Galentines Pink Velvet Pops (Printable Version)

Pink velvet cake pops enrobed in white chocolate and filled with tangy cream cheese frosting.

# 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 as desired
18 - 24 cake pop sticks

# Step-by-Step:

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 combined.
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 to avoid overmixing.
05 - Add pink gel food coloring and mix until the batter achieves a vibrant, even pink hue throughout.
06 - Pour batter into prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean. Allow cake to cool completely on a wire rack.
07 - Beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, then vanilla extract, and beat until fluffy and light.
08 - Crumble cooled cake into a large bowl. Add frosting and mix thoroughly until the mixture holds together when pressed.
09 - Roll mixture into approximately 1-inch diameter balls, forming 24 equal portions. Place on a parchment-lined baking sheet and refrigerate 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 chilled ball. Return to refrigerator for 10 minutes to secure.
12 - Dip each cake pop into melted chocolate, gently tapping off excess coating. Decorate immediately with sprinkles, edible glitter, or candies while the coating remains wet.
13 - Place decorated cake pops upright in a styrofoam block or cake pop stand until the chocolate coating is completely set.

# Expert Advice:

01 -
  • They're small enough to eat without guilt but impressive enough that people think you spent all day on them.
  • The cream cheese frosting cuts through the sweetness in a way that makes you reach for another one immediately.
  • You can make them ahead, which means less stress when you're actually hosting or sharing.
02 -
  • The most common mistake is using cold cream cheese or butter for the frosting, which makes it grainy instead of smooth and fluffy.
  • Your cake balls must be truly chilled before dipping, or they'll fall off the stick into the chocolate pool and you'll have to fish them out.
  • Don't over-dip the chocolate side, one quick plunge is all you need for a thin, elegant coating.
03 -
  • If your melted chocolate gets too thick while you're dipping, microwave it for just 5 more seconds instead of stirring vigorously, which introduces air bubbles.
  • The secret to cake pops that don't crack is keeping them at a consistent cool temperature before dipping, so your fridge timing matters more than you'd think.
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