Easy Red Velvet Cake For Cake Pops

In a large mixing bowl, combine the eggs and **sugar**. Whisk until the mixture lightens and becomes fluffy. Carefully add in the milk and the red food coloring, followed by the sunflower oil. Mix these ingredients gently using a spatula or whisk until fully combined.

In a separate bowl, sift together the flour, cocoa powder, and baking powder. This is important to ensure all the dry ingredients are well integrated without lumps.

Gradually add the dry ingredients to the wet mixture in two additions. Use a whisk or spatula to blend them together. Do not overmix; just stir until the mixture is smooth and homogeneous.

Preheat your oven to **165 degrees Celsius (329 degrees Fahrenheit)**. Line a 25x25 cm (approximately 10x10 inch) baking pan with parchment paper. Pour the batter into the pan, spreading it evenly. Bake for **30 minutes**, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then, **wrap** the cake in plastic wrap or place it in a bag and refrigerate for **at least 3-4 hours**, or preferably overnight. Chilling the cake moistens it and improves its texture for cake pops.

Once the cake is chilled, crumble it into a large bowl. You can combine the crumbs with cream or condensed milk to create your desired cake ball consistency.

Melt the chocolate in a microwave or on a double boiler using short bursts of heat to avoid scorching. Once melted, add the sunflower oil and any desired food coloring. Stir until fully combined.

Dip your cake pops into the melted chocolate glaze, allowing any excess to drip off. Set them to cool on a rack or a piece of parchment paper. This final touch will give your dessert a beautiful finish!