Red Velvet Cake Pops. Cake pops without the lollipop stick that is! The beloved red velvet cake flavours of not-quite vanilla and not-quite chocolate mixed with cream cheese icing and lovingly covered in white chocolate. All the flavours of red velvet cake in a small truffle.
Don’t they look decadent? I would be more than pleased to be served these for dessert.
These are my first attempt at cake pops and the first cake pops recipe on LCB. I felt these were too good not to share and have become the perfect first cake pop recipe on the blog.
There really isn’t any fuss or fluff for these. Just take this trusty red velvet recipe, crumble it up and mix the crumbs with my favourite cream cheese icing. Roll the mixture into balls (if you can refrain from eating it all) and dunk them in melted white chocolate. That’s all there is to them. You can of course go a step further and lightly sprinkle some remaining red velvet crumbs on top for the finishing touch or go really crazy and stick them on a lollipop stick to make them true cake pops and not truffles.
We all know everyone’s favourite part about cake is the frosting. For a lot of us, its the only reason we eat cake. *Flashing arrow sign pointing directly at me*.
That’s the beauty of cake pops. They give you more of what you want all the while making the cake crumbs deliciously gooey and fudgy.
As you can see, these red velvet cake pops are easy and fun to make with the family and are perfect for a mid afternoon treat or indulgent and elegant enough to serve at a dinner party. I would even go as far to say these are pretty enough to be served at a wedding! What do you think?
Remember to follow me on YouTube for more fun and delicious videos.
- 110g Butter, softened
- 1 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Tbsp. Vanilla Essence
- 2 Eggs
- 2 Cups Flour
- 1 Tsp Baking Powder
- 1 Tbsp. Cocoa
- 2 Tbsp. Red Food Colouring
- Cream Cheese Icing;
- 110g Butter, softened
- 1 Cup Cream Cheese
- 3 Cups Icing Sugar
- 2 tsp Vanilla Essence
- 400g White Chocolate, Melted
- Preheat the oven to 180°C and line a 9x9 baking tin with baking paper.
- Beat the butter, brown sugar and sugar together.
- Beat in the eggs and vanilla essence.
- Beat in the flour, baking powder, cocoa and red food colouring.
- Pour into the prepared baking tin and bake for 20 to 25 minutes. The top and sides will be set and a skewer inserted should come out clean.
- Allow to cool to room temperature before crumbling into fine crumbs. (You could bake this the day before so the cake is easier to crumble.
- or the Cream Cheese Icing;
- Beat the butter and cream cheese until smooth and creamy.
- Add the vanilla essence and icing sugar and mix by hand until all combined and smooth.
- Place the red velvet crumbs in a bowl (reserving a handful for decorating).
- Add the cream cheese icing one cup at a time mixing in between.
- The mixture should be pliable and easy to roll into balls. Not stiff and crumbly or runny.
- Place in the fridge to harden for at least an hour.
- Melt the white chocolate and dip each red velvet truffle in the chocolate and place on a tray.
- Top with the remaining red velvet cake crumbs and allow the the chocolate to set before serving.