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Easy Pink Velvet Cake Pops: Best Homemade Recipe

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These Easy Pink Velvet Cake Pops are tender, moist, and coated in a crisp white chocolate shell. Perfect for parties, they come together in under an hour of active time and use simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • ½ cup buttermilk, room temperature
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon white vinegar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Pink gel food coloring (e.g., Wilton’s ‘Rose’ or Americolor ‘Deep Pink’)
  • 4 oz cream cheese, softened (full-fat)
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar (sifted if lumpy)
  • ½ teaspoon vanilla extract
  • 12 oz white candy melts or white chocolate melting wafers
  • 1 tablespoon coconut oil or vegetable shortening
  • Lollipop sticks (6-inch size)
  • Sprinkles, sanding sugar, or edible glitter (optional, for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch pan with butter or non-stick spray, then line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar together until light and fluffy (about 3 minutes with an electric mixer).
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. In a small bowl, combine buttermilk and white vinegar (it will curdle slightly).
  6. Alternate adding dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  7. Add pink gel food coloring (start with 4-5 drops, then add more until desired shade is reached). Mix until evenly colored.
  8. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. While cake cools, make frosting: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy (about 2 minutes).
  11. Add powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for 1 minute until light and fluffy.
  12. Once cake is completely cool, break into large chunks and crumble into fine crumbs in a large bowl.
  13. Add about ¾ of the cream cheese frosting to the crumbs and mix until the mixture holds together when squeezed (like play dough). Add more frosting if needed.
  14. Using a cookie scoop or tablespoon, portion the mixture and roll into smooth balls about 1 to 1.5 inches in diameter. Place on a parchment-lined baking sheet. You should get 24-28 balls.
  15. Refrigerate cake balls for at least 30 minutes (or up to 1 hour).
  16. While cake balls chill, melt candy melts with coconut oil or shortening in a microwave-safe bowl in 30-second intervals, stirring well after each, until smooth.
  17. Dip the tip of a lollipop stick into the melted coating, then insert it about halfway into a chilled cake ball. Return to fridge for 5 minutes to set.
  18. Hold a cake pop by the stick and dip it into the melted coating, tilting the bowl to cover the entire ball. Lift out and let excess drip off, gently tapping the stick against the bowl.
  19. Place the coated pop upright in a Styrofoam block or makeshift stand. Add sprinkles immediately before coating sets.
  20. Let coating set completely (15-20 minutes at room temperature or 10 minutes in the fridge). Serve at room temperature.

Notes

Chilling the cake balls is non-negotiable for easy dipping. Start with less frosting than you think you need—you can always add more. If coating cracks, let cake balls sit at room temperature for 5 minutes before dipping. For best results, make the cake a day ahead and refrigerate overnight.

Nutrition

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