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Green Velvet Cake Pops
Green Velvet Cake Pops
March 12, 2013 • Posted by Rebecca Marber

Looking for a fun, festive treat to make this year for St. Patty’s day? Have no fear- you and your kids will love these Green Velvet Cake Pops. They’re great for little ones because they’re no more than a bite, so you can allow your child one without sending them off on a sugar craze. Not to mention, they’re a great exercise in portion control for the adults too.

Most importantly, they’re delicious. Though their green color may scare you at first, they taste exactly the same as their red velvet counterparts- except of course that in each bite you get a little bit of deliciously hardened white chocolate to go with the cake and cream cheese frosting. This doesn’t also mean you can’t color them however you want, try adding some fun pinks and yellows in for Easter this year! Whatever holiday you go for, you can’t of course forget the sprinkles for added cheer- a little creativity is always welcome!

Green Velvet Cake Pops:

(Yields approximately 50 cake balls)

For Cake Batter:

2 1/2 cups all purpose flour
2 teaspoon salt
2 cups granulated sugar
1 teaspoon baking soda
2 eggs
1 cup oil
1 tablespoon cocoa powder
1 tablespoon vinegar
1 1/2 teaspoons vanilla
1 cup low-fat buttermilk
1 tablespoon grated orange zest
1 oz green food coloring

For Frosting:

1 package cream cheese
1/4 cup softened butter
1 teaspoon vanilla
1 bag (2 lb) sifted powdered sugar
1-2 tablespoons whole milk

For Coating:

1 package white chocolate bark
green food coloring (as much as desired)


  1. Preheat oven to 350 degrees and grease 8 inch cake pan.
  2. Whisk eggs in medium bowl and add oil, vinegar, vanilla, buttermilk, orange zest, and food coloring.
  3. Combine flour, sugar, cocoa powder, salt, and baking soda in another bowl. Slowly add wet ingredients to bowl and mix on medium speed for approximately two minutes until mixture is evenly mixed. Bake for 20-25 minutes. While cake is in oven, mix together the cream cheese, butter, and vanilla in a bowl. Gradually add in powdered sugar. Add in milk last, depending on how smooth frosting appears.
  4. After removing cake from oven, let cool. Then crumble cake in a large bowl. Mix with cream cheese frosting.
  5. Form small balls out of mixture and lay on cookie sheet. Let chill for several hours in the refrigerator.
  6. After several hours (the longer the better- even overnight!), melt white chocolate peppermint bark in microwave, small chunks at a time. Mix green food coloring in, several droplets at a time until desired color is reached. Poke a toothpick or skewer into one ball at a time and dip into chocolate. In order to ensure that frosting goes on easily, remove balls from chocolate bowl using a spoon. Let coated balls sit on wax paper tray until firm.

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