You know those desserts that look fancy but are secretly super simple to make? Red velvet cake pops are EXACTLY that kind of treat!
I'll be honest – the first time I made these, I was trying to impress Emily's teacher for a class Valentine's party. I wanted something that screamed "I totally have my life together" (even though I definitely don't). Turns out, these little beauties are way easier than they look. I actually made them while watching TV one evening, and Emily kept sneaking into the kitchen asking when they'd be ready.
These red velvet cake balls are rich, creamy, and covered in smooth white chocolate. They're basically the perfect bite-sized dessert that works for literally any occasion – Valentine's Day, Christmas, birthday parties, or just because it's Tuesday and you want something sweet. Plus, they taste WAY better than store-bought cake pops (which, let's face it, can be kind of dry and disappointing).
If you're looking for more easy dessert ideas, you'll also want to check out my Christmas Chocolate Peppermint Truffles – they're another crowd-pleaser!
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Why You'll Love These Red Velvet Cake Pops
- Super easy to make – If you can crumble cake and roll balls, you can make these! No special skills needed.
- Uses a cake mix – No need to bake from scratch. Duncan Hines does the heavy lifting for you.
- Make-ahead friendly – Perfect for busy schedules. Make them 2-3 days before your event.
- Cream cheese filling – That tangy cream cheese frosting mixed into the cake? Chef's kiss! It's what makes these so incredibly moist.
- Gorgeous presentation – These look like you spent hours in the kitchen, but really you just rolled some balls and dipped them in chocolate.
- Freezer-friendly – Make a big batch and freeze them. Future you will be SO grateful.
Ingredients For Red Velvet Cake Pops
For The Cake:
- 1 (15.25-oz.) package red velvet cake mix (Duncan Hines works great)
- 1 cup whole milk
- ⅓ cup salted butter, melted
- 3 teaspoons vanilla extract, divided
- Vegetable shortening, for greasing the pan
- All-purpose flour, for dusting the pan
For The Cream Cheese Filling:
- 1 (8-oz.) package cream cheese, softened
- ½ cup salted butter, softened
- 4 cups powdered sugar
For Coating:
- 3 (10-oz.) packages white chocolate melting wafers (Ghirardelli is my go-to)
- Red and white sprinkles
- Sanding sugars (optional but so pretty!)
How To Make Red Velvet Cake Pops
Bake The Cake
- Preheat your oven to 350°F and grease a 9x13-inch baking pan with vegetable shortening. Dust it lightly with flour (this prevents sticking – learned that the hard way!).
- Mix the cake batter by combining the red velvet cake mix, milk, melted butter, and 2 teaspoons of vanilla extract in a large bowl. Stir until everything is well combined and smooth.
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. (I know waiting is hard, but trust me on this one!)
Make The Cream Cheese Filling
- Beat the softened cream cheese and butter together in a large bowl using an electric mixer. You want it nice and fluffy – this takes about 2-3 minutes on medium speed.
- Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Add the remaining 1 teaspoon of vanilla extract.
- Continue mixing until the frosting is smooth and creamy. It should be thick enough to hold its shape but still spreadable.
Assemble The Cake Balls
- Crumble the cooled cake into a large bowl. I just use my hands for this – it's actually pretty therapeutic! You want fine crumbs, not big chunks.
- Add about 1 ½ cups of the cream cheese frosting to the crumbled cake. Start with less – you can always add more if needed. Mix it together with your hands or a spoon until the mixture holds together when you squeeze it.
- Roll the mixture into balls about 1 ½ inches in diameter (roughly the size of a walnut). Place them on a parchment-lined baking sheet as you go.
- Refrigerate the balls for at least 2 hours, or freeze for 30 minutes. They need to be firm before dipping, otherwise they'll fall apart. (I usually make them the night before and let them chill overnight.)
Coat With White Chocolate
- Melt the white chocolate wafers according to package directions. I use the microwave in 30-second intervals, stirring between each one.
- Dip each cake ball into the melted white chocolate using a fork or dipping tool. Let the excess chocolate drip off, then place the coated ball back on the parchment paper.
- Add sprinkles immediately while the chocolate is still wet. The chocolate sets pretty quickly, so don't wait!
- Let the chocolate harden completely at room temperature, or pop them in the fridge for faster setting.
Storage And Reheating Tips
Store your red velvet cake balls in an airtight container in the refrigerator for up to 1 week. The cream cheese filling means they really do need to stay cold.
Want to freeze them? Go for it! These freeze beautifully for up to 3 months. Just thaw them in the fridge overnight before serving.
Here's a tip I learned: Take them out of the fridge about 15-20 minutes before serving. They taste SO much better at room temperature – the flavors really come through, and the texture is perfect.
If you're transporting these to a party, keep them in a cooler with ice packs. Nobody wants melted cake balls!
Tips For Perfect Red Velvet Cake Pops
Don't overmix the frosting into the cake. You want the mixture to just hold together. Too much frosting makes them mushy and hard to work with. I learned this the messy way!
Chill thoroughly before dipping. This is SO important. Room temperature cake balls will fall apart when you dip them in the warm chocolate. Emily tried to rush this step once, and we ended up with chocolate soup with cake bits. Not cute!
Use quality melting wafers. The cheap stuff doesn't melt smoothly and can be a pain to work with. Ghirardelli or Wilton are worth the extra couple bucks.
Work quickly with the sprinkles. The chocolate sets fast, especially if your kitchen is cool. I usually only dip 3-4 balls at a time so I have time to decorate them before the chocolate hardens.
Try different decorations! Switch up the sprinkles for holidays – red and green for Christmas, pink and white for Valentine's Day, or keep them classic with just white sanding sugar.
Make them into actual pops. Want to turn these into traditional cake pops? Insert a lollipop stick into each ball before chilling, then dip as directed. Just make sure the stick goes in about halfway for the best hold.
Can you use homemade red velvet cake? Absolutely! You'll need about 3-4 cups of crumbled cake. Just make sure it's completely cooled before you start.
Red Velvet Cake Pops FAQs
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Yes, because of the cream cheese filling, they should be refrigerated and brought to room temperature 15-20 minutes before serving.
Absolutely! These are perfect make-ahead treats. Prepare them 2-3 days before your event and store in the refrigerator.
Yes, you can substitute a homemade red velvet cake (baked and cooled). You'll need about 3-4 cups of crumbled cake.
Recipes You May Like
- Christmas Chocolate Peppermint Truffles – Another bite-sized treat that's perfect for gifting!
- Pumpkin Oreo Balls – Same concept, totally different flavor profile.
- Small Batch Chocolate Chip Cookies – When you need a sweet treat but don't want leftovers for days.
Final Thoughts
These red velvet cake pops have become one of my go-to recipes when I need to bring something to a party or just want to make something special at home. They're fancy enough to impress but simple enough that I'm not stressed out making them.
Emily and I have turned making these into a little tradition. She's in charge of rolling the balls (she's weirdly good at making them all the same size?), and I handle the chocolate dipping. It's become our thing, and honestly, some of my favorite kitchen memories are us laughing over our chocolate-covered fingers.
So grab that cake mix and give these a try! They're going to be a hit wherever you bring them. And don't forget to save this recipe to Pinterest so you can find it later when you need it!
Red Velvet Cake Balls
Equipment
- 9x13 inch baking pan
- Electric Mixer
Ingredients
Cake
- 1 red velvet cake mix 15.25-oz. pkg., such as Duncan Hines
- 1 cup whole milk
- ⅓ cup salted butter 2 ⅔ oz., melted
- 2 teaspoon vanilla extract
- vegetable shortening for pan
- all-purpose flour for pan
Cream Cheese Filling
- 1 cream cheese 8-oz. pkg., softened
- ½ cup salted butter 4 oz., softened
- 4 cups powdered sugar about 16 oz.
- 1 teaspoon vanilla extract
Coating and Decoration
- 3 white melting wafers 10-oz. pkg. each, vanilla-flavored, such as Ghirardelli
- red and white sprinkles and sanding sugars for decoration
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine cake mix, milk, melted butter, and 2 teaspoons vanilla extract. Mix until well combined.
- Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the cream cheese filling: In a large bowl, beat cream cheese and softened butter until smooth. Gradually add powdered sugar and 1 teaspoon vanilla extract, beating until fluffy.
- Crumble the cooled cake into fine crumbs in a large bowl. Add the cream cheese mixture and mix until well combined.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for at least 2 hours or freeze for 30 minutes until firm.
- Melt white chocolate wafers according to package directions. Dip each cake ball into the melted chocolate, allowing excess to drip off.
- Place dipped cake balls back on parchment paper and immediately decorate with sprinkles and sanding sugars. Let chocolate set completely before serving.
- Store in an airtight container in the refrigerator for up to 1 week.
