Pink Velvet Cake Pops (Printable Version)

Charming pink velvet cake pops coated in white chocolate with creamy tangy frosting, perfect for sharing.

# What You'll 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

# 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 well after each addition. Stir in vanilla extract and white vinegar.
04 - Add dry ingredient mixture and buttermilk in alternating batches, starting and ending with dry ingredients. Mix until just combined.
05 - Add pink gel food coloring to batter and mix until color is vibrant and evenly distributed throughout.
06 - Pour batter into prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
07 - Beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, then vanilla extract. Beat until fluffy and light.
08 - Crumble cooled cake into a large bowl. Add frosting and mix until mixture holds together when pressed.
09 - Roll cake mixture into 24 balls, each approximately 1 inch in diameter. Place on a parchment-lined baking sheet and refrigerate for 30 minutes.
10 - Place white chocolate or candy melts in a microwave-safe bowl. Heat in 20-second intervals, stirring between each interval, until completely smooth.
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 melted chocolate, gently tapping off excess. Decorate with sprinkles, edible glitter, or heart-shaped candies while coating is still wet.
13 - Place cake pops upright in a styrofoam block or cake pop stand. Allow coating to set completely before serving.

# Additional Tips::

01 -
  • They look like you spent hours at a bakery, but you actually made them yourself in an afternoon.
  • The cream cheese frosting cuts through the sweetness in the most sophisticated way, making them feel fancy without tasting fussy.
  • You can make them ahead and store them in the fridge, which means zero stress when company arrives.
02 -
  • Room temperature ingredients make an enormous difference, otherwise your batter won't emulsify properly and your cake comes out with a tight crumb instead of the tender texture these pops need.
  • The trick to keeping cake pops from cracking is making sure your frosting-to-cake ratio is exactly right, so don't skip the mixing test where you press a handful to see if it holds together.
  • White chocolate can seize in an instant if it gets too hot, so those 20-second microwave intervals aren't lazy cooking, they're actually the smartest move.
03 -
  • If your cake crumbs aren't holding together well after mixing with frosting, your cake might be too dry or you might need more frosting, so add it a tablespoon at a time until the mixture holds.
  • Dark chocolate or strawberry-flavored candy melts create a completely different look and taste, so don't feel locked into white chocolate if you want to experiment or match a different color scheme.
  • A small cookie scoop makes rolling 24 perfectly uniform balls so much easier than doing it by hand, and they all bake more evenly if they're the same size.
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