# 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
# How-To:
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 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 to the butter mixture in alternating batches, starting and ending with dry ingredients. Mix until just combined, being careful not to overmix.
05 - Add pink gel food coloring to the batter and mix thoroughly until the color is vibrant and evenly distributed 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 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. Beat on medium-high speed until frosting is light and fluffy.
08 - Crumble cooled cake into a large bowl. Add cream cheese frosting and mix until the mixture holds together when pressed between your fingers.
09 - Roll cake mixture into 24 balls, each approximately 1 inch in diameter. Place on a baking sheet lined with parchment paper.
10 - Refrigerate shaped cake balls for 30 minutes until firm and set.
11 - Place white chocolate or candy melts in a microwave-safe bowl. Melt in 20-second intervals, stirring between each interval until completely smooth and pourable.
12 - Dip the tip of each cake pop stick into melted chocolate, then insert halfway into each chilled cake ball. Return to refrigerator for 10 minutes to allow chocolate to set and secure the stick.
13 - Dip each cake pop into melted chocolate, completely submerging and coating. Gently tap off excess chocolate and immediately decorate with sprinkles, edible glitter, or heart-shaped candies while coating is still wet.
14 - Place decorated cake pops upright in a styrofoam block or cake pop stand. Allow coating to set completely at room temperature or refrigerate until fully hardened.
