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Festive Red Velvet Christmas Cake Pops

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Easy-to-make red velvet cake pops using a boxed mix, cream cheese frosting, and white chocolate coating. These festive treats are perfect for holiday gifting, parties, or quiet holiday rituals.

Ingredients

Scale
  • 1 box (15.25 oz / 432g) Red Velvet Cake Mix
  • 1/2 cup (120 ml) Vegetable Oil
  • 1 cup (240 ml) Water (hot)
  • 2 Large Eggs (room temperature)
  • 8 oz (225g) Cream Cheese (softened, full-fat block)
  • 1 tsp Vanilla Extract
  • 2 cups (340g) White Chocolate Chips
  • 1 tbsp Shortening
  • 1 cup Holiday Sprinkles (red and white)
  • Red Food Coloring (optional, for extra vibrancy)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. Prepare cake batter according to box instructions using oil, water, and eggs. Pour into the pan.
  3. Bake for 20-25 minutes until moist and slightly underdone. Let cool completely (about 1 hour).
  4. Crumble the cooled cake into fine crumbs in a large bowl, removing any large chunks.
  5. Beat softened cream cheese until smooth, add vanilla, and mix into the cake crumbs. Start with 1/2 cup of frosting/crumb mixture balance; add more if needed until it feels like damp sand.
  6. Cover and refrigerate the mixture for at least 1 hour to firm up.
  7. Roll the mixture into 1.5-inch uniform balls and place on a parchment-lined tray. Refrigerate for 15 minutes.
  8. Melt white chocolate chips with shortening using a double boiler or microwave in 30-second intervals, stirring until smooth.
  9. Dip the end of a popsicle stick into the melted chocolate and insert it into the bottom of a cake ball.
  10. Dip the entire ball into the melted chocolate, covering completely. Tap against the bowl to remove excess.
  11. Immediately add sprinkles while the chocolate is wet.
  12. Place upright in a muffin tin or foam block to set. Let sit at room temperature for 30 minutes or in the fridge for 15 minutes until hard.

Notes

Ensure the cake is completely cool before crumbling to prevent sogginess. The crumb-to-frosting ratio is critical; it should feel like damp sand, not wet mud. If chocolate cracks, the cake balls were too cold. If cake falls off the stick, ensure you dipped the stick in chocolate first for an anchor. Do not refrigerate finished pops unless necessary, as condensation can ruin the coating.

Nutrition

Keywords: red velvet cake pops, christmas dessert, holiday baking, easy cake pops, white chocolate coating, cream cheese frosting, festive treats, gifting ideas

Find it online: https://lindabake.com/festive-red-velvet-christmas-cake-pops-10-best-easy-treats/