# 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
# Method:
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 well incorporated.
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 - Incorporate 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. Cool completely to room temperature.
07 - Beat softened cream cheese and butter together until smooth and combined. Gradually add sifted powdered sugar, then vanilla extract, and continue beating until light and fluffy.
08 - Crumble the cooled cake into a large bowl. Add the cream cheese frosting and mix until the mixture holds together firmly when pressed.
09 - Roll the cake mixture into 24 uniform 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes to firm.
10 - Place white chocolate or candy melts in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until completely smooth and melted.
11 - Dip the tip of each cake pop stick into the melted chocolate, then carefully insert each stick halfway into a chilled cake ball. Return to refrigerator for 10 minutes to secure sticks.
12 - Dip each cake pop into the melted white chocolate, gently rotating to coat evenly. Tap off excess chocolate to prevent dripping.
13 - While chocolate coating is still wet, apply sprinkles, edible glitter, or heart-shaped candies as desired. Place upright in a styrofoam block or cake pop stand until chocolate sets completely.
