I absolutely love sharing this Heart-Shaped Red Velvet Cake Pops Recipe because it s not only adorable but also packed with rich, classic red velvet flavor that everyone raves about. These cake pops are perfect for Valentine s Day, anniversaries, or any time you want to surprise someone with a sweet, heartfelt treat. When I first tried making cake pops, heart shapes seemed intimidating, but this recipe breaks it down into easy steps that you ll appreciate, even if you re new to cake pops.
What makes this Heart-Shaped Red Velvet Cake Pops Recipe special is how the creamy frosting and marshmallow creme blend into the cake crumbs, giving you that moist, melt-in-your-mouth texture inside the crisp candy coating. You ll find that using a silicone heart-shaped mold makes the shaping process fun and mess-free, and once you coat them with candy melts, they turn out picture-perfect. Plus, they re great for gifting or making ahead for parties since they store well.
Why You’ll Love This Recipe
- Perfectly Moist & Flavorful: The mix of cream cheese, butter, and marshmallow creme keeps every bite creamy and moist inside.
- Easy to Shape: Using a heart-shaped silicone mold takes the guesswork out of shaping and makes the pops uniform and adorable.
- Customizable Decorating: You can get creative with candy melt colors and toppings to make them uniquely yours.
- Great for Gifting & Parties: These cake pops keep well and make beautiful gifts or party treats that are sure to impress.
Ingredients You’ll Need
The ingredients in this Heart-Shaped Red Velvet Cake Pops Recipe work beautifully together to create that classic red velvet taste with a luscious twist from the frosting mix. I like to use full-fat cream cheese and real butter here for the best flavor and texture – skipping these can make your cake pops dry or crumbly.
- Red Velvet Cake Mix: Choose your favorite brand-this saves time and delivers consistent flavor and color.
- Milk (or water/plant-based milk): Milk adds richness; I usually stick to cow s milk for best texture, but almond or oat milk works if you’re dairy-free.
- Eggs: These help bind everything together and add moisture.
- Unsalted Butter (softened): Softened butter blends into the crumbs to give smoothness inside your cake pops.
- Cream Cheese (softened): It s the classic red velvet partner-don t skip this for authentic tangy richness.
- Marshmallow Creme: This adds sweetness and helps hold the cake pop mixture together firmly.
- Candy Melts (pink or your preferred colors): These create the smooth, glossy coating that hardens perfectly around each pop.
- Wooden sticks: Essential for holding your pops-make sure they re sturdy and food-safe.
Variations
One of the best things about this Heart-Shaped Red Velvet Cake Pops Recipe is how easy it is to personalize. I love tweaking the coating and decorations based on the occasion or my mood, and you ll enjoy making these pops your own too!
- Chocolate Lovers: Try using dark or white chocolate candy melts instead of pink for a different look and flavor-I once dipped half my batch in rich dark chocolate, and my family went crazy for that twist.
- Fruity Flavors: Add freeze-dried raspberry powder to the frosting mix for a subtle fruitiness-this was a summer favorite in my house!
- Dairy-Free: Use plant-based cream cheese and butter substitutes along with dairy-free candy melts. It takes a little experimenting with ratios, but I ve had great results with almond-based products.
- Mini Cake Pops: Make smaller heart shapes using mini silicone molds for bite-sized treats-perfect for kids parties or sampling.
How to Make Heart-Shaped Red Velvet Cake Pops Recipe
Step 1: Bake Your Red Velvet Cake
Start by preheating your oven to 350°F and lining your baking pan with parchment paper or using non-stick spray. Mix the cake batter by blending your red velvet cake mix, milk, and eggs – I skip adding oil as per this recipe’s tip, which helps keep the texture just right. Use low speed for 30 seconds to combine, then medium speed for 2 minutes. Bake according to the box instructions or roughly 30-45 minutes depending on your pan size.
Once it s done, let it cool slightly before handling. The cake should be firm enough to crumble but still warm to make mixing easier-don t rush this step!
Step 2: Crumble and Mix the Frosting
This part is where magic happens. Transfer the warm cake into a stand mixer and crumble it on medium speed for about 5 minutes. If you don t have a mixer, breaking it down with a fork works too, just takes a bit more elbow grease. Then, add your softened butter, cream cheese, and marshmallow creme-or substitute with canned cream cheese frosting to save time-and mix until everything blends evenly.
Press the mixture together; if it feels too crumbly, add a bit more marshmallow creme until it holds its shape when squished. This ensures your cake pops won’t fall apart during shaping or dipping.
Step 3: Shape Your Hearts and Insert Sticks
Take small portions of the cake mixture and firmly press them into each cavity of your heart-shaped silicone mold, filling completely so no air pockets remain. Insert a wooden stick into the center of each heart while still in the mold-the stick should go deep enough to hold but not poke out the other side.
Carefully pop the shaped hearts out of the mold. If you notice any sticks feel loose, dip the stick tips in melted candy melts and reinsert them into the hearts-that trick makes a huge difference in keeping the sticks secure. Place the pops on a parchment-lined tray and freeze them for 5 minutes or chill in the fridge for 1 hour until firm.
Step 4: Coat with Candy Melts and Decorate
Gently melt your candy melts in the microwave or over a double boiler until smooth and silky. One tip I discovered? Use a slender cup to dip your pops-it s easier to coat evenly. Holding the stick, dip each pop completely, letting extra chocolate drip back into the bowl.
Place the coated cake pops onto parchment paper to set. For an extra flourish, drizzle with a contrasting color, add sprinkles, edible glitter, or even tiny edible flowers-these little touches make your cake pops look extra special. Allow your decorations to harden fully before serving.
Pro Tips for Making Heart-Shaped Red Velvet Cake Pops Recipe
- Getting the Mixture Right: I learned that adding enough marshmallow creme is key to preventing crumbly pops-don t hesitate to add a little extra if needed.
- Stick Security: Dipping the sticks in melted candy melts before reinserting helps avoid wobbly or loose sticks that break off easily.
- Smooth Coating: Use a gentle tapping motion after dipping to let excess coating drip off-too much chocolate creates thick, uneven shells.
- Freeze Time: Don t skip chilling; it helps the candy coating set perfectly and prevents cracking or melting.
How to Serve Heart-Shaped Red Velvet Cake Pops Recipe
Garnishes
I like to keep it simple and elegant by using white chocolate drizzles and red or pink sprinkles when I serve these Heart-Shaped Red Velvet Cake Pops Recipe for Valentine s Day. Sometimes, I add a pinch of edible glitter or tiny sugar pearls to give them that subtle sparkle, which always wows my guests without being over the top.
Side Dishes
Since these cake pops are already sweet and rich, I find they pair beautifully with fresh berries or a light fruit salad that balances the richness. If you re serving them at a party, a cup of tea or coffee complements them perfectly for a cozy, satisfying treat.
Creative Ways to Present
For special occasions, I love displaying these heart-shaped pops in a bouquet-style arrangement by arranging them in a decorated vase or a foam block wrapped with pretty paper. Wrapping each cake pop in clear cellophane bags tied with ribbons makes for adorable party favors or gifts that feel thoughtful and homemade.
Make Ahead and Storage
Storing Leftovers
After dipping and decorating, store your Heart-Shaped Red Velvet Cake Pops Recipe in an airtight container at room temperature if you plan to eat them within a day. Otherwise, I keep them refrigerated, where they stay fresh for up to a week-just be sure to bring them to room temperature before serving for the best taste.
Freezing
I ve frozen these cake pops successfully by placing them individually on a parchment-lined tray first, freezing until solid, then transferring them to a zip-top bag or airtight container. Frozen pops last up to 3 months and thaw beautifully in the fridge overnight without losing texture or flavor.
Reheating
Since cake pops are best enjoyed at room temperature, I usually take them out of the fridge or freezer about 30 minutes before serving. Avoid microwaving, as this can melt the candy coating. Instead, just let nature do its work so they stay firm on the outside and soft inside.
FAQs
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Can I use homemade red velvet cake instead of cake mix for this recipe?
Absolutely! You can use homemade red velvet cake as long as it s moist and flavorful. Just crumble it finely and mix with frosting or marshmallow creme until it holds together well. The key is to keep the cake pop mixture moist enough to shape but firm enough to stay intact.
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What if I don t have a heart-shaped silicone mold?
No problem! You can shape the cake pop mixture into hearts by hand or use other silicone molds you have. A small scoop and a little shaping with your fingers works great, and then just freeze to set. It might take a tiny bit more effort, but the taste will be just as delicious.
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How do I prevent the cake pops from falling off the sticks?
Dipping the stick tips in melted candy melts before reinserting ensures they stick securely to the cake pops. Also, chilling the pops before dipping helps maintain their shape and adhesion. Avoid using too moist or crumbly a mixture, which can loosen the stick attachment.
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Can I decorate the cake pops a day in advance?
Yes! Decorating your Heart-Shaped Red Velvet Cake Pops Recipe a day ahead is actually a smart move. Just store them in an airtight container at room temperature or in the fridge depending on your climate. Decorations tend to set better and you ll save time on party day.
Final Thoughts
This Heart-Shaped Red Velvet Cake Pops Recipe has become a favorite in my kitchen for its blend of festive flair and comforting flavor. I love how easy it is to make something that looks so special and tastes incredible, especially when sharing with people I care about. If you re looking for a sweet project that combines fun shaping, delicious flavor, and plenty of room for creativity, give this recipe a try-you won t regret it!
Print
Heart-Shaped Red Velvet Cake Pops Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 cake pops
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful heart-shaped Red Velvet Cake Pops offer a fun and festive twist on a classic dessert. Made from moist red velvet cake mixed with creamy frosting, shaped in silicone molds, and coated with vibrant pink candy melts, these cake pops are perfect for parties, Valentine’s Day, or any celebration. The combination of the rich, tangy cream cheese frosting and the sweet, melt-in-your-mouth candy coating makes each bite irresistible.
Ingredients
For the Cake
- 1 box Red velvet cake mix
- 1 cup Milk (can substitute with water or plant-based milk)
- 3 Eggs
For the Frosting
- 2 tbsps Unsalted butter (softened)
- 1/2 cup Cream cheese (softened)
- 1/2 cup Marshmallow creme
- OR 1 can cream cheese frosting as a substitute
For the Coating
- 24 oz pink candy melts (other colors can be used)
- Wooden sticks for cake pops
Instructions
- Prepare Cake Batter: Preheat your oven to 350℉. Line a baking pan with parchment paper or spray it with baking spray. In a large mixing bowl, combine the red velvet cake mix, milk (or your chosen liquid), and eggs. Use a hand mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes to blend well.
- Bake the Cake: Pour the batter into the prepared pan. Bake following the box instructions or use: 30 minutes for a 9×13 inch pan, 45 minutes for an 8-inch round, or 30 minutes for two 8-inch rounds. Remove from oven once done.
- Crumble the Cake: Transfer the warm cake to a stand mixer bowl. On medium speed, crumble the cake for about 5 minutes until fine crumbs form. Alternatively, use a fork or hand mixer to break the cake apart.
- Mix Frosting into Crumbs: Add softened butter, cream cheese, and marshmallow creme to the crumbled cake (or substitute with canned cream cheese frosting). Beat on medium speed for about 1 minute until fully combined. If needed, add more marshmallow creme to ensure mixture holds shape when pressed.
- Shape Cake Pops: Press small portions of the mixture firmly into each cavity of a heart-shaped silicone mold. Insert wooden sticks carefully into the center of each heart-shaped pop, ensuring full coverage and stability.
- Secure Sticks and Chill: Gently remove cake pops from the mold. If sticks feel loose, melt some candy melts and dip the stick tips before reinserting into the cake pops to secure. Place cake pops on a parchment-lined baking sheet and chill in the freezer for 5 minutes or refrigerator for at least 1 hour to firm up.
- Melt Candy Coating: Heat candy melts in a microwave or double boiler until smooth and fluid for easy dipping.
- Coat Cake Pops: Dip each chilled cake pop into the melted candy, fully coating it. Let excess chocolate drip off, then place on parchment paper to set completely.
- Decorate and Serve: Optionally, embellish with chocolate drizzles, sprinkles, edible glitter, or edible flowers. Allow decorations to set before serving. Enjoy your festive heart-shaped red velvet cake pops!
Notes
- You can substitute milk with water or plant-based milk to suit dietary preferences.
- Using a can of cream cheese frosting simplifies the frosting mixing step.
- The cake pop mold can be replaced with any silicone mold of your preferred shape.
- If sticks are loose, using melted candy melts to secure them before chilling helps prevent them from falling out.
- Be sure to chill cake pops adequately to maintain their shape during dipping.
- Store cake pops in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cake pop
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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