Heart-Shaped Red Velvet Cake Pops
These heart-shaped Red Velvet Cake Pops are rich, fudgy, and festive — perfect for Valentine’s Day or special celebrations. With a tangy cream cheese frosting and a smooth pink candy coating, they’re a charming dessert that’s as fun to make as it is to eat.
Equipment
- Cake pop mold (heart-shaped)
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Baking Pan
- Parchment Paper
- Lollipop sticks
Ingredients
For the Cake
- 1 box red velvet cake mix
- 1 cup milk or water 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
Instructions
- Preheat oven to 350°F and prepare a baking pan with parchment or baking spray. Let butter and cream cheese soften.
- Mix the cake batter: In a large bowl, beat red velvet cake mix, milk, and eggs for 2 minutes. Do not add oil.
- Bake the cake according to box directions. Check doneness with a toothpick.
- While still warm, crumble the cake into fine crumbs using a fork or mixer.
- Make the frosting: Mix butter, cream cheese, and marshmallow creme with cake crumbs until a dough forms.
- Shape into hearts using a cake pop mold. Insert sticks into centers of each heart-shaped pop.
- Chill pops on a tray for 5 minutes in freezer or 1 hour in fridge to firm up.
- Melt pink candy melts in the microwave until smooth. Dip each pop and let excess drip off.
- Set pops on parchment paper and decorate with sprinkles or drizzle before coating sets.
Notes
Use coconut oil to thin the candy melts if needed. Don’t overchill pops before dipping — just firm enough is best!
Nutrition
Calories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 135mgPotassium: 50mgSugar: 15gVitamin A: 150IUCalcium: 20mgIron: 0.7mg
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