The first time I realized a dessert could feel like a love letter was during pregnancy—when my cravings weren’t just cravings, they were comfort. I’d catch myself smiling over the simplest sweet thing, like it was quietly reminding me that joy can be homemade. These heart-shaped cakesicles hit that same note: part cake pop, part popsicle, and somehow so much easier to make look cute. You get a glossy chocolate shell, a soft cake-and-frosting center, and endless ways to decorate—without the stress of perfect piping. If you need a treat for Valentine’s Day, bridal showers, anniversaries, or “just because,” these little hearts understand the assignment.
Why Heart Cakesicles Always Steal the Show
Cakesicles are my go-to when I want a dessert that looks bakery-made but feels doable on a weeknight. They’re sturdier than cake pops, easier to coat, and the mold does most of the “pretty” work for you. Think of them as the sweet, handheld cousin of a party-perfect Bento Cake—only dipped, decorated, and ready to wrap as a favor.
They’re also fun to serve alongside light, poppable treats like Meringue Kisses for a dessert table that looks festive without needing a million plates and forks.
Ingredients and Equipment You’ll Need
You can go totally from-scratch, but cakesicles are also amazing with shortcuts (hello, boxed cake mix).
Equipment
- Heart-shaped cakesicle mold (jumbo hearts work great)
- Popsicle sticks
- Small offset spatula or pastry brush
- Microwave-safe bowl (or double boiler)
Ingredients
- ½ of a 9×13 cake (or one 9-inch cake), baked and fully cooled
Flavor ideas: strawberry, red velvet, chocolate, vanilla - 3 Tbsp frosting (homemade or store-bought)
- 2¼ cups melting wafers/candy melts or chopped high-quality chocolate
(white, milk, dark, or tinted white chocolate) - Decorations: sprinkles, edible glitter, drizzle, sanding sugar, etc.
If you love party desserts with a “wow” factor, you can pair these with Dubai Chocolate Covered Strawberries or something playful like Push Pop Ice Cream for a celebration spread people won’t stop photographing.
How to Make Heart-Shaped Cakesicles
The basic idea is: chocolate shell → cake filling → seal with chocolate → decorate.
1) Make the cake “dough”
- Crumble cooled cake into a bowl.
- Add frosting and mix (hands or stand mixer with paddle) until it’s cohesive and holds together when pressed.
Tip: Start with 3 tablespoons—add a tiny bit more only if the cake won’t bind.
2) Melt the coating
Microwave at 50% power in short bursts (about 1 minute, stir, then 30-second bursts), stirring between each round until smooth. Work with about 1 cup at a time so it stays fluid.
3) Create the chocolate shell
- Spoon chocolate into each heart cavity.
- Use a brush or small spatula to coat the bottom and sides evenly.
- Slide a popsicle stick into the slot and pull it back out (this keeps the opening from sealing shut).
- Chill 5 minutes until set.
If the shell looks thin—especially around the edges—brush on a second layer and chill again.
4) Fill, stick, and seal
- Add about 4 tablespoons of cake mixture into each cavity.
- Press firmly and smooth so it’s just below the rim (no loose crumbs).
- Insert sticks and press again to anchor them.
- Pour/spread chocolate over the back to seal.
- Chill 5 minutes, then gently pop the cakesicles out (wiggle the mold, then carefully slide the stick through).
If you’re making these for a brunch-style party, they’re adorable alongside something shareable like Blueberry Cheesecake Rolls—or go full effortless with a big-pan dessert like Lemon Cream Cheese Dump Cake so you’re not relying on one treat alone.
Print
Heart-Shaped Cakesicles (Cake Pop Popsicles)
- Total Time: 1 hour
- Yield: 6 cakesicles 1x
Description
These incredibly easy-to-make heart cakesicles are perfect for celebrating Valentine’s Day, anniversaries, wedding showers, and more! You can make them with any flavor of cake and chocolate coating and decorate them in a multitude of fun ways.
Ingredients
½ 9×13 (or one 9″) cake (from boxed mix or homemade in flavor of your choice- I recommend strawberry or red velvet)
3 tablespoon frosting (homemade or store-bought, flavor of your choice)
2 ¼ cups white chocolate, milk chocolate, or dark chocolate melting wafers (or high quality chocolate bars)
Decorations of choice like sprinkles, edible glitter, etc.
Instructions
Break cooled cake into pieces and place in a bowl. Add frosting. Using your hands mix everything together until it’s cohesive. If you prefer, you can do this in the bowl of a stand mixer and use the paddle attachment to mix to combine.
Instructions
1. Break cooled cake into pieces and place in a bowl. Add frosting. Using your hands mix everything together until it’s cohesive. If you prefer, you can do this in the bowl of a stand mixer and use the paddle attachment to mix to combine.
2. Put melting wafers or chocolate in a bowl and melt in the microwave (I recommend using 50% heat for 1 minute and then stirring before placing back in the microwave and using 50% heat for 30 seconds. Take out and stir. Continue until chocolate is melted). If you prefer to use a double boiler, you can. I like to work with about 1 cup of candy melts at a time and simply add more to the bowl and re-melt when needed. If chocolate hardens while you’re working, simply put the bowl back in the microwave to re-melt.
3. Spoon some of the chocolate into the bottom your heart-shaped cakesicle mold and using a small off-set spatula or a pastry brush, evenly distribute chocolate along the entire bottom of the mold and up the sides. Take one of the popsicle sticks and insert it into the mold and then remove it. This is simply to ensure that the chocolate doesn’t harden over the opening as you’ll need to insert the stick later.
4. Place molds in the fridge for 5 minutes to harden. Upon removal, check sides of molds and if the chocolate looks thin, brush a little more on and let harden again.
5. Put about 4 tablespoon of cake mixture over the hardened chocolate in each mold and press down. Make sure it’s nice and smooth with no crumbs and that it’s just below the lip of the mold. Insert a popsicle stick into each mold and press down on the cake again.
6. Coat the cake with more melted chocolate to cover the backs of the cakesicles. Place in the fridge for 5 minutes to harden.
7. Gently remove cakesicles from their molds. You’ll have to wiggle them a little and take care when pushing the popsicle stick out.
8. Brush a little more melted chocolate on the cakesicles (you can use food coloring to add color to white chocolate if you want) to adhere sprinkles and any other decorations you want. Brush on edible glitter if desired.
Notes
This recipe makes about 6 jumbo heart cakesicles (if you use the mold linked), but can easily be doubled.
Store cakesicles in an airtight container at room temperature.
- Prep Time: 1 hour
Decorating, Storage, and Troubleshooting
Decorating ideas that look fancy fast
- Brush a little melted chocolate on top and press into sprinkles
- Drizzle a contrasting color (white over dark, dark over white)
- Dust with edible glitter or luster
- Tint white melts pink/red for Valentine’s hearts
For a fun party snack mix table, serve these with crunchy treats like Churro Chips and a fresh, summery centerpiece dessert like Watermelon Cake.
How to store cakesicles
Store in an airtight container at room temperature. Add wax paper or parchment between layers instead of stacking directly. (Refrigeration can cause condensation on the coating.)
Tips and fixes
- Cracking shell: Your chocolate layer is too thin. Add a second coat—especially up the sides.
- Cake showing through (white coating): Double-coat the shell or use an opaque candy melt.
- Stick sliding out: Press the cake mixture firmly around the stick, and don’t push the stick too hard when unmolding.
- Grainy chocolate: Skip chocolate chips if you can—melting wafers or high-quality bars behave better.
Heart Cakesicles Recipe
Makes: about 6 jumbo heart cakesicles (double easily)