Craving a delicious treat but short on time? Then you are going to love these Red Velvet Cake Pops! This small-batch, fun dessert is a breeze to whip up and perfect for your next special occasion.
Jump to:
❤️ Why you'll love it
Small batch recipe: no need for a boxed red velvet cake mix, this red velvet cake pop recipe is a small batch recipe that will make just 8 cake pops, the perfect treat for snack time.
Chocolate Fans: if you are a fan of chocolate cake, this treat will satisfy those chocolate cravings.
Bite-sized treats: a great option when you want something sweet without making a large batch.
🥘 Ingredients
For ingredient amounts and full instructions see recipe card at the end of this post.
All-purpose flour
Granulated sugar
Cocoa powder
Baking powder
Milk
Apple cider vinegar
Butter
Red food coloring
Powdered sugar
Vanilla extract
White chocolate
Sprinkles
🔪 Make Red Velvet Cake Pops
For the cake:
- In a large microwave-safe oven safe mug, mix together the flour, sugar, cocoa powder, baking powder.
- Add the milk, apple cider vinegar and butter. Stir wet ingredients into the dry ingredients are just combined.
- Add the food coloring and stir until incorporated. Batter should be thick.
- Transfer the cake batter to a cup that is microwave/oven friendly.
- Microwave on high for 60-70 seconds, until the cake rises and is no longer wet on top. If baking in the oven, bake at 350 degrees F for 15-20 minutes.
- Remove from oven and let cake cool completely.
For the buttercream:
- In a small bowl, using an electric mixer, whip the room temperature butter for 5 minutes, until creamy.
- Mix powdered sugar into the butter using the electric mixer on low speed until smooth.
- Add the milk and vanilla extract until smooth and creamy. Set aside
For the red velvet cake balls:
- Crumble cooled red velvet cake into a mixing bowl.
- Add 2 tablespoons of prepared buttercream frosting and mix well. Store any leftover buttercream in the fridge.
- Using a tablespoon sized measure, scoop cake ball mixture and shape into a round ball. Set aside on parchment paper lined baking sheet.
Make the cake pops:
- Melt white chocolate candy coating per package directions.
- Dip cake pop sticks in the melted candy and insert dipped end into the prepared cake balls. Refrigerate for 10 minutes.
- Remove cake pops from the refrigerator and hold by the end of the lollipop stick. Dip cake balls in melted chocolate allowing excess chocolate to drip off.
- Immediately garnish with sprinkles. Place in cake pop holder and allow candy coating to harden.
🥄 Equipment
Lollipop Sticks
Large mug: should be oven and/or microwave-safe.
Parchment paper
Small bowl
Wooden spoon
Tablespoon sized cookie scoop
Cake pop holder or styrofoam block
Electric hand mixer
🥫Storage
Room Temperature: store cake pops in an airtight container up to 3 days.
📖 Variations
Cake truffles: skip the lollipop stick and dip cake balls in chocolate, roll in sprinkles, and dry on parchment lined baking sheet until chocolate has hardened.
Sprinkle variation: Roll the cake pops in various holiday themed sprinkles for festive touch.
Dark Chocolate Coating: Dip the cake pops in melted chocolate for an extra indulgent twist.
💭 Tips
Avoid over mixing: ensure a light and fluffy cake texture by making sure you don't over mix the cake ingredients..
Avoid refrigeration:. If you store cake pops in the refrigeration condensation will start appearing on the surface of the pops causing them to be wet.
Uniform sized cake balls: use a tablespoon sized scoop to portion the cake balls and be consistent with size. Oversized cake balls will be more fragile.
Leftover cake: have leftover cake? Skip making the mug cake and use crumbled leftover cake crumbs.
📚 Related Recipes
Red Velvet Brownies have chewy edges, fudgy centers and white chocolate chips sprinkled throughout.
You will love these Red Velvet Peppermint Thumbprint cookies.
White Chocolate and Peanut Butter Chip Cookies are one of my favorite flavor combinations.
How about making your own personalized Conversation Hearts Candy!
Creamy velvet shrimp makes the perfect romantic dinner date meal!
These Irish Cream Cake Pops are a surefire winner!
These Grinch Cake Pops are perfect for the Christmas holiday.
🍽 Serve with..
Serve these red velvet cake bites with a glass of milk, hot cup of coffee, or tea.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Red Velvet Cake Pops: Easy Small Batch Recipe
Equipment
- Lollipop sticks
- Large mug should be oven and/or microwave-safe.
- Cake pop holder , or styrofoam block
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Red Velvet Cake
- ¼ cup all-purpose flour
- 2 tablespoon granulated sugar
- 1 teaspoon cocoa powder
- ¼ teaspoon baking powder
- 5 tablespoons milk
- ½ teaspoon apple cider vinegar
- 1 ½ tablespoon butter , melted
- 1 teaspoon red food coloring
For the butter cream
- ¼ cup powdered sugar
- 3 tablespoons butter
- 1 tablespoon milk
- ½ teaspoon vanilla extract
For the cake pops
- 2 ounces White chocolate candy melts
- Candy sprinkles optional
- 1 prepared mug cake
- 2 tablespoons buttercream frosting
Instructions
For the cake:
- In a large microwave-safe oven safe mug, mix together the flour, sugar, cocoa powder, baking powder.
- Add the milk, apple cider vinegar and butter. Stir wet ingredients into the dry ingredients are just combined.
- Add the food coloring and stir until incorporated. Batter should be thick.
- Transfer the cake batter to a cup that is microwave/oven friendly.
- Microwave on high for 60-70 seconds, until the cake rises and is no longer wet on top. If baking in the oven, bake at 350 degrees F for 15-20 minutes.
- Remove from oven and let cake cool completely.
For the buttercream:
- In a small bowl, using an electric mixer, whip the room temperature butter for 5 minutes, until creamy.
- Mix powdered sugar into the butter using the electric mixer on low speed until smooth.
- Add the milk and vanilla extract until smooth and creamy. Set aside
For the red velvet cake balls:
- Crumble cooled red velvet cake into a mixing bowl.
- Add 2 tablespoons of prepared buttercream frosting and mix well. Store any leftover buttercream in the fridge.
- Using a tablespoon sized measure, scoop cake ball mixture and shape into a round ball. Set aside on parchment paper lined baking sheet.
Make the cake pops:
- Melt white chocolate candy coating per package directions.
- Dip cake pop sticks in the melted candy and insert dipped end into the prepared cake balls. Refrigerate for 10 minutes.
- Remove cake pops from the refrigerator and hold by the end of the lollipop stick. Dip cake balls in melted chocolate allowing excess chocolate to drip off.
- Immediately garnish with sprinkles. Place in cake pop holder and allow candy coating to harden.
Comments
No Comments