Imagine a dessert that looks like holiday confetti, tastes like a bakery-level treat, and vanishes from the table faster than you can say “who took the last one?” That’s these Christmas Red Velvet Cake Pops. They’re festive, portable, and dangerously cute—like ornaments you’re actually allowed to eat. No pastry degree required.
If you can crumble, roll, and dip, you can make these crowd-pleasers and look like a holiday hero.
What Makes This Recipe Awesome
- Show-stopping looks: Crisp white chocolate shell speckled with red and green sprinkles—aka instant holiday vibes.
- Foolproof texture: Moist red velvet centers that aren’t dry or gummy, thanks to the perfect cake-to-frosting ratio.
- Make-ahead friendly: You can prep, chill, and dip around your schedule—perfect for parties and gifting.
- Kid-approved and adult-addictive: Bite-sized, not overly sweet, and totally portable. Good luck having just one.
- Customizable: Swap coatings, add flavor boosts, or decorate to match your theme without reinventing the wheel.
What You’ll Need (Ingredients)
- For the cake:
- 1 box red velvet cake mix (15.25 oz), plus ingredients on the box (usually eggs, oil, water)
- OR use about 9 cups crumbled homemade red velvet cake
- For the binding:
- 1/3 to 1/2 cup cream cheese frosting (store-bought or homemade)
- For coating and decorating:
- 16 oz white candy melts or white chocolate coating wafers
- 1–2 tsp refined coconut oil or cocoa butter (optional, for smoothing)
- Red, green, and gold sprinkles (nonpareils, jimmies, or sanding sugar)
- Optional: 4 oz red candy melts for drizzles
- Tools:
- Lollipop sticks (25–30)
- Styrofoam block or a box with holes for drying
- Mixing bowls, baking sheet, parchment paper, microwave-safe bowls
- Small cookie scoop (1 tablespoon) for uniform balls
How to Make It – Instructions
- Bake the cake. Prepare red velvet cake as directed on the box (or use your favorite recipe). Bake and let it cool completely.Warm cake equals mushy pops—hard pass.
- Crumble like a pro. In a large bowl, break the cooled cake into fine crumbs. Rub between your fingers to eliminate big chunks; you want sandy, even crumbs.
- Add frosting slowly. Start with 1/3 cup cream cheese frosting. Mix with a spatula or clean hands until the mixture holds together when pressed.If it’s crumbly, add a tablespoon more at a time. It should feel like soft cookie dough, not sticky batter.
- Portion and roll. Use a 1-tablespoon scoop to portion dough. Roll into smooth balls with your palms.Place on a parchment-lined baking sheet. Aim for 25–30 pops.
- Chill to set. Refrigerate 1 hour or freeze 15–20 minutes. Firm centers make dipping way easier and way less messy.
- Prep the sticks. Melt 2–3 tablespoons of white candy melts.Dip the tip of each stick 1/4 inch into the melted coating, then insert halfway into each cake ball. This “glue” prevents slippage.
- Chill again. Pop the tray back in the fridge for 10 minutes to secure the sticks. Quick patience = fewer cake casualties.
- Melt the coating. In a microwave-safe bowl, melt the remaining white candy melts in 20–30 second bursts, stirring between each.Add 1–2 tsp coconut oil if needed for a silky, dippable consistency. Keep it warm but not hot.
- Dip like a boss. Holding the stick, submerge the cake pop fully. Lift and gently tap the stick on the bowl’s edge while rotating to let excess drip off.Too thick? Your coating is too cool—re-warm briefly.
- Decorate quickly. Add sprinkles while the coating is wet. For drizzle, melt red candy melts and flick with a spoon or use a piping bag.Work in small batches so the coating doesn’t set before decorating.
- Dry upright. Insert sticks into a styrofoam block or perforated box and let set at room temp 15–20 minutes. Avoid the fridge now—condensation can dull the sheen.
- Optional shimmer. Once set, lightly brush with edible glitter for extra holiday sparkle. Because extra is the vibe.
Storage Instructions
- Room temperature: In a cool, dry spot, store in an airtight container for up to 3 days.Ideal if coated with candy melts.
- Refrigerator: Up to 1 week in an airtight container. Let sit 10–15 minutes before serving to soften the centers.
- Freezer: Freeze uncoated cake balls up to 2 months in a zip-top bag. Thaw in the fridge, then dip.Avoid freezing fully coated pops—condensation can mess with the finish, IMO.
- Transport tip: Use cupcake inserts or foam blocks to keep them upright and scuff-free.
Nutritional Perks
Are these a salad? No. But they’re portion-controlled and surprisingly satisfying.
A typical pop lands around 120–160 calories depending on coating and size. You’re getting a bit of calcium from the white chocolate and a morale boost from the festive factor. FYI, using less frosting and thinner coating trims sugar and fat without sacrificing joy.
Common Mistakes to Avoid
- Over-frosting the crumbs: Leads to greasy, slouchy pops.Add frosting gradually until the dough just holds together.
- Skipping chill time: Warm cake + warm coating = chaos. Chill before sticking and before dipping.
- Overheating the coating: Candy melts can seize or thicken if too hot. Short bursts and frequent stirring are your friends.
- Using wet sprinkles: Moisture causes color bleed.Add decorations while the coating is tacky, not wet, and avoid humid storage.
- Shoving the stick too deep: It can break through the top. Go halfway and use the “glue” step.
Variations You Can Try
- Peppermint twist: Add 1/2 tsp peppermint extract to the cake mixture and top with crushed candy canes.
- Gingerbread latte: Mix 1 tsp ground ginger and 1/2 tsp cinnamon into the crumbs; drizzle with caramel candy melts.
- Dark chocolate dip: Swap white coating for dark chocolate and finish with gold stars for a luxe look.
- Stuffed surprise: Press a tiny cube of cream cheese or a mini marshmallow into the center before rolling.
- Gluten-free swap: Use a GF red velvet mix and certified GF sprinkles; texture still comes out great.
- Mini ornaments: Use micro-size scoops and add tiny fondant bows—instant giftable cuteness.
FAQ
Why do my cake pops crack after dipping?
Temperature shock. If the cake balls are too cold and the coating is warm, cracks happen as they expand.
Let chilled balls sit 5 minutes at room temperature before dipping and keep your coating warm, not hot.
Can I use real white chocolate instead of candy melts?
Yes, but temper it or use coating chocolate. Real white chocolate is finicky; if you skip tempering, the finish may bloom or stay soft. Candy melts are more forgiving for beginners.
How do I keep the pops from falling off the sticks?
Double insurance: dip the stick tip in melted coating before inserting and chill to set.
Also, make sure your cake mixture isn’t too wet; it should be firm and pliable.
What’s the best way to package these for gifts?
Once fully set, wrap each pop in a small cellophane bag with a twist tie or ribbon. Place in a window box with tissue or a foam insert to keep them upright. Cute and scuff-free.
Can I color the white coating?
Use oil-based candy colors, not water-based gel or liquid.
Water seizes chocolate. Alternatively, buy pre-colored candy melts for plug-and-play ease.
How many pops does this make?
About 25–30 standard pops using a 1-tablespoon scoop. Go smaller for minis and you’ll get 40+, but be ready for extra dipping time.
Do I need a stand mixer?
Nope.
Hands or a spatula work great for mixing. A mixer can overwork the crumbs and make the dough gummy, so manual is often better here.
Can I make the cake a day ahead?
Absolutely. Cool, wrap tightly, and store at room temp up to 24 hours before crumbling.
Slightly stale cake actually crumbles more cleanly.
Final Thoughts
These Christmas Red Velvet Cake Pops are the dessert equivalent of holiday magic: minimal effort, maximum sparkle, and vanishingly fast. Master the texture, keep your coating happy, and you’ll have a tray that looks pro and tastes even better. Gift them, plate them, or guard them like treasure—your call.
Either way, expect compliments, zero leftovers, and at least one “recipe please” text. Consider yourself warned.
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