Small Batch Red Velvet Cake Pops
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These small batch red velvet cake pops are made from scratch with a quick homemade cake and creamy white chocolate coating. Perfect when you want just a few sweet treats.
Easy Red Velvet Cake Pops
Red velvet desserts always feel extra special, especially when they’re served as bite-sized treats. If you love my red velvet cake truffles, you’ll enjoy these red velvet cake pops too. They have the same rich flavor, but with a soft cake texture and a fun white chocolate coating.
Made from scratch with a quick homemade cake and simple buttercream, these cake pops are dipped in white chocolate and finished with sprinkles. They’re perfect when you want a festive dessert without baking a full cake.
Ingredient Notes
Find the full recipe with printable directions.
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- All-purpose flour: Spoon and level for accurate measuring. Since this is a small batch, even slight overmeasuring can affect the texture.
- Cocoa powder: Just a small amount adds classic red velvet flavor without making the cake taste like chocolate.
- Milk: Whole milk works best, but any milk you have on hand will work.
- Apple cider vinegar: Reacts with the baking powder to help the cake rise and gives red velvet its signature subtle tang.
- Butter: Melted butter is used in the cake for moisture. For the buttercream, make sure the butter is softened to room temperature so it blends smoothly.
- Red food coloring: Adjust the amount based on how vibrant you want the color. Gel or liquid food coloring both work.
- Powdered sugar: Creates a smooth, creamy buttercream that binds the cake crumbs together.
- White chocolate: Use melting wafers or good-quality white chocolate for the smoothest coating.
How to Make Small Batch Red Velvet Cake Pops
Stir together the red velvet cake ingredients just until combined. Transfer the batter to a microwave safe mug or small baking dish and cook until the cake is set. Let it cool completely before moving on.
Beat the softened butter until smooth, then mix in the powdered sugar, milk, and vanilla until creamy.
Crumble the cooled cake into a bowl and mix in just enough buttercream for the crumbs to hold together when pressed.
Roll the mixture into small, evenly sized balls and place them on a plate or tray.
Dip the tip of each stick into melted white chocolate, then insert it into a cake ball. Chill briefly so the sticks set in place.
Dip each cake pop into the melted white chocolate, letting the excess drip off, then immediately add sprinkles. Let the red velvet cake pops set then enjoy.
Recipe Tips
- Let the cake cool completely before crumbling and mixing with the buttercream. Warm cake can cause the mixture to turn greasy and make the cake pops harder to shape.
- Use a deep, narrow cup for dipping. It helps coat the cake pops smoothly in one motion and reduces excess dripping or uneven coverage.
- For best results, stand the cake pops upright while the coating sets to keep the finish smooth and even.
- To prevent the coating from cracking, avoid dipping very cold cake pops into warm chocolate. Let the cake pops sit at room temperature for a few minutes before dipping.
More Dessert Recipes
Small Batch Red Velvet Cake Pops
Ingredients
Small Batch Red Velvet Cake
- 1/4 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon apple cider vinegar
- 1 1/2 Tablespoons salted butter
- 1 teaspoon red food coloring
Small Batch Buttercream Frosting
- 1/4 cup powdered sugar
- 3 1/2 Tablespoons butter , softened
- 1 Tablespoon milk
- 1/2 teaspoon vanilla
For Dipping
- 10 ounces white chocolate melting wafers
- sprinkles
Instructions
- Make the red velvet cake. In a bowl, whisk together the flour, sugar, cocoa powder, and baking powder. Add the milk, apple cider vinegar, melted butter, and red food coloring. Stir just until combined. The batter should be thick and smooth.
- Cook the cake. Transfer the batter to a large microwave safe mug or small oven safe dish. Microwave for 70 seconds to 1 minute, until the cake rises and sets. Or bake in a preheated 350°F oven for 15–20 minutes. Check doneness with a toothpick. It should come out clean. Let the cake cool completely.
- Prepare the buttercream. Beat the butter using a hand whisk or electric whisk in a bowl until light and fluffy. Add the powdered sugar and mix until smooth. Beat in the milk and vanilla until creamy.
- Form the cake pop mixture. Crumble the cooled cake into a mixing bowl. Add 2 tablespoons of the buttercream and mix until the texture is moist and holds together when pressed.
- Shape the cake pops. Scoop small portions and roll into smooth balls. Place on a plate or tray.
- Insert the sticks. Dip the tip of each wooden stick into melted white chocolate, then insert it halfway into a cake ball. Refrigerate for 10 minutes to set.
- Dip and decorate. Dip each cake pop into the melted white chocolate, letting excess drip off. Immediately add sprinkles, then stand upright in a Styrofoam block or similar holder.
- Set and serve. Refrigerate the cake pops for about 15 minutes, until the coating is firm. Serve once set.
Notes
- Mix gently: Stir the cake batter just until combined. Overmixing can prevent the cake from rising and result in a dense texture.
- Storage tip: Cake pops are best stored at room temperature. Refrigerating them can cause condensation to form on the coating.
- Size matters: Keep the cake balls small and evenly sized so they stay secure on the sticks.
