Ingredients
Equipment
Method
Step 1: Bake the Red Velvet Cake
- Preheat oven according to cake mix instructions.
- In a large mixing bowl, combine cake mix, eggs, butter, and milk. Mix until smooth.
- Pour into a greased baking dish and bake per package instructions, usually 25–30 minutes.
- Let the cake cool completely on a wire rack.
Step 2: Crumble the Cake
- Once cooled, crumble the cake into fine crumbs using clean hands or a fork.
- Place crumbs into a large mixing bowl.
Step 3: Make the Filling
- In a separate bowl, beat cream cheese until smooth.
- Add marshmallow creme and mix until creamy.
Step 4: Combine & Form Hearts
- Add the cream cheese mixture to the cake crumbs.
- Mix with a spatula until the texture is moldable but not overly wet.
- Press the mixture into a heart-shaped cookie cutter placed on parchment paper, packing it tightly.
- Gently remove the cutter to reveal the heart shape. Repeat until all mixture is used.
Step 5: Insert Sticks & Chill
- Melt a small amount of candy melts.
- Dip the tip of each lollipop stick into the melted candy, then insert into the base of each heart.
- Refrigerate for at least 1 hour to firm up.
Step 6: Dip in Candy Coating
- Melt the candy melts in a microwave-safe bowl in 20–30 second intervals, stirring until smooth.
- Dip each chilled heart pop into the melted coating, letting excess drip off.
- Place upright in a styrofoam block or cake pop stand to set.
Step 7: Decorate & Serve
- Before the coating sets completely, you can add sprinkles, drizzle with contrasting chocolate, or leave them plain for a sleek look.
Notes
🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 3 days. Refrigerator: Keeps for 1 week; bring to room temperature before serving. Freezer: Freeze undipped cake hearts for up to 2 months. Thaw before dipping in candy coating. 🥄 Variations
Chocolate Drizzle: Drizzle white or dark chocolate over coated cake pops. Sprinkle Coating: Roll freshly dipped cake pops in festive sprinkles. Marble Effect: Swirl two candy melt colors together before dipping. Mini Hearts: Use a smaller cutter for bite-sized pops. Glitter Finish: Dust with edible glitter after coating sets. Filling Surprise: Add a small chocolate truffle in the center of the heart before shaping. Flavored Coating: Add a drop of oil-based flavor extract to candy melts. ❓ 10 FAQs
1. Can I use homemade red velvet cake instead of a mix?
Yes—just bake it plain without frosting, then follow the same crumbling method. 2. Can I skip the marshmallow creme?
Yes—replace with more cream cheese for a richer texture. 3. Can I use almond bark instead of candy melts?
Yes—it works well for coating and sets firmly. 4. How do I keep the coating smooth?
Make sure the candy melts are fully melted and not overheated. 5. Can I shape without a cookie cutter?
Yes—mold hearts by hand, but they may be less uniform. 6. How do I avoid cracks in the coating?
Ensure cake pops are not too cold when dipped to prevent temperature shock. 7. Can I make them in other shapes?
Absolutely—stars, flowers, or simple rounds all work. 8. How do I package them for gifting?
Wrap each in cellophane with a ribbon tie once fully set. 9. Can I double the recipe?
Yes—just bake two cakes or use two cake mix boxes. 10. Can I add flavoring to the cake?
Yes—vanilla or almond extract can enhance the red velvet flavor. 🏁 Conclusion
These Red Velvet Cake Pops in Heart Shape are the perfect way to turn a beloved cake flavor into a charming, handheld treat. The combination of moist red velvet crumbs, creamy filling, and a crisp candy coating makes them irresistible. Perfect for Valentine’s Day, anniversaries, and gifting, these heart pops are as fun to make as they are to eat.
Room Temperature: Store in an airtight container for up to 3 days. Refrigerator: Keeps for 1 week; bring to room temperature before serving. Freezer: Freeze undipped cake hearts for up to 2 months. Thaw before dipping in candy coating. 🥄 Variations
Chocolate Drizzle: Drizzle white or dark chocolate over coated cake pops. Sprinkle Coating: Roll freshly dipped cake pops in festive sprinkles. Marble Effect: Swirl two candy melt colors together before dipping. Mini Hearts: Use a smaller cutter for bite-sized pops. Glitter Finish: Dust with edible glitter after coating sets. Filling Surprise: Add a small chocolate truffle in the center of the heart before shaping. Flavored Coating: Add a drop of oil-based flavor extract to candy melts. ❓ 10 FAQs
1. Can I use homemade red velvet cake instead of a mix?
Yes—just bake it plain without frosting, then follow the same crumbling method. 2. Can I skip the marshmallow creme?
Yes—replace with more cream cheese for a richer texture. 3. Can I use almond bark instead of candy melts?
Yes—it works well for coating and sets firmly. 4. How do I keep the coating smooth?
Make sure the candy melts are fully melted and not overheated. 5. Can I shape without a cookie cutter?
Yes—mold hearts by hand, but they may be less uniform. 6. How do I avoid cracks in the coating?
Ensure cake pops are not too cold when dipped to prevent temperature shock. 7. Can I make them in other shapes?
Absolutely—stars, flowers, or simple rounds all work. 8. How do I package them for gifting?
Wrap each in cellophane with a ribbon tie once fully set. 9. Can I double the recipe?
Yes—just bake two cakes or use two cake mix boxes. 10. Can I add flavoring to the cake?
Yes—vanilla or almond extract can enhance the red velvet flavor. 🏁 Conclusion
These Red Velvet Cake Pops in Heart Shape are the perfect way to turn a beloved cake flavor into a charming, handheld treat. The combination of moist red velvet crumbs, creamy filling, and a crisp candy coating makes them irresistible. Perfect for Valentine’s Day, anniversaries, and gifting, these heart pops are as fun to make as they are to eat.