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Halloween Cake Pops

Red velvet cake mixed with vanilla buttercream, dipped in glazing chocolate

Red Velvet Cake Ingredients

  • All-purpose flour 255g

  • Cocoa powder 30g

  • Salt 4g

  • Unsalted butter 113g

  • Granulated sugar 280g

  • Vanilla extract 5g

  • Large whole eggs (2pcs) 102g

  • Red food color gel Desired color shade

  • Buttermilk 226g

  • Baking soda 6g

  • White vinegar 15g


  1. Preheat oven to 350F.

  2. Cream butter and sugar together with a paddle until smooth.

  3. Combine flour, cocoa powder, and salt together and set aside.

  4. Add eggs one at a time to the butter mixture and beat until incorporated.

  5. Add vanilla extract and food coloring, and mix to incorporate.

  6. Add buttermilk and flour mixture alternating until incorporated.

  7. Stir baking soda into vinegar and fold into batter by hand.

  8. Pour into a 1/2 sheet pan and bake for about 15 minutes or until the cake bounces back when touched. Set aside to cool completely.

  9. Make vanilla buttercream.

  10. In a mixer, mix 300g of cooled red velvet cake with 120g buttercream and mix until combined.

  11. Place 45g of cake mixture into each cake pop mold and press down firmly.

  12. Place cake pops in the freezer to set. Once frozen, remove pops from the mold and dip in glazing chocolate, and decorate as desired.

American Vanilla Buttercream Ingredients

  • Unsalted butter 226g

  • Vanilla extract 5g

  • Salt 1.5g

  • Powdered sugar (sifted) 453g

  • Heavy cream 23g


  1. Beat butter with a paddle until smooth.

  2. Add vanilla extract and salt, and mix to incorporate.

  3. Slowly add half of the sugar, then add heavy cream, and the remainder of the sugar.

  4. Mix on low speed until fully incorporated. If the frosting is too thick, add 1 tbsp of cream at a time to thin it out.

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