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Red Velvet Cake Pops

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By Betty Crocker Kitchens
Updated Dec 22, 2020
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Bright and moist, these Red Velvet Cake Pops are perfect for Valentine's Day, the holidays, or just because. Making red velvet cake pops is easy. Simply bake Betty Crocker™ Super Moist™ Cake Mix, crumble, mix in frosting and shape into balls before freezing. Follow the directions to create the candy coating and have fun dipping the homemade cake pops before sprinkling them with sugar. Sweet, simple and delicious.

More About This Recipe

  • Turn your cake mix into these totally adorable cake pops perfect for a party, especially at Christmas. This recipe serves 46 and couldn’t be cuter, with a sprinkle of sparkling sugar that hints at the red velvet cake hidden beneath the creamy candy coating. If you’ve never made cake balls, have no fear. They’re as fun to make as they are to look at, especially with a helper at your side. Little kids especially love the process of crumbling up the cake and sprinkling the sugar, so why not try out a new treat this holiday season? And if you need a little encouragement, check Betty’s guide to baking a perfect cake.

Red Velvet Cake Pops

  • Prep Time 45 min
  • Total 2 hr 40 min
  • Servings 46
  • Ingredients 9
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
  • Step 
    2
    Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • Step 
    3
    In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

Nutrition

Nutrition Facts are not available for this recipe

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