Red Velvet Peppermint Bark Cake Pops

The Story & Intro

There’s something almost magical about the smell of cake crumbs, melted chocolate, and crushed peppermint swirling together in the kitchen especially when the holidays begin peeking around the corner. Every year, when December shows up with its frosty glow, I find myself reaching for recipes that feel playful, nostalgic, and just a little bit indulgent. And these Red Velvet Peppermint Bark Cake Pops check all three boxes.

Before we dive in, bonjour my friends! 👋
I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy, bustling kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.

So today, let’s make something fabulously festive: Red Velvet Peppermint Bark Cake Pops. I’ve loved red velvet ever since my early days in the U.S.; the vibrant color, the velvety crumb, the tang of the cream cheese frosting all felt new and exciting. But adding peppermint bark? Oh là là, that’s when the recipe becomes the life of the party.

If you’ve ever wanted a treat that practically flirts with your holiday dessert table this is it. These cake pops are sparkly, minty, chocolatey, and wonderfully portable. They’re perfect for cookie swaps, school parties, office trays, or nibbling while wrapping presents at midnight (don’t pretend you haven’t done that 😉).

And yes throughout this article, you’ll see the keyword Red Velvet Peppermint Bark Cake Pops sprinkled naturally. Consider it my little SEO mistletoe. 😄

Let’s get whisking!

⏱️ Time

• Prep time: 35 minutes
• Bake time: 25 minutes
• Chill time: 1 hour
• Total time: ~2 hours

🛒 Ingredients

For the Red Velvet Cake

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 large egg
• ½ cup vegetable oil
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1–2 teaspoons red food coloring

For the Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• ½ teaspoon vanilla extract
• 1 cup powdered sugar

For the Peppermint Bark Coating

• 2 cups white chocolate melting wafers
• 1 cup semi-sweet chocolate melting wafers
• ½ teaspoon peppermint extract
• ½ cup crushed peppermint candies or candy canes

Additional

• Cake pop sticks
• Styrofoam block or stand for drying

👩‍🍳 Instructions

1. Bake the Red Velvet Cake

Preheat your oven to 350°F and grease an 8×8 cake pan. In one bowl, whisk together flour, cocoa, sugar, salt, and baking soda. In another, combine egg, oil, buttermilk, vanilla, vinegar, and red coloring. Pour the wet mixture into the dry ingredients and whisk just until smooth.

Bake for 22–25 minutes, or until a toothpick comes out clean. Let it cool completely.

2. Prepare the Cream Cheese Binding

Beat softened cream cheese and butter until creamy. Add vanilla. Slowly mix in powdered sugar until smooth and spreadable.

3. Crumble & Mix

Crumble the cooled red velvet cake into fine crumbs. Add 2–3 tablespoons of frosting at a time until the mixture feels like moldable dough moist enough to hold a ball shape but not sticky.

4. Roll Into Cake Pops

Scoop tablespoon-sized portions and roll into smooth balls. Place on a baking sheet lined with parchment paper and freeze for 10 minutes.

5. Melt Chocolate & Insert Sticks

Melt a small amount of white chocolate. Dip each stick tip into melted chocolate, then insert halfway into a cake ball. This is the “glue” that keeps everything together.

Freeze again for 20 minutes to stabilize.

6. Prepare the Peppermint Bark Coating

Melt white chocolate with peppermint extract. Melt semi-sweet chocolate separately.
Stir crushed peppermint into half of the white chocolate; reserve the rest for dipping.

7. Dip & Decorate

Dip each chilled cake pop into the smooth white chocolate, let excess drip, then drizzle with melted dark chocolate. While still wet, sprinkle with peppermint bark pieces.

8. Dry & Serve

Place sticks into a Styrofoam block and allow the coating to set completely.

Your Red Velvet Peppermint Bark Cake Pops are ready to shine! 🌟

Serving Suggestions

• Serve them in a festive mug, mason jar, or on a decorative holiday board.
• Wrap individually for gifting — they look adorable tied with red and white ribbon.
• Add them to a dessert charcuterie board featuring cookies, fudge, and peppermint bark.
• For parties, stagger pops at different heights to create a stunning holiday dessert display.
• For adults, pair with hot cocoa, mulled wine, or Irish coffee.

🎉 Recipe Card

🎄 Red Velvet Peppermint Bark Cake Pops

✨ A festive, velvety, mint-kissed treat perfect for the holidays! ✨

⏱️ Time

• Prep: 35 mins
• Bake: 25 mins
• Chill: 1 hr
• Total: ~2 hrs

🛒 Ingredients

• Red velvet cake (homemade or boxed)
• Cream cheese frosting
• White chocolate
• Dark chocolate
• Peppermint extract
• Crushed peppermint candies
• Cake pop sticks

👩‍🍳 Instructions

1. Bake and cool the red velvet cake.
2. Crumble and mix with frosting.
3. Roll into balls.
4. Add sticks and chill.
5. Dip in peppermint white chocolate.
6. Drizzle with dark chocolate.
7. Add crushed peppermint and let dry.

📝 Notes

• Too sticky? Add more cake crumbs.
• Too dry? Add a teaspoon more frosting.
• Use high-quality melting wafers for smoother dipping.
• Peppermint strength varies start with ¼ teaspoon and adjust.

🍽️ Nutrition (per pop, approx.)

• Calories: 145
• Fat: 7g
• Carbs: 18g
• Sugar: 16g
• Protein: 1g

Conclusion

Making Red Velvet Peppermint Bark Cake Pops always fills my kitchen with joy the kind of joy that smells like melted chocolate and sounds like candy canes cracking under the rolling pin. These treats are whimsical, nostalgic, and just downright delicious. They’re the kind of dessert that makes people’s eyes light up before they even take a bite.

From my Parisian childhood memories to my warm American kitchen today, recipes like this remind me why I fell in love with cooking in the first place because food connects us, comforts us, and creates moments worth remembering.

Bon appétit, my friends and happy holiday baking! ❤️🎄