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Cream cheese stuffed red velvet cake pops with white chocolate coating and red sprinkles.

Red Velvet Cake Pops

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 1 hour
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 20 pops
Calories 196 kcal

Ingredients
  

  • 1 box red velvet cake mix use ingredients as directed on the box
  • 1 cup water or as directed
  • 1/3 cup vegetable oil or as directed
  • 3 large eggs or as directed
  • 1/3 cup cream cheese frosting softened
  • 12 ounces white candy melts
  • 1/2 teaspoon vegetable oil for melting chocolate
  • Sprinkles optional

Instructions
 

  • Preheat your oven to 350°F. Grease a 9x13-inch pan. Mix the red velvet cake mix with water, oil, and eggs according to the package directions.
    Sweet raspberry sauce in a white bowl with a whisk, ready for baking or dessert topping.
  • Pour the batter into the pan and bake according to the suggested time on the package (approximately 25 minutes), or until the cake is thoroughly baked. Allow the cake to cool completely on a wire rack.
  • Crumble the cooled cake into a large bowl. Gradually add the cream cheese frosting and mix until the crumbs hold together. If the mixture seems dry, add 1 more tablespoon of frosting at a time until it is a consistency that you can roll into a ball.
    Bright red velvet cake crumbs with a dollop of cream cheese frosting on a white plate.
  • Scoop about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a baking sheet and chill them in the freezer for 15 minutes to firm up.
  • Place the white candy melts and vegetable oil in a microwave-safe bowl. Microwave in 25-second intervals, stirring after each, until smooth. Dip the tip of a cake pop stick into the melted candy and insert it into a chilled cake ball.
  • Dip each ball completely into the melted candy, allowing any excess to drip off. If using, sprinkle on some sprinkles before the chocolate sets. Set the dipped cake pops on wax paper to harden completely.
    Chocolate cake pops being dipped in white chocolate coating with red sprinkles on a light pink surface.

Nutrition

Calories: 196kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 4gSodium: 207mgFiber: 1g
Keyword Red Velvet Cake Pops
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