Pink Velvet Cake Pops (Print version)

Charming pink velvet cake pops coated in creamy white chocolate with a tangy cream cheese center.

# What You Need:

→ 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, optional
18 - 24 cake pop sticks

# How to Make:

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.
03 - In a large bowl, beat softened butter until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and white vinegar.
04 - Add dry ingredients and buttermilk in alternating batches, starting and ending with dry ingredients. Mix until just combined.
05 - Add pink gel food coloring and mix until the batter is vibrant and evenly colored.
06 - Pour batter into prepared pan and bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
07 - Beat cream cheese and softened butter together until smooth. Gradually add powdered sugar, then vanilla extract. Beat until fluffy and well incorporated.
08 - Crumble the cooled cake into a large bowl. Add frosting and mix until the mixture holds together when pressed.
09 - Roll mixture into 1-inch balls, creating approximately 24 pieces. Place on a baking sheet lined with parchment paper and chill for 30 minutes.
10 - Melt white chocolate or 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 chilled ball. Return to refrigerator for 10 minutes to secure.
12 - Dip each cake pop into the melted chocolate, gently tapping off excess coating. Immediately decorate with sprinkles, edible glitter, or heart-shaped candies while the coating is still wet.
13 - Place cake pops upright in a styrofoam block or cake pop stand until the coating is completely set.

# Expert tips:

01 -
  • They look impossibly fancy but honestly come together faster than you'd expect, making you feel like a pastry chef without the stress.
  • That tang from the cream cheese frosting cuts through the richness in the most addictive way, and people always ask what your secret ingredient is.
  • Pink velvet has this subtle cocoa undertone that makes it taste more sophisticated than regular pink cake, so it feels special without being over the top.
02 -
  • The single most important thing is that every ingredient is actually at room temperature before you start, not cold from the fridge, because cold ingredients don't incorporate properly and you end up with a separated batter.
  • If your cake pops are sliding off the sticks, your chocolate coating is too thin, so melt slightly less chocolate and don't be so aggressive with that tapping motion.
  • Chilling time is not optional, it's the difference between beautiful cake pops and a melted chocolate disaster, so don't skip any of the chill periods no matter how impatient you feel.
03 -
  • A dipping fork or three-pronged fork designed for cake pops makes the whole dipping process cleaner and more confident, and your chocolate coating will look more professional because you're not fumbling with a regular fork.
  • If you're making these for a gift, pack them in a shallow box with cupcake liners separating each one so they look as beautiful as they taste, and people will think you spent way more time on them than you actually did.
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