Red Velvet White Chocolate Cake Pops

Oh, Christmas baking is upon us!  Cookies and brownies and candy cane everything… it’s a dream for someone like me with a sweet tooth.  We were just at a Holiday Potluck and cookie exchange, so right now our fridge is stuffed with all kinds of festive treats and sweets.  Today I’ll be sharing the recipe for the treat I brought to the exchange – red velvet white chocolate cake pops.  They were really more like cake balls since I didn’t use lollipop sticks, but I’m still calling them cake pops 🙂   

It’s a recipe I made up myself as I was making them, adapting one of my favourite trifle recipes.  Here it is!

Red Velvet White Chocolate Cake Pops



  • 2 cups (500 mL) all-purpose flour
  • 2 tbsp (30 mL) cocoa powder
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) salt
  • ½ cup (125 mL) unsalted butter, softened
  • 1½ cups (375 mL) sugar
  • 2 large eggs
  • 2 tbsp (30 mL) red food colouring
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) buttermilk
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) apple cider vinegar

Cream Cheese & White Chocolate Frosting

  • 2/3 cup (heaping) white chocolate chips
  • 1 cup (250 mL) light cream cheese, softened

Candy Coating & Garnish

  • 340g white chocolate chips
  • festive holiday sprinkles


  1. Preheat oven to 325°F (160°C) and line a 9 x 13-inch pan with parchment paper.
  2. Sift together flour, cocoa powder, baking powder and salt. Reserve.
  3. Beat butter and sugar together with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well and scraping down sides of bowl. Add food colouring and vanilla and beat until uniform.
  4. Add a third of the flour mixture to the batter, beating until combined. Add half of the buttermilk. Repeat, adding alternating ingredients until all the flour mixture and buttermilk have been incorporated.
  5. Combine baking soda and vinegar in a small bowl, and stir until it foams. Add to batter and mix just until fully incorporated. Scrape batter into prepared pan and bake for 45 minutes or until a cake tester comes out clean. Cool for at least 10 minutes.
  6. To make frosting, gradually melt white chocolate and cream cheese in a microwave safe bowl, and mix between heatings to create a smooth mixture.
  7. In a large mixing bowl, crumble the cake (you can also use a food processor for this).  Add the frosting and mix well, until uniform.  Roll into 36-40 balls and place on a baking sheet lined with wax paper.  Freeze for about 30 minutes, until cake pops are solidified.
  8. For the candy coating, melt the white chocolate chips in a microwave safe bowl, gradually and mixing well.  Gently roll and cover each cake ball in the melted white chocolate, and place on a baking sheet lined with wax paper.  Top with sprinkles, and refrigerate for at least 2 hours to firm up.

That’s it!  It took me a bit more work since I was experimenting as I was going to make the recipe, but they were fun to make and even more fun to eat!  Not too sweet since the frosting was more tangy from the cream cheese, and not too heavy – just delicious!  You could also top them with crushed candy canes, or maybe heart-shaped sprinkles for Valentine’s Day!

Who’s doing Christmas baking?  Anyone making cake pops?




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