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Red Velvet Cake Pops for Moms Planning Kids’ Classroom Parties

Red Velvet Cake Pops for Moms Planning Kids’ Classroom Parties

These Red Velvet Cake Pops are colorful, bite-sized treats made with moist homemade red velvet cake, creamy cream cheese frosting, and a smooth white chocolate coating. Perfect for classroom celebrations, birthday parties, holiday events, and school gatherings, these cake pops are easy to serve, fun to decorate, and loved by both kids and adults. Their vibrant appearance and rich flavor make them a standout dessert for any special occasion.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
1 hour 20 minutes
Total Time 2 hours 40 minutes
Servings: 24 cake pops
Course: Dessert, Party Food
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cake
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
For the Coating and Decoration
  • 16 ounces white chocolate melting wafers or candy melts
  • 24 cake pop sticks
  • Rainbow sprinkles
  • Colored sugar crystals
  • Mini sugar pearls
  • Confetti sprinkles
  • Optional themed decorations for parties and holidays

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Microwave-safe bowl
  • Cake pop sticks
  • Foam block or cake pop stand
  • Whisk

Method
 

Step 1: Bake the Cake
  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9x13-inch baking pan.
  3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  4. In another bowl, combine buttermilk, eggs, vegetable oil, vanilla extract, red food coloring, and vinegar.
  5. Mix wet ingredients into dry ingredients until smooth.
  6. Pour batter into prepared pan.
  7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cake to cool completely.
Step 2: Make the Frosting
  1. Beat cream cheese and butter until smooth.
  2. Add powdered sugar gradually.
  3. Mix in vanilla extract.
  4. Continue beating until creamy and fluffy.
Step 3: Create the Cake Pop Mixture
  1. Crumble the cooled cake into fine crumbs.
  2. Add frosting gradually while mixing.
  3. Continue until the mixture holds together when pressed.
Step 4: Shape the Cake Pops
  1. Scoop equal portions of the mixture.
  2. Roll into smooth balls.
  3. Place on a parchment-lined baking sheet.
  4. Refrigerate for 1 hour.
Step 5: Insert Sticks
  1. Melt a small amount of candy melts.
  2. Dip the tip of each cake pop stick into the melted coating.
  3. Insert halfway into each cake ball.
  4. Chill for an additional 15–20 minutes.
Step 6: Coat and Decorate
  1. Melt remaining candy melts according to package instructions.
  2. Dip each cake pop into the coating until fully covered.
  3. Gently tap off excess coating.
  4. Immediately add sprinkles and decorations.
  5. Place upright in a cake pop stand or foam block.
  6. Allow coating to set completely before serving.

Notes

Use gel food coloring for a deeper and more vibrant red color.
Do not overmix the cake batter to maintain a tender crumb.
Ensure the cake is completely cooled before crumbling.
Add frosting gradually to avoid an overly soft mixture.
Chill cake balls thoroughly before dipping for best results.
If candy melts become too thick, stir in a small amount of vegetable shortening.
Decorate immediately after dipping, before the coating hardens.
Finished cake pops can be prepared up to 3 days in advance.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 6 weeks if needed.