Pink Velvet Cake Pops (Printable Copy)

Charming pink velvet cake pops coated in white chocolate with creamy cream cheese filling, great for festive sharing.

# 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 - Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
05 - Add pink gel food coloring and mix until the color is vibrant and evenly 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. Allow to cool completely.
07 - Beat softened cream cheese and butter together until smooth. Gradually add 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 when pressed.
09 - Roll mixture into 1-inch balls, forming approximately 24 pieces. Place on a parchment-lined baking sheet 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 cake ball. Chill for 10 minutes to secure.
12 - Dip each cake pop into melted chocolate, gently tapping off excess. Immediately decorate with sprinkles or candies while coating is still wet.
13 - Place upright in a styrofoam block or cake pop stand until coating is completely set.

# Expert Advice:

01 -
  • They look like you spent hours at a bakery, but the technique is honestly straightforward and forgiving.
  • The tangy cream cheese frosting cuts through the sweetness in a way that keeps you reaching for just one more.
  • Pink velvet cake has that sophisticated vibe without requiring any complicated ingredients or techniques.
02 -
  • Don't skip the chilling steps, even though they test your patience, because a warm cake pop simply will not cooperate with the chocolate coating.
  • If your white chocolate gets too thick or chalky while you're dipping, microwave it for just 5 seconds and stir, rather than adding liquid which will make it seize.
03 -
  • Room temperature eggs and buttermilk mix more evenly into your batter, creating a tender crumb that holds together perfectly when crumbled.
  • If you're short on time, use a food processor to pulse the cooled cake into fine crumbs instead of doing it by hand, which saves your wrists.
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