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–+ servings
Four pink chocolate cakesicles with sprinkles on wooden tray, festive Cinco de Mayo desserts.

Mother’s Day Cakesicles

These Mother’s Day cakesicles are what happens when red velvet cake decides to show up dressed for brunch. Moist red velvet crumbs blended with tangy cream cheese frosting, wrapped in a pastel candy shell and topped with sprinkles, make these look bakery-level impressive without actually being complicated.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Course Dessert
Servings 16 Cakesicles

EQUIPMENT (PAID LINKS)

Ingredients
  

For the Red Velvet Cake

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

For the Cream Cheese Frosting

  • ½ cup cream cheese softened
  • ⅓ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

For Assembly

  • 12 ounces candy melts or white chocolate
  • 1 ½ cups cream cheese frosting from above batch
  • About 9 cups red velvet cake crumbs from baked cake
  • Mother’s Day sprinkles

Instructions

  • Preheat and Prepare Pan: Preheat oven to 325°F. Line a sheet pan with parchment paper.
  • Mix Wet Ingredients: In a large bowl, whisk together egg, buttermilk, oil, and vanilla until smooth.
    1 large egg, ½ cup buttermilk, ¾ cup vegetable oil, 1 teaspoon vanilla extract
  • Add Dry Ingredients: Add sugar, flour, cocoa powder, and salt. Mix until just combined. Stir in red food coloring until evenly distributed.
    1 cup granulated sugar, 1 ¼ cups all-purpose flour, 1 tablespoon cocoa powder, 1 teaspoon salt, ½ teaspoon red gel food coloring
  • Activate Leavening: In a small bowl, combine baking soda and vinegar. Once it fizzes, immediately fold into the batter.
    1 teaspoon baking soda, 1 tablespoon white vinegar
  • Bake Cake: Spread batter evenly in prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  • Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix slowly at first, then beat 2 to 3 minutes until fluffy.
    ½ cup cream cheese, ⅓ cup unsalted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract
  • Create Cake Mixture: Crumble cooled cake into fine crumbs. Measure about 9 cups. Add 1½ cups frosting and mix by hand until the mixture holds its shape when pressed. Adjust slightly if needed.
    About 9 cups red velvet cake crumbs, 1 ½ cups cream cheese frosting
    Hands mixing red velvet cake crumbs with cream cheese frosting in bowl for Cinco de Mayo desserts.
  • Coat Mold: Melt candy melts or chocolate in 30-second intervals, stirring between each. Spoon into each mold cavity and push coating up the sides. Invert mold over a bowl to remove excess.
    12 ounces candy melts or white chocolate
  • Insert Sticks and Chill: Insert popsicle sticks while coating is still soft. Refrigerate 5 minutes until set.
  • Fill Molds: Press cake mixture firmly into each cavity, making sure to pack it under the stick. Leave a small gap at the top.
    Red velvet cake mixture pressed into popsicle molds with sticks on marble countertop for Cinco de Mayo desserts.
  • Seal Cakesicles: Rewarm coating if needed. Spread a thin layer over each cavity to seal. Smooth excess. Refrigerate 10 minutes until fully set.
  • Unmold and Decorate: Carefully remove from mold. Drizzle additional melted coating and add sprinkles before it sets.
    Mother’s Day sprinkles
  • Storage: Because of the cream cheese frosting, store in an airtight container in the refrigerator up to 5 days. Let sit at room temperature 45–60 minutes before serving for best texture.