If you’ve ever wanted to combine the charm of a heart-shaped treat with the rich, velvety sweetness of classic red velvet, then you’re in for a real delight with this Red Velvet Heart-Shaped Cake Pops Recipe. These adorable cake pops are the perfect bite-sized indulgence for celebrations, gifts, or just a special day when you want to treat yourself (or a loved one). Made from moist red velvet cake crumbled and blended with luscious cream cheese and marshmallow creme, then shaped into sweet little hearts and dipped in pink candy melts, these pops will win hearts and bring smiles with every single bite.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is simple but essential for getting that soft texture, rich flavor, and vibrant color these cake pops are famous for. Every component plays its own role, from the luscious cream cheese adding creaminess to the candy melts that give a shiny, sturdy coating perfect for dipping and decorating.
- Red velvet cake mix: The base of our cake, providing that iconic red color and moist texture essential for any red velvet dessert.
- Milk (or plant-based milk): Hydrates the cake mix and helps ensure a tender crumb; you can substitute water but milk adds richness.
- Eggs: Bind everything together perfectly and help the cake rise light and fluffy.
- Unsalted butter (softened): Adds a velvety richness and enhances the cake’s smooth texture when mixed in.
- Cream cheese (softened): The classic partner of red velvet, providing creamy tanginess and moisture to the mix.
- Marshmallow creme: An unexpected but wonderful sweetener that also helps the mixture stick and hold shape beautifully.
- Candy melts (pink or your preferred color): Used for coating the pops, these give a glossy, professional finish and hold decorations well.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Red Velvet Heart-Shaped Cake Pops Recipe
Step 1: Prepare Your Cake Batter
Start by preheating your oven to 350 degrees Fahrenheit and prepping your baking pan with parchment paper or a good spray of baking spray to keep the cake from sticking. While the oven heats, set out the butter and cream cheese so they can soften—their smooth texture really makes a difference later on. Then mix your red velvet cake mix with milk and eggs using a hand mixer, carefully following the blending instructions but skipping the oil that the box might recommend. This prepares the perfect batter for a moist, classic red velvet base.
Step 2: Bake and Crumble the Cake
Pour your beautifully blended batter into the prepared pan and bake as directed by the cake mix or based on your pan size—usually around 30 to 45 minutes. When your red velvet cake is baked to perfection and fragrant, transfer it quickly to a stand mixer and crumble it on medium speed until you reach a fine consistency. This crumbly texture is essential for shaping later.
Step 3: Mix in the Creaminess
Now for the magic! With your cake crumbs ready, add softened butter, cream cheese, and marshmallow creme or your chosen substitute like cream cheese frosting. Blend everything together until it’s smooth and sticky enough to hold its shape when pressed. This is what transforms crumbs into delightful, moldable cake pop dough!
Step 4: Shape Your Heart Cake Pops
Take small portions of your cake mixture and firmly press them into each cavity of your heart-shaped silicone molds. Don’t forget to insert a wooden stick right in the middle of each heart for that classic cake pop look. If the sticks feel loose, dip their ends in melted candy melts and reinsert to secure them in place. This little trick keeps your pops stable and ready for the next step. Chill them in the freezer for about 5 minutes or refrigerate for an hour to let them firm up nicely.
Step 5: Dip and Decorate
Once your cake pops are firm, melt your chosen candy melts until silky smooth. Dip each heart-shaped pop thoroughly, letting the excess drip away to create a shiny coating. Place them on parchment paper to cool and harden. The finishing touch? Go wild with decorations like sprinkles, edible glitter, or delicate chocolate drizzles. Once set, these charming Red Velvet Heart-Shaped Cake Pops are ready to impress and indulge!
How to Serve Red Velvet Heart-Shaped Cake Pops Recipe
Garnishes
Garnishing cake pops isn’t just about aesthetics—it’s an opportunity to add texture and an extra burst of flavor. Think tiny edible pearls, colorful sprinkles, or a drizzle of contrasting chocolate to make those heart shapes pop even more. Fresh edible flowers or a dusting of powdered sugar also bring a sophisticated, eye-catching finish to your Red Velvet Heart-Shaped Cake Pops Recipe.
Side Dishes
While these cake pops are divine on their own, pairing them with a few thoughtful sides elevates your dessert experience. A small cup of rich hot chocolate, a dollop of whipped cream, or a fresh berry compote can balance the sweetness perfectly, creating a delightful mini dessert spread to wow your guests or brighten your day.
Creative Ways to Present
Presentation makes a party memorable, so consider arranging your Red Velvet Heart-Shaped Cake Pops Recipe on decorative stands or placing them in a floral foam block lined with tissue paper to create a “cake pop bouquet”. Wrapping each pop individually with clear cellophane tied with ribbons makes for an adorable gift or party favor that’s almost too cute to eat.
Make Ahead and Storage
Storing Leftovers
Leftover cake pops can be stored in an airtight container in the refrigerator for up to 3 days. The candy coating will stay crisp if well sealed, and the cake inside remains moist and indulgent, making them just as delightful the next day.
Freezing
If you want to prepare these beauties in advance, freeze your cake pops in a single layer on a baking sheet, then transfer them to a freezer-safe airtight container. They keep well for up to 2 months. When you’re ready to enjoy, thaw them in the refrigerator overnight to maintain that fresh-from-the-oven taste.
Reheating
Reheating cake pops is not usually necessary, but if you prefer them slightly warmed, let them come to room temperature and then gently warm them in a microwave for 5-7 seconds. Be careful not to overheat or the candy coating might soften too much.
FAQs
Can I use homemade red velvet cake instead of the cake mix?
Absolutely! Homemade red velvet cake works beautifully too, just ensure it’s moist and fully cooled before crumbling. The key is getting that moist cake texture to combine well with the binding ingredients.
What tricks help the cake pops not fall off the stick?
Dipping the tip of the wooden sticks in melted candy melts before inserting them into the cake mixture acts like glue, helping them secure firmly inside. Also, chilling the pops before dipping solidifies their shape, making handling easier.
Can these cake pops be made in other shapes?
Definitely! While hearts are perfect for Valentine’s Day or special occasions, silicone molds of stars, circles, or even themed shapes work just as well depending on your celebration.
What’s the best candy melt color to use?
Pink candy melts are traditional for the lovely red velvet look, but you can get creative with reds, whites, or even gold to suit your event or mood. The candy melt’s flavor is mild but the colors are what make these cake pops visually stunning.
Is it okay to substitute marshmallow creme?
Yes, substituting with cream cheese frosting works well too and simplifies the process. Marshmallow creme adds a slightly different sweetness and pliability, but the end result remains delicious.
Final Thoughts
Making these Red Velvet Heart-Shaped Cake Pops Recipe is like crafting little edible tokens of joy. They’re fun to assemble, look irresistible, and taste absolutely heavenly. Whether you’re baking for a loved one or just brightening up your own day, these cake pops bring the warm fuzzies in every bite. Give them a try and watch how quickly they vanish — trust me, you’ll want to make them again and again!
PrintRed Velvet Heart-Shaped Cake Pops Recipe
These heart-shaped Red Velvet Cake Pops are a delightful treat perfect for any special occasion. Made from moist red velvet cake mixed with cream cheese and marshmallow creme, then coated in smooth candy melts, these bite-sized desserts combine classic flavors with a fun and festive presentation.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 1 box Red velvet cake mix
- 1 cup Milk (can also use water or plant-based milk)
- 3 Eggs
- 2 tablespoons Unsalted butter (softened)
- ½ cup Cream cheese (softened)
- ½ cup Marshmallow creme
Coating
- 24 oz candy melts (pink or colors of your choice)
Instructions
- Preheat & Prepare: Preheat your oven to 350℉. Line a baking pan with parchment paper or spray it with baking spray. Remove the butter and cream cheese from the refrigerator to soften at room temperature.
- Mix Cake Batter: In a large mixing bowl, combine the red velvet cake mix, milk (or water), and eggs. Use a hand mixer starting on low speed for 30 seconds, then increase to medium speed and mix for 2 minutes. Skip adding oil even if the box instructions mention it.
- Bake the Cake: Pour the batter into your prepared pan. Bake following the cake mix instructions: approximately 30 minutes for a 9×13 inch pan, 45 minutes for one 8-inch round pan, or 30 minutes for two 8-inch round pans. Check doneness with a toothpick.
- Crumble the Cake: When the cake has cooled slightly but is still warm, transfer it to a stand mixer bowl. Use the mixer on medium speed for about 5 minutes to crumble the cake finely. Alternatively, break it up by hand or with a fork until crumbs are fine.
- Mix Cake Pop Base: Add the softened butter, cream cheese, and marshmallow creme to the crumbled cake. Mix on medium speed for about 1 minute until fully combined. Add extra marshmallow creme if needed until the mixture can hold its shape when pressed.
- Shape Cake Pops: Firmly press small portions of the mixture into each cavity of a heart-shaped silicone mold. Insert a wooden stick into the center of each pop.
- Secure Sticks: Remove the shaped cake pops carefully from the mold. If sticks feel loose, melt some candy melts and dip the stick ends into the chocolate before reinserting them into the pop center. Place cake pops on parchment and freeze for 5 minutes or refrigerate at least 1 hour to set.
- Melt Coating: Melt the candy melts either in the microwave or with a double boiler until smooth and fluid.
- Dip and Decorate: Dip each chilled cake pop into the melted candy coating, covering completely. Allow excess coating to drip off and place them on parchment paper to set. Optionally, decorate with drizzled chocolate, sprinkles, edible glitter, or edible flowers once coating is set.
- Serve: Once the candy coating has hardened, your heart-shaped red velvet cake pops are ready to enjoy!
Notes
- Make sure the butter and cream cheese are fully softened for smooth mixing.
- If you don’t have marshmallow creme, you can substitute with cream cheese frosting.
- Using the freezer helps the cake pops hold shape better during dipping.
- Experiment with different colored candy melts to fit your occasion.
- Store cake pops in the refrigerator to keep them fresh, especially if the weather is warm.
