Pink Velvet Cake Pops (Print View)

Charming pink velvet bites coated in white chocolate, filled with smooth cream cheese frosting, perfect for sharing.

# Components:

→ Pink Velvet Cake

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, at room temperature
07 - 1/2 cup unsalted butter, softened
08 - 2 large eggs, at room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 to 2 teaspoons pink gel food coloring

→ Cream Cheese Frosting

12 - 4 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 1/2 cups powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract

→ Coating and Decorations

16 - 12 ounces white chocolate or white candy melts
17 - Sprinkles, edible glitter, or heart-shaped candies as desired
18 - 24 cake pop sticks

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter until creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and white vinegar.
04 - Add dry ingredients and buttermilk in alternating batches to the butter mixture, starting and ending with dry ingredients. Mix until just combined to avoid overworking the batter.
05 - Incorporate pink gel food coloring and mix until the color is vibrant and uniformly distributed throughout the batter.
06 - Pour batter into prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
07 - Beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, then vanilla extract, and beat until light and fluffy.
08 - Crumble cooled cake into a large bowl. Add frosting and mix until the mixture holds together firmly when pressed.
09 - Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
10 - Melt white chocolate or white candy melts in a microwave-safe bowl, stirring every 20 seconds until smooth and pourable.
11 - Dip the tip of each cake pop stick into melted chocolate, then insert halfway into each ball. Refrigerate for 10 minutes to secure sticks.
12 - Dip each cake pop into melted white chocolate, gently tapping off excess. Immediately add decorations such as sprinkles or candies while coating remains wet.
13 - Place cake pops upright in a styrofoam block or cake pop stand and allow to set at room temperature until coating is firm.

# Expert Advice:

01 -
  • These feel fancy enough to impress but are honestly pretty forgiving to make, even if you've never touched a cake pop before.
  • The cream cheese frosting gives them a subtle tang that cuts through the sweetness, making them addictive in the best way.
  • They keep in the fridge for days, so you can bake ahead and spend less time stressed when guests arrive.
02 -
  • Room temperature ingredients are not optional, they're the secret to smooth batters and frostings that actually blend instead of looking curdled and sad.
  • The cake needs to cool completely before crumbling, and the balls need to chill before dipping, because skipping these steps leads to cake pops that fall apart in the chocolate like a sad dream.
  • Gel coloring changes the batter's moisture content, so if you use more than 2 teaspoons, you might need slightly less buttermilk to keep the crumb tender.
03 -
  • Use candy melts instead of real chocolate because they're more forgiving and won't seize up, making your dipping experience smooth and stress-free.
  • If your melted chocolate starts to thicken while you're dipping, microwave it for just 5 seconds to loosen it back up, but don't let it get too hot.
  • Make a test pop first to dial in your dipping technique before committing all 24, it's worth the few extra minutes to get the coating perfect.
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