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Easy Pink Velvet Cake Pops: Best Kid-Approved Recipe

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These pink velvet cake pops are sweet without being cloying, pretty without being precious, and sturdy enough to survive a toddler’s grip. Made with simple ingredients and perfect for family fun, they turn a regular Tuesday into something worth remembering.

Ingredients

Scale
  • 1 box (15.25 oz) white cake mix (Betty Crocker or Duncan Hines recommended)
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 ml) buttermilk
  • 1 tablespoon pink gel food coloring (Americolor Soft Pink or Wilton Rose)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 g) cream cheese frosting (store-bought, like Duncan Hines or Pillsbury)
  • 2 tablespoons unsalted butter, softened
  • 12 oz (340 g) pink candy melts (Wilton or Merckens recommended)
  • 1 tablespoon coconut oil or shortening
  • 2 tablespoons sprinkles (rainbow jimmies, pink sanding sugar, or crushed freeze-dried strawberries)
  • 24–30 lollipop sticks (6-inch)
  • 1 block of styrofoam or a cake pop stand

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or cooking spray.
  2. In a large bowl, combine white cake mix, eggs, vegetable oil, buttermilk, vanilla extract, and pink gel food coloring. Beat on medium speed for 2 minutes until smooth and uniformly pink.
  3. Pour batter into prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cake cool completely in the pan on a wire rack.
  4. Once cake is completely cool, crumble it into a large mixing bowl using your hands until you have fine, even crumbs (no chunks larger than a pea). Remove any browned edges.
  5. In a small bowl, mix cream cheese frosting with softened butter until smooth. Add this mixture to the crumbled cake, 2 tablespoons at a time, mixing with hands or a spatula after each addition until the mixture holds together when pressed (like play-dough).
  6. Using a cookie scoop or melon baller, portion out uniform amounts of the cake mixture. Roll each portion between your palms into a smooth ball. Place balls on a parchment-lined baking sheet. Refrigerate for at least 1 hour, or freeze for 20 minutes.
  7. Melt about 2 tablespoons of candy coating in the microwave. Dip the tip of each lollipop stick into the melted coating, then insert it about halfway into a cake ball. Return pops to refrigerator for 15 minutes to set the sticks.
  8. Place remaining pink candy melts and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring after each interval, until completely smooth and thin enough to coat the back of a spoon.
  9. Remove a few cake pops from the refrigerator at a time. Holding the stick, dip each cake pop into the melted coating until completely submerged. Gently tap the stick on the edge of the bowl to allow excess coating to drip off. Do not swirl or spin.
  10. Immediately sprinkle with decorations before the coating sets. Stand the pop upright in a styrofoam block or cake pop stand. Repeat with remaining pops. Let set completely, about 30 minutes at room temperature or 15 minutes in the refrigerator.

Notes

Cake balls need to be cold, but the coating needs to be warm. Work in small batches. If candy coating is too thick, add more coconut oil or shortening, not water. To prevent cracks, ensure cake balls are thoroughly chilled and coating is thin. This recipe works best when broken into stages: bake the cake one day, form the balls the next, and dip them the day after.

Nutrition

Keywords: cake pops, pink velvet, kid-friendly, easy dessert, birthday party, cake balls, homemade treats

Find it online: https://dinadishes.com/easy-pink-velvet-cake-pops-best-kid-approved-recipe/