These Valentine’s Day Cake Pops are as cute as they are delicious. They’re made with crumbled cake and frosting, rolled into bite-sized balls, and dipped in chocolate for a treat that’s perfect for gifting or sharing. Decorated in shades of pink, red, and white with plenty of sprinkles, they’re an easy way to add something fun and festive to your celebration.
They’re easy to make ahead, easy to serve, and always a crowd-pleaser. You can use your favorite cake flavor and frosting combo, then get creative with the decorations. Plus, they’re just the right size when you want something sweet without going overboard.
Helpful Tips
- Chill the rolled cake balls before dipping so they hold their shape and stay on the sticks.
- Use candy melts or melting wafers for smooth, even coating—white, pink, and red work great for Valentine’s Day.
- Let the pops dry upright by sticking them into a foam block or upside-down egg carton for a neat finish.
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Valentine’s Day Cake Pops
These Valentine’s Day Cake Pops are bite-sized, festive, and made to be shared.
Equipment
- 20 lollipop sticks
Ingredients
- 1 cake mix + required ingredients
- 1 tub white frosting
- 12 oz white chocolate chips
- Pink or red food coloring
- Heart-shaped chocolates or icing for decoration**
- 2 tbsp sprinkles of your choice
- writing icing optional
Instructions
- Bake a cake according to the package instructions or your favourite recipe. Allow it to cool completely.
- Once the cake is cool, crumble it into a large mixing bowl. Ensure it’s completely crumbled with no large pieces.
- Add the entire tub of Betty Crocker frosting to the crumbled cake. Mix well until everything is combined and you can form a dough that holds together.
- Using your hands, roll the mixture into small balls, about 1-inch in diameter. You should have about 20 balls. For a special touch, take some of the mixture and shape them into heart shapes instead of round balls. Place the heart-shaped and round cake balls on a baking sheet lined with parchment paper.
- Once formed, refrigerate them for about 30 minutes to firm up. Melt a small amount of white chocolate (about 1 oz) in the microwave. Dip the end of each lollipop stick into the melted chocolate and then insert it into the center of each cake ball. This step helps to secure the stick . Place the heart-shaped and round cake balls on a baking sheet lined with parchment paper. Once formed, refrigerate them for about 60 minutes to firm up.
- In a microwave-safe bowl, melt the remaining white chocolate (11 oz) according to package instructions until smooth. Do this in 30-second intervals, stirring in between to prevent burning.
- Divide the melted white chocolate into two bowls. Leave one bowl as is for white chocolate and add pink food colouring to the second bowl, mixing until you reach your desired shade.
- Dip some cake pops into the bowl of melted white chocolate, ensuring they are fully coated. For other cake pops, dip them into the pink chocolate until fully coated. Allow excess chocolate to drip off.
- Place the dipped cake pops back on the lined baking sheet and let them cool completely at room temperature or in the fridge for about 15-30 minutes until the chocolate hardens.
- Once the chocolate is set, decorate with heart-shaped mini chocolates, sprinkles or use icing to write sweet messages on the pops. Get creative and personalize them!
- Once decorated, your Valentine’s cake pops are ready to be enjoyed. Enjoy sharing them with friends, family, or that special someone!
Nutrition
Calories: 213kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 205mgPotassium: 67mgFiber: 0.3gSugar: 25gVitamin A: 5IUVitamin C: 0.1mgCalcium: 91mgIron: 1mg
Tried this recipe?Let us know how it was!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.