Valentine’s Day Cake Balls Recipe

Valentine’s Day Cake Balls

These cake balls are perfect for any holiday—simply change the candy melt colors and sprinkles to match the occasion. For this batch I used pink, red and white colored candy melts and tiny heart sprinkles for a festive Valentine’s Day look. If you prefer other treats for the day, consider options like Homemade Chocolate Cake, Mixed Berry Pie, Vanilla Bean Panna Cotta or Chocolate Crepes with Strawberries.

I baked these in a cake pop pan I picked up at a local store; a pan like the Nordic Ware Cake Pop Pan makes the process fast and easy. If you plan to make a large batch, buying two pans will save time by letting you bake more at once.

I followed my original recipe and substituted colored candy melts for the white coating, then finished with heart sprinkles and a drizzle of contrasting chocolate. They turned out adorable and held up well for a classroom party.

Recipe: Valentine’s Day Cake Balls

Ingredients

• 16.5 oz package yellow cake mix (or flavor of your choice)
• 6 oz plain fat-free Greek yogurt
• 1 cup water
• 2 large egg whites
• 1 tsp vanilla extract
• Baking spray
• 48 oz Wilton colored candy melts (you will use about 20 oz total)
• Sprinkles (heart-shaped or your preferred style)
• Mini cupcake liners (optional, for presentation)
• Bamboo sticks or lollipop sticks

Instructions

1. Preheat the oven to 350°F (175°C). Lightly spray the cake pop pan with baking spray to prevent sticking.
2. In a large bowl, combine the cake mix, Greek yogurt, water, egg whites and vanilla extract. Beat until the batter is smooth and fully combined. Transfer the batter to a pastry bag or a large zip-top bag with a corner snipped off for piping.
3. Pipe the batter into the prepared cake pop pan, filling each cavity. Bake for about 18 minutes, rotating the pan after 10 minutes to ensure even baking. Let the cake balls rest for 5 minutes before opening the pan.
4. Carefully remove the cake balls and place them on a wire rack. If there is a seam on the balls from the pan, trim it off with scissors for a smoother finish. Repeat the process with any remaining batter until all cake balls are baked.
5. Chill the cake balls in the refrigerator for about 45 minutes. Chilling firms them up and helps the coating adhere better.
6. Melt the colored candy melts according to package directions, using short bursts in the microwave and stirring between intervals to avoid burning. To secure the stick, dip the tip of a bamboo stick into a small amount of melted candy, then insert it about halfway into a chilled cake ball.
7. Dip each cake ball into the melted candy melt until fully coated, gently tapping off excess, then place it on wax paper or a wire rack to set. While the coating is still wet, add sprinkles or decorative sugar pieces.
8. Once the coating has hardened, place each cake pop into a mini cupcake liner for serving. For added detail, drizzle with a contrasting color of melted candy or chocolate before the coating sets.
9. These cake balls make about 48–50 pops depending on how full you fill each mold.

Notes & Tips

• *Chocolate quantity: Although the recipe lists 48 oz of candy melts to cover various colors, you will not use all of it. I estimated about 0.4 oz of chocolate per cake ball and used roughly 20 oz total for coating. Buying extra ensures you have enough to finish the batch comfortably.
• Melting tips: Melt candy melts gently to avoid seizing—use short microwave bursts and stir frequently. If the mixture becomes too thick, add a small amount of vegetable shortening or a tiny splash of neutral oil to smooth it.
• Storage: Store cake pops in an airtight container at room temperature for short-term storage (a day or two) or refrigerate for up to a week. If refrigerated, bring to room temperature before serving for best texture.
• Allergies: These cake balls contain eggs and may contain traces of milk or nuts depending on the cake mix and candy melts used. Check product labels if serving to guests with allergies.
• Variations: Change candy melt colors and sprinkles for other holidays or themes. You can also use different cake flavors—chocolate, red velvet or lemon are delicious options.

Nutrition (per cake pop)

Calories: 102.5 kcal • Carbohydrates: 15 g • Protein: 1.5 g • Fat: 4 g • Saturated Fat: 2 g • Cholesterol: 2 mg • Sodium: 68 mg • Sugar: 7 g

More Easy Valentine’s Day Recipe Ideas

• Perfect Filet Mignon for Two
• Quick Mussels Fra Diavolo
• Linguini with Scallops and Peas
• Strawberries Romanoff
• Dark Chocolate Nut Clusters with Sea Salt
• Heart-Shaped Chocolate Chip Banana Pancakes
• Chocolate Raspberry Cheesecake