Description
Delightful Red Velvet Cake Pops combine moist red velvet cake with creamy cream cheese frosting, coated in a smooth almond bark coating. Perfect for parties and special occasions, these bite-sized treats are easy to make and impress with their vibrant color and rich flavor.
Ingredients
Scale
Cake Batter
- 1/3 cup plus 1 tablespoon flour
- 2 teaspoons unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup canola oil
- 1/4 cup sugar
- 2 tablespoons buttermilk
- 1 egg white
- 1 teaspoon red food coloring
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon white vinegar
Filling & Coating
- 3 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 12 oz. almond bark (or white chocolate), for coating
Instructions
- Prepare Oven and Ingredients: Preheat your oven to 350°F (175°C). Place four cupcake liners around the outer edge of a cupcake tin. Gather all ingredients so they are ready for use.
- Mix Dry Ingredients: In a small bowl, sift together the flour, baking soda, salt, and unsweetened cocoa powder to ensure an even mixture without lumps.
- Mix Wet Ingredients: In a separate bowl, beat the canola oil, sugar, buttermilk, egg white, red food coloring, white vinegar, and vanilla extract together using an electric mixer until well combined.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients, mixing slowly to form a smooth batter without overmixing.
- Bake Cake: Divide the batter evenly among the four cupcake liners and bake at 350°F for 20-22 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Crumble and Mix Filling: Once cooled, crumble the cupcakes into fine crumbs. In a bowl, blend the softened cream cheese with powdered sugar until smooth, then fold in the cake crumbs thoroughly to create a moldable mixture.
- Form Cake Balls: Scoop a heaping tablespoon of the cake mixture and roll it between your hands into a ball shape. Place each ball onto a plate and refrigerate for at least 4 hours to firm up.
- Melt Coating: Chop the almond bark into 1-inch chunks and place in a microwave-safe bowl. Heat on medium power in 30-second increments, stirring between each, until completely melted and smooth.
- Coat Cake Pops: Quickly dip each chilled cake ball into the melted almond bark using a fork to turn it for full coverage. Transfer coated balls onto wax paper to set and dry completely.
- Storage: Cake pops can be stored in the refrigerator for up to 3 days before serving, making them ideal for preparing in advance.
Notes
- Recipe can be easily doubled and baked in a 6-inch round cake pan to make about 20 truffles instead of 10.
- Ensure the cake balls are well chilled before dipping to prevent them from falling apart in the coating.
- You can substitute almond bark with white chocolate or candy melts for variety in flavor and color.
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
