Go Back
–+ servings
Three cake pops coated in white chocolate with red and pink drizzle, decorated with pink, red, and purple heart-shaped sprinkles, are arranged on a white tray with additional heart sprinkles scattered around.

Cake Pops for Valentines Day

Light and festive Valentine’s cake pops made with angel food cake, zero sugar frosting, and white chocolate. Easy to make and perfect for sharing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 129 kcal

Equipment

  • Large Mixing bowl
  • Spoon or spatula
  • baking sheet
  • Parchment paper
  • Lollipop sticks
  • Microwave-safe bowl or double boiler
  • Tall cup or glass for dipping

Ingredients
  

  • 2 cups angel food cake crumbled
  • ¼ cup assorted sprinkles
  • ¼ cup Zero Sugar frosting
  • 6 oz lily white chocolate
  • 12 lollipop sticks
  • Valentine’s sprinkles or melted candy coating in pink and red for decorating

Instructions
 

  • Step 1: Add the angel food cake crumbs, zero sugar frosting, and sprinkles to a large bowl. Mix until everything comes together and feels like soft cookie dough. It should hold its shape when pressed.
    A metal mixing bowl with a white spatula contains a dough mixture with colorful sprinkles. Surrounding the bowl are small glass dishes filled with pink candy melts, red candy melts, and various sprinkles.
  • Step 2: Roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet. Chill in the refrigerator for 1 hour or pop them in the freezer for about 20 minutes until firm.
    A metal baking sheet with fifteen evenly spaced balls of cookie dough containing colorful sprinkles, arranged in a grid pattern. The baking sheet is on a white surface.
  • Step 3: Melt the white chocolate or candy melts according to the package instructions. Stir until smooth.
    A baking sheet lined with parchment paper holds 16 unbaked sprinkle cake balls. Nearby are a bowl of white melted coating with a spoon, a bowl of colorful heart sprinkles, and a row of white lollipop sticks.
  • Step 4: Dip the tip of each lollipop stick into the melted coating, then insert it halfway into a cake ball. This helps keep everything secure. Let them set for a few minutes.
    A baking tray with uncoated cake pops on sticks, a bowl of melted white chocolate with a spoon, a foam egg carton holding coated cake pops, and a dish of colorful sprinkles on a white surface.
  • Step 5: Dip each cake pop into the melted coating. Gently tap off any excess. Decorate right away with Valentine’s sprinkles, or let them set and drizzle with pink or red candy melts.
    Three white cake pops on sticks with red and pink drizzle decoration. Two are standing in a white foam block, and one is in front. In the background, there is a tray with pink and red icing.

Notes

  • Weigh the cake mixture for evenly sized pops.
  • Let excess coating drip off fully before decorating.
  • Use parchment paper, not wax paper, for best results.
  • Store upright in a foam block while setting.

Storage Directions

  • Refrigerator: Store cake pops in an airtight container for up to 5 days.
  • Freezer: Freeze fully set cake pops for up to 6 weeks. Thaw overnight in the fridge.
  • Reheat: Not needed. These are best enjoyed chilled or at room temperature.
  • Make Ahead: You can make the cake balls up to 2 days ahead and dip them when ready.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 129kcalCarbohydrates: 28gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 202mgPotassium: 53mgFiber: 1gSugar: 15gCalcium: 33mgIron: 0.1mg
Keyword cake pops for valentines day
Tried this recipe?Let us know how it was!