Cake Pops Made Easy: Red Velvet Cake Pucks Without the Stick
Skip the sticks. These red velvet cake pucks are the easiest way to make cake pops without the mess. Soft cake and cream cheese frosting centers are sealed in a smooth white chocolate shell using Benty silicone molds, giving you polished, bakery-style results every time. Perfect for parties, holiday trays, or gifting, they’re the simple, make-ahead answer to how to make cake pops without sticks.
Author: Kendra Boettner
Equipment
- 1 Benty Cake Puck Molds (silicone)
- 1 mixing bowl
- 1 spatula
- 1 microwave safe bowl (or double boiler)
- 1 Small Offset Spatula or Spoon
- 1 Baking Sheet Lined with Parchment Paper
- 1 Digital Thermometer (optional)
Ingredients
- ½ 6 inch velvet cake half, fully cooled (homemade, like our Red Velvet Cake or any store-bought cake would do)
- 1 small batch buttercream frosting ⅓–½ cup, as needed
- 10 oz white chocolate melting wafers
- 1-2 teaspoon vegetable or coconut oil optional, to thin the coating
Instructions
- Crumble the cooled red velvet cake into fine, even crumbs. Remove any overly browned or hard edges.
- Add frosting a little at a time, mixing by hand until the mixture holds together like soft cookie dough. Use about ⅓ to ½ cup, depending on cake moisture.
- Portion filling into balls that fit your Benty mold cavities, typically 25–35 g each.
Choose your method:
Method A – Press and Dip:
- Firmly press filling into each mold cavity, leveling the tops.
- Freeze mold on a baking sheet for 20–30 minutes until firm.
- Melt white chocolate in the microwave at 50% power in 20–30 second bursts, stirring between each. Add 1–2 teaspoon oil if needed to thin.
- Pop chilled pucks out of the mold. Dip top-side into melted chocolate, then set on parchment to firm.
- Optional: Decorate with crumbs, drizzles, or sprinkles before chocolate sets.
Method B – Molded Shell:
- Add ~1 teaspoon melted chocolate into each mold cavity. Tilt or use a spoon to coat the bottom and partway up the sides.
- Chill for 5 minutes to set the shells.
- Add filling to each shell, leaving a small gap at the top.
- Spoon more chocolate over the filling to seal and level with a spatula.
- Chill 15–20 minutes until fully set, then gently unmold the finished pucks.
Notes
Looking to make the cake from scratch? Try my Ultimate Red Velvet Cake with Cream Cheese Frosting: moist, vibrant, and perfect for any celebration. It’s the same recipe I used for these pucks, and it’s filled with the story behind why this cake means so much to us.
- Frosting tip: Use just enough frosting to bind the crumbs; too much and your pucks will be sticky or greasy. Aim for a dough-like texture that holds its shape but doesn’t cling to your fingers.
- Best chocolate for coating: Choose high-quality melting wafers made for candy work. If your coating is too thick, add a little coconut or vegetable oil and stir until it flows like warm honey (about 95–105°F).
- Perfect mold release: Cold centers help your pucks set quickly. You'll know they're ready when the silicone mold pulls away cleanly. If any chocolate sticks or stretches, give it more time to set.
- Avoid gaps: Tap out air bubbles and add a little extra chocolate when sealing the molds to avoid holes along the edges, especially in the molded shell method.
- Flavor swaps: This recipe works beautifully with other cakes like chocolate, vanilla, lemon, or spice. Simply match the frosting and coating flavors accordingly.
- Make ahead: These red velvet cake pucks are freezer-friendly. Store in an airtight container for up to 2 months. Thaw in the fridge overnight and uncover after thawing to avoid condensation on the chocolate.
Nutrition
Calories: 92kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 178mgPotassium: 71mgFiber: 1gSugar: 8gVitamin A: 1IUCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!