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ULTRA Moist Red Velvet Cake Pops (Using Cream Cheese Filling & Box Mix Hack)

Close-up of chocolate-dipped red velvet cake pops, one cut in half showing the bright red interior and cream cheese filling.
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Make perfectly moist red velvet cake pops every time using this simple recipe that hacks a box mix and incorporates cream cheese for the best texture. These bite-sized treats are coated in smooth chocolate and are ideal for parties or celebrations.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients listed on cake mix box (usually eggs, oil, water)
  • 1 cup cream cheese frosting (store-bought or homemade)
  • 12 oz melting wafers or chocolate candy coating (white or dark)
  • 1 teaspoon coconut oil or vegetable shortening (optional, for thinning chocolate)
  • Cake pop sticks
  • Optional: Red sprinkles or white chocolate drizzle for decoration

Instructions

  1. Prepare the cake: Bake the red velvet cake according to the package directions, but reduce the liquid slightly (use 1 cup of water instead of the amount listed on the box) to promote a denser, moister crumb. Let the cake cool completely.
  2. Crumble the cake: Once cool, crumble the entire cake into fine crumbs in a large bowl. Discard any hard edges or burnt spots.
  3. Mix the filling: Add the cream cheese frosting to the cake crumbs. Mix thoroughly with your hands or a sturdy spoon until the mixture is fully combined and holds together when pressed. This mixture should resemble thick dough.
  4. Chill the dough: Cover the bowl and refrigerate the mixture for at least 30 minutes. Chilling makes the mixture easier to roll and prevents crumbling.
  5. Roll the pops: Remove the mixture from the refrigerator. Roll the dough into uniform balls, about 1 to 1.5 inches in diameter. Place the balls on a parchment-lined baking sheet.
  6. Freeze the balls: Place the baking sheet in the freezer for at least 1 hour until the balls are firm. This step prevents them from falling off the sticks during dipping.
  7. Prepare for dipping: Melt the chocolate coating wafers according to package directions. If the chocolate is too thick, stir in the coconut oil or shortening to reach a smooth, dippable consistency.
  8. Dip the pops: Dip the tip of a cake pop stick into the melted chocolate and insert it about halfway into a frozen cake ball. This acts as glue. Return the pops to the freezer for 5 minutes to set the stick.
  9. Coat the pops: Dip the entire cake ball into the melted chocolate, rotating the stick to coat evenly. Gently tap the stick against the side of the bowl to let excess chocolate drip off.
  10. Decorate: Immediately apply sprinkles or drizzle with contrasting chocolate while the coating is still wet.
  11. Set: Place the finished cake pops upright in a styrofoam block or cake pop stand to allow the coating to set completely before serving.

Notes

  • For extra moisture, you can substitute half of the required liquid in the cake mix with buttermilk.
  • If you prefer a richer flavor, use dark chocolate coating instead of white chocolate.
  • To prevent cracking in the coating, make sure your cake balls are fully frozen before dipping them into the warm chocolate.

Nutrition

Find it online: https://tastethisplate.com/red-velvet-cake-pops/