Red Velvet Cake Pops (Heart-shaped)
Looking for a delightful and charming treat to impress your loved ones? These heart-shaped red velvet cake pops are the perfect choice! They're not only adorable but also incredibly delicious. Follow along with my easy-to-follow instructions to make these sweet delights.
Equipment
- Measuring cups
- Large mixing bowl
- hand mixer
- Baking Pan (Bake according to the instructions on the box.)
- oven
- Stand mixer (Optional. You can also crumble the cake into a large bowl using a fork or hand mixer.)
- Heart-shaped cake pop/ice pop molds (Or use any shape of your choice.)
- Wooden Sticks
- Parchment paper
Ingredients
For the Cake
- 1 box Red velvet cake mix
- 1 cup Milk (Can also use water or plant based milk)
- 3 Eggs
For the Frosting (To simplify the process, you can substitute the listed frosting ingredients and use a can of cream cheese frosting instead.)
- 2 tbsps Unsalted butter (softened)
- ½ cup Cream cheese (softened)
- ½ cup Marshmallow creme
For the Coating
- 24 oz candy melts (I used pink. Feel free to use other colors)
Instructions
- Preheat oven to 350℉. Line a baking pan with parchment paper, or spray the bottom and sides of the pan with baking spray. Take out the butter and cream cheese from the refrigerator to allow them to soften at room temperature.
- Add red velvet cake mix, milk (or water), and eggs in a large mixing bowl. Use the low speed setting on a hand mixer to blend the ingredients for approximately 30 seconds, followed by a medium setting for 2 minutes. (Skip the oil in the baking instructions on the packaging box.)
- Pour the cake mixture into the cake pan. Bake according to the instructions on the box. (In the absence of instructions, you can bake in a 9x13 inch baking pan for 30 minutes, in an 8-inch round baking pan for 45 minutes, or in two 8-inch round baking pans for 30 minutes.)
- Once baked, quickly transfer the hot cake to a stand mixer. Use the medium speed of the stand mixer to crumble the cake for about 5 minutes. (You can also use a fork or a hand mixer to break it apart until it reaches a fine crumb consistency.)
- Add the softened butter, cream cheese, and marshmallow creme to the crumbled cake. (You can also use a can of cream cheese frosting to substitute these 3 ingredients.) Use medium speed of the stand mixer to mix for about 1 minute or until all the ingredients are well mixed. Add more marshmallow creme as needed until the mixture can hold its shape when pressed together.
- Take small portions of the cake pop mixture and press them firmly into each cavity of the heart-shaped silicone mold, making sure to fill them completely. Insert a wooden stick into the center of each heart-shaped cake pop.
- Carefully remove the shaped cakes from the silicone mold. Should the wooden sticks seem insecure at this stage, melt some candy melts in the microwave. Carefully remove the wooden sticks from the cake pops, dip the tip of each stick into the melted chocolate, and then reinsert it into the center of each cake pop. This ensures proper adhesion of the stick to the cake pop. Place the cake pops on a baking sheet lined with parchment paper, put them in the freezer for about 5 minutes (or in the refrigerator for at least 1 hour) to allow them to firm up.
- Melt pink candy melts in a microwave-safe cup or using a double boiler until smooth and fluid. Dip each cake pop into the melted chocolate, coating it completely. Allow any excess chocolate to drip off. Place the dipped cake pops on a parchment-lined baking sheet to allow the chocolate coating to set completely.
- Optionally decorate the cake pops with chocolate drizzles, sprinkles, edible glitter, or edible flowers. Once the chocolate has hardened, your heart-shaped red velvet cake pops are ready to be served and enjoyed!