Oh, you’re going to love these heart-shaped cake pops! I first made them for my best friend’s Valentine’s Day party, and let me tell you, they disappeared faster than you can say “sweetheart.” There’s something magical about turning simple cake crumbs and frosting into adorable little edible hearts. Whether you’re surprising your crush, treating your kids, or just indulging your sweet tooth, these cake pops are the perfect way to spread love (and sugar). The best part? They’re way easier than they look, and you can customize them with any flavors or colors that make your heart skip a beat. Trust me, once you try these, you’ll want to make them for every occasion!
Why You’ll Love These Heart-Shaped Cake Pops
Let me count the ways these little treats will steal your heart (and probably everyone else’s too):
- So easy a kid could do it, Seriously, if I can manage these after my coffee disaster last week (don’t ask), you absolutely can too
- Perfect for Valentine’s Day, Nothing says “I love you” like homemade edible hearts (way better than a store-bought card!)
- Endless flavor combos, Red velvet with cream cheese frosting? Chocolate cake with peanut butter filling? Your taste buds, your rules
- Great for sharing, Pop one in your kid’s lunchbox, surprise your coworkers, or make a whole batch just for yourself (no judgment here)
Trust me, these cake pops will make you the hero of any sweet occasion!
PrintIrresistible Heart-Shaped Cake Pops Recipe with 6 Easy Steps
Delicious heart-shaped cake pops perfect for Valentine’s Day. These treats are fun to make and great for sharing with loved ones.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 24 cake pops 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box of cake mix (any flavor)
- 1 cup of frosting (any flavor)
- 2 cups of candy melts (any color)
- 1 tablespoon of vegetable oil
- Lollipop sticks
- Sprinkles (optional)
Instructions
- Bake the cake according to the box instructions and let it cool.
- Crumble the cake into fine crumbs in a large bowl.
- Mix in the frosting until the crumbs stick together.
- Shape the mixture into heart shapes and place them on a baking sheet.
- Freeze the hearts for 15 minutes to firm up.
- Melt the candy melts with vegetable oil in a microwave-safe bowl.
- Dip the lollipop sticks into the melted candy and insert them into the cake pops.
- Dip each cake pop into the melted candy and add sprinkles if desired.
- Let the cake pops dry on a stand or styrofoam block.
Notes
- Use a heart-shaped cookie cutter for uniform shapes.
- Store cake pops in an airtight container for up to 3 days.
- Experiment with different cake and frosting flavors.
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Ingredients for Heart-Shaped Cake Pops
Okay, let’s gather our sweet supplies! Here’s what you’ll need to create these adorable cake pops (and yes, I’ve made every possible substitution so you don’t have to learn the hard way):
- 1 box cake mix (any flavor), I’m partial to vanilla or chocolate, but strawberry makes gorgeous pink hearts! See this strawberry cake mix inspiration.
- 1 cup frosting (any flavor), Use store-bought to save time, or go homemade if you’re feeling fancy
- 2 cups candy melts (any color), Pink and red are classic, but why not gold for something extra special?
- 1 tablespoon vegetable oil, This little trick makes dipping SO much smoother
- Lollipop sticks, Find these in the cake decorating aisle
- Sprinkles (optional but highly encouraged), Heart-shaped sprinkles? Yes please! Check out these sweetheart sprinkle cookies.
See? Nothing too crazy, just simple ingredients that transform into something magical. Now let’s get mixing!
Equipment You’ll Need
Before we dive in, let’s grab our trusty tools (don’t worry, nothing too fancy here!):
- Heart-shaped cookie cutter, About 1.5 inches works perfectly for bite-sized pops
- Lollipop sticks, The 4-inch ones are my go-to
- Microwave-safe bowl, For melting those candy melts into silky perfection
- Baking sheet, Line it with parchment paper to prevent sticking
- Styrofoam block or cake pop stand, To let your creations dry without smudges
That’s it! Now we’re ready to make some edible magic.
How to Make Heart-Shaped Cake Pops
Baking the Cake
First things first, bake that cake! Follow the box instructions exactly (I know, boring, but trust me, this part matters). Let it cool completely, I mean totally, completely cool. I’ve made the mistake of rushing this step before, and let’s just say warm cake crumbs turn into mushy disasters. While it cools, I usually clean up and get my other supplies ready.
Shaping the Cake Pops
Now for the fun messy part! Crumble that cooled cake into a big bowl, get your hands in there and make those crumbs nice and fine. Add your frosting about a tablespoon at a time, mixing as you go. You want the mixture to stick together when you press it, but not be too wet. Too much frosting? Been there, just add a few more crumbs from the edges you didn’t crumble as fine. Once it’s the right consistency, press it into your heart-shaped cookie cutter on a lined baking sheet to make perfect little edible hearts. Pop them in the freezer for about 15 minutes to firm up, this makes all the difference when dipping!
Dipping and Decorating
Here’s where the magic happens! Melt your candy melts with the vegetable oil in 30-second bursts in the microwave, stirring between each round. Pro tip: The oil makes the coating smoother and easier to work with. Take a lollipop stick, dip about 1/2 inch into the melted candy, then push it about halfway into your cake pop, this “glue” helps everything stay together. Now the big moment, dip gently but confidently! Twirl it slightly as you lift it out to let excess coating drip off. Hold it upside down for a few seconds (this helps prevent that dreaded “drip mark” at the base), then immediately add sprinkles if you’re using them before the coating sets. Stick them in your styrofoam block to dry completely. If the coating starts getting too thick, just pop it back in the microwave for 15 seconds. Boom, you’ve just made edible love!
Tips for Perfect Heart-Shaped Cake Pops
After making more cake pops than I can count (and learning from all my mistakes), here are my can’t-live-without tips:
- Freeze those hearts! 15 minutes in the freezer makes them so much easier to dip without falling apart
- Use a styrofoam block for drying, pokes holes in it with a pen first so your pops stand straight
- Store in an airtight container at room temp, they’ll stay fresh for 3 days (if they last that long!)
- If your coating thickens, add a tiny bit more oil and reheat for 10 seconds
- Trouble with crumbs in your dip? Roll pops in melted candy first, let dry, then do the full dip
See? Even “oops” moments can be fixed with these simple tricks!
Variations for Heart-Shaped Cake Pops
Oh, the possibilities! Here are my favorite ways to mix up these sweet little hearts:
- Flavor mashups, Try chocolate cake with mint frosting, or lemon cake with raspberry filling
- Color magic, Add a few drops of food coloring to white candy melts for any shade you dream up
- Crunchy surprises, Mix in crushed cookies or candy pieces before shaping for fun texture
- Adult versions, Brush the cake crumbs with a little flavored liqueur before mixing with frosting
The only limit is your imagination, have fun with it! For more fun Valentine’s ideas, check out Family Tastes.
Serving and Storing Heart-Shaped Cake Pops
These little beauties are best served at room temperature, just pull them out of your airtight container about 15 minutes before serving. For leftovers (ha! as if!), store them in that same container at room temp for up to 3 days. Pro tip: Layer them with parchment paper between so they don’t stick together. If you must refrigerate, let them come to room temp first, cold cake pops just aren’t as dreamy!
Nutritional Information
Just a quick heads up, the nutrition in these cake pops will vary depending on your specific cake mix and frosting choices. Since we all customize them differently (and who counts sprinkles?), consider this a sweet treat to enjoy in moderation!
Frequently Asked Questions
Can I use homemade cake instead of box mix?
Absolutely! My grandma would insist on from-scratch cake, her vanilla pound cake makes incredible cake pops. Just bake your favorite recipe and let it cool completely before crumbling. The texture might be slightly different, so you may need to adjust the frosting amount. If you prefer homemade, you might enjoy this chocolate lava cookies recipe.
How long do these cake pops last?
They’re best enjoyed within 3 days when stored properly in an airtight container at room temperature. After that, they start to dry out (though I’ve never had any last that long!). If you must keep them longer, freeze them undecorated, just thaw and dip when ready to serve.
Why do my cake pops keep falling off the sticks?
Oh honey, I’ve been there! Two tricks: 1) Make sure your cake-frosting mixture isn’t too wet, and 2) That little “glue” dip of melted candy before inserting the stick is crucial. Also, freezing them before dipping helps tremendously!
Can I make these without a heart-shaped cutter?
Of course! Roll the mixture into balls first, then gently pinch one end to form a heart shape. They won’t be as uniform, but they’ll still be full of love (and taste just as delicious). If you skip the cutter, you might want to check out this general cake pops guide.
I’d LOVE to see your creations! Tag me on Instagram with your heart-shaped cake pop masterpieces, watching you put your own spin on this recipe makes my day. And hey, if you run into any cake pop emergencies, drop me a comment below. We’ll troubleshoot together because everyone deserves sweet success!