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Easy Red Velvet Cake Pops: Best Christmas Treat for Kids

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These kid-friendly red velvet Christmas cake pops on a stick are moist, delicious, and perfect for holiday parties. With a simple box mix and cream cheese frosting, they come together easily and are sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (preferably Duncan Hines)
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract (pure, if available)
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened (full-fat)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 12 oz white chocolate melting wafers (e.g., Ghirardelli)
  • 1 tablespoon coconut oil or vegetable shortening
  • Red and green sprinkles (jimmies style)
  • 24 lollipop sticks (6-inch size)
  • Optional: edible glitter or gold star sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a large bowl, combine cake mix, eggs, milk, oil, and vanilla. Beat with an electric mixer on medium speed for about 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. Let cool completely in the pan on a wire rack.
  4. While cake cools, make frosting: Beat softened butter and cream cheese together until smooth and fluffy, about 2 minutes. Add powdered sugar one cup at a time, beating on low, then add vanilla and salt. Beat on medium-high for 1 minute until light and creamy. Set aside.
  5. Once cake is completely cool, crumble it into fine crumbs in a large bowl using your hands (about 3-4 minutes).
  6. Add about 3/4 cup of the cream cheese frosting to the cake crumbs. Mix until the mixture holds together when squeezed (like damp sand). Add more frosting if too dry, or more crumbs if too wet.
  7. Using a cookie scoop or tablespoon, portion the mixture into 1.5-inch balls and roll smooth. Place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes (first chill).
  8. Melt about 2 tablespoons of white chocolate in the microwave (15-second intervals, stirring). Dip the tip of each lollipop stick into the melted chocolate, then insert halfway into a cake ball. Return to fridge for 15 minutes (second chill).
  9. Melt remaining white chocolate wafers and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  10. Hold a cake pop by the stick and dip into melted chocolate, covering completely. Gently tap the stick on the edge of the bowl to remove excess chocolate.
  11. While chocolate is still wet, sprinkle with red and green sprinkles (and optional glitter).
  12. Place finished cake pop into a Styrofoam block or cardboard stand to set. Repeat with all pops. Let set at room temperature for about 30 minutes until chocolate is hard.

Notes

Chill the cake balls twice for best results. Use a tall, narrow cup for dipping to get an even coating. If chocolate seizes, stir in a teaspoon of vegetable shortening and microwave for 10 seconds. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: red velvet cake pops, Christmas treats, kid-friendly desserts, cake pops on a stick, holiday baking

Find it online: https://ovenmila.com/easy-red-velvet-cake-pops-best-christmas-treat-for-kids/