Ruby Red Velvet Cake Pops

Ruby Red Velvet Cake Pops are a dazzling twist on the timeless classic, bringing together natural beauty and irresistible flavor. Instead of food coloring, this recipe uses beet powder to achieve a bold ruby-red hue, creating cake pops that are both eye-catching and naturally vibrant.

Each pop combines moist red velvet cake with tangy cream cheese frosting, then gets fully coated in smooth white chocolate. To make them extra special, they’re decorated with white sprinkles and a touch of Ruby Red Velvet crumbs on top. The result is an indulgent bite-sized treat that feels elegant enough for holidays, parties, or simply a sweet afternoon pick-me-up.

Red velvet desserts have charmed bakers for decades, with origins tied to cocoa and vinegar creating a subtle reddish tint. Today, beet powder revives that natural magic while offering a more wholesome alternative. These cake pops are proof that history and modern creativity can blend seamlessly—delivering beauty, nostalgia, and unforgettable taste in every bite.

Recipe Yield: 24 servings

INGREDIENTS

1 ¼ cup all-purpose flour
2 tbsp unsweetened cocoa powder
1 tbsp beet powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temperature
½ cup buttermilk
1 tsp vanilla extract
1 tsp white vinegar

For the frosting mixture:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract

For coating and decoration:
2 cups white chocolate or vanilla candy melts
2 tbsp Ruby Red Velvet cake crumbs (from baked cake)
2 tbsp white sprinkles

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.

2. Mix dry ingredients:
In a medium bowl, whisk flour, cocoa powder, beet powder, baking soda, and salt until well combined.

3. Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy. Add egg and beat again.

4. Combine wet and dry:
Mix in buttermilk, vanilla, and vinegar. Gradually add dry mixture until smooth.

5. Bake the cake:
Spread batter into the prepared pan. Bake 22–25 minutes or until a toothpick comes out clean. Cool completely.

6. Prepare frosting mixture:
Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Set aside.

7. Crumble cake:
Crumble cooled cake into fine crumbs in a large bowl. Reserve 2 tbsp crumbs for topping.

8. Mix cake and frosting:
Add frosting mixture gradually to crumbs, stirring until the mixture holds together like dough.

9. Shape cake balls:
Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill for 1 hour.

10. Coat with chocolate:
Melt white chocolate or candy melts. Dip the tip of each lollipop stick into melted chocolate, then insert into cake balls. Coat each ball fully in melted chocolate.

11. Decorate:
Before coating sets, sprinkle tops with reserved Ruby Red Velvet crumbs and white sprinkles. Place upright in a styrofoam block or cake pop stand to set.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use beet powder for natural color: Beet powder gives a deep ruby hue without artificial dyes. Start with one tablespoon, and add a little more if you want a stronger color.
• Chill before dipping: Cold cake balls hold their shape better, making it easier to dip them into the melted chocolate without crumbling.
• Decorate quickly: Add sprinkles and cake crumbs while the coating is still wet so they adhere beautifully.