Got any leftover red velvet cake? Probably not, but if you do, you can make these adorable Red Velvet Watermelon Cake Pops.
Cake pops are quite laborious, but they are absolutely adorable. I used leftover red velvet cake and cream cheese frosting for the cake pops added some mini chocolate chips for the watermelon seeds. Next, I dipped the cake pops into white and green candy melts; easy enough:)
Here is the recipe from start to finish, but it’s always easier to use leftovers.
Moist Red Velvet Cake (Yields ~ 2x 8″ cake ; 30 cupcakes)
- 2 1/2 cups flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup butter, softened - 2 cups sugar - 4 eggs - 1 cup sour cream - 1/2 cup milk - 1 tsp red food color - 2 teaspoons pure vanilla extract
Vanilla Cream Cheese Frosting:
8oz package cream cheese, softened 1/4 cup butter, softened 2 tablespoons sour cream 2 teaspoons pure vanilla extract 16 oz box confectioners’ sugar (weighted, not measured by volume)
+ 1/2 cup mini chocolate chips (for the watermelon seeds) + 2 cups white Merkens Candy Melts (you can use tempered chocolate) + 2 cups green Merkens Candy Melts + dark green food color gel (for accents, optional)
Preheat oven to 350 degrees F. Sift flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
Beat butter and sugar in a large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, or greased cake pan.
Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream, and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.