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3.5 from 4 votes
Birthday Cake - Cake Pops
Prep Time
1 hr 30 mins
Cook Time
25 mins
Resting Time
20 mins
Total Time
1 hr 55 mins
 
Celebrating a birthday? These birthday cake - cake pops are just the way to get the party started!
Course: Specialty Dessert
Cuisine: American
Keyword: cake pops
Servings: 28 Cake Pops
Calories: 161 kcal
Ingredients
Red Velvet Cake
  • 2 oz unsalted butter, softened (1/2 stick)
  • 1/8 cup vegetable oil
  • 3/4 cup sugar
  • 1 egg
  • 1 Tbsp red food coloring
  • 1/2 cup buttermilk
  • 1 cup AP flour
  • 1 Tbsp unsweetened cocoa powder
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
Cream Cheese Frosting
  • 4 oz cream cheese, softened (brick cream cheese, not whipped)
  • 2 oz unsalted butter, softened (1/2 stick)
  • 8 oz confectioners sugar (1/2 box)
  • 1/2 tsp vanilla extract
Assemble the Cake Pops
  • 12 oz white chocolate melting wafers (I like Ghirardelli)
  • 1/2 cup colored candy melting wafers (for piping trim)
  • 30 lollipop sticks
  • sprinkles or edible confetti
  • birthday candles (cut into smaller candles)
Instructions
Red Velvet Cake
  1. Preheat the oven to 350 degrees and grease an 8 inch round cake pan. Line the bottom with a parchment round if desired.

  2. Cream together the butter, oil and sugar until light and fluffy. Add the egg, blending well.

  3. Add the food coloring and buttermilk and mix until incorporated.
  4. In a separate bowl, whisk together the flour, cocoa, salt and baking soda.
  5. Slowly add in the flour mixture and mix until just combined.
  6. Add the vinegar and mix, then add the vanilla and mix until just combined. Do not overmix.
  7. Spread the batter in the prepared pan and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cream Cheese Frosting
  1. Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.

  2. Gradually add in confectioners sugar, mixing well to combine.
  3. Stir in vanilla extract until incorporated.
Make the Cake Pops
  1. Crumble cooled cake by hand or in a food processor until fine crumbs. Pour the crumbs into a mixing bowl and add 1/2 - 3/4 cup frosting (the rest can be refrigerated and stored for another use).

  2. Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand. Alternatively mix well by hand with a rubber spatula or wooden spoon.

  3. Spread cake/frosting mixture into an 8 inch round cake pan and smooth, pressing down as you smooth. It should be about 1 inch thick.

  4. Line a baking sheet with wax paper or parchment and using the round cutter, cut out  about 28 rounds, reforming scraps as needed. Lay the rounds on the baking sheet and place in the freezer for 15 minutes or in the refrigerator for 1-2 hours.

  5. Remove about 10 rounds at a time and allow to to sit at room temperature for about 5 minutes before dipping.
  6. Melt candy wafers according to package instructions. Dip the end of each lollipop stick into the coating, then stick in each round and allow to harden before dipping.

  7. Dip each round and tap off extra coating, tapping on your hand holding the stick, not the stick directly.
  8. Sprinkle with edible confetti or sprinkles  and place a candle in the middle (if using) and stick the pop in the styrofoam block to dry.

  9. Melt colored candy wafers according to package instructions. Use the melted wafers to pipe an upper and lower decorative border on each pop to resemble a birthday cake. Use a disposable pastry bag with just the end snipped or fit it with a #2 round tip.

  10. Pops can be stored at room temperature for 3 days. 

Recipe Notes

Special Equipment:

*1 1/2 inch round cutter, styrofoam block, lollipop sticks, disposable pastry bag (#2 pastry tip - optional), trimmed birthday candles (optional)

 

  • Start off with less frosting than you think you need to add to the crumbled cake, as you can add more as you mix it. The crumbled cake and frosting should mix together to form a play-doh-like consistency, not too wet or too dry, but enough that it holds together.
  • After forming the discs and chilling, let them warm up just a bit before dipping. The coating has a tendency to crack if the balls are too cold or the coating too warm. This takes a little trial and error to get it right if you’re new to cake pops.
  • Do NOT overheat the candy coating. My rule of thumb is to heat it in 30 second increments in the microwave and stir well each time. I also heat mine at 50-60% power….trust me…low and slow prevents a gloppy mess!
  • If your melted coating is too thick, add a few drops of canola oil and mix well. You want it to be the consistency where it drips off easily when you tap off the excess coating after dipping.
  • Allow the candy coating to sit at room temperature for a minute or two before dipping. You don’t want too great a temperature swing between the cake balls and coating which can lead to cracking.
  • The biggest tip…don’t sweat it if they’re not perfect the first time you make them! It takes a little practice but soon you’ll find a rhythm.
Nutrition Facts
Birthday Cake - Cake Pops
Amount Per Serving
Calories 161 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 114mg5%
Potassium 21mg1%
Carbohydrates 21g7%
Sugar 18g20%
Protein 1g2%
Vitamin A 170IU3%
Calcium 11mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.