Red Velvet CakePops

Cynthia Mendoza


Store these up to a week in the fridge. These are always a huge hit with everyone who trys them. Sooo moist and tastes amazing!!

pinch tips: How to Fold Ingredients






1 Hr


25 Min




1 box
red velvet cake mix
1 pkg
candy melts ( any color) from michaels
container of sprinkles
1 can(s)
ready to spread cream cheese frosting (you will use 1 cup)
1 pkg
lollipop sticks ( you will need 40) or you can do these without sticks as truffles.

Directions Step-By-Step

Make cake as directed on box of cake mix. Bake this in a lightly sprayed 9x13 pan. When done baking let cake cool in pan, then use a large bowl and crumble cake into bowl. Not too much, you don't want it to be mushy. Just break it apart into crumbles. Then place about 1 cup of cream cheese frosting in a bowl and place in microwave for 10 seconds. Add frosting to cake crumbles. Use your hands to combine together. Line a cookie sheet with wax paper. Then use a small 1 inch cookie scoop to scoop out balls and roll into a packed ball with your hands, place cake balls on wax paper lined cookie sheet. This should make exactly 40 balls. Place cookie sheet in fridge for 2 hours to firm up. Take out of fridge and melt candy melts over a double boiler and continuously stir until melts are liquid. Take lollipop stick and dip into melted chocolate and stick halfway thru ball, place back onto wax paper, after done dipping all sticks place cookie sheet back in fridge for 5 min. This is so sticks dont come off during dipping process. Then bring balls out and dip one at a time in melted chocolate, shake or roll off excess, add sprinkles of your choice, then stick into a styrofoam square and pop back into frige to harden candy coating. (This wont take long.) Store in a plastic container with lid in fridge up to a week.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American
Hashtags: #red velvet, #cake pops