Everyone will be eyeing these at your Halloween party! Eyeball Cake Pops made with red velvet cake and cream cheese frosting. Fun for the whole family and so delicious. You can use candy melts or white chocolate for the topping, I personally prefer the taste of the white chocolate.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Cake flour
- Baking powder
- Cocoa powder
- Butter
- Sugar
- Vanilla extract
- Egg
- Buttermilk
- White vinegar
- Baking soda
- Food colouring
- Cream cheese
- Powdered sugar
- White candy melts or white chocolate
- Lolly pop sticks, optional
- Candy eyes
- Red and green scribblers/ coloured candy melts or powder food colouring for white chocolate
Equipment:
- Cake pan
- Sheet pan
- Parchment paper
- Large bowl
- Flour sifter
- Electric mixer or hand mixer
- Spatula
- Measuring cups and spoons
Instructions:
Red Velvet Cake:
Preheat oven to 350 degrees F. Butter, or spray a 9 inch round cake pan and then line the bottom of the pan with parchment paper.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated.
In a measuring cup carefully whisk the buttermilk with the red food coloring. Then, with the mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk (in two additions) to the butter mixture, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold it into the cake batter. Working quickly, pour the batter into the cake pan, smoothing the top with an offset spatula. Bake for 25-30 minutes a toothpick inserted in the center of the cake just comes out clean. Cool the cake, in the pan, on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Peel off the parchment paper, re-invert, and let the cake cool completely.
Cream Cheese Frosting:
In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese and butter, on medium-low speed, until smooth. Add the powdered sugar and beat, on medium-low speed, until fully incorporated and smooth. Beat in the vanilla extract.
Cake Pops:
In a large bowl, crumble the cake into small crumbs. Using your hands or spoon, stir in just enough frosting to hold the mixture together. Add the frosting gradually and really work it into the cake crumbs. (If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped.)
Roll the mixture into golf ball sized rounds (can use a 1 ounce cookie scoop). Place the cake balls on a parchment-lined baking sheet. After forming the cake balls, insert the lollipop sticks (don't insert the sticks all the way through the cake balls or they will crack), cover the baking sheet with plastic wrap and place in the refrigerator for about 2 hours. The sticks are optional, these work well as cake truffles too!
Place the candy melts or white chocolate in microwave safe bowl and heat for about 30 seconds. Stir and continue to heat on medium, at 10-15 second intervals, until the candy melts evenly. Transfer the melted candy/chocolate coating to a small deep bowl so when dipping the cake pops they can be completely submerged.
Before you start dipping the cake balls have a block of styrofoam (or florist's foam) or a deep container filled with rice ready. Dip the cake pops straight down into the melted coating and let the excess run off. Place in styrofoam or container and let dry. Once dry, decorate with the scribblers or extra melted and coloured candy/chocolate. Place a green circle on front and stick on candy eye and let dry. Then add on the red veins. Let dry completely before serving.
Like this recipe? Why not try these?
Eyeball Cake Pops
Ingredients
Red Velvet Cake:
- 1 ¼ cups cake flour
- ¼ tsp baking powder
- ¼ tsp salt
- 1 Tbsp unsweetened cocoa powder
- ¼ cup unsalted butter at room temperature
- ¾ cup white sugar
- ½ tsp pure vanilla extract
- 1 large egg at room temperature
- ½ cup buttermilk at room temperature
- ¾ Tbsp red food coloring liquid or gel
- ½ tsp white distilled vinegar
- ½ tsp baking soda
Cream Cheese Frosting:
- 2 Tbsp unsalted butter at room temperature
- 125 g or ½ block cream cheese at room temperature
- 1 cup powdered sugar sifted
- ½ tsp pure vanilla extract
Cake Pops:
- 15 long Lollipop Sticks
- 600 g Candy Melts or white chocolate
- 15 Candy eyes
- Red and green scribblers or candy melts or powdered food colouring
Instructions
Red Velvet Cake:
- Preheat oven to 350 degrees F. Butter, or spray a 9 inch round cake pan and then line the bottom of the pan with parchment paper.
- In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated.
- In a measuring cup carefully whisk the buttermilk with the red food coloring. Then, with the mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk (in two additions) to the butter mixture, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold it into the cake batter. Working quickly, pour the batter into the cake pan, smoothing the top with an offset spatula. Bake for 25-30 minutes a toothpick inserted in the center of the cake just comes out clean. Cool the cake, in the pan, on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Peel off the parchment paper, re-invert, and let the cake cool completely.
- Cream Cheese Frosting:
- In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese and butter, on medium-low speed, until smooth. Add the powdered sugar and beat, on medium-low speed, until fully incorporated and smooth. Beat in the vanilla extract.
Cake Pops:
- In a large bowl, crumble the cake into small crumbs. Using your hands or spoon, stir in just enough frosting to hold the mixture together. Add the frosting gradually and really work it into the cake crumbs. (If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped.)
- Roll the mixture into golf ball sized rounds (can use a 1 ounce cookie scoop). Place the cake balls on a parchment-lined baking sheet. After forming the cake balls, insert the lollipop sticks (don't insert the sticks all the way through the cake balls or they will crack), cover the baking sheet with plastic wrap and place in the refrigerator for about 2 hours. The sticks are optional, these work well as cake truffles too!
- Place the candy melts or white chocolate in microwave safe bowl and heat for about 30 seconds. Stir and continue to heat on medium, at 10-15 second intervals, until the candy melts evenly. Transfer the melted candy/chocolate coating to a small deep bowl so when dipping the cake pops they can be completely submerged.
- Before you start dipping the cake balls have a block of styrofoam (or florist's foam) or a deep container filled with rice ready. Dip the cake pops straight down into the melted coating and let the excess run off. Place in styrofoam or container and let dry. Once dry, decorate with the scribblers or extra melted and coloured candy/chocolate. Place a green circle on front and stick on candy eye and let dry. Then add on the red veins. Let dry completely before serving.
Notes
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