Red Velvet Cake Pops

5 from 1 vote

The beloved red velvet cake flavours of not-quite vanilla and not-quite chocolate mixed with cream cheese icing and lovingly covered in white chocolate. All the flavours of red velvet cake in a small truffle.

Prep Time2

Cook Time25

Total Time2 25

Course: Dessert, Snack

Cuisine: American

Servings: Truffles

Calories: 515kcal

Author: Emma Burton

Ingredients

½ Cup Butter, Softened (110g)
1 Cup Brown Sugar (200g)
½ Cup Sugar (100g)
1 Tbsp. Vanilla Extract
2 Large Eggs
2 Cups All Purpose Flour (250g)
1 teaspoon Baking Powder
1 Tbsp. Cocoa (6g)
2 Tbsp. Red Food Colouring

Cream Cheese Icing;

½ Cup Butter, Softened (110g)
1 Cup Cream Cheese (250g)
3 Cups Icing Sugar (360g)
2 teaspoon Vanilla Extract
2 and ¼ Cups White Chocolate, Melted (400g)

Metric - US Conventional

Instructions

Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
Beat the butter, brown sugar and sugar together.
Beat in the eggs and vanilla extract.
Beat in the flour, baking powder, cocoa and red food colouring.
Pour into the prepared baking tin and bake for 20 to 25 minutes. The top and sides will be set and a skewer inserted should come out clean.
Allow to cool to room temperature before crumbling into fine crumbs. (You could bake this the day before so the cake is easier to crumble.

Cream Cheese Icing;

Beat the butter and cream cheese until smooth and creamy.
Add the vanilla extract and icing sugar and mix by hand until all combined and smooth.
Place the red velvet crumbs in a bowl (reserving a handful for decorating).
Add the cream cheese icing one cup at a time mixing in between.
The mixture should be pliable and easy to roll into balls. Not stiff and crumbly or runny.
Place in the fridge to harden for at least an hour.
Melt the white chocolate and dip each red velvet truffle in the chocolate and place on a tray.
Top with the remaining red velvet cake crumbs and allow the the chocolate to set before serving.

Video

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