• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Taryn's Tasting Table logo
  • Home
  • About Me
  • Recipes
  • Work with Me
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
  • Let's Work Together!
    • Portfolio
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Eyeball Cake Pops

    · Leave a Comment

    Jump to Recipe Print Recipe
    Share this recipe...
    • Facebook
    • Pinterest
    • Yummly
    • Email

    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?

    • Red Velvet Whoopie Pies
    • Spooky Chocolate Bark
    • Brown Butter Cake with Brown Butter Frosting
    • Cinnamon Swiss Roll Cake
    • Ube Roll Cake

    Eyeball Cake Pops

    Creepy Halloween Eyeball Cake Pops made with delicious red velvet cake and cream cheese frosting and decorated to look like eye balls.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 25 mins
    Decorating and Cooling 3 hrs 30 mins
    Total Time 4 hrs 25 mins
    Course Dessert
    Cuisine American
    Servings 15 Cake Pops
    Calories 388 kcal

    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

    Keyword Cake Pops, Halloween, Kids Recipe, Red Velvet
    Share this recipe...
    • Facebook
    • Pinterest
    • Yummly
    • Email

    Related

    « Spooky Chocolate Bark
    Butter Cookies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Taryn and welcome to Taryn's Tasting Table! I love to create beautiful imagery and easy and approachable recipes that anyone can do. Let's get baking!

    More about me →

    Popular

    • Pecan Pie Cookies
    • Bourbon Apple Crisp
    • Apple Cheesecake Cookies
    • Onion & Chive Dip

    Let's connect

    • Facebook
    • Instagram
    • Pinterest
    • About Me
    • Recipes
    • Let's Work Together!
    • Contact Me

    Footer

    ↑ back to top

    About

    • About Me
    • Work With Me
    • Portfolio

    Disclaimer

    • Privacy Policy
    • Terms and Conditions
    • Recipe and Photo Policy

    Contact

    • Contact Me

    COPYRIGHT © 2023 TARYN'S TASTING TABLE INC. | ALL RIGHTS RESERVED

     

    Loading Comments...