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–+ servings
Finished red velvet cake pops coated in white chocolate and sprinkles.
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Small Batch Red Velvet Cake Pops

These small batch red velvet cake pops are made from scratch with a quick homemade cake and creamy white chocolate coating
Prep Time20 minutes
Cook Time20 minutes
Chill25 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: red velvet cake pops
Servings: 8
Calories: 296kcal
Author: Sarah Hayes

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.

Nutrition

Calories: 296kcal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 102mg | Potassium: 113mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 232IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 0.3mg