Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 1 tbsp (5g) unsweetened Dutch-processed cocoa powder
  • 0.5 tsp (2.5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.75 cup (165g) vegetable oil
  • 0.75 cup (185g) buttermilk, room temperature
  • 1 large egg (50g), room temperature
  • 1 tsp (5ml) white distilled vinegar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15g) red food gel coloring
  • 4 oz (115g) full-fat cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 16 oz (450g) red candy melts
  • 2 tsp (10g) coconut oil

Instructions:

  1. Preheat oven to 350°F (180°C) and grease a 9x13 inch square baking pan.
  2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  3. Fold in the buttermilk, vegetable oil, egg, vinegar, vanilla, and red food gel until the batter is smooth and vibrant.
  4. Pour the batter into the prepared pan and bake for 30 minutes. Allow the cake to cool completely, then chill.
  5. Crumble the cooled cake into fine crumbs. In a separate bowl, cream together the cream cheese, butter, and powdered sugar until smooth.
  6. Mix the cake crumbs with the cream cheese binder until a clay-like consistency is achieved. Shape into 1.5-inch balls or use a heart-shaped cookie cutter.
  7. Melt a small amount of candy melts. Dip the tip of each cake pop stick into the melts and insert into the cake shapes. Chill for 2 hours to stabilize.
  8. Melt the remaining candy melts with 2 tsp of coconut oil in a deep, narrow cup. Dip each chilled cake pop vertically into the coating, allow excess to drip off, and place in a stand to set.