Red Velvet Cocoa Cake Pops: Delightful 2-Bite Treats

Name: Red Velvet Cocoa Cake Pops: Delightful 2-Bite Treats
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1/2 cup cream cheese, softened; 1 cup powdered sugar; 1 lb white chocolate, melted; Sprinkles, for decoration

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Cake pops might just be the ultimate handheld dessert—perfectly portioned, endlessly customizable, and utterly irresistible. And when you make them with a lush, velvety red velvet cake as the base, topped with a dreamy cocoa coating? Well, you’ve got a real showstopper on your hands, my friends. These Red Velvet Cocoa Cake Pops are the stuff of legend—a truly epic treat that’s going to have everyone (including you!) dancing with delight. Baking can feel intimidating sometimes, but these cake pops are here to remind you that joy should always come before perfection. Dive in, get a little messy, and get ready to celebrate the simple pleasures of homemade desserts.

Table of Contents

Why You’ll Love This Red Velvet Cocoa Cake Pops

These Red Velvet Cocoa Cake Pops are the ultimate Christmas (or anytime!) indulgence. The rich, fudgy red velvet cake is the perfect base, with a touch of cocoa that adds depth and complexity. And the smooth, creamy cocoa coating? It’s like wrapping your taste buds in a warm, chocolate hug. But beyond the sensational flavors, these cake pops are a delight to make. There’s something so satisfying about transforming crumbled cake into perfectly portioned, pop-able treats. And the process is genuinely fun—get the whole family involved for a true dessert-making adventure! Whether you’re an experienced baker or just starting to dip your toes into the world of homemade sweets, these cake pops are a surefire way to bring joy and comfort to your holiday season. Embrace the imperfections, savor every bite, and get ready to make some delicious memories.

Ingredients

At the heart of these Red Velvet Cocoa Cake Pops is a moist, tender red velvet cake. You’ll need all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, buttermilk, vegetable oil, eggs, and red food coloring to create that iconic red velvet flavor. For the dreamy cocoa coating, you’ll use melted chocolate, coconut oil, and a touch of powdered sugar. And don’t forget the lollipop sticks or cake pop sticks to transform these bites into the ultimate handheld treat!

2 cups (250g) – All-purpose flour
1 1/2 cups (300g) – Granulated sugar
1/4 cup (25g) – Unsweetened cocoa powder
1 tsp – Baking soda
1/2 tsp – Salt
1 cup (240ml) – Buttermilk
1/2 cup (120ml) – Vegetable oil
2 – Eggs
2 tsp – Red food coloring
12 oz (340g) – Semisweet chocolate, chopped
2 tbsp – Coconut oil
1/4 cup (30g) – Powdered sugar
Lollipop sticks or cake pop sticks

Ingredient Substitutions

Buttermilk: Make a quick buttermilk substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar (why it works: the acid in the lemon juice or vinegar curdles the milk, creating a thick, tangy buttermilk-like consistency).
Chocolate: Feel free to experiment with different types of chocolate for the coating, such as milk chocolate, dark chocolate, or even white chocolate (dietary swap: white chocolate is a bit sweeter and less intense than the semisweet chocolate called for in the recipe).

How to Make Red Velvet Cocoa Cake Pops

Let’s start by making the red velvet cake. Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the buttermilk, oil, eggs, and red food coloring. Slowly pour the wet ingredients into the dry ingredients and mix until just combined—be careful not to overmix! Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before crumbling it into a large bowl.

Step 1: Prep Work

Now the fun part begins! Using your hands or a fork, gently crumble the cooled cake into fine, even crumbs. Don’t worry if it’s not perfectly uniform—we’re going for a rustic, homemade look. Once you have a bowl full of cake crumbs, it’s time to add the binding agent. Start by adding a few tablespoons of cream cheese frosting (or any frosting of your choice) and mix until the crumbs are completely coated and the mixture holds together when pressed. If the mixture seems too dry, add a bit more frosting, a tablespoon at a time, until you achieve the perfect, moldable consistency.

Step 2: Main Cooking Process

Grab a large baking sheet or two and line them with parchment paper. Scoop up small handfuls of the cake-frosting mixture and roll them into smooth, even balls, about 1-inch in diameter. Place the cake balls onto the prepared baking sheets, spacing them about an inch apart. Once you’ve formed all the cake balls, it’s time to add the sticks. Gently insert a lollipop stick or cake pop stick into the center of each ball, pressing it about halfway through.

Step 3: Final Steps/Assembly

Now for the grand finale—the dreamy cocoa coating! In a medium microwave-safe bowl, combine the chopped chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Stir in the powdered sugar until well incorporated. One by one, dip the cake pops into the chocolate mixture, gently tapping off any excess. Place the coated pops back on the baking sheet and let the chocolate set, about 30 minutes.

A close-up of red velvet cocoa cake pops, decorated with festive sprinkles and placed on a festive plate.

Recipe Variations & Tips

Get Creative: Feel free to get creative with these Red Velvet Cocoa Cake Pops! Try swapping out the red velvet cake for a classic chocolate or vanilla version. Or get festive with holiday-inspired add-ins like crushed peppermint, toasted coconut, or a sprinkle of cinnamon.
Customize the Coating: You can also experiment with different coatings—white chocolate, dark chocolate, or even a tinted candy melts for a pop of color.
Embrace Imperfections: The beauty of cake pops is that they’re endlessly customizable. So if your cake crumbs don’t hold together quite as well as you’d like, don’t stress! Just add a bit more frosting or try chilling the mixture for 30 minutes before rolling. The end result might not be perfect, but it will still be delicious.
Festive Variations: To make these Red Velvet Cocoa Cake Pops more festive, try sprinkling them with crushed candy canes, dipping them in white chocolate and adding sprinkles, or even drizzling them with a bit of melted caramel.

Serving & Storage

Serve with: These Red Velvet Cocoa Cake Pops are the ultimate shareable treat. Arrange them on a festive platter or in a clear cake pop stand for a truly show-stopping presentation. They make a fantastic addition to holiday cookie plates or as a sweet hostess gift. And of course, they’re perfect for casual gatherings and cozy movie nights at home.

Storage: The cake pops will keep at room temperature for up to 5 days, stored in an airtight container. For longer-term storage, you can freeze the uncoated cake balls for up to 3 months. Just thaw them at room temperature before dipping in the chocolate coating.

Reheat: No reheating required—these pops are meant to be enjoyed at room temperature.

Make-Ahead: The uncoated cake balls can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When you’re ready to assemble, simply dip them in the chocolate coating.

If these Red Velvet Cocoa Cake Pops made you smile, you’ll love all the other holiday treats, bite-sized desserts, and easy baking ideas we share on our Pinterest. It’s where we save our prettiest cakes, coziest sweets, and most crowd-pleasing recipes — perfect for parties, gifting, and everyday indulgence.

Nutrition Information

These Red Velvet Cocoa Cake Pops are a decadent treat, but with a few smart swaps, you can make them a bit more nutritious. Swap out some of the oil for unsweetened applesauce, use a dark chocolate coating, and consider rolling the cake balls in crushed nuts or shredded coconut for an extra boost of fiber and healthy fats. That being said, these pops are meant to be savored and enjoyed, so don’t be too hard on yourself. A little indulgence is good for the soul, and these festive bites are the perfect way to treat yourself this holiday season.

Serving Size: 1 cake pop
Calories: 180 kcal
Protein: 2 g
Carbs: 22 g
Fat: 10 g
Sodium: 140 mg

Frequently Asked Questions

Can I make the cake pops ahead of time?

Absolutely! The uncoated cake balls can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When you’re ready to assemble, simply dip them in the chocolate coating.

How do I get the cake balls to stay on the sticks?

The key is to gently press the stick into the center of the cake ball, pushing it about halfway through. If the balls still feel a bit loose, you can chill the pops for 30 minutes before dipping to help the sticks adhere better.

My chocolate coating is too thick—what can I do?

If your chocolate coating seems too thick and gloppy, simply add a teaspoon or two of coconut oil and stir until it’s smooth and pourable. The coconut oil will help thin out the chocolate without compromising the flavor.

Can I use a different type of chocolate for the coating?

Absolutely! Feel free to experiment with milk, dark, or even white chocolate. Just keep in mind that the type of chocolate you use will affect the overall flavor profile of the cake pops.

How can I make these cake pops more festive?

There are so many fun ways to dress up these Red Velvet Cocoa Cake Pops for the holidays! Try sprinkling them with crushed candy canes, dipping them in white chocolate and adding sprinkles, or even drizzling them with a bit of melted caramel. Get creative and have fun with it!