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Red Velvet Cake Pops

Red Velvet Cake Pops

Course Dessert
Servings 50 servings


  • 1 15.25 to 16.5 oz box red velvet, devil’s food or your favorite cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 cup prepared cream cheese frosting
  • 24 to 32 oz white or dark melting wafers or bark for coating
  • 1 cup (6 oz) semi-sweet chocolate mini chips
  • Colored sprinkles for decorating (optional)


  • Wash hands with soap and water.
  • Prepare cake mix using water, eggs and oil according to package directions.
  • Wash hands with soap and water after handling eggs.
  • Don’t eat raw dough or batter.
  • Bake cake according to package instructions using a 13 x 9-inch baking pan.
  • Crumble cake into a large bowl. Add frosting and 1 cup morsels; stir until texture is similar to cookie dough. Scoop mixture by slightly rounded tablespoon; roll into 1 ½-inch balls. Place on parchment paper-lined tray.
  • Freeze for 15 to 30 minutes or until firm (not frozen) or cover and refrigerate for a few hours or until firm.
  • Melt candy coating according to package instructions. If balls were in freezer, transfer to refrigerator.
  • Remove a few balls at a time from refrigerator. Dip tip of 1 (4-inch) lollipop stick into melted coating and then insert halfway into a cake ball. Repeat with additional lollipop sticks and cake balls, transferring to refrigerator to set up for 5 minutes.
  • Once set, remove a few balls at a time from refrigerator. Dip each cake ball into melted coating, gently tapping off excess. Place on parchment paper-lined tray or in plastic foam block or cake pop stand. Dust with sprinkles or sprinkle with mini morsels. Tip: If you have extra melted coating leftover, drizzle over pops in a zig zag pattern to decorate.
  • Refrigerate for 15 minutes or until set.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.