Red Velvet Cake Pops!

              These Red Velvet Cake Pops are very delicious! They are very moist and have a hint of chocolate inside. These are the definition of an amazing Red Velvet flavor, and are perfect for Valentines Day! I got the adapted the recipe of the cake from Bakerella but I tweaked a few things. Also, since these Cake Pops were a last minute choice, I didn’t have the Cake Pop sticks. So, I had to use the only thing in my cupboard; multicolored toothpicks. The Cake Pops look pretty cute, but I’m still going to buy the Cake Pops sticks just in-case I make Cake Pops again! And trust me, this isn’t the last time you will see me make Cake Pops….
              Now I must confess a little secret, I originally was not supposed to make Cake Pops. I was supposed to make a Red Velvet cake. But a little incident happened, and these were the result! You see, I was having an off day yesterday, but I REALLY wanted to make a cake. My moms friends were over and they were just….watching my every move! I think the pressure of being watched got the best of me which caused the incident that led to making the Cake Pops. After a little nervous break down I came up with the Cake Pops. And I am so glad I did, because these were so amazingly delicious and just adorable. Cake  is good, but something about bite sized little treats makes cake even better…….. 🙂
             I went shopping for baking supplies on Thursday. I bought 2 cake decorating spatulas, Americolor food coloring, vanilla bean paste, and cake pans. Yesterday, my mom got me a cake turntable. It was an inexpensive wilton turntable, but it works wonders! And maybe in the future I will get myself a professional cake turntable. But for only $13.00, the turntable is pretty high quality! Also, I found a new love….vanilla bean paste. The moment I saw the 4 oz. bottle it was like love at first sight! It makes the flavors of the frosting and the cake 10 times better. The vanilla beans just enhance the flavors to perfection. So, I will be using vanilla bean paste more often 🙂
I mean I’m talking about Red Velvet Cake Pops….

With a Cream Cheese Glaze….

And Sprinkles on top….


Yield: 19-21 Cake Pops


2 large eggs
2 cups of sugar
2 1/2 cups of all-purpose flour
1 cup of Buttermilk
1 1/2 cups of  vegetable oil
2-3 teaspoons of vanilla bean paste
5-6 teaspoons of unsweetened cocoa powder
1 teaspoon of red food coloring
1 tablespoon of distilled white vinegar
1 teaspoon of baking soda

Cream Cheese Frosting to make the cake Pops:
One 2 pound bag of powdered sugar
1/2 cup of heavy whipping cream
8 oz. of cream cheese
1/2 cup of butter
2 teaspoons of vanilla bean paste

Cream Cheese Coating:
One 2 pound bag of powdered sugar
1 cup of heavy cream
1/2 cup of butter
8 oz. of cream cheese
2 teaspoons of vanilla bean paste

1. Pre-heat the oven to 350 degrees

2. Grease and flour three 7 inch cake pans. (Place parchment paper on the bottom  of each pan.

3. Using a stand mixer or hand mixer, beat the eggs with a whisk.

4. Add in the remaining liquids (except the vanilla bean paste and the red food coloring) and place the mixture into another bowl. Set the bowl aside.

5.  Now place all the dry ingredients into the mixing bowl and whisk them until they are well blended.

6. Slowly add in the wet ingredients into the dry ingredients.  Then, add in the red food coloring and the vanilla bean paste.

7. Keep mixing until the batter is well blended.

8. Evenly pour the batter into the three cake pans. Drop the pans onto the counter a few times (about 4 inches above the counter) to release any air bubbles.

9. Bake the 3 cakes for 33-35 minutes.

10. Place the cake pans on a cooling rack.

11. Let the cakes cool for 5 minutes.

12. Take the cakes out of the cake pans and wrap them in plastic wrap. Let the cakes cool inside the plastic wrap (this takes about half an hour)

13. Cut the cakes with a serrated knife on top so that they are even.

14. Place 1/2 cup of sugar and 1 cup of water into a sauce pan.  Boil the mixture for 2 minutes and place the sugar-water into a spray bottle.

15. Spray the top of the cakes with the sugar-water mixture. Be careful not to over spray, spray enough so that the cake will hold in its moisture.

16. To make the Cream Cheese Frosting: Beat the butter and cream cheese together until they are creamy.

17. Slowly add in the powdered sugar, heavy cream, and vanilla bean paste. Beat the frosting until it is at a thick and creamy consistency.

18. In a large bowl, using your hands, mash the cakes and the frosting together.

19. Make sure that the frosting and the cakes are mashed together well.

20. Using your hands, make 19-21 cake balls (about 2 tablespoons each) and place them in the refrigerator for 30 minutes.

21. To make the Cream Cheese Coating: beat the butter and cream cheese until  they are creamy.

22. Slowly add in the powdered sugar, heavy cream, and vanilla bean paste. Beat until the coating is at a  creamy and dripping consistency.

23. Take the cake balls out of the refrigerator and cover them with the Cream Cheese coating. Once you cover a cake ball, immediately place it into the refrigerator. You can also place sprinkles on top of the cake pops during this process.

24. Once the cake pops have been in the refrigerator for about an hour, stick toothpicks (or the cake pop sticks) on top of each cake pop.

25. Leave the cake pops in the refrigerator for a minimum of 6 hours (or leave them overnight).

26. Serve the cake pops and ENJOY!!!!!!! 🙂

8 thoughts on “Red Velvet Cake Pops!

  1. What a great blog! I was looking for this recipe from scratch with no cake mix or can frosting and this was the first one I found. Planning to try this recipe on Friday for a party.


  2. Well I am a child (I'm only 14 years old) and it saddens me that you say so. It was my first time making these and I honestly wasn't prepared to make them. Although, they taste fantastic. But please I don't appreciate the negative remark, as I feel very offended by it. Thank You!


  3. These look delicious, especially for a first attempt! if you wanted a smoother finish then you can use candy melts or chocolate to get the super smooth covering, just cover the cake balls like you would a truffle; but I think the cream cheese coating sounds far yummier 😉 yay for young bakers, keep it up! 😀 x


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