Heart Shaped Cake Pops Recipe tastes like a bite of frosted birthday cake on a stick, with a soft, moist center and a crisp chocolate shell. It suits Valentine’s Day, anniversaries, kids’ parties, or any Tuesday that needs a little extra sugar, and you can finish a batch in about 1 hour 30 minutes if you work efficiently. I first made these for my neighbor’s engagement party, and my own kids kept sneaking them off the tray before I could even take photos.
Why Make This Heart Shaped Cake Pops Recipe at Home
Homemade heart shaped cake pops taste fresher than store bought ones, and you control every detail from the cake flavor to the color of the sprinkles. You also skip mystery ingredients and use pantry staples you already trust.
You shape each heart by hand, so every pop feels personal and thoughtful. Kids love to help roll and decorate, and adults secretly enjoy it just as much.
“These heart shaped cake pops disappeared faster than the actual cake, and everyone asked for the recipe.”
Ingredients You Need
Cake and Binding Mixture
- 1 standard box cake mix, any flavor
- Chocolate, vanilla, or red velvet work best for this Heart Shaped Cake Pops Recipe.
- Use your favorite brand; I often use Betty Crocker or Duncan Hines because they bake consistently.
- Ingredients listed on the cake mix box
- Usually eggs, oil, and water.
- 1 to 1 ½ cups frosting
- Use canned frosting for a shortcut.
- Vanilla, cream cheese, or chocolate all work.
- Start with 1 cup, then add more by the tablespoon until the mixture feels like moldable cookie dough.
Coating and Decoration
- 16 ounces candy melts or almond bark
- White, pink, or red look especially cute for heart shapes.
- Wilton or Ghirardelli candy melts melt smoothly and coat evenly.
- 1 to 2 tablespoons refined coconut oil or vegetable shortening
- This thins the coating and helps it set with a nice snap.
- Sprinkles, sanding sugar, or crushed freeze dried strawberries
- Use red, pink, and white for a classic Valentine look.
- Optional drizzle
- A handful of contrasting color candy melts for drizzling over the base coat.
Equipment
- 9 x 13 inch baking pan for the cake
- Large mixing bowl
- Forks or clean hands for crumbling cake
- Measuring cups and spoons
- Silicone spatula
- Small cookie scoop or tablespoon scoop
- Parchment paper or a silicone baking mat
- Baking sheet
- Lollipop sticks (about 6 inch length)
- Styrofoam block, cardboard box with holes, or a cake pop stand
- Microwave safe bowls or a double boiler for melting candy
- Toothpicks for fixing cracks and adding small details
- Small heart shaped cookie cutter (optional but helpful)
Tips & Mistakes
- Chill the cake balls until firm but not rock hard, about 20 to 30 minutes, so they hold shape without cracking.
- Use just enough frosting to bind; too much frosting turns the mixture gummy and heavy.
- Shape the hearts slightly thicker than you think, since they shrink a bit when they chill.
- Insert the sticks gently and stop before the top, or the pops may split.
- Dip the stick tip in melted candy before inserting so it glues into the cake.
- Keep the coating warm and fluid; thick, cool coating pulls the cake off the stick.
- Tap the stick lightly on the bowl and rotate the pop to remove excess coating without shaking it aggressively.
- Fix small cracks with a toothpick dipped in melted candy instead of tossing the pop.
- Work in batches; keep half the pops in the fridge while you dip the others so they stay firm.
- Avoid water near the candy melts, since even a drop can cause them to seize and turn grainy.
How to Make Heart Shaped Cake Pops Recipe
Step 1: Bake the Cake
Prepare the cake mix according to the package directions. Pour the batter into a greased 9 x 13 inch pan and bake until a toothpick comes out clean. Cool the cake completely so the frosting does not melt when you mix it in.
Step 2: Crumble the Cake
Cut the cooled cake into large chunks and place them in a big mixing bowl. Use clean hands or a fork to crumble the cake into fine, even crumbs with no large pieces. Aim for a texture that looks like slightly damp sand.
Step 3: Mix with Frosting
Add 1 cup of frosting to the cake crumbs. Use your hands or a spatula to mix until the crumbs and frosting combine into a smooth, moldable dough. If the mixture feels dry or crumbly, add more frosting 1 tablespoon at a time until it holds together when you squeeze it.
Step 4: Portion and Pre Shape
Line a baking sheet with parchment paper or a silicone mat. Use a small cookie scoop or tablespoon to portion equal mounds of cake mixture, then roll each portion into a smooth ball. Keep the size around 1 to 1 ¼ inches so the hearts stay secure on the sticks.
Step 5: Shape the Hearts
Take one cake ball and pinch the bottom to form a point. Use your thumb or a small spoon to press a gentle indent at the top, creating the heart shape. Smooth the sides with your fingers, then place the heart back on the tray; repeat with all the cake balls.
If you use a small heart shaped cookie cutter, press the cake mixture into the cutter, level the top, then push it out and smooth the edges.
Step 6: Chill the Hearts
Place the tray of shaped hearts in the fridge for 20 to 30 minutes. The hearts should feel firm to the touch but not frozen solid. This step helps them hold shape when you insert the sticks and dip them.
Step 7: Attach the Sticks
Melt a small amount of candy melts in a microwave safe bowl in 20 to 30 second bursts, stirring between each burst until smooth. Dip the tip of a lollipop stick about ½ inch into the melted candy, then insert it gently into the bottom center of a chilled heart. Stop before you reach the top curve of the heart so it stays intact, then place the pop back on the tray and repeat.
Chill the pops again for 10 to 15 minutes so the candy around the stick sets and locks in place.
Step 8: Melt the Coating
Place the remaining candy melts in a clean microwave safe bowl. Heat in 20 to 30 second bursts, stirring well after each burst until smooth and fluid. Stir in 1 to 2 tablespoons of coconut oil or shortening until the coating runs off the spoon in a steady ribbon.
If the coating thickens as you work, reheat it briefly and stir until smooth again.
Step 9: Dip the Heart Shaped Cake Pops
Work with a few pops at a time and keep the rest in the fridge. Hold a pop by the stick and dip the heart straight down into the melted coating, covering it completely. Lift it out and gently tap the stick on the bowl edge while rotating the pop so excess coating drips off evenly.
Hold the pop upside down for a few seconds so the coating smooths out, then flip it upright.
Step 10: Decorate and Set
While the coating still feels wet, add sprinkles, sanding sugar, or crushed freeze dried strawberries. If you want a drizzle, let the base coat set, then pipe or drizzle a contrasting color of melted candy over the top. Stick each finished pop into a Styrofoam block or cake pop stand so it can dry without smudging.
Let the pops sit at room temperature until the coating hardens and turns firm to the touch.
Variations I’ve Tried
- Red velvet hearts with cream cheese frosting: Use red velvet cake mix and cream cheese frosting, then coat with white candy melts and red sprinkles. This version tastes rich and tangy and looks very dramatic.
- Strawberry shortcake hearts: Bake a strawberry cake, mix with vanilla frosting, and coat with white candy melts. Roll the edges in crushed freeze dried strawberries for a fruity crunch.
- Chocolate fudge hearts: Use chocolate cake and chocolate frosting, then coat with dark chocolate candy melts. Add a pinch of espresso powder to the cake mixture for deeper flavor.
- Funfetti hearts: Use vanilla cake with sprinkles mixed into the batter and vanilla frosting. Coat with white or pastel candy melts and top with more rainbow sprinkles.
How to Serve Heart Shaped Cake Pops
Serve these heart shaped cake pops on a pretty platter or stand them upright in a decorated Styrofoam block. Add a small tag or ribbon to each stick if you give them as party favors or classroom treats. Pair them with milk, hot chocolate, or a simple fruit punch for kids, and coffee or tea for adults. They also look great tucked into a dessert board with cookies, brownies, and fresh berries.
How to store
- Store finished cake pops at room temperature in an airtight container for up to 2 days if your frosting does not contain cream cheese.
- If you use cream cheese frosting, keep the pops in the fridge in a covered container for up to 5 days; let them sit at room temperature 15 minutes before serving.
- Freeze uncoated cake hearts on a tray, then transfer them to a freezer bag for up to 2 months; thaw in the fridge, then add sticks and dip.
- Freeze fully coated pops by wrapping each one in plastic wrap and placing them in a freezer safe container for up to 1 month; thaw in the fridge overnight, then bring to room temperature before serving.
- Avoid storing them in direct sunlight or near heat sources, since the coating can soften and lose its shine.
Heart Shaped Cake Pops Recipe
Ingredients
Method
- Prepare and bake the cake according to the package directions in a 9x13-inch pan.
- Allow the cake to cool completely in the pan on a wire rack.
- Crumble the cooled cake into a large bowl, breaking it into fine crumbs with your hands.
- Add the frosting a little at a time, mixing with your hands until a soft, moldable dough forms that holds together when pressed.
- Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of the cake mixture and roll into a ball, then flatten slightly and pinch the bottom to form a point and indent the top to create a heart shape.
- Place shaped hearts on the prepared baking sheet and repeat with remaining mixture.
- Chill the hearts in the refrigerator for at least 1 hour or in the freezer for 20–30 minutes until firm.
- Melt candy melts in a microwave-safe bowl according to package directions, stirring in shortening or coconut oil if using until smooth and fluid.
- Dip the tip of each lollipop stick about 1/2 inch into the melted candy, then insert it gently into the bottom of each heart about halfway through. Return to the tray and chill 10–15 minutes to set.
- Rewarm the candy coating if needed. Holding the stick, dip each heart fully into the melted candy, gently tapping off excess and rotating for an even coat.
- While still wet, add sprinkles or decorations if desired.
- Stand pops upright in a Styrofoam block or place stick-side up on parchment to set completely.
- Allow the coating to harden fully at room temperature.
- Serve immediately or store in an airtight container at cool room temperature for up to 3 days.
Notes
Approximate per 1 cake pop (1 of 24): 150 calories; fat 8 g; saturated fat 4 g; carbohydrates 19 g; fiber 0 g; sugars 13 g; protein 1 g; sodium 140 mg. Values will vary based on cake mix, frosting type, candy melts brand, and exact portion size.