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Red Velvet Heart-Shaped Cake Pops Recipe

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4.4 from 15 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Melt Coating: Melt the candy melts either in the microwave or with a double boiler until smooth and fluid.
  9. 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.
  10. 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.

Find it online: https://bitezly.com/red-velvet-heart-shaped-cake-pops-recipe/