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Light & Dreamy Pink Velvet Cake Pops: Easy Homemade Treats

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These light and dreamy pink velvet cake pops are tender, perfectly sweet, and coated in a smooth pink candy shell. Made with simple ingredients and a foolproof technique, they’re perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • Pink gel food coloring (start with 1 teaspoon)
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 16 ounces pink candy melts
  • 1 tablespoon coconut oil or vegetable shortening
  • Optional: sprinkles, edible glitter, or white sanding sugar for decoration
  • 50 lollipop sticks

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
  3. In a large bowl, whisk together buttermilk, oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Add pink gel food coloring, starting with 1 teaspoon, and mix until desired shade is reached.
  6. Pour batter into prepared pan and bake for 22-26 minutes, until a toothpick inserted in center comes out clean.
  7. Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely (at least 1 hour).
  8. For the frosting: Beat cream cheese and butter together until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, and salt; beat until combined.
  9. Once cake is completely cool, crumble it into a large bowl into fine, even crumbs.
  10. Add about ¾ cup of cream cheese frosting to the crumbs and mix until dough holds together when squeezed. Add more frosting if needed.
  11. Roll dough into 1-inch balls (about 1.5 tablespoons each) and place on a parchment-lined baking sheet. You should get about 45-50 balls.
  12. Freeze cake balls for at least 2 hours.
  13. Melt about ¼ cup of candy coating in the microwave in 15-second bursts. Dip the tip of a lollipop stick into the melted coating, then insert it about halfway into a frozen cake ball. Repeat with all pops.
  14. Return pops to freezer for 15-20 minutes to set the sticks.
  15. Melt remaining pink candy coating with coconut oil or shortening until smooth and thin (consistency of warm honey).
  16. Working in small batches, dip each frozen cake pop straight down into the coating until covered. Lift out and gently tap the stick on the bowl edge to remove excess. Do not swirl.
  17. If adding sprinkles, do so immediately. Place pops upright in a styrofoam block or stand to dry (about 10-15 minutes).
  18. Repeat with all pops. If coating thickens, microwave for 10 seconds and stir.

Notes

For best results, ensure buttermilk and eggs are at room temperature. Freeze cake balls solid before dipping for smooth coating. If coating thickens, reheat in short bursts. Cake pops taste even better the next day.

Nutrition

Keywords: cake pops, pink velvet, red velvet, cream cheese frosting, easy dessert, party treats, homemade cake pops

Find it online: https://lolaspoon.com/light-and-dreamy-pink-velvet-cake-pops-easy-homemade-treats/