# What You’ll 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, 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°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 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, starting 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. Beat until light and fluffy.
08 - Crumble cooled cake into a large bowl. Add frosting and mix until the mixture holds together firmly when pressed.
09 - Roll mixture into 24 balls approximately 1 inch in diameter. Place on a parchment-lined baking sheet and refrigerate for 30 minutes.
10 - Place white chocolate or candy melts in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until completely smooth.
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. Immediately apply sprinkles, edible glitter, or candies while coating remains wet.
13 - Place finished cake pops upright in a styrofoam block or cake pop stand. Allow coating to set completely before serving.
