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Home » Dessert Recipes » Red Velvet Cake Pops in Heart Shape

Red Velvet Cake Pops in Heart Shape

Published: Oct 11, 2025 by Annika · This post may contain affiliate links · See Privacy Policy

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Looking for a charming and heartfelt dessert to impress your loved ones? These heart-shaped red velvet cake pops are as beautiful as they are delicious. Moist red velvet cake mixed with fluffy cream cheese frosting and coated in a smooth candy shell makes these treats perfect for Valentine’s Day, anniversaries, weddings, or any day you want to spread a little love. They’re simple to make and even easier to enjoy—whether you’re gifting them or serving at a party.

Why You’ll Love This Recipe

  • Adorable heart shapes that wow guests or loved ones
  • No need for fancy cake pop makers—use silicone molds
  • Soft, rich red velvet with creamy filling
  • Customizable with different colors or decorations
  • Great for gifting or themed parties

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
  • ½ cup cream cheese, softened
  • ½ cup marshmallow creme
    Or use 1 can of cream cheese frosting as a shortcut

For the Coating:

  • 24 oz candy melts (pink or any color you prefer)

Instructions

  1. Preheat oven to 350°F. Line a baking pan with parchment paper or spray with baking spray. Soften the butter and cream cheese at room temperature.
  2. In a large bowl, mix cake mix, milk (or substitute), and eggs. Use a hand mixer on low for 30 seconds, then on medium for 2 minutes. Skip the oil usually included on the cake box instructions.
  3. Pour the batter into the prepared pan and bake according to package instructions. If unavailable:
    • 9×13″ pan: ~30 minutes
    • One 8″ round: ~45 minutes
    • Two 8″ rounds: ~30 minutes
  4. Once baked, crumble the hot cake in a stand mixer on medium for about 5 minutes or by hand/fork until fine crumbs form.
  5. Add butter, cream cheese, and marshmallow creme (or substitute with canned frosting). Mix until the dough holds together. Add more marshmallow creme if needed.
  6. Firmly press the mixture into heart-shaped silicone molds. Insert a wooden stick into each.
  7. Carefully remove cake pops from molds. If sticks are loose, dip the tips in melted candy melts and reinsert into pops to secure.
  8. Place cake pops on a parchment-lined tray and chill in the fridge for 1 hour or in the freezer for 5–10 minutes until firm.
  9. Melt the candy melts until smooth. Dip each chilled cake pop, coat completely, and let excess drip off. Place back on parchment to set.
  10. Optional: Decorate with sprinkles, edible glitter, drizzled chocolate, or edible flowers. Let the coating harden completely before serving.

Tips & Tricks

  • Use a stand mixer to speed up the crumbling and mixing process.
  • Chill thoroughly before dipping to avoid cake pops falling off the stick.
  • For perfect coating, use a deep, narrow cup for dipping.
  • Add a drop of coconut oil to candy melts if the coating is too thick.
  • Store in the fridge for 3–5 days or freeze for longer freshness.

The Goods

Heart-Shaped Red Velvet Cake Pops

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These red velvet cake pops are heart-shaped, chocolate-coated, and irresistibly cute. Perfect for Valentine's Day or romantic desserts.
Course Dessert
Cuisine American

Equipment

  • Measuring cups
  • Large mixing bowl
  • Hand mixer
  • Baking pan
  • Oven
  • Stand mixer (optional)
  • Heart-shaped silicone molds
  • Wooden sticks
  • Parchment Paper

Recipes

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
  • ½ cup cream cheese softened
  • ½ cup marshmallow creme
  • Or use 1 can of cream cheese frosting as a shortcut

For the Coating:

  • 24 oz candy melts pink or any color you prefer

Instructions

  • Instructions
  • Preheat oven to 350°F. Line a baking pan with parchment paper or spray with baking spray. Soften the butter and cream cheese at room temperature.
  • In a large bowl, mix cake mix, milk (or substitute), and eggs. Use a hand mixer on low for 30 seconds, then on medium for 2 minutes. Skip the oil usually included on the cake box instructions.
  • Pour the batter into the prepared pan and bake according to package instructions. If unavailable:
  • 9×13″ pan: ~30 minutes
  • One 8″ round: ~45 minutes
  • Two 8″ rounds: ~30 minutes
  • Once baked, crumble the hot cake in a stand mixer on medium for about 5 minutes or by hand/fork until fine crumbs form.
  • Add butter, cream cheese, and marshmallow creme (or substitute with canned frosting). Mix until the dough holds together. Add more marshmallow creme if needed.
  • Firmly press the mixture into heart-shaped silicone molds. Insert a wooden stick into each.
  • Carefully remove cake pops from molds. If sticks are loose, dip the tips in melted candy melts and reinsert into pops to secure.
  • Place cake pops on a parchment-lined tray and chill in the fridge for 1 hour or in the freezer for 5–10 minutes until firm.
  • Melt the candy melts until smooth. Dip each chilled cake pop, coat completely, and let excess drip off. Place back on parchment to set.
  • Optional: Decorate with sprinkles, edible glitter, drizzled chocolate, or edible flowers. Let the coating harden completely before serving.

Tips & Tricks

  • Use a stand mixer to speed up the crumbling and mixing process.
  • Chill thoroughly before dipping to avoid cake pops falling off the stick.
  • For perfect coating, use a deep, narrow cup for dipping.
  • Add a drop of coconut oil to candy melts if the coating is too thick.
  • Store in the fridge for 3–5 days or freeze for longer freshness.

More Dessert Recipes

  • Poor Man Husband Casserole
  • Oreo Cheesecake
  • Four-ingredient condensed milk cake
  • Frosted Red Velvet Cupcake Cookies

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