop stick into each chilled cake ball, pushing it about halfway to two-thirds of the way into the ball.
- Dip each cake pop into the melted white chocolate, ensuring it is fully coated. Gently tap the stick against the rim of the bowl to allow excess chocolate to drip off.
- Immediately after dipping, place the decorated cake pop upright in a decorative holder or an upside-down egg carton filled with floral foam to allow the chocolate to set. While the chocolate is still wet, sprinkle with red sprinkles, edible glitter, or create a drizzle effect by drizzling more melted white chocolate (or a contrasting color) over the top.red sprinkles, edible glitter, or white chocolate drizzle
- Let the Red Velvet Cake Pops sit until the chocolate coating has hardened completely, which usually takes about 15-20 minutes at room temperature, or faster in the refrigerator.
Notes
For optimal freshness and to maintain their shape, store Red Velvet Cake Pops in an airtight container in the refrigerator. They will stay fresh for up to 5-7 days. They can also be frozen for up to 2-3 months. Bring to room temperature for 15-30 minutes before serving.
