Galentines Pink Velvet Pops (Print)

Charming pink velvet cake pops with creamy white chocolate coating and tangy cream cheese filling.

# Components:

→ 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, optional
18 - 24 cake pop sticks

# Directions:

01 - Preheat oven to 350 degrees Fahrenheit. 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 thoroughly 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 - Add pink gel food coloring and mix until the batter achieves vibrant, even color 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, 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 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 properly tempered.
11 - Dip the tip of each cake pop stick into melted chocolate, then insert halfway into each ball. Chill for 10 minutes to secure properly.
12 - Dip each cake pop into melted chocolate, gently tapping off excess coating. Immediately decorate with sprinkles or candies while coating remains wet.
13 - Place cake pops upright in a styrofoam block or cake pop stand until chocolate coating is completely set.

# Expert Advice:

01 -
  • They're surprisingly less fussy than they look, and friends always assume you're way more skilled than you actually are.
  • The tangy cream cheese frosting cuts through the sweetness in a way that makes you want to eat more than one.
  • Pink velvet is way more forgiving than red velvet, so you won't end up with Easter egg colored cake.
02 -
  • If your cake pops are falling off the stick during dipping, either your cake mixture is too warm or your coating chocolate is too hot; give everything more time to chill or cool.
  • Don't skip the initial chill of your cake pop balls because that's literally what prevents them from dissolving into your chocolate coating.
  • Gel food coloring is your friend here because liquid coloring will change your batter's consistency and you'll end up with a cakey texture instead of that tender velvet crumb.
03 -
  • If your white chocolate keeps seizing or becoming thick, add a tiny bit of coconut oil or shortening, which helps it flow smoothly without changing the flavor.
  • Make your life easier by standing a styrofoam block upside down in a baking pan so the sticks are contained and you're not chasing rolling cake pops across the counter.
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