Easy Red Velvet Cake Pops for Valentine's Recipe
Create these easy red velvet cake pops for Valentine’s Day. Perfectly moist, bite-sized treats everyone will love!Diets & Allergens: Gluten Free, Dairy Free and Vegan Contains: tree nuts (can substitute oat milk)
Servings: 10 cake pops
Calories: 67kcal
Equipment
- 10 Cake Pop Sticks
- Electric Hand Mixer
Ingredients
For the Red Velvet Cake
- ¼ c Gluten free flour we use King Arthur measure for measure
- 2 tbsp Sugar
- 1 tsp Cocoa powder
- ¼ tsp Baking powder
- 5 tbsp Milk we used almond milk
- ½ tsp Apple cider vinegar
- 1.5 tbsp Butter (melted) we used Earth Balance vegan butter
- 1 tsp Red food coloring we used Whole Foods plant based food coloring
For the Buttercream
- ¼ c Powdered sugar
- 3 tbsp Butter
- 1 tbsp Milk we used almond milk
- 1 tsp Vanilla extract
For the Cake Pops
- Prepared red velvet cake
- 2 tbsp Prepared buttercream
- White chocolate (melted)
- Sprinkles to garnish
Instructions
Make the Cake:
- Preheat your oven to 350°F. Combine all the ingredients in a bowl until the mixture reaches a thick consistency.1/4 c Gluten free flour, 2 tbsp Sugar, 1 tsp Cocoa powder, 1/4 tsp Baking powder, 5 tbsp Milk, 1/2 tsp Apple cider vinegar, 1.5 tbsp Butter (melted), 1 tsp Red food coloring
- Pour the batter into a greased 9x13 inch pan and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Make the Buttercream:
- Use an electric hand mixer to whip the butter in a bowl.3 tbsp Butter
- Gradually add powdered sugar and whip until smooth.1/4 c Powdered sugar
- Mix in the milk and vanilla extract, whisking until the frosting is creamy.1 tbsp Milk, 1 tsp Vanilla extract
Make the Cake Balls:
- After the cake is baked, allow it to cool to room temperature.Prepared red velvet cake
- Crumble the cooled cake into a large mixing bowl.
- Add the prepared buttercream to the crumbled cake and mix thoroughly.2 tbsp Prepared buttercream
- Use a cookie scoop to portion the mixture and roll it into evenly sized balls.
Assemble the Cake Pops:
- Melt the white chocolate in a microwave-safe dish in 30-second increments until fully melted and smooth.White chocolate (melted)
- Dip one end of a cake pop stick in melted white chocolate and insert it into each cake ball. Refrigerate for 10 minutes.
- Remove the cake balls from the refrigerator and dip them in melted white chocolate (you will most likely need to re-melt the chocolate).
- Garnish immediately with sprinkles. Use a Styrofoam block to hold the cake pops upright.Sprinkles
- Once all the cake pops are coated and decorated, refrigerate for 15 minutes to set.
Notes
- Feel free to use a store-bought gluten-free cake mix.
- You can also use store-bought frosting to save time.
- Use a cookie scoop for evenly sized small balls. Do not make the ball size too big, or else they will not stay on the stick.
- Dip the end of the stick in melted white chocolate before inserting it into the cake balls. This helps secure the stick.
- Work quickly when adding sprinkles after dipping the cake pops to ensure they stick.
- It is always better to store the cake pops at room temperature. If you refrigerate and store them, then condensation will start appearing on the surface.
- Use oat milk in order to avoid tree nuts. You can also use regular milk if you are not dairy-free.
- You can use plastic sticks, paper sticks or bamboo/wooden ones.
Nutrition
Calories: 67kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 4mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 105IU | Calcium: 20mg | Iron: 0.1mg