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Best Red Velvet Christmas Cake Pops Recipe for Festive Parties

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These red velvet Christmas cake pops are a festive, crowd-pleasing treat made from crumbled red velvet cake mixed with cream cheese frosting, dipped in white chocolate, and decorated with red and green sprinkles. Perfect for holiday parties, they’re portable, mess-free, and incredibly delicious.

Ingredients

Scale
  • 1 box red velvet cake mix (Duncan Hines or Betty Crocker)
  • 3 large eggs, room temperature
  • 1 cup whole milk (or buttermilk for extra tang)
  • 1/2 cup vegetable oil (canola or avocado oil)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened (full-fat, block-style)
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 12 ounces white chocolate melting wafers (Ghirardelli recommended)
  • 1 tablespoon coconut oil or shortening
  • Red and green sprinkles (jimmies preferred)
  • 24 lollipop sticks
  • Optional: edible glitter or gold dust

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
  2. In a large bowl, combine red velvet cake mix, eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth and glossy.
  3. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
  4. While cake cools, make binding mixture: Beat softened cream cheese and butter until smooth and fluffy. Add sifted powdered sugar and vanilla, beat until combined. Mixture should be spreadable but not runny.
  5. Once cake is completely cool, crumble it into fine, even crumbs in a large bowl. No chunks larger than a pea.
  6. Add cream cheese mixture to crumbled cake and mix until evenly moistened. Mixture should hold together when squeezed. Scoop into 1.5-inch balls (about 24) and place on a parchment-lined baking sheet.
  7. Chill cake balls in refrigerator for at least 30 minutes (or freeze for 15 minutes).
  8. Melt white chocolate wafers and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
  9. Dip tip of a lollipop stick into melted chocolate, then insert halfway into a cake ball. Dip the cake pop into chocolate, covering completely. Gently tap stick against bowl to remove excess chocolate.
  10. Before chocolate sets, sprinkle with red and green jimmies. Insert stick into a styrofoam block and let stand until coating hardens, about 15-20 minutes at room temperature (or 10 minutes in fridge).

Notes

For best results, ensure cake is completely cool before crumbling. Chill cake balls thoroughly before dipping. Use the ‘glue’ step (dipping stick in chocolate) to prevent pops from sliding off. Thin white chocolate with coconut oil for smooth coating. Work in small batches, keeping remaining cake balls chilled. These taste even better the next day.

Nutrition

Keywords: red velvet cake pops, Christmas cake pops, holiday dessert, cake pops recipe, red velvet dessert, party dessert, easy cake pops

Find it online: https://dinadishes.com/best-red-velvet-christmas-cake-pops-recipe-for-festive-parties/