Oh my gosh, Christmas red velvet cake pops are my absolute favorite holiday treat to make, and not just because they’re adorable (though that helps!). There’s something so magical about biting into one of these little guys and getting that perfect mix of rich red velvet cake and creamy frosting, all covered in smooth white chocolate and festive sprinkles. I started making these years ago when I needed a last-minute dessert for our family Christmas party, and now? They’ve become a tradition. The best part? They’re way easier to make than they look. Trust me, once you see how quickly these come together and how much everyone loves them, you’ll be making them every holiday season too.
Ingredients for Christmas Red Velvet Cake Pops
Okay, let’s talk ingredients! The magic of these cake pops comes from simple pantry staples that come together to create something truly special. I’ll walk you through everything you need, split into two parts: the cake base and the fun decorating stuff. Don’t worry, I’ve included all my little prep notes too; these are the tricks I’ve learned after making hundreds (yes, hundreds!) of these pops.
Cake Base Ingredients
For the cake itself, we’re keeping it easy but delicious:
- 1 box red velvet cake mix: My secret? Use the kind with pudding in the mix; it makes the cake extra moist and rich.
- 1 cup water: Just regular tap water works fine, but make sure it’s at room temperature.
- 1/2 cup vegetable oil: This gives our cake that perfect tender crumb. Don’t substitute with butter here, trust me, I’ve tried!
- 3 large eggs: Take these out of the fridge about 30 minutes before baking so they blend in smoothly.
Frosting and Decoration Ingredients
Now for the fun part, turning that cake into pops!
- 1 cup cream cheese frosting: Store-bought works great (I won’t judge!), but homemade is amazing if you have time.
- 16 oz white chocolate: Get the good stuff; those chocolate wafers meant for melting work best.
- 1 tbsp coconut oil: This little trick makes the chocolate dip so much smoother.
- Red and green sprinkles: Go festive! I love using the jimmies that look like tiny candy canes.
- Lollipop sticks: The 4-inch ones are perfect; any longer and they’ll be wobbly.
Equipment You’ll Need for Christmas Red Velvet Cake Pops
Don’t worry, you probably already have most of this stuff in your kitchen! Here’s what you’ll need to make these festive treats:
- Large mixing bowl: For that perfect batter and cake crumble mix
- 9×13 inch cake pan: The ideal size for our cake base
- Parchment paper: To line your baking sheet when shaping pops
- Lollipop sticks: The backbone of our cute cake pops
- Foam block or stand: To let the dipped pops dry upright (a colander works in a pinch!)
- Microwave-safe bowl: For melting that dreamy white chocolate
See? Nothing fancy, just simple tools for delicious results!
How to Make Christmas Red Velvet Cake Pops
Alright, let’s get to the fun part! Making these festive treats is easier than you think. I’ve broken it down into three simple stages: baking, shaping, and decorating. Follow these steps, and you’ll have perfect cake pops that’ll be the star of any holiday party!
Baking the Red Velvet Cake
First things first, we need that delicious red velvet base. Preheat your oven to 350°F and spray your cake pan with non-stick spray. In a large bowl, mix the cake mix, water, oil, and eggs until smooth. No lumps allowed! Pour that gorgeous red batter into your prepared pan and pop it in the oven for 25-30 minutes. You’ll know it’s done when a toothpick comes out clean; just a few moist crumbs are okay, but no wet batter. Here’s my secret: let it cool completely before crumbling. I know it’s tempting to rush, but patience pays off with perfect texture!
Mixing and Shaping the Cake Pops
Now for the messy fun! Crumble your cooled cake into fine pieces right in the bowl. Add your cream cheese frosting a little at a time, mixing until it holds together when squeezed. Too sticky? Chill for 10 minutes. Too dry? Add a teaspoon more frosting. Roll tablespoon-sized portions into smooth balls. I use a small cookie scoop for consistency. Place them on a parchment-lined baking sheet, insert lollipop sticks about halfway through (don’t push too hard!), and freeze for 20 minutes. This chilling step is crucial; it prevents crumbling when we dip!
Dipping and Decorating
The grand finale! Melt your white chocolate with coconut oil in 30-second bursts, stirring between each until smooth. Working quickly, dip each chilled cake pop straight down into the chocolate, then gently tap off the excess. Pro tip: Hold the pop at a 45-degree angle and rotate as you tap. Immediately add sprinkles before the chocolate sets. This is where kids love to help! Stick the pops upright in a foam block to dry completely. Within minutes, you’ll have a forest of festive cake pops ready to dazzle your guests. See? I told you it was easy!
Tips for Perfect Christmas Red Velvet Cake Pops
After making these cake pops year after year, I’ve picked up some tricks that make all the difference. First, don’t skip the chilling step; those 20 minutes in the freezer are what keep your pops from crumbling when you dip them. If your chocolate seems too thick, add just a tiny bit more coconut oil (start with 1/4 teaspoon). Too thin? Let it cool slightly before dipping. And here’s my favorite tip: if your sprinkles aren’t sticking, give the chocolate a quick blast with a hairdryer to soften it slightly before decorating. Works like a charm every time!
Variations for Christmas Red Velvet Cake Pops
Once you’ve mastered the classic version, try these fun twists to mix things up! For a festive peppermint kick, add 1/4 teaspoon peppermint extract to your white chocolate before dipping. Dark chocolate lovers can skip the white coating entirely, just melt semi-sweet chips with a bit of coconut oil instead. Feeling extra? Drizzle the dipped pops with alternating red and green candy melts for a striped effect. My niece swears by adding crushed candy canes to the sprinkles for that classic holiday crunch. The possibilities are endless! If you are looking for other fun holiday treats, check out some ideas over at Family Tastes.
Serving and Storing Christmas Red Velvet Cake Pops
Now that you’ve made these gorgeous cake pops, let’s talk about keeping them fresh and showing them off! At room temperature, they’ll stay delicious for about 3 days, just pop them in an airtight container with parchment between layers. Want to prep ahead? The undipped cake balls freeze beautifully for up to a month! When you’re ready to serve, arrange them in a cute holiday mug filled with festive candies or stick them into a foam block wrapped in wrapping paper for instant holiday cheer. My favorite trick? Tie little ribbon bows around each stick for extra festive flair. These make such adorable gifts, if you can bear to part with them! For more dessert inspiration, see my guide on cake pops.
Christmas Red Velvet Cake Pops Nutritional Information
Now, I’m no nutritionist (just a very enthusiastic baker!), but I know some folks like to keep track. These numbers are estimates per cake pop, based on making about 24 pops from the recipe. Remember, portion sizes and specific brands can change things, so take this as a general guide, not gospel truth!
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g (4g saturated)
- Carbs: 22g
- Protein: 2g
There you have it, not bad for such a decadent-tasting holiday treat! Everything in moderation, right? If you are interested in other holiday appetizers, you might like my recipe for Christmas Cheesy Jalapeno Poppers.
FAQs About Christmas Red Velvet Cake Pops
I get asked about these festive treats all the time, so here are answers to the most common questions that pop up (see what I did there?). These are the real questions my friends and family ask when we’re making our holiday batches together.
Can I make these cake pops ahead of time?
Absolutely! The undipped cake balls freeze beautifully for up to a month, just store them in an airtight container with parchment between layers. When you’re ready, let them thaw slightly before dipping. Already decorated pops keep at room temperature for 3 days, or refrigerate for up to a week (though the texture’s best at room temp).
What if I don’t have cream cheese frosting?
No worries! While cream cheese is classic for red velvet, vanilla or chocolate frostings work great too. For a fun twist, try peppermint frosting during the holidays. Just remember, the stiffer the frosting, the better it binds the cake crumbs. You can find tips on what to add to Betty Crocker cake mix for variations.
How do I fix cracked cake pops after dipping?
This happens to all of us! If cracks appear while the chocolate sets, just melt a bit more chocolate and use a toothpick to “glue” them shut. Or get creative, cover flaws with extra sprinkles! Pro tip: chilling the balls thoroughly before dipping prevents most cracks.
Can I make these vegan?
You bet! Use a vegan red velvet cake mix or recipe, flax eggs, and dairy-free frosting. For the coating, good-quality vegan white chocolate works perfectly. The sprinkles might need checking; some contain gelatin.
Why did my chocolate coating turn lumpy?
Ah, the dreaded chocolate seize! Usually means a drop of water got in or it overheated. Next time, melt slowly in 30-second bursts and stir well between. If it happens, add a smidge more coconut oil and stir like crazy to smooth it out. For more baking tips, check out my post on Christmas Gingerbread Cheesecake Bars.
I’d love to see your festive creations! Snap a pic of your cake pops and tag me, I always get giddy seeing everyone’s holiday versions. Don’t forget to rate the recipe if you loved it as much as we do!
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“15 Magical Christmas Red Velvet Cake Pops That Steal the Party”
- Total Time: 1 hour 20 minutes
- Yield: 24 cake pops 1x
- Diet: Vegetarian
Description
Delicious Christmas red velvet cake pops, perfect for holiday parties and festive treats. These bite-sized delights combine the rich flavor of red velvet with creamy frosting, dipped in white chocolate for a festive finish.
Ingredients
- 1 box red velvet cake mix: includes all necessary dry ingredients
- 1 cup water: for mixing the cake batter
- 1/2 cup vegetable oil: for a moist texture
- 3 large eggs: to bind the ingredients
- 1 cup cream cheese frosting: for the cake pop filling
- 16 oz white chocolate: for dipping
- 1 tbsp coconut oil: to thin the chocolate
- Red and green sprinkles: for decoration
- Lollipop sticks: for holding the cake pops
Instructions
- Preheat your oven to 350°F and prepare a cake pan with non-stick spray.
- Mix the red velvet cake mix, water, vegetable oil, and eggs in a large bowl until smooth.
- Pour the batter into the cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely, then crumble it into fine pieces in a bowl.
- Add the cream cheese frosting to the crumbled cake and mix until well combined.
- Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Insert a lollipop stick into each ball and freeze for 20 minutes to firm up.
- Melt the white chocolate with coconut oil in a microwave-safe bowl, stirring until smooth.
- Dip each cake pop into the melted chocolate, tapping off any excess, and decorate with red and green sprinkles.
- Let the chocolate set by placing the cake pops upright in a foam block or stand until fully hardened.
Notes
- For best results, use high-quality white chocolate to ensure a smooth dip.
- If the cake mixture is too sticky, chill it in the fridge for 10 minutes before rolling.
- Store cake pops in an airtight container at room temperature for up to 3 days.
- Freeze undipped cake balls for up to a month.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg