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Decadent Red Velvet Cake Pops with White Chocolate Drizzle

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These decadent red velvet cake pops are moist, tender, and coated with a smooth white chocolate drizzle, making them perfect for parties or last-minute dessert emergencies.

Ingredients

  • All-purpose flour – 1 ½ cups (190g / 6.7 oz)
  • Cocoa powder, unsweetened – 2 tbsp (15g / 0.5 oz)
  • Baking soda – 1 tsp (5g / 0.18 oz)
  • Salt – ½ tsp (2.5g / 0.09 oz)
  • Sugar – 1 ½ cups (300g / 10.6 oz)
  • Vegetable oil – ½ cup (120ml / 4 fl oz)
  • Buttermilk – 1 cup (240ml / 8 fl oz), room temperature
  • Eggs – 2 large, room temperature
  • Red food coloring – 2 tbsp (gel recommended)
  • Vanilla extract – 1 tsp (5ml / 0.17 fl oz)
  • White vinegar – 1 tsp (5ml / 0.17 fl oz)
  • Cream cheese – 8 oz (225g), softened
  • Unsalted butter – ¼ cup (60g / 2.1 oz), softened
  • Powdered sugar – 1 ½ cups (180g / 6.3 oz), sifted
  • Vanilla extract – 1 tsp (5ml / 0.17 fl oz)
  • White chocolate chips or melting wafers – 12 oz (340g)
  • Vegetable shortening – 1 tbsp (15g / 0.5 oz) (optional)
  • Sprinkles or edible glitter – optional
  • Lollipop sticks or skewers – about 20
  • Wax paper or parchment paper – for drying the pops

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, beating well after each.
  4. Stir in white vinegar, buttermilk, red food coloring, and vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
  6. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  8. Beat cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and fluffy.
  9. Crumble cooled cake into fine crumbs with hands or fork.
  10. Add frosting gradually to cake crumbs, mixing gently until mixture holds together when pressed. Avoid adding too much frosting.
  11. Roll mixture into 1-inch (2.5 cm) balls and place on wax paper-lined baking sheet. Chill for at least 30 minutes until firm.
  12. Melt white chocolate chips with vegetable shortening in microwave-safe bowl in 30-second intervals, stirring between until smooth.
  13. Dip tip of each lollipop stick into melted chocolate, then insert halfway into each cake ball to secure.
  14. Dip each cake pop fully into melted white chocolate, tap off excess, and place on wax paper.
  15. Drizzle additional melted white chocolate over pops using spoon or piping bag. Add sprinkles if desired.
  16. Let cake pops set at room temperature until coating is firm (about 1 hour) or chill briefly in fridge before serving.

Notes

Chill cake balls before dipping to prevent falling apart. Use gel food coloring for vibrant red without extra liquid. Melt white chocolate in short bursts and stir often to avoid burning. Adding vegetable shortening to white chocolate improves shine and smoothness. Dip stick tip in chocolate before inserting into cake ball for better stick stability. Work quickly when dipping as chocolate sets fast.

Nutrition

Keywords: red velvet cake pops, white chocolate drizzle, cake pops recipe, easy dessert, party treats, homemade cake pops

Find it online: https://cheerycrisp.com/decadent-red-velvet-cake-pops-recipe-easy-homemade-white-chocolate-drizzle/