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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 with personality.
Prep Time40 minutes
Cook Time30 minutes
Chilling Time45 minutes
Total Time1 hour 55 minutes
Course: Dessert, Desserts
Cuisine: American
Keyword: chocolate cake pops, Halloween dessert, halloween desserts, monster cake pops, party treats, red velvet cake pops, spooky desserts, spooky treats
Servings: 15 cake-pops
Author: Karina

Ingredients

For the Red Velvet Cake

  • 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

For the Frosting

  • ⅓ cup unsalted butter softened
  • 2 cups powdered sugar
  • ½ tsp pure vanilla extract
  • 5 tbsp heavy whipping cream
  • 1 pinch salt

For Coating

  • 2½ cups melted chocolate milk, dark, or white — your choice

Optional

  • Food coloring
  • White and black fondant
  • Sprinkles, crumbs, or drizzle extra chocolate
US - Metric

Instructions

Make the Red Velvet Cake

  • 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.
  • In a large bowl, beat the butter and sugar together until pale and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • In a smaller bowl, combine the oil, cocoa powder, red food colouring, and vanilla extract until smooth.
  • Stir this mixture into the creamed butter mixture. Add the vinegar and mix to combine.
  • In a separate bowl, sift together flour, baking soda, and salt.
  • 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.
  • 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.

Make the Frosting

  • In a medium bowl, beat the butter and salt for about 1 minute until smooth
  • Gradually add powdered sugar and beat until fluffy.
  • Add vanilla extract, then pour in heavy cream while mixing.
  • Beat until smooth and fluffy. Set aside.

Form the Cake Pops

  • Once the cake is cooled, crumble it finely with your hands or a fork.
  • Add frosting, a spoonful at a time, and mix until the mixture holds together when pressed.
  • Roll into 15 even balls. Insert a cake pop stick into each and chill in the fridge until firm (about 30–60 minutes).

Coat in Chocolate

  • Melt chocolate in a microwave or double boiler.

Optional

  • Add food coloring to the melted chocolate for your monsters, white chocolate will dye a much better color
  • Dip each cake pop into the melted chocolate, swirling to coat evenly.
  • 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.
  • Stand cake pops upright in a styrofoam block or holder to set completely.

To Serve:

  • Allow the chocolate coating to set completely before serving.
  • Store cake pops in an airtight container in the fridge for up to 5 days.

Notes

Monster Pop Success Tips
Soft, rich, and chocolatey with a fun monster twist — here’s how to make them turn out just right:
  • Make sure the cake is completely cooled before crumbling — warm cake will make the mixture too wet.
  • Add frosting gradually; you only need enough to hold the crumbs together.
  • If the mixture feels too soft, chill it for 10–15 minutes before shaping.
  • White chocolate works best if you want to tint your monsters with bright colors.
  • Dip the end of each stick in melted chocolate before inserting it — it keeps the pops secure.
  • Let the coating set at room temperature before refrigerating to avoid cracks.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Nutrition

Calories: 422kcal | Carbohydrates: 52g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 144mg | Potassium: 132mg | Fiber: 2g | Sugar: 40g | Vitamin A: 378IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 2mg