Valentine Cake Pops

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    Valentine’s cake pops are so easy and so much fun. An outer layer of hardened sweet chocolate coating a chewy, brownie-like center on a stick. Then decorated in sprinkles, glitz, and glam!

    It’s easy to see why cake pops are so popular. I mean, portable cake! Not only are they scrumptious (and slightly addicting) but they’re so pretty and so easy to make. Cracking open that chocolate exterior and discovering that chewy goodness on the inside is a dangerously delicious undertaking.

    valentine cake pops in glass jar

    Celebrate your sweetheart with these adorable homemade Valentine’s day cake pops. Get your kids involved and come up with clever Valentine’s cake pop ideas for decorating. Different colored chocolate, sprinkles, jimmies, you name it!

    A bite-sized, and no-mess treat, means there’s always a reason to enjoy them. This easy guide to making cake pops will have you set for Valentine’s day and beyond. Food on a stick has never been so fancy!

    candy melts and cake pop sticks

    How to make cake pops for Valentine’s Day

    1. Prep. Make buttercream frosting as per directions below (or use store-bought). Bake the cake according to the directions on the box and allow it to cool. Prepare space in the freezer for a tray of cake pops on a stick.
    2. Mix and roll. Crumble the cooled cake into crumbs. Remove the edges if they have browned and have become a little too dense. Mix in a couple of spoonful’s of buttercream frosting to combine. Mix with your hands or a spoon. Gradually add more frosting until the mixture binds together if squeezed. Roll into a ball and place onto a plate. Repeat with the remaining mix.
    3. Add the stick. In a small dish, melt the chocolate wafers in the microwave. Start with 30-second intervals, mixing in between. Once melted, dip one end of the cake pop into the melted chocolate then push it into the cake pop. Repeat until all balls have a stick, then place them into the freezer to solidify.
    4. Dip in chocolate. Just before taking them out of the freezer, melt the chocolate. Coat each cake pop in chocolate, making sure it’s entirely covered. Gently tap the excess drip off.
    5. Decorate. Before the chocolate hardens, decorate with sprinkles, jimmies, or whatever you’d like. If you’re going to decorate with a drizzle on top, let coated chocolate harden first, which takes about an hour. Otherwise, it will just blend together.

    dipping cake pop in pink melted chocolate

    Decorations

    The decorations are the next best thing to eating one! There are many ways to decorate them but if we’re sticking to Valentine’s day theme, then let’s talk about all things pink and red! Below are a few easy and adorable ideas:

    • Add red, pink, and white sprinkles or jimmies
    • Drizzle with more melted chocolate. You could use red, white, pink, or milk chocolate.
    • Dye the batter with food coloring for a fun surprise when biting into them.

    Flavor variations

    I made chocolate cake pops with this recipe. The chocolate cake contrasts with the pink coating very nicely, but you can really use any flavor. A classic buttercream is also my favorite type of frosting to use, but since it’s Valentine’s day, kick it up a notch with chocolate buttercreamcream cheese frosting, or strawberry buttercream.

    Below are a few different flavor combinations that would taste delicious:

    • White cake + classic buttercream
    • Chocolate cake + classic buttercream
    • Red velvet cake  + cream cheese frosting
    • Strawberry cake + strawberry frosting

    valentine's day cake pops

    Tips for success

    • An extra roll: Before dipping in chocolate, once you’ve taken your cake balls out of the freezer, give them an extra once over roll. Sometimes it’s easier to roll it once it’s cold, so for a perfectly round shape, it’s best to do it once it has been chilled.
    • Holding upright: Use a pretty glass filled with rice or sprinkles or a styrofoam block to hold them upright. This means no need to transfer them for presentation. They’re already cute!
    • The right amount of frosting: Using too much frosting could cause them to have too much moisture and become greasy and soggy. It depends on the moisture level of your cake. You also don’t want the opposite problem, you will need more if your cake is dry and will fall apart after freezing.
    • Easy dipping: Use a deeper cup, about the size of a measuring cup for dipping. If you do use a shallow dish, make sure you have a spoon handy to scoop up the melted chocolate and pour it over to coat evenly.
    • Chill in the freezer: These are easier to work with when they are cold. It needs to solidify properly in order to hang on to the stick. Especially when it comes to dipping into the chocolate. Try just taking half of them at a time out of the freezer to coat, that way the other half don’t warm up too much while they wait.
    • Boxed mix, store-bought frosting: No one will be the wiser. If you’re looking to make life a little easier for yourself, buy all of it. If you have the time and would like to add a little something extra to these treats, then for sure make everything from scratch.

    bite out of valentine cake pop

    More Valentine’s Day desserts:

    bite out of valentine cake pop

    Valentine Cake Pops

    Course: Dessert
    Cuisine: American
    Keyword: valentine cake pops
    Prep Time: 40 minutes
    Freeze: 20 minutes
    Total Time: 1 hour
    Servings: 30
    Calories: 150
    Author: Jamielyn Nye
    Valentine's cake pops are so easy and so much fun. An outer layer of hardened sweet chocolate coating a chewy, brownie-like center on a stick. Then decorated in sprinkles, glitz, and glam!

    Ingredients

    • 15 ounce box cake mix (bake according to package directions in a 9x13" pan)
    • 10 ounce package pink melting wafers (I prefer Wilton)

    Buttercream Frosting

    • 1/2 cup salted butter , softened
    • 2-2 1/2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 Tablespoon heavy cream or milk

    Optional: Sprinkles, jimmies or other desired decorations

      Instructions

      Make Buttercream Frosting

      • In a medium bowl, whip the butter. Add in 1 cup of powdered sugar. Mix until combined. Add the cocoa powder, vanilla and additional powdered sugar, a little at a time. Add 1 Tablespoon of heavy cream or milk to make the frosting thick and creamy. It should hold a point.

      Make Cake Pops

      • Once the cake has cooled, crumble into fine crumbs. If the edges have browned, I like to remove the edges. Add 2 spoonful's of buttercream frosting to the cake. Combine with your hands or a spoon. Gradually add more frosting until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together.
      • Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all of the mixture has been formed into balls.

      Dip in chocolate

      • In a small microwave safe dish, melt the chocolate wafers. Begin by heating for 30 seconds and then stirring. Repeat until all the wafers are melted. 
      • Dip the end of the cake pop stick into the melted chocolate and then push the stick into the cake pop. Repeat until all cake pops have a stick. Place the plate of cake pops in the freezer for about 20 minutes.
      • Right before they are ready to be taken out of the freezer, melt the chocolate. A deep, 2 cup measuring cup will allow you to dip the cake pop in the chocolate, or in a shallow dish, you can spoon the melted chocolate over the cake pop.
      • Once coated in chocolate, gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess.
      • Before the chocolate starts to harden, add sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop. Then, using a spoon or fork, drizzle with the additional melted chocolate if desired.
      • Push the cake pop stick into a styrofoam block or use a glass filled with rice (or beans) to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.

      Notes

      You can also use 8 ounces of frosting from the store (half of a 16 ounce can) to make it easier, I just prefer the homemade buttercream. 
      Make sure that you're only working with about five cake pops at a time. Leave the rest in the freezer so that they don't soften too much while you work on the others. You want them to be really cold when working with them. 
      After dipping the stick in melted chocolate, let it dry first before sticking into the cake ball. It’s easier to work with this way and is less likely to fall off when dipping the whole cake pop into melted chocolate.
      Discard any brown edges of the cake before crumbling. 

      Nutrition

      Calories: 150kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 149mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 102IU | Calcium: 23mg | Iron: 1mg
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