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Easy Red Velvet Christmas Cake Pops Recipe

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These easy red velvet Christmas cake pops on a stick are tender, with a thick white chocolate coating and a festive sprinkle of crushed candy cane. They come together in under an hour of active time and are perfect for holiday parties.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (Duncan Hines or Betty Crocker)
  • 3 large eggs, at room temperature
  • 1/2 cup vegetable oil (canola or any neutral oil)
  • 1 cup water (cold)
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened (full-fat)
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 12 oz white chocolate melting wafers or white chocolate chips (Ghirardelli recommended)
  • 1 tablespoon coconut oil or vegetable shortening
  • Red and green sprinkles, for decoration
  • Crushed candy canes, for decoration (optional)
  • 20–24 lollipop sticks
  • 1 block of styrofoam or a cake pop stand (for drying)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a large bowl, combine cake mix, eggs, oil, water, and vanilla extract. Mix on low speed for 30 seconds, then medium for 2 minutes until smooth.
  3. Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan.
  4. While cake cools, make frosting: Beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add sifted powdered sugar, vanilla, and salt. Beat on low until combined, then medium for 1 minute. Set aside.
  5. Once cake is completely cool, crumble it into fine crumbs in a large bowl (like wet sand).
  6. Add about 3/4 cup of cream cheese frosting to the crumbled cake. Mix with hands until mixture holds together like play dough. Add more frosting if too dry, or more cake if too wet.
  7. Roll mixture into 1-inch balls using a cookie scoop or hands. Place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes (up to 2 hours).
  8. About 10 minutes before dipping, melt white chocolate wafers and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Stir in a pinch of salt.
  9. Remove cake balls from fridge. Dip tip of a lollipop stick into melted chocolate, then insert about halfway into a cake ball. Repeat with all pops, then return to fridge for 10 minutes to set.
  10. Holding each pop by the stick, dip into melted chocolate until fully coated. Gently tap stick on bowl edge to remove excess chocolate. Before chocolate sets, sprinkle with red and green sprinkles or crushed candy cane.
  11. Place pops upright in styrofoam block to dry. Let set at room temperature for about 30 minutes (do not refrigerate).

Notes

Don’t overmix the cake crumb mixture. Chilling is non-negotiable. If chocolate is too thick, add more oil. Work in small batches, keeping unchilled balls in the fridge. Tap stick after dipping to remove excess chocolate. Use a deep, narrow bowl for dipping. If cake pops crack, let them sit at room temperature for 5 minutes before dipping. Store in airtight container in fridge for up to 5 days. Freeze undipped pops for up to 3 months.

Nutrition

Keywords: red velvet cake pops, Christmas cake pops, easy cake pops, holiday dessert, white chocolate cake pops

Find it online: https://willarecipes.com/easy-red-velvet-christmas-cake-pops-recipe/