Red Velvet Cake Pops
This is a fun party dessert recipe!
Ingredients
- 1 box red velvet cake mix (use package instructions to bake a 9x13-inch cake)
- One 16-ounce can cream cheese frosting
- One package chocolate bark (regular or white chocolate- or both)
- 40 cake pop sticks
- sprinkles, if desired
- wax paper and a foam block (optional), for cooling and setting
Instructions
MAKE THE CAKE BALLS:
- After cake is baked and cooled completely, crumble it into a large bowl.
- Add ½ can cream cheese frosting to the cake crumbles in the bowl. Use the back of a large spoon. (you can always add more frosting if you need it.)
- Roll the cake and frosting mixture into quarter size balls and lay on a wax paper-lined baking sheet. (Should make about 45. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
- Chill the cake balls in the fridge for a couple of hours. (You can speed this up by putting in the freezer for about 15 minutes.)
- Melt the chocolate candy coating in the microwave per directions on package.
MAKE THE CAKE POPS:
- Dip a stick in chocolate, and then insert it part-way into a chilled cake ball. Then dip in the melted chocolate mixture and let the excess drip off. Set on waxed paper to dry. Or (for best results), poke the dipped cake pop into a foam block so it's standing upright to dry. (You can buy a foam block at a craft store). Add a pinch of sprinkles to the chocolate while still wet, if desired.
- The cake pops should be refrigerated until ready to serve, so plan for that.
Notes
- Total time does not include the baking of the cake.
Nutrition
Serving: 1servingCalories: 98kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 99mgPotassium: 53mgFiber: 1gSugar: 11gVitamin A: 1IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!