Red Velvet Cake Pops

Everyone I made these for loved them and requested the recipe – and these are people who aren’t gluten-free. This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber.

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Servings 24people
Submitted By Jodi Reinman from Garlic Girl
Everyone I made these for loved them and requested the recipe - and these are people who aren't gluten-free. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 24people
Submitted By Jodi Reinman from Garlic Girl
Everyone I made these for loved them and requested the recipe - and these are people who aren't gluten-free. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake
  1. Preheat oven to 350°F and generously grease 12-inch cake pan.
  2. In medium bowl, sift flour, sugar, baking soda, cocoa and salt.
  3. In large bowl add oil, eggs, buttermilk, vinegar, vanilla extract, food coloring and beat on low with electric mixer until blended.
  4. Slowly add dry mixture and continue to beat until batter is smooth.
  5. Pour mixture into cake pan. Bake for about 35 minutes or until toothpick comes out dry when inserted in top. Cool on wire rack; remove from pan.
Coating
  1. Break up cake with hands or large spoon and put in mixing bowl. Continue to crumble with hands in the bowl until very crumbly. Discard any crusty or corner pieces.
  2. Add one cup frosting into cake crumbs and mix well with hands.
  3. Scoop out handful, about 1-1/2 ounces, form a round ball and place on tray lined with parchment paper. Repeat until mixture is used up.
  4. Cover with plastic wrap and place in refrigerator for a minimum of 6 hours (preferably overnight). If you're in a rush, you can place in freezer for about 40 minutes. This step is important to prevent cake pop from crumbling during the coating process.
  5. When ready to coat, prepare the candy melts according to package directions.
  6. Dip tips of sticks in the chocolate to coat top inch and let harden for a couple minutes. With the covered end, insert into cake ball, making sure to not go all the way through. I suggest inserting about halfway.
  7. To coat, tilt bowl with left hand and dip and twirl the top of the pop into chocolate. Rotate for an even coat. You'll get the hang of it after you do a couple.
  8. Sprinkle the top with topping of your choice and place upright in the holder until dry.



    Enjoy!



    Make about 24 cake pops.
Vanilla Frosting**
  1. Beat half and half and sugar with electric mixer until smooth. Add butter and vanilla and continue to beat until mixture forms soft peaks.
Recipe Notes

*Or milk with 1 Tbsp distilled white vinegar.

**Or 1 cup prepared vanilla frosting.

Products Used in this Recipe
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