Indulge in the rich, velvety goodness of our homemade red velvet cake pops. Made with a convenient cake mix, these treats are the perfect combination of moist, fluffy cake and chocolate frosting, all rolled into a bite-sized pop. Perfect for parties, gifts, or just a sweet treat for yourself, our red velvet cake pops are sure to be a crowd-pleaser for any Valentine’s Day Dinner.
- 1 Duncan Hines Perfectly Moist Red Velvet Cake Mix
- 1 cup of water
- 3 large eggs
- 1/2 cup of melted butter
- 1 cup of Duncan Hines Dark Chocolate Frosting
- Ghirardelli Melting Wafers Dark Chocolate and White Chocolate
- Vegetable Oil or Coconut Oil if need to thin the chocolate for dipping
- Cake Pop Stand
- Clear Acrylic Cake Pop Sticks
- 13×9 Cake Pan
- Large Mixing Bowl
- 1 tablespoon measuring spoon
- Pyrex -2 Prepware 2 Glass Measuring Cup
- Long handle Ice Tea Spoons
- A medium block of Styrofoam
- Preheat the oven to 350°.
- In a stand mixer or a hand mixer make the cake mix according to the package instructions for a 9×13-inch pan.
- Bake the cake at 350° for 25 to 29 minutes or until a toothpick comes out clean but do not overbake.
- Once the cake is cooled completely, crumble it into a large bowl.
- Mix in 1 cup of prepared chocolate frosting. This step will take about 5 minutes but do not overmix.
- With a 1-tablespoon measuring spoon shape the mixture into small balls about 1 1/2 inches in diameter. Place in a container in a single layer and refrigerate for 2 hours.
- Melt the melting wafers in a pyrex measuring cup in the microwave for 30 seconds at a time until fully melted. Stir about every minute. Melt the dark chocolate in one cup and the white chocolate in another cup.
- If the Chocolate is not thin enough add a teaspoon at a time of vegetable oil or coconut oil to thin out the chocolate.
- Before you start coating the cake pops have everything set out and ready. Have the wafers in the measuring cups, have the cake stand ready to fill, have a styrofoam block next to the dipping area to rest the cake pops if needed as you go, and have any sprinkles in bowls with spoons.
- Dip the end of the cake pop stick in a little of the melted chocolate and insert it in the cake pops most of the way in and return to the fridge.
- When all the pops on sticks take them out one at a time and dip them into the melted chocolate, making sure to fully coat the cake pop. Tap the stick on the side of the cup to let any excess chocolate drip off.
- Bonus Tip: I found that if I put the cake pops before dipping them in the freezer for about one minute the chocolate did not drip as much. Also, put part of a block of styrofoam in the freezer and set the dipped pop in the freezer again for less than a minute so that the chocolate hardened and did not drip down the stick.
- Right after you have the cake pop coated in chocolate (dark or white) add the sprinkles to the wet chocolate. You can not add the sprinkles after the chocolate has hardened.
- Inset the finished cake pop in the cake pop stand.
Keywords: Easy Red Velvet Cake Pops From Cake Mix