Nothing says love like homemade treats, and these red velvet cake pops are the sweetest way to share the romance! These red velvet cake pops are everything you love about the classic cake — soft, slightly tangy, and perfectly sweet. In this recipe, they are dipped in a smooth and creamy coating and topped with festive sprinkles or an extra drizzle of candy melts.
You can add a candy stick before dipping them into the candy coating or go without and eat them like a truffle, the choice is yours. Whether you’re surprising your Valentine, making a batch for Galentines Day or treating yourself, these bite-sized treats are as fun to make as they are to eat.
ingredients
directions
Preheat the oven to 350°F. Grease and line the bottom of an 8 or 9-inch round cake pan. Set aside.
Prepare your cake batter by following the package directions but swapping out the water for milk, the oil for butter and adding one more egg than the package instructions. Mix until smooth and combined.
Pour batter into the prepared baking pan and bake for 19-24 minutes or until a toothpick comes out clean from the center of the cake.
Immediately out of the oven, cover the cake pan with foil and allow the cake to steam for 10 minutes.
Crumble the cake with a hand mixer or stand mixer on low until a dough forms.
Use a small cookie scoop and your hands to roll the mixture into evenly sized-balls and place them on a lined cookie sheet to cool completely. You can speed up the process by placing the rolled cake balls in the fridge for 5-10 minutes.
While the cake balls cool, melt the candy melts in the microwave or in a double boiler. If using candy sticks, dip the sticks into the melted candy before placing them into the cake balls.
Dip the cake pops into the melted candy and, using a fork, allow the excess chocolate to drizzle off before placing it on parchment paper.
Decorate with sprinkles or an extra drizzle of melted candy and enjoy!
