Red Velvet Cake Pops

48 standard portions

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Ingredients

• 2 ½ cups all-purpose flour (plus extra for dusting pans)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 2 large eggs (at room temperature)
• 1 cup buttermilk
• ¾ cup vegetable oil
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons red gel food coloring
• 4 ounces cream cheese (softened to room temperature)
• ¼ cup unsalted butter (softened to room temperature )
• 1 ½ cups powdered sugar
• 2 tablespoons heavy cream
• ½ teaspoon pure vanilla extract
• 24 ounces white chocolate candy melts
• 1-2 teaspoons oil or shortening (as needed)
• 48 candy sticks

Method

1. Preheat the oven to 350°F (180°C or 160°C for a fan oven). Grease and flour a 9x13-inch (approx. 23×33 cm) baking pan, then set aside.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream the butter and sugar together until pale and fluffy.
4. Add the eggs, one at a time, blending with an electric mixer on low speed after each addition.
5. In a third bowl, whisk together the buttermilk, vegetable oil, vinegar, vanilla extract, and red gel food coloring.
6. Pour the buttermilk mixture into the creamed butter mixture, along with half of the dry ingredients. Blend with an electric mixer on low speed until just combined. Add the remaining dry ingredients and mix until fully incorporated.
7. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Allow to cool completely.
9. In a medium bowl, mash together the cream cheese and butter until smooth.
10. Add the powdered sugar, heavy cream, and vanilla extract. Mix until smooth and creamy.
11. Crumble the cooled cake into a large bowl or stand mixer with a paddle attachment. Add the cream cheese frosting and mix until the mixture holds together.
12. Use a small cookie scoop to portion the mixture into 48 balls (approximately 1 ½ tablespoons each). Roll the portions into smooth balls and place on a parchment-lined baking sheet. Refrigerate for at least 1 hour.
13. Melt the white chocolate candy melts in a microwave-safe bowl in 30-second increments, stirring after each, until smooth. If the chocolate is too thick, stir in 1-2 teaspoons of vegetable oil or shortening.
14. Dip the tip of each candy stick into the melted chocolate, then insert it halfway into a cake ball. Freeze for at least 20 minutes to secure the sticks.
15. Dip each cake pop into the melted chocolate, letting any excess drip off. Place the cake pops stick-side down in a cup or cake pop stand to harden.
16. If desired, drizzle additional melted chocolate over the cake pops for decoration.