Cake Pops - Red Velvet & Cream Cheese

These cake pops were such a huge hit at our Gender Reveal Party. They were my favourite as well but after the Pregnant Belly Cake I already showed you in my previous post. They taste delicious, are super easy to make and honestly you can’t go wrong with anything that involves red velvet and cream cheese frosting :).

Time: 120 min, Prep: 80 min. Cook: 40 min.
Servings: 50-60 cake pops

Ingredients:

For red velvet cake:

1 1/2 cups flour
3/4 tsp baking soda
2 Tbsp cocoa powder
1/4 tsp salt
3/4 cup butter
1/2 cup sugar
3 eggs
3/4 cup sour cream
1/4 cup milk
2 tsp vanilla extract
2 Tbsp red food coloring

You also need a springform pan, greased with butter and floured.

For cream cheese frosting:

225 g (8 oz) cream cheese
1/4 cup butter
2 tsp vanilla extract
2 cups powdered sugar
2 Tbsp sour cream

For covering the cake pops:

600g blue & pink Wilton candy melts or white candy melts & paste food coloring
2 Tbsp vegetable oil

You also need ~60 lollipop sticks and two Styrofoam blocks.

Directions:

Cake:

Preheat oven to 180°C (350°F).

Beat the butter and sugar with an electric mixer on low to medium speed for about 5 minutes.

Combine the flour with cocoa, baking soda and salt.

Beat in eggs, one at a time.

Mix in milk, sour cream, vanilla and food color.

Carefully mix in the dry ingredients until just combined. Do not overbeat.

Pour batter into the springform pan. Bake for about 40-50 minutes, or until a toothpick inserted in the centre comes out clean.

Cool in the pan for about 10-15 minutes. Remove cake from pan and cool completely.

Frosting:

Beat cream cheese, softened butter, sour cream and vanilla extract until light and fluffy.

Gradually beat in the powdered sugar until smooth and creamy.

Shaping & decorating the cake pops:

Crumble the cooled cake into a large bowl. Add the cream cheese frosting and mix thoroughly.

Take about 1 teaspoon of the mixture and roll into golf ball-size balls. Place the balls on a tray or a pan and refrigerate for 3 hours or overnight.

Microwave the blue candy melts with 1 tablespoon of oil at 40% power for 30 seconds. Stir thoroughly and continue to microwave for another 30 seconds. Repeat this process until smooth and completely melted.

Just a useful tip, use a tall & narrow glass because it’s easier to dip the cake pops in and there is less waste.

Dip the end of the lollipop stick into the melted coating and insert into the cheesecake ball. Don’t insert the stick all the way through the ball as it will crack.

Dip the cake ball into the melted coating, don’t swirl the cake pop around in the coating, just dip and get out. Gently tap the lollipop on the edge of the glass to remove excess melt.

Place cake pop in the Styrofoam board to dry.