Heart-Shaped Red Velvet Cake Pops
These Heart-Shaped Red Velvet Cake Pops are the perfect blend of tradition and fun — soft, creamy, and beautifully coated in pink candy melts. Ideal for Valentine’s Day, parties, or just a sweet weekend treat!
Equipment
- Heart-shaped silicone mold
- Baking Pan
- Hand Mixer or Stand Mixer
- Lollipop sticks
- Microwave or double boiler
- Parchment Paper
Ingredients
For the Cake
- 1 box Red Velvet Cake Mix any brand
- 1 cup Milk or plant-based milk
- 3 Eggs
For the Frosting
- 2 tbsp Unsalted Butter softened
- 1/2 cup Cream Cheese softened
- 1/2 cup Marshmallow Creme
For the Coating
- 24 oz Pink Candy Melts or any color of choice
Instructions
- Preheat the oven to 350°F (175°C). Prepare a baking pan with parchment or light grease. Let butter and cream cheese soften at room temperature.
- In a large bowl, mix red velvet cake mix, milk, and eggs. Beat on low for 30 seconds, then on medium for 2 minutes.
- Bake according to package directions (about 30 minutes for 9x13-inch pan). Toothpick should come out clean.
- While warm, crumble the cake into fine crumbs using a stand mixer or fork.
- Add butter, cream cheese, and marshmallow creme. Mix until dough-like and moldable. Add more marshmallow creme if needed.
- Press the mixture into a heart-shaped mold. Insert a stick into each heart while pressing to secure it well.
- To secure sticks, dip the tips in melted candy melts before inserting into cake. Chill for 5 minutes in freezer or 1 hour in fridge.
- Melt candy melts until smooth. Dip each chilled pop fully and let the excess drip off. Place on parchment to harden.
- Decorate with sprinkles or drizzle while coating is still tacky. Let fully set before serving or packaging.
Notes
Skip the oil in cake mix to avoid greasy texture. Crumble cake while warm, and avoid over-chilling before dipping. Let coating dry naturally for best shine.