Description
Soft, bite-sized red velvet cake pops dipped in white candy coating — perfect for Valentine’s Day or any sweet occasion. Moist, cocoa-rich cake meets creamy frosting and a crisp shell for a fun, festive dessert.
Ingredients
1 box red velvet cake mix
1/2 cup canned cream cheese frosting
1 (12 oz) bag white candy melts
1 tsp Crisco shortening
Sprinkles (optional)
Instructions
1. Bake the cake mix as directed and allow it to fully cool.
2. Crumble the cooled cake into fine pieces in a large bowl.
3. Add the cream cheese frosting and mix until well blended and moldable.
4. Form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
5. Freeze for 15 minutes to firm up.
6. Melt the candy melts with Crisco in a microwave-safe bowl in 30-second intervals, stirring between each.
7. Dip one end of a lollipop stick into melted candy and insert it halfway into a cake ball.
8. Dip the cake pop into the candy coating and let excess drip off.
9. Decorate with sprinkles if desired.
10. Place upright in a styrofoam block or cup to set.
Notes
For easier coating, make sure cake balls are chilled but not frozen solid.
If the candy coating is too thick, add a little more shortening to thin it out.
Store cake pops in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Valentine's Day Recipes
- Method: Baked and dipped
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 154
- Sugar: 17g
- Sodium: 92mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg