
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
- 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.

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.
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.
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