Pink Heart Cake Pops

Course: Dessert

Cuisine: American

Prep Time: 1

Cook Time: 20

Total Time: 1 20

Servings: people

Calories: 873kcal

Author: Aleka Shunk

These Heart Cake Pops are the perfect Valentine’s Day treat! Made with moist yellow cake, cream cheese frosting, and pink candy melts, they’re easy, adorable, and oh-so-delicious.

Print Recipe

Equipment

Wilton Candy Melting Pot *optional but helpful and wide enough to dip
5 Popsicle Sticks
Valentine's sprinkles
heart molds
silicone mat or parchment paper

Ingredients

1 box Betty Crocker Moist Yellow Cake Mix
3 eggs
1 cup milk
2 tablespoon oil
12 oz pink, white or red candy melts
1 tub cream cheese frosting
cooking spray

Instructions

Preheat oven to 350℉.
Make the cake mix according to instructions but replace the water with milk and only use 2 tablespoon oil.
Bake at 350℉ in a greased 9"x 11" cake pan (or something similar in size).
Once it's baked and just cool enough to handle, transfer the warm cake to a large mixing bowl.
Add about ¼ cup of frosting and mix it all together with your hands, a mixer or a spatula if you prefer.
Lightly spray the silicone heart molds with cooking spray and fill each with as much cake as needed to level it out, pressing firmly into the mold. Repeat with remaining molds. I was able to get FIVE.
Place mold in the refrigerator for at least 30 minutes or in the freezer for 15 minutes to solidify.
In the meantime, add candy melts into a melting pot, mini crock pot, or into a large microwave-proof mug. (Wide enough to dip hearts).
Remove the cake from the molds by simply pushing up from the bottom. If they need a little extra shaping, use your fingers to shape them up into a defined heart.
Stick a popsicle stick 2" or so into the chocolate then immediately into each cake (through the bottom).
Set cake pops on parchment paper or a silicone mat and place back into the fridge/freezer for another 10 -15 minutes or so until the chocolate hardens.
When set, remove and dip each cake heart into the melted chocolate until they are fully submerged. Then pull out to allow the excess chocolate to drip off. After
Important! Make sure your chocolate is DRIPPY. If it's not running off a spoon like lava, the surface will not be smooth and shiny. To thin it out, add a tablespoon of coconut oil or Crisco. Mix and dip away!)
Place on a silicone mat and immediately add sprinkles while still wet. Let chocolate set before removing. Enjoy!

Notes

💕 Yield: 5 heart cake pops

Storing Dipped Cake Pops

At Room Temperature: If you’re serving them soon, store dipped cake pops at room temperature in a cool, dry place for up to 3 days. Ensure they’re in an airtight container to prevent them from drying out.
Refrigerate: For longer storage, place dipped cake pops in an airtight container lined with paper towels. They’ll keep in the fridge for up to 1 week.
Freeze: You can freeze fully decorated cake pops for up to 1 month. Wrap them individually in plastic wrap to prevent moisture from affecting the coating, then store in a freezer-safe container. Thaw in the fridge before serving.

Additional Tip: Avoid Humidity! Store in a cool, dry place to keep the chocolate coating shiny and crack-free.

If you have extra chocolate, dip some strawberries or pretzel rods into it and decorate away! 💕

Nutrition