Pink Velvet Cake Pops (Printable)

Vibrant pink velvet balls enrobed in white chocolate with smooth cream cheese frosting, perfect for 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, room temperature
07 - 1/2 cup unsalted butter, softened
08 - 2 large eggs, 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

# How To Make It:

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 ingredients and buttermilk in alternating batches, beginning and ending with dry ingredients. Mix until just combined, avoiding overmixing.
05 - Incorporate pink gel food coloring and mix until vibrant and evenly distributed throughout the batter.
06 - Pour batter into prepared pan and bake for 22 to 25 minutes, until a toothpick inserted in the center emerges clean. Allow to cool completely.
07 - Beat softened cream cheese and butter together until smooth and homogeneous. Gradually add sifted powdered sugar, then vanilla extract, beating 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, approximately 24 pieces total. 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 fluid.
11 - Dip the tip of each cake pop stick into melted chocolate, then insert halfway into each chilled ball. Chill for 10 minutes to secure attachment.
12 - Dip each cake pop into melted chocolate, gently tapping off excess coating. Decorate immediately with sprinkles, edible glitter, or heart-shaped candies while chocolate is still wet.
13 - Position cake pops upright in a styrofoam block or cake pop stand and allow to set completely.

# Expert Suggestions:

01 -
  • They look like you spent three times longer making them than you actually did.
  • The tangy cream cheese frosting cuts through the sweetness in the most satisfying way.
  • You can make them ahead and store them in the fridge, which means less stress on the day you need them.
02 -
  • Room temperature eggs and buttermilk aren't just nice to have, they're essential for the batter to emulsify properly and create that tender crumb.
  • The white vinegar is what makes this taste like a velvet cake and not just regular cake with cocoa powder, so don't skip it or substitute it.
  • If your chocolate coating gets too thick or starts to cool, microwave it again for 5 to 10 seconds instead of letting it get lumpy.
03 -
  • If your cake pop balls are slightly off-size, don't try to roll them perfectly round, just get them close and let the chocolate coating hide minor imperfections.
  • A deeper pink comes from using more gel coloring, but go slowly because a little bit goes a long way and it's easier to add more than to tone it down.
  • If you don't have a styrofoam block, a tall glass filled with floral foam or even dry pasta standing on end works perfectly to hold them upright while setting.
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