The Story & Intro
If there’s one holiday treat that instantly transports me back to twinkling lights, cozy sweaters, and the sweet magic of December, it’s Red Velvet Candy Cane Cake Pops. I still remember the very first time I made them I was trying to impress my new American neighbors, and I figured nothing says “Happy holidays!” quite like red velvet and peppermint. Spoiler alert: I was right. Their eyes lit up before they even took a bite!
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
And that’s exactly what these Red Velvet Candy Cane Cake Pops do: they make people smile big, sparkly holiday smiles. They’re festive, fun to make, kid-approved, party-ready, and honestly, they taste like Christmas wrapped in chocolate. Every time I roll the red velvet spheres between my palms, I’m reminded of those early days in America, discovering the joy of holiday baking traditions and blending them with my French roots.
So grab your sprinkles, your crushed candy canes, and your coziest holiday playlist. Let’s dive into the sweetest little bites of the season: Red Velvet Candy Cane Cake Pops the perfect blend of peppermint crunch and velvety richness.
(Keyword count so far: 4/5 ✔️)
⏱️ Time
- Prep Time: 25 minutes
- Bake Time: 25 minutes (if making cake from scratch)
- Chill Time: ~1 hour
- Total Time: About 1 hour 45 minutes
🛒 Ingredients
4
For the Red Velvet Cake
(You may also use a boxed mix to make this faster!)
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder (unsweetened)
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ¾ cup vegetable oil
- ½ cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ tsp white vinegar
For Forming the Cake Pops
- ½–¾ cup cream cheese frosting (store-bought works!)
For Coating
- 2 cups white chocolate candy melts or almond bark
- 1 tbsp coconut oil (optional, for smooth melting)
- Crushed candy canes
- Mini candy canes (optional, for decoration tops)
- Holiday sprinkles (red, white, silver suggested)
👩🍳 Step-by-Step Instructions
1. Bake the Red Velvet Cake
Preheat your oven to 350°F. Whisk together all dry ingredients in one bowl and all wet ingredients in another. Pour wet into dry and mix until just combined. Transfer to a greased 8×8 pan and bake for about 25 minutes. Let the cake cool completely — this is important so it doesn’t crumble too wet.
2. Crumble the Cake
Once cooled, crumble the entire cake into a large bowl. Use your fingers to break it down until it resembles soft crumbs. This is the moment where I always sneak a little bite — shh, don’t tell anyone.
3. Add Frosting
Start with ½ cup of cream cheese frosting. Mix with the crumbs until the texture feels like moldable dough. Add more frosting only if needed. You want the mixture to hold together without feeling soggy.
4. Roll Into Perfect Pops
Scoop small portions (about 1 tablespoon each) and roll into smooth, tight balls. Place on a parchment-lined tray.
5. Insert Cake Pop Sticks
Melt a small amount of white chocolate. Dip one end of each stick into it, then insert into each cake ball halfway. This “glue” keeps the stick stable later.
6. Chill
Freeze the pops for at least 20–30 minutes. This makes dipping much easier.
7. Melt the Chocolate Coating
Using a microwave or double boiler, melt the white chocolate with a little coconut oil. Stir until silky smooth.
8. Dip the Cake Pops
Hold each pop by the stick and dip until fully coated. Gently tap off excess chocolate.
9. Add Candy Cane Magic
While the coating is still wet, sprinkle crushed candy canes on top or roll the bottom in them for a sparkly peppermint edge.
10. Let Set & Decorate
Place pops upright in a foam block or a cake pop stand. Add mini candy canes, drizzle with red chocolate, or sprinkle with holiday magic.
11. Serve & Enjoy
Now your kitchen smells like Christmas and your platter looks like Santa himself assembled it. Enjoy every festive bite!
Serving Suggestions
These Red Velvet Candy Cane Cake Pops are perfect for:
- Holiday parties
- School events
- Christmas cookie exchanges
- Homemade gifts for friends and neighbors
- New Year’s Eve dessert tables
- Stocking stuffer treats wrapped individually
Place them in a mason jar with ribbons, stand them in a decorative mug filled with sugar “snow,” or wrap individually in cellophane for gifting.
📝 Notes
- Want a stronger peppermint flavor? Add ¼ teaspoon peppermint extract to the melted chocolate.
- Cake pops cracking? They may be too cold when dipped; let them warm a few minutes before coating.
- Chocolate too thick? Add ½ teaspoon coconut oil at a time until silky.
- Store cake pops in the fridge for up to 5 days or freeze up to 2 months.
🍽️ Nutrition (Approx. per cake pop)
- Calories: ~150
- Fat: 8g
- Carbs: 18g
- Sugar: 13g
- Protein: 1g
(Values vary depending on coating and frosting.)
Recipe Card
🎄 Red Velvet Candy Cane Cake Pops
Prep: 25 min
Cook: 25 min
Chill: 1 hr
Total: ~1 hr 45 min
Servings: 18–22 pops
🛒 Ingredients
Red velvet cake, cream cheese frosting, white chocolate, candy canes, sprinkles.
👩🍳 Instructions
- Bake and cool red velvet cake.
- Crumble and mix with frosting.
- Roll into balls; insert sticks.
- Chill.
- Dip in melted white chocolate.
- Decorate with crushed candy canes.
- Let set and enjoy!
📝 Notes
Add peppermint extract for extra minty flavor. Store chilled.
Conclusion
Whether you’re hosting a holiday party, baking with your kids, or simply craving a festive sweet, Red Velvet Candy Cane Cake Pops are the perfect December treat. They’re charming, delicious, and guaranteed to steal the spotlight at any gathering. From my Parisian childhood to my warm American kitchens, these pops feel like a little reminder that the holidays are meant to be shared one sweet bite at a time.