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Delicious Red Velvet Firecracker Cake Pops

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These vibrant red velvet firecracker cake pops feature a moist red velvet cake with a luscious cream cheese filling, perfect for celebrations and crowd-pleasing treats.

Ingredients

  • All-purpose flour – 1 ½ cups (180 g)
  • Cocoa powder (unsweetened) – 2 tbsp (15 g)
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Granulated sugar – 1 cup (200 g)
  • Vegetable oil – ½ cup (120 ml)
  • Large eggs – 2, room temperature
  • Buttermilk – 1 cup (240 ml) (or milk + 1 tbsp vinegar as a substitute)
  • Red food coloring – 2 tbsp
  • Vanilla extract – 1 tsp
  • White vinegar – 1 tsp
  • Cream cheese – 8 oz (225 g), softened
  • Unsalted butter – 4 tbsp (60 g), softened
  • Powdered sugar – 1 cup (120 g), sifted
  • Vanilla extract – 1 tsp
  • White chocolate or candy melts – 12 oz (340 g) for coating
  • Sprinkles or edible glitter – optional
  • Wooden lollipop sticks – about 20

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) square baking pan and line it with parchment paper.
  2. In a medium bowl, sift together 1 ½ cups all-purpose flour, 2 tbsp cocoa powder, 1 tsp baking soda, and ½ tsp salt. Set aside.
  3. In a large bowl, whisk 1 cup granulated sugar with ½ cup vegetable oil until combined. Add 2 large eggs one at a time, whisking well after each.
  4. Stir in 1 cup buttermilk, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until smooth. Avoid overmixing.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
  7. While the cake cools, beat 8 oz softened cream cheese with 4 tbsp softened unsalted butter until creamy. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract. Beat until smooth and fluffy. Refrigerate if too soft.
  8. Once cooled, crumble the cake into fine crumbs in a large bowl.
  9. Add about half of the cream cheese filling to the cake crumbs and mix gently until combined but still crumbly enough to shape. Add more filling if needed.
  10. Form the mixture into 1 ½-inch balls. Place on a parchment-lined tray and chill in the fridge for about 30 minutes.
  11. Melt white chocolate or candy melts until smooth. Dip the tip of each lollipop stick into melted chocolate, then insert halfway into each cake ball.
  12. Dip each cake pop fully into the melted chocolate, letting excess drip off.
  13. Before coating sets, sprinkle with sprinkles or edible glitter. Place pops upright to dry completely, about 15-20 minutes.
  14. Refrigerate if not serving immediately to maintain firmness.

Notes

Do not overbake the cake to keep it moist. Add cream cheese filling slowly to avoid a mixture too wet to shape. Chill cake balls before dipping to maintain shape. Use high-quality white chocolate or candy melts for best coating results. Stir in a teaspoon of vegetable oil if coating is too thick. Store refrigerated up to 4 days or freeze up to 1 month.

Nutrition

Keywords: red velvet cake pops, cream cheese filling, cake pops recipe, party dessert, easy cake pops, firecracker cake pops

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