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
Units
Scale
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
