Red Velvet Monster Cake Pops Recipe
These Red Velvet Monster Cake Pops are the ultimate Halloween treat — soft, rich bites of red velvet cake mixed with creamy frosting, dipped in smooth chocolate, and coated with sprinkles and candy eyes for a fun, spooky finish. Perfect for parties, kids, or anyone who loves a bite-sized dessert ...
Foto: Cafe Delites
Ingredients
- ¼ cup unsalted butter (softened)
- ½ cup caster sugar
- 2 large eggs
- 2½ tbsp cooking oil
- 1 tsp unsweetened cocoa powder
- 2 tbsp red food coloring liquid
- 1 tsp pure vanilla extract
- 2 tsp white vinegar
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
- ⅓ cup unsalted butter (softened)
- 2 cups powdered sugar
- ½ tsp pure vanilla extract
- 5 tbsp heavy whipping cream
- 1 pinch salt
- 2½ cups melted chocolate (milk, dark, or white — your choice)
- Food coloring
- White and black fondant
- Sprinkles, crumbs, or drizzle extra chocolate
Steps
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Heat oven to 350°F (175°C). Lightly grease and line an 8-inch (20 cm) baking pan with non-stick baking spray or parchment paper.
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In a large bowl, beat the butter and sugar together until pale and fluffy.
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Add the eggs one at a time, beating well after each addition.
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In a smaller bowl, combine the oil, cocoa powder, red food colouring, and vanilla extract until smooth.
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Stir this mixture into the creamed butter mixture. Add the vinegar and mix to combine.
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In a separate bowl, sift together flour, baking soda, and salt.
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Add half of the dry ingredients and half of the buttermilk to the wet mixture, mixing until combined. Repeat with remaining dry ingredients and buttermilk until smooth.
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Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely on a wire rack.
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In a medium bowl, beat the butter and salt for about 1 minute until smooth
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Gradually add powdered sugar and beat until fluffy.
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Add vanilla extract, then pour in heavy cream while mixing.
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Beat until smooth and fluffy. Set aside.
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Once the cake is cooled, crumble it finely with your hands or a fork.
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Add frosting, a spoonful at a time, and mix until the mixture holds together when pressed.
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Roll into 15 even balls. Insert a cake pop stick into each and chill in the fridge until firm (about 30–60 minutes).
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Melt chocolate in a microwave or double boiler.
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Add food coloring to the melted chocolate for your monsters, white chocolate will dye a much better color
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Dip each cake pop into the melted chocolate, swirling to coat evenly.
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Decorate as desired with sprinkles, crumbs, or drizzle extra chocolate. Or use a black circle of fondant over a larger white circle and stick it on to create an eye.
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Stand cake pops upright in a styrofoam block or holder to set completely.
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Allow the chocolate coating to set completely before serving.
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Store cake pops in an airtight container in the fridge for up to 5 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| unsalted butter | 0.25 cup | - | - |
| caster sugar | 0.5 cup | - | - |
| eggs | 2 large | - | - |
| cooking oil | 2.5 tbsp | - | - |
| unsweetened cocoa powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| red food coloring liquid | 2 tbsp | - | - |
| pure vanilla extract | 1 tsp | - | - |
| white vinegar | 2 tsp | - | - |
| all-purpose flour | 1.25 cups | - | - |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| salt | 0.5 tsp | - | - |
| buttermilk | 0.5 cup | - | - |
| unsalted butter | 0.333 cup | - | - |
| powdered sugar | 2 cups | Rp 8.000/100g | Rp 16.000 |
| pure vanilla extract | 0.5 tsp | - | - |
| heavy whipping cream | 5 tbsp | - | - |
| pinch salt | 1 | - | - |
| melted chocolate | 2.5 cups | - | - |
| Food coloring | - | - | - |
| White and black fondant | - | - | - |
| Sprinkles | - | - | - |
*Estimated market prices, may vary by region
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