Description
Delicious red velvet cakesicles with creamy frosting and a chocolate coating, perfect for Valentine’s Day.
Ingredients
Scale
- 1 ¼ cups (150g) cake flour
- 1 cup (200g) granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- ¾ cup (164g) vegetable oil
- ½ cup (120g) buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon red gel food coloring
- ½ cup (113g) cream cheese, softened
- ⅓ cup (75g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- 250g candy melts or melting chocolate (white chocolate recommended)
- Sprinkles, for decoration
Instructions
- Step 1: Preheat oven to 325°F (170°C) and line a sheet pan with parchment paper to ensure even baking and easy removal.
- Step 2: In a mixing bowl, whisk together the large egg, buttermilk, vegetable oil, and vanilla extract until smooth and blended.
- Step 3: Gradually add the granulated sugar, cake flour, cocoa powder, and salt to the liquid mixture. Mix on medium speed until well combined to prevent ingredients from flying out of the bowl.
- Step 4: Stir in the red gel food coloring until the batter reaches your desired shade of red.
- Step 5: In a small bowl, mix the baking soda with white wine vinegar until it bubbles and foams, then immediately pour this mixture into the batter and stir to combine.
- Step 6: Pour the batter evenly into the prepared sheet pan. Bake for about 20 minutes or until a skewer inserted into the center comes out clean.
- Step 7: In a separate bowl, cream together the softened cream cheese and unsalted butter until smooth using an electric mixer.
- Step 8: Add powdered sugar and vanilla extract slowly to the frosting mixture to avoid creating a powdered sugar cloud. Mix on low speed until incorporated.
- Step 9: Increase mixer speed to high and beat the frosting for 2 to 3 minutes until light and fluffy.
- Step 10: Once completely cooled, break the cake into crumbs by rubbing it between your fingers. Ensure no large chunks remain for smooth mixing.
- Step 11: Add the fluffy frosting to the cake crumbs and combine thoroughly by hand. Aim to form a dough-like consistency that is compact but not too wet.
- Step 12: Melt candy melts or chocolate carefully, avoiding overheating to keep the coating smooth and glossy.
- Step 13: Spoon melted chocolate into the cakesicle molds and insert the popsicle sticks. Refrigerate for several minutes to allow the chocolate to partially set and secure the sticks.
- Step 14: Gently press the cakesicle mixture into the molds, making sure it is compacted evenly without pressing too hard to avoid damaging the chocolate shell.
- Step 15: Pour additional melted chocolate over the top of the filled molds to seal the cakesicles. Return the molds to the refrigerator until fully set.
- Step 16: Carefully remove cakesicles from the molds once set. Decorate with sprinkles or other desired toppings as preferred.
Notes
- Room Temperature: Store cakesicles in an airtight container at room temperature for up to 2 days, avoiding direct sunlight or heat.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days to maintain frosting firmness and prevent melting.
- Freezing: Wrap cakesicles individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw fully at room temperature before serving.
- Ensure the cake is completely cooled before crumbling to prevent a wet, unusable mixture that will not bind well.
- If the chocolate coating is too thick or difficult to work with, stir in 1 teaspoon of vegetable oil into melted chocolate to achieve a smoother consistency.
- If batter is too dry during preparation, add buttermilk 1 tablespoon at a time to reach a moist, pourable texture.
- Use a warm knife or spatula to smooth frosting evenly before coating to avoid uneven decorating.
- If candy melts do not set properly, chill in the refrigerator an additional 10 minutes after sealing with chocolate to harden fully.
Nutrition
- Serving Size: 1 cakesicle
- Calories: 350
- Sugar: 28g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg