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Creamy Red Velvet Cake Pops Recipe Easy Homemade Dessert with White Chocolate Drizzle

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These creamy red velvet cake pops feature a rich, velvety texture combined with a sweet, smooth white chocolate drizzle, perfect for celebrations or cozy indulgence.

Ingredients

Scale
  • 1 box red velvet cake mix (or homemade red velvet cake crumbs from about 9 oz / 255 g baked cake)
  • Ingredients to bake the cake (usually eggs, oil, water as per box instructions)
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp (30 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 6 oz (170 g) white chocolate chips or chopped white chocolate
  • 1 tsp coconut oil or vegetable oil (optional)
  • Red sanding sugar or sprinkles (optional)
  • Edible glitter (optional)

Instructions

  1. Bake and cool the red velvet cake according to package instructions or your favorite recipe. Allow it to cool completely on a wire rack, about 1 hour.
  2. Break the cooled cake into fine crumbs using your hands or a fork, aiming for a texture like coarse sand. Approximately 9 oz (255 g) of cake crumbs is ideal.
  3. In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy, about 2-3 minutes. Add the powdered sugar and vanilla extract, then mix until fully combined and fluffy.
  4. Gradually add the cake crumbs to the cream cheese mixture, folding gently with a spatula until just combined. The mixture should be moist and able to hold shape when rolled.
  5. Using a tablespoon or small cookie scoop, portion the mixture and roll into 1-inch (2.5 cm) balls with your hands. Place each ball on a baking sheet lined with parchment paper or a silicone mat.
  6. Insert a cake pop stick into each ball, pushing about halfway through. Refrigerate the cake pops for at least 1 hour or freeze for 20 minutes to firm them up.
  7. Place white chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring well between each, until smooth and fully melted. Alternatively, use a double boiler over simmering water.
  8. Holding the stick, dip each cake pop into the melted white chocolate, covering completely. Let excess chocolate drip off. Place back on the lined baking sheet. Using a fork or spoon, drizzle more white chocolate elegantly over the top. Optionally, sprinkle with red sanding sugar or edible glitter while the drizzle is still wet.
  9. Allow the white chocolate to set completely—about 30 minutes at room temperature or 15 minutes in the fridge. Serve chilled or at room temperature.

Notes

Chill cake pops thoroughly before dipping to prevent them from falling apart. Melt white chocolate slowly and stir often to avoid seizing. If chocolate thickens, reheat gently in short bursts. Handle cake pops carefully when dipping and tap off excess chocolate gently for a smooth coating.

Nutrition

Keywords: red velvet cake pops, creamy cake pops, white chocolate drizzle, easy dessert, homemade cake pops, party treats, holiday desserts

Find it online: https://rowanrecipes.com/creamy-red-velvet-cake-pops-recipe-easy-homemade-dessert-with-white-chocolate-drizzle/