Red velvet cake pops are a fun bite-sized dessert made with soft red velvet cake, creamy buttercream, and a smooth white chocolate coating. They are sweet, colourful, and easy to serve at parties, birthdays, Valentine’s Day, or any time you want a pretty dessert without making a full cake. These cake pops are made from a simple mug cake, so they come together quickly and are finished with sprinkles for a cute bakery-style look.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cooling Time: 25 minutes
Course: Dessert
Servings: 8-10
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.
