Red Velvet Cake Pops

Red Velvet Cake Pops


  • 2 1/2 cups Flourish Flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • 1 tsp fine salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 1 large eggs, at room temperature
  • 1 Tbsp red food coloring (1/2 ounce)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • White chocolate candy melts, and any other toppings desired, cake pop sticks


To make the cake: 

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the Flourish flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

To form the cake pops: 

  1. Use a fork to break up the cake into small pieces
  2. Use a cake pop former or a ice cream scoop to form cake into balls and let rest
  3. While the cake balls are resting melt the candy melts
  4. Dip the cake pop sticks into the melted chocolate and place into the middle of the cake balls
  5. Let them rest for a moment before dipping them into the chocolate.
  6. Add sprinkles or drizzle chocolate as desired

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.