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All Desserts

Red Velvet Cake Pops

Red Velvet Cake Pops
45 min
27 min
Makes 50 to 54 pops, 1 pop per serving
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Key Ingredients


  • 1 box (15.25 to 16.5 ounces) red velvet, devil’s food or your favorite cake mix
  • 1 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup prepared cream cheese frosting
  • 1 cup (6 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Mini Morsels
  • 24 to 32 ounces white or dark melting wafers or bark for coating
  • Colored sprinkles and/or Nestlé® Toll House® Semi-Sweet Chocolate Mini Morsels for decorating (optional)

Make It

Step 1

Prepare cake mix using water, eggs and oil according to package directions.

Step 2

Bake cake according to package directions using a 13 x 9-inch baking pan.

Step 3

Crumble cake into a large bowl. Add frosting and 1 cup morsels; stir until texture is similar to cookie dough. Scoop mixture by slightly rounded tablespoon; roll into 1 ½-inch balls. Place on parchment paper-lined tray.

Step 4

Melt candy coating according to package directions. If balls were in freezer, transfer to refrigerator.

Step 5

Remove a few balls at a time from refrigerator. Dip tip of 1 (4-inch) lollipop stick into melted coating and then insert halfway into a cake ball. Repeat with additional lollipop sticks and cake balls, transferring to refrigerator to set up for 5 minutes.

Step 6

Once set, remove a few balls at a time from refrigerator. Dip each cake ball into melted coating, gently tapping off excess. Place on parchment paper-lined tray or in plastic foam block or cake pop stand. Dust with sprinkles or sprinkle with mini morsels.


Cook’s Tip:

If you have extra melted coating left over, drizzle over pops in a zigzag pattern to decorate.

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