There is something so charming about a cake pop. One bite gives you a crisp, glossy candy shell that gives way to a soft, fudgy center of vanilla cake and sweet frosting. These Valentine cake pops are rosy pink, rolled into little spheres and dotted with heart sprinkles, and they look like they came straight from a bakery case.
Make them for Valentine's Day parties, classroom treats, galentine's get-togethers or a sweet surprise tucked into a lunch box. They are small, easy to share and can be made days ahead, which takes the pressure off a busy holiday week. Everyone gets their own pop, so there is no slicing and no plates required.
SaveI started making cake pops years ago when my niece asked for something pretty to hand out at her school party. My first batch was lopsided and a little messy, but she still beamed. Since then I have picked up a few easy tricks, and now these pops come out smooth and neat every single time. You do not need to be a pastry pro to pull them off.
Valentine Cake Pops
Ingredients
Vanilla Cake
Frosting Binder
Coating and Decoration
Instructions
- Bake the cake
Preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment paper, leaving a little overhang on two sides. Whisk the flour, baking powder and salt together in a medium bowl and set it aside.
- Make the batter
In a large bowl, beat the 1/2 cup butter and granulated sugar with an electric mixer on medium speed for about 3 minutes until pale and fluffy. Beat in the eggs one at a time, then mix in the 2 teaspoons vanilla. Add the flour mixture in three parts, alternating with the milk, and mix just until no dry streaks remain.
- Bake and cool
Spread the batter evenly in the prepared pan and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. Cool in the pan for 10 minutes, then lift the cake out using the parchment and let it cool completely on a wire rack, about 1 hour.
- Crumble the cake
Break the cooled cake into large pieces and crumble them into a big bowl with your fingers until you have fine, even crumbs with no big chunks. Trim away any dark edges first if you like, since they can make the pops look speckled.
- Mix the frosting binder
Beat the 1/4 cup butter and powdered sugar together until smooth and creamy. Add the heavy cream and 1/2 teaspoon vanilla and beat for 1 minute more. The frosting should be thick and spreadable.
- Combine cake and frosting
Add about two thirds of the frosting to the cake crumbs and mix with a spatula or your hands, pressing until the mixture looks like moist dough. It should hold together when squeezed. If it still feels crumbly, add the remaining frosting a spoonful at a time.
- Roll the balls
Scoop out about 1 1/2 tablespoons of the mixture at a time and roll it between your palms into a smooth, firm ball. Place the balls on a parchment-lined baking sheet. You should have about 24. Chill them in the refrigerator for 30 minutes, until they feel firm to the touch.
- Melt the candy coating
Place the pink candy melts and coconut oil in a tall microwave-safe glass or mug. Microwave on 50 percent power in 30-second bursts, stirring well after each, until completely smooth. A tall container makes dipping much easier.
- Attach the sticks
Dip about 1/2 inch of the tip of each lollipop stick into the melted coating, then push it straight into a chilled cake ball, going about halfway through. This melted coating acts like glue and keeps the cake ball from sliding off. Let the sticks set for about 5 minutes.
- Dip and decorate
Hold a stick and dip a cake ball straight down into the coating until it is fully covered, then lift it out and gently tap the stick against the rim of the glass, rotating slowly, so the extra coating drips off. Immediately shower with heart sprinkles before the shell hardens.
- Let them set
Stand the finished pops upright in a block of foam or a tall glass lined with a small piece of parchment, or poke them through holes cut into a sturdy cardboard box. Let them set at room temperature for about 30 minutes, or until the shell is completely firm and shiny.
Substitutions and variations
- Swap the vanilla cake for a boxed white or red velvet cake mix baked according to the package directions if you want to save time.
- Use white chocolate chips melted with a few drops of oil and tinted with pink gel food coloring if you cannot find pink candy melts.
- Stir 1/2 teaspoon almond extract into the frosting for a bakery-style flavor that pairs beautifully with the vanilla cake.
- Replace the heavy cream with whole milk if that is what you have, and add it a teaspoon at a time until the mixture holds together.
Chloe's tips
- Make sure the cake is completely cool before crumbling it. Warm cake turns greasy when mixed with frosting and the balls will not hold their shape.
- Use only as much frosting as you need. Too much makes the pops heavy and likely to crack or slide off the sticks.
- Keep the cake balls cold while you work. Dip a few at a time and leave the rest in the refrigerator.
- If the coating gets too thick, stir in another 1/2 teaspoon of coconut oil to thin it, and rewarm it for 10 to 15 seconds.
- Cracks in the shell usually mean the cake ball was too cold. Let the balls sit at room temperature for 5 minutes before dipping.
How to store it
- Store the finished cake pops in an airtight container at room temperature for up to 3 days, layered with parchment paper.
- For longer storage, refrigerate them in an airtight container for up to 1 week, and bring them to room temperature before serving to prevent condensation on the shell.
- Freeze the undipped cake balls for up to 2 months. Thaw them in the refrigerator overnight before inserting the sticks and dipping.
Serving suggestions
These pretty pops are perfect for sharing, gifting or showing off on a dessert table.
- Wrap each pop in a clear treat bag tied with a red ribbon for classroom or party favors.
- Stand them in a jar filled with candy hearts for a sweet centerpiece.
- Arrange them on a platter with strawberries and chocolate-covered pretzels for a Valentine's dessert board.
- Pair one with a cup of hot cocoa for a cozy date night treat.
Frequently asked questions
Why are my cake pops falling off the sticks?
This usually happens when the cake balls are too heavy, too warm or the sticks were not set with melted coating first. Use less frosting, chill the balls until firm and always dip the stick tip in candy melts before inserting it.
Can I make cake pops ahead of time?
Yes. You can bake the cake a day ahead, or roll and freeze the cake balls for up to 2 months. Fully decorated pops keep for 3 days at room temperature and about a week in the refrigerator.
How do I get a smooth candy shell?
Melt the candy slowly at low power and stir until there are no lumps. Add a little coconut oil to thin it, use a tall container for dipping and tap off the excess coating gently while turning the pop.
Can I use store-bought cake and frosting?
Absolutely. A boxed cake mix and about 1/2 cup of canned frosting work well. Add the frosting gradually until the crumbs hold together when squeezed.
Let's get cooking!
Whether you are making them for a crowd or just for someone special, these Valentine cake pops are a sweet way to say you care. Take your time, enjoy the rolling and dipping, and do not worry if a few come out a little imperfect. They will taste wonderful and bring plenty of smiles.
