Step 1 of 16
Red Velvet Cake Pops
Preheat the oven to 350°F.
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Step 2 of 16
Red Velvet Cake Pops
Spray a 9-inch cake pan with nonstick cooking spray. Set aside.
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Step 3 of 16
Red Velvet Cake Pops
Place the butter, canola oil, granulated sugar, brown sugar, and vanilla in a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed until smooth, about 1 minute. Add the egg and continue to beat until mixture is light and fluffy, about 1 minute.
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Step 4 of 16
Red Velvet Cake Pops
Sift the flour, cocoa powder, baking soda, and salt into the bowl. Beat the mixture on low until ingredients begin to come together. Slowly stream in the buttermilk and food dye and continue mixing, scraping down the sides of bowl with a rubber spatula as needed, until a smooth batter forms.
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Step 5 of 16
Red Velvet Cake Pops
Pour the batter into the prepared cake pan.
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Step 6 of 16
Red Velvet Cake Pops
Bake the cake on middle rack of oven until a toothpick inserted in center comes out clean, 40-45 minutes.
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Step 7 of 16
Red Velvet Cake Pops
Check to see that cake is done. Remove from oven or add time as needed. Allow cake to cool until it reaches room temperature, at least two hours.
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Step 8 of 16
Red Velvet Cake Pops
Line a large baking sheet with parchment paper.
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Step 9 of 16
Red Velvet Cake Pops
Once the cake is completely cool, use clean hands to crumble it into a large mixing bowl, leaving no large pieces. Add the frosting and mix with a rubber spatula until frosting is thoroughly incorporated into the crumbs.
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Step 10 of 16
Red Velvet Cake Pops
Roll cake mixture into ping pong-sized balls (about 24 per batch), using a generous tablespoon for each, and arrange on baking sheet. Transfer the baking sheet to the freezer and freeze cake balls until very firm, about 1 hour.
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Step 11 of 16
Red Velvet Cake Pops
Microwave the white chocolate in a small bowl until melted and smooth.
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Step 12 of 16
Red Velvet Cake Pops
Dip one end of a cake pop stick into the melted white chocolate and insert it into a cake pop ball. Repeat with remaining cake balls.
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Step 13 of 16
Red Velvet Cake Pops
Return the cake pops to the freezer to allow chocolate to set, at least 10 minutes.
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Step 14 of 16
Red Velvet Cake Pops
Use a double-boiler or microwave to melt chopped white chocolate and coconut oil together.
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Step 15 of 16
Red Velvet Cake Pops
Remove 3-4 cake balls from the freezer, leaving the rest inside so they stay as cold as possible. Dip a cake ball in melted chocolate, tapping the stick gently against the side of the bowl to encourage excess to drip off. Place the cake pop right side-up in a cake pop stand. Repeat, continuing to work in batches of 3-4 at a time, until all cake pops are coated in chocolate.
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Step 16 of 16
Red Velvet Cake Pops
Transfer the cake pop stand to the refrigerator and chill until the chocolate is set, at least 30 minutes. Serve.