These Red Velvet Cake Pops are easy to make and oh so tasty. They start with red velvet mug cakes so this recipe is a two-for-one. You could just make the mug cake and stop right there and enjoy it.
But, if your family is anything like ours, they LOVE cake pops and turning this cake into delicious little balls of cake on sticks will always be a hit here. They’re fun for a party or just a special little treat.
Find more delicious dessert recipes here.
Red Velvet Cake Pops
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cooling Time: 25 minutes
Servings: 8-10
INGREDIENTS
Red Velvet Cake:
- All-purpose flour: ¼ cup
- Sugar: 2 tbsp
- Cocoa powder: 1 tsp
- Baking powder: ¼ tsp
- Milk: 5 tbsp
- Apple cider vinegar: ½ tsp
- Butter (melted): 1.5 tbsp
- Red food coloring: 1 tsp
Buttercream:
- Sugar (powdered): ¼ cup
- Butter (room temperature): 50 grams
- Milk: 1 tbsp
- Vanilla essence: ½ tsp
Cake pops:
- Prepared red velvet cake
- Prepared buttercream: 2 tbsp
- Wooden sticks
- White chocolate (melted): As required
- Sprinkles: To garnish
INSTRUCTIONS
Start the recipes by making the mug cakes first. For the mug cakes, mix all the ingredients together. The mixture should be of thick consistency.
Transfer the mixture to a cup that is microwave/oven friendly.
Microwave for 70 seconds to 1 minute or until you see the cake rise. If you are using an oven, pre-heat the oven and bake the mug cake at 350°F for 15-20 minutes. Use a toothpick to ensure that the cake is cooked completely.
While the cake is cooking, let’s prepare the buttercream. Take butter in a bowl and whisk it until it starts forming peaks. If you are using a hand whisk, then it will take you about 5 minutes. If you are using an electric whisk, it should be done in less than half the time.
Add the sugar next and whisk again. It should turn into a smooth texture.
Add the milk and vanilla essence and whisk again. You should end up with a smooth textured frosting.
Once the cake is done, rest it and let it come to room temperature.
Once the cake is cooled enough, transfer it to a mixing bowl and crumble it.
Add the prepared buttercream frosting and mix well.
Take small scoops and make round balls.
Use a bamboo/ wooden thin stick, dip it in the melted white chocolate and stick it into the prepared balls. Refrigerate for 10 minutes.
Next, bring them out of the refrigerator and dip the balls in melted white chocolate. Immediately garnish with sprinkles. Use a Styrofoam to keep the cake pops straight.
Once you have dipped and garnished all the cake pops, refrigerate them for 15 minutes.
Your cake pops are ready!
TIPS AND TRICKS
- Do not overmix the cake mixture or your cake will not rise and will be dense in texture.
- It is always better to store the cake pops at room temperature. If you refrigerate and store them then condensation will start appearing on the surface.
- Do not make the ball size too big or else they will not stay on the stick.
- You can use plastic sticks in place of bamboo/wooden ones. But bamboo/wood is more sustainable.
Red Velvet Cake Pops
Ingredients
For the Red Velvet Cake
- All-purpose flour: ¼ cup
- Sugar: 2 tbsp
- Cocoa powder: 1 tsp
- Baking powder: ¼ tsp
- Milk: 5 tbsp
- Apple cider vinegar: ½ tsp
- Butter melted: 1.5 tbsp
- Red food coloring: 1 tsp
For the butter cream
- Sugar powdered: ¼ cup
- Butter room temperature: 50 grams
- Milk: 1 tbsp
- Vanilla essence: ½ tsp
For the cake pops
- Prepared red velvet cake
- Prepared buttercream: 2 tbsp
- Wooden sticks
- White chocolate melted: As required
- Sprinkles: To garnish
Instructions
- Start the recipes by making the mug cakes first. For the mug cakes, mix all the ingredients together. The mixture should be of thick consistency.
- Transfer the mixture to a cup that is microwave/oven friendly.
- Microwave for 70 seconds to 1 minute or until you see the cake rise. If you are using an oven, pre-heat the oven and bake the mug cake at 180°C for 15-20 minutes. Use a toothpick to ensure that the cake is cooked completely.
- While the cake is cooking, let’s prepare the buttercream. Take butter in a bowl and whisk it until it starts forming peaks. If you are using a hand whisk, then it will take you about 5 minutes. If you are using an electric whisk, it should be done in less than half the time.
- Add the sugar next and whisk again. It should turn into a smooth texture.
- Add the milk and vanilla essence and whisk again. You should end up with a smooth textured frosting.
- Once the cake is done, rest it and let it come to room temperature.
- Once the cake is cooled enough, transfer it to a mixing bowl and crumble it.
- Add the prepared buttercream frosting and mix well.
- Take small scoops and make round balls.
- Use a bamboo/ wooden thin stick, dip it in the melted white chocolate and stick it into the prepared balls. Refrigerate for 10 minutes.
- Next, bring them out of the refrigerator and dip the balls in melted white chocolate. Immediately garnish with sprinkles. Use a Styrofoam to keep the cake pops straight.
- Once you have dipped and garnished all the cake pops, refrigerate them for 15 minutes.
- Your cake pops are ready!
Notes
It is always better to store the cake pops at room temperature. If you refrigerate and store them then condensation will start appearing on the surface.
Do not make the ball size too big or else they will not stay on the stick.
You can use plastic sticks in place of bamboo/wooden ones. But bamboo/wood is more sustainable.