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ULTRA Moist Red Velvet Cake Pops Using Box Mix

Four red velvet cake pops dipped in white chocolate and sprinkles, one is bitten showing the moist red interior.
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Make perfectly moist red velvet cake pops using a simple box mix and cream cheese frosting center. These bite-sized desserts are coated in smooth white chocolate and are perfect for parties or festive gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients listed on cake mix box (usually eggs, oil, water)
  • 1 cup cream cheese frosting (store-bought or homemade)
  • 12 oz white chocolate melting wafers or candy coating
  • 1 teaspoon coconut oil or vegetable shortening (optional, for thinning chocolate)
  • Red sprinkles or decorative toppings (optional)
  • Cake pop sticks

Instructions

  1. Prepare the red velvet cake according to the box directions, but reduce the liquid slightly (use 1/4 cup less water or milk) to promote a denser, moister cake structure.
  2. Bake the cake in a 9×13 inch pan. Let the cake cool completely on a wire rack.
  3. Crumble the cooled cake into a large bowl, ensuring no large lumps remain.
  4. Add the cream cheese frosting to the cake crumbs. Mix thoroughly with your hands or a sturdy spoon until a uniform, dough-like consistency forms. This mixture should hold its shape when squeezed.
  5. Roll the mixture into small, uniform balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 30 minutes. This step prevents cracking and crumbling during dipping.
  7. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring well after each interval until smooth. Stir in the coconut oil if the chocolate is too thick.
  8. Dip the tip of a cake pop stick into the melted chocolate and insert it about halfway into a chilled cake ball. Return the sheet to the refrigerator for 5 minutes to set the stick.
  9. Dip the entire cake ball into the melted white chocolate, rotating gently to coat completely. Tap the stick lightly against the side of the bowl to remove excess chocolate.
  10. Immediately apply sprinkles or decorations before the chocolate sets.
  11. Place the finished cake pops upright in a styrofoam block or cake pop stand to dry completely.

Notes

  • For the moistest cake pops, do not overbake the cake. Check it a few minutes before the box suggests.
  • If your cake ball mixture seems too dry, add one tablespoon of extra frosting at a time until the desired texture is reached.
  • To prevent the chocolate coating from seizing, ensure your bowl and utensils are completely dry before melting the wafers.

Nutrition

Find it online: https://dishicious.com/red-velvet-cake-pops-recipe/