Red Velvet Cake Pops Dessert For Two

These red velvet cake pops are one of my favorite holiday food gifts to make! Have you ever made a cake truffle or a cake pop? It’s essentially cake, crumbled and mixed with frosting until it sticks together in a compact little ball. Then, after a quick chill session, the cake ball is dunked in a coating to make it pretty. I used the recipe for my small batch red velvet cupcakes to make these red velvet truffles, but I have a few notes about this. The recipe below is almost identical to the cupcakes, and uses 4 cupcakes to make a small batch of 10 truffles. However, you can easily double the recipe, bake it in a 6" mini cake pan and get twice the cake truffles. When I’m making these red velvet cake pops as gifts, I double the recipe. In my slightly expert opinion, I’ve found that 4 little truffles tucked into a small box is the perfect gifting size.

How to make red velvet cake pops:

The video for this recipe uses the 6" cake pan method to make the cake for the truffles. Alternatively, you can make the cupcakes. Remember: 4 cupcakes makes TEN truffles; adapt the recipe accordingly. Regardless, we’re still crumbling lots of red velvet cake to make red velvet cake pops! Here’s the best part: to bind the cake together, we use cream cheese frosting. So, we’re getting a bite of cake AND frosting at the same time! Now this is exactly why everyone loves cake truffles! The little cake bites are totally delicious on their own, but a little white chocolate coating never hurt anyone either. I use almond bark to coat these red velvet truffles, because I find it much easier to work with than white chocolate, but you know your own chocolate skills. Use the coating that you’re the most comfortable with. If your’e great at melting white chocolate without burning it (I am not), then use it! To play it safe, grab almond bark at the store–it’s much more forgiving.

The Ingredients

All-Purpose Flour. Cocoa Powder. Authentic red velvet cake has the slightest touch of cocoa powder in it. Don’t fall for recipes that don’t have a small amount of cocoa powder in them. Baking Soda. Oil. Any plain oil without flavor, like vegetable oil, canola oil, or grapeseed oil. Granulated Sugar. Buttermilk. Traditional red velvet cake is made with buttermilk. I like low-fat cultured buttermilk, easily found at every grocery store. If you’d like to use whole milk instead, just add a half-teaspoon to the milk. And yes, still add the other vinegar later on. Egg White. We only need the egg white for this recipe; save the egg yolk for another recipe, like my red velvet sugar cookies. Red Food Coloring. You can use regular red food coloring, or food gel. If you use the gel, you only need half the amount (½ teaspoon). Vanilla Extract. Vinegar. Regular white vinegar is a necessary component of red velvet cake, and no, your red velvet truffles will not taste like vinegar. It helps react with the baking soda and make the cake rise. Cream Cheese. Just like red velvet cake, we’re using cream cheese frosting. But we’re not spreading it on top, it’s the glue that holds the truffle together. It’s cake and frosting in one bite. Powdered Sugar. Almond Bark. I suggest almond bark because it’s more forgiving than white chocolate for dipping. If you feel confident with white chocolate, use that, but know that almond bark is easier to work with and doesn’t seize easily like white chocolate does