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Best Easy Red Velvet Cake Pops Recipe for Christmas

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These festive red velvet cake pops are quick, easy, and perfect for holiday parties. Made with a boxed cake mix and cream cheese frosting, they’re a crowd-pleaser that looks impressive with minimal effort.

Ingredients

Scale
  • 1 box red velvet cake mix (Duncan Hines or Betty Crocker recommended)
  • 3 large eggs, room temperature
  • 1 cup water
  • 1/3 cup vegetable oil
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 12 oz white candy melts or white chocolate chips (Ghirardelli recommended)
  • 1–2 tablespoons coconut oil or shortening
  • Red and green sprinkles
  • 20–24 lollipop sticks
  • Optional: red gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 baking pan.
  2. In a large bowl, combine red velvet cake mix, eggs, water, and vegetable oil. Mix on medium speed for 2 minutes until smooth.
  3. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
  4. While cake cools, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  5. Add powdered sugar, vanilla extract, and salt. Beat on low until combined, then increase to medium for 1 minute until fluffy. Set aside.
  6. Once cake is completely cool, crumble it into a large bowl into fine, even crumbs.
  7. Add 3/4 cup cream cheese frosting to the cake crumbs. Mix until the mixture holds together when pressed. Roll into 1-inch balls (about 1.5 tablespoons each) and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
  8. Melt 2 tablespoons of candy coating in the microwave (15-second intervals, stirring each time). Dip the tip of each lollipop stick into the melted coating, then insert halfway into a cake ball. Return to fridge for 15-20 minutes.
  9. Melt remaining candy coating in a deep microwave-safe bowl. Add 1 tablespoon coconut oil or shortening to thin. Dip each cake pop into the coating, gently tapping off excess. Before coating sets, sprinkle with festive sprinkles.
  10. Place pops upright in a styrofoam block to dry completely, about 30 minutes at room temperature.

Notes

Chill time is crucial for cake pops to stay on sticks. Don’t skip the oil in the coating for smooth dipping. Work in small batches, keeping remaining cake balls chilled. Tap off excess coating gently; do not twist. Cake pops can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: red velvet cake pops, Christmas cake pops, holiday dessert, easy cake pops, cream cheese cake pops

Find it online: https://lolaspoon.com/best-easy-red-velvet-cake-pops-recipe-for-christmas/