Red Velvet Peppermint Cake Pops

The Story & Intro

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 oh, do today’s red velvet peppermint cake pops make people smile! The first time I made these, I’d just experienced my very first American holiday season. I remember standing in a warmly lit kitchen, Bing Crosby crooning softly in the background, while a gentle snowfall dusted the windowsill like powdered sugar. A friend introduced me to cake pops something we definitely didn’t grow up with in France and immediately I fell in love. But me being me, I couldn’t resist putting my own spin on them.

So I folded in the magic of American Christmas flavors: crushed peppermint candies, creamy vanilla-silk frosting, and rich ruby-colored red velvet crumbs. The result? A treat that tastes like holiday cheer on a stick decadent, refreshing, and completely irresistible. Since then, red velvet peppermint cake pops have become my signature December sweet. They always disappear faster than I can make them, especially when the kids spot the sprinkles.

These little pops are perfect for gifting, parties, cozy nights under a blanket, or for sneaking one (or three) when nobody’s looking just like I used to with cake batter. And as always, we’ll make them together step-by-step, so you can feel like we’re baking side-by-side in a warm kitchen filled with peppermint steam and laughter. Let’s dive into the joy of red velvet peppermint cake pops!

⏱️ Time
• Prep: 25 minutes
• Chill: 1 hour
• Shape & Decorate: 20 minutes
• Total: ~1 hour 45 minutes

🛒 Ingredients

For the Cake Pops
• 1 baked red velvet cake (boxed or homemade)
• 1 cup cream cheese frosting
• ½ teaspoon peppermint extract
• ¼ cup finely crushed peppermint candies

For the Coating
• 2 cups white melting chocolate or white candy melts
• 1 tablespoon coconut oil (optional, for thinning)
• Additional crushed peppermint for topping
• Holiday sprinkles (optional)
• Lollipop sticks

👩‍🍳 Instructions

1. Crumble the Cake
   Once your red velvet cake is fully cooled, crumble it into a large mixing bowl. It should resemble fluffy, fine crumbs the more even, the better.
2. Mix with Frosting
   Add your cream cheese frosting, peppermint extract, and crushed peppermint candies. Use clean hands to mix until a soft dough forms. It should feel like playdough and hold its shape.
3. Shape the Cake Balls
   Scoop tablespoon-sized portions and roll them into smooth, even balls. Place them on a parchment-lined tray.
4. Chill the Cake Balls
   Chill in the freezer for 15 minutes or the refrigerator for 1 hour. This keeps them firm and makes dipping easier.
5. Prepare the Melting Chocolate
   Melt your white chocolate or candy melts in the microwave in 20–30 second intervals, stirring between each. Add a touch of coconut oil if you need a thinner consistency.
6. Insert the Sticks
   Dip each stick tip in melted chocolate, then insert into a chilled cake ball. This acts like edible glue.
7. Dip the Cake Pops
   Gently dip the pops into the melted chocolate, letting excess drip off. Rotate slightly for a smooth finish.
8. Decorate
   Immediately sprinkle crushed peppermint or festive sprinkles onto the coating before it sets.
9. Let Them Set
   Stand the pops upright in a styrofoam block or pop stand. Allow them to harden at room temperature.

Serving Suggestions

• Arrange them in a festive mug or mason jar filled with sugar to hold them upright.
• Wrap individually in clear treat bags for adorable edible gifts.
• Serve with hot cocoa, peppermint mochas, or a glass of cold milk.
• Add them to a holiday dessert board with cookies, bark, and truffles.

📝 Notes

• If the cake mixture is too wet, add extra cake crumbs. Too dry? Add a spoonful of frosting.
• For a deeper peppermint flavor, increase to ¾ teaspoon extract but taste as you go.
• White chocolate can seize if overheated; melt slowly and stir often.
• Cake pops can be stored in the fridge for 5–7 days or frozen for up to 2 months.

🍽️ Nutrition (Approx. per cake pop)
• Calories: ~150
• Fat: 8g
• Carbs: 18g
• Sugar: 15g
• Protein: 1g

Recipe Card

🎄 Red Velvet Peppermint Cake Pops 🎄

Ingredients
• 1 baked red velvet cake
• 1 cup cream cheese frosting
• ½ tsp peppermint extract
• ¼ cup crushed peppermint
• 2 cups white chocolate melts
• Sprinkles + sticks

Instructions

1. Crumble cake.
2. Mix with frosting + peppermint.
3. Shape into balls.
4. Chill until firm.
5. Melt chocolate.
6. Insert sticks.
7. Dip + decorate.
8. Let set & enjoy!

Conclusion

There’s something magical about a dessert that fits in the palm of your hand especially when it’s bursting with holiday charm. These red velvet peppermint cake pops are everything I adore about December baking: fun, festive, nostalgic, and just a tiny bit whimsical. They remind me of those early American Christmases when I was still learning the rhythm of this country, blending my French heart with my new home’s traditions.

Whether you’re making them for a party, gifting them with a ribbon on top, or sneaking one late at night (just like I always do!), I hope these sweet pops bring you warmth, joy, and that little spark of seasonal magic. From my cozy kitchen to yours bon appétit and happy holidays, my friends! ❤️✨