Print

Decadent Blue Velvet Cake Pops

blue velvet cake pops - featured image
Print Recipe

These decadent blue velvet cake pops feature a moist, tender crumb with a smooth, crisp white chocolate coating, perfect for handheld treats that impress with minimal fuss.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 1 ¾ cups (350 g) granulated sugar
  • 2 tbsp (10 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (360 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp blue gel food coloring
  • 1 tsp distilled white vinegar
  • 16 oz (450 g) white chocolate chips or melting wafers
  • 1 tbsp vegetable shortening or coconut oil
  • Optional decorations: colored sprinkles, edible glitter, crushed freeze-dried berries, blue sanding sugar
  • 1 cup cream cheese frosting (store-bought or homemade)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, blue gel food coloring, and white vinegar until smooth.
  4. Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Crumble the cooled cakes into a large bowl until fine crumbs form.
  8. Mix in cream cheese frosting starting with ¾ cup, adding more if needed to form a dough-like consistency.
  9. Roll the mixture into 1 ½-inch balls using a cookie scoop or hands and place on a parchment-lined baking sheet.
  10. Chill the cake balls in the refrigerator for at least 2 hours or freeze for 30 minutes.
  11. Melt the white chocolate chips with vegetable shortening in a microwave-safe bowl in 20-second intervals, stirring until smooth.
  12. Insert wooden skewers into each cake ball, dip into melted white chocolate, tapping off excess, and place upright in a styrofoam block or cake pop stand.
  13. Decorate with sprinkles or sanding sugar while coating is wet. Let set at room temperature or chill briefly until coating hardens.

Notes

Use gel food coloring to avoid thinning the batter. Chill cake balls well before dipping to prevent cracking. Thin white chocolate with shortening or coconut oil for smooth coating. Avoid overmixing batter to keep cake tender. Store cake pops refrigerated up to 5 days or frozen up to 2 months.

Nutrition

Keywords: blue velvet cake pops, white chocolate coating, cake pops recipe, easy cake pops, homemade cake pops, party dessert, handheld dessert

Find it online: https://bitematrix.com/decadent-blue-velvet-cake-pops-recipe-easy-homemade-white-chocolate-coating-ideas/