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Perfect Pink Velvet Cake Pops: Easy Party Favorite Recipe

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These pink velvet cake pops feature a tender buttermilk cake with a hint of cocoa, tangy cream cheese frosting, and a smooth candy coating that snaps cleanly. They’re a crowd-pleasing dessert that converts skeptics and looks stunning on any party table.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 1 to 2 teaspoons pink gel food coloring
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 16 oz (454g) pink candy melts or white candy melts + pink coloring
  • 1 tablespoon coconut oil or vegetable shortening
  • Lollipop sticks (4-inch)
  • Optional decorations: sprinkles, edible glitter, or white drizzle

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
  3. In a separate bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and pink gel coloring until smooth.
  4. Pour wet ingredients into dry and stir until just combined. Do not overmix.
  5. Pour batter into prepared pan and bake for 22-25 minutes, until a toothpick inserted in center comes out with moist crumbs.
  6. Let cake cool completely in pan on a wire rack (about 1 hour).
  7. While cake cools, beat cream cheese and butter together until smooth and fluffy (about 2 minutes).
  8. Add powdered sugar one cup at a time, beating on low. Add vanilla and salt, then beat on medium-high for 1 minute until light and airy. Refrigerate if too soft.
  9. Once cake is cool, crumble it into fine crumbs in a large bowl.
  10. Add about ¾ cup cream cheese frosting to crumbs and mix until mixture holds together like Play-Doh. Add more frosting if too dry, or more crumbs if too wet.
  11. Scoop portions (about 1 tablespoon each) and roll into smooth balls. Place on parchment-lined baking sheet. You should get 30-36 balls.
  12. Freeze cake balls for at least 30 minutes.
  13. Melt pink candy melts in a microwave-safe bowl in 30-second bursts, stirring between each. Add coconut oil or shortening and stir until smooth.
  14. Dip tip of each lollipop stick into melted coating, then insert halfway into a cake ball. Return to freezer for 10 minutes.
  15. Remove cake pops from freezer in small batches (about 6 at a time). Dip each fully into coating, tap stick gently on bowl edge to remove excess. Add sprinkles immediately if desired.
  16. Insert stick into Styrofoam block or holder. Repeat with remaining pops.
  17. Let cake pops set at room temperature for about 30 minutes. Do not refrigerate.
  18. Optional: drizzle with white candy melts for extra flair. Store in airtight container at room temperature up to 3 days, or refrigerate up to 1 week.

Notes

Don’t overmix the cake batter. Use a kitchen scale for accuracy if possible. Chill cake balls thoroughly before dipping. Thin candy coating with coconut oil or shortening for smooth dipping. Tap the stick gently to remove excess coating; do not spin. Let cake pops set at room temperature to avoid condensation. For best flavor, make a day ahead.

Nutrition

Keywords: pink velvet cake pops, cake pops, velvet cake, party dessert, Valentine's Day dessert, birthday party treats, cream cheese frosting, candy coating

Find it online: https://ovenmila.com/perfect-pink-velvet-cake-pops-easy-party-favorite-recipe/