Heart cakesicles are made with strawberry cake, coated in a rich Ghirardelli chocolate shell and finished with festive sprinkles. They make a delightful edible gift or dessert for birthdays, Valentine’s Day, or any special occasion.
With Valentine’s Day approaching, themed treats are a fun way to celebrate. Whether you prefer classic sweets like chocolate raspberry squares and homemade chocolate peanut butter hearts, or a savory novelty like a bacon roses bouquet, a handmade dessert always shows thoughtfulness.
Today we’re making heart-shaped cakesicles. These are essentially an oversized cake pop made in a charming shape—ideal when you want more than just a bite of cake on a stick. They’re perfect for holidays, parties, or any time you want a creative, indulgent treat.
Below are helpful tips to get the best results. If you just want the recipe, scroll to the recipe card at the bottom.
What Are Cakesicles?
Cakesicles are like larger cake pops shaped in molds. Instead of short lollipop sticks, you use popsicle sticks and make a more substantial treat. The mold gives you fun shapes, the interior is cake dough, and the exterior is a thin chocolate shell that you can decorate with drizzles and sprinkles.
They take a bit more time than traditional cake pops but yield a more elegant and shareable dessert—perfect when you want something that looks special and tastes indulgent.
RED & PINK
Valentine’s Desserts
- Cherry Chocolate Cupcakes (with Dr. Pepper)
- Valentine’s Ice Cream – No Churn!
- Valentine’s Day Oreo Pops
- Heart Shaped Hand Pies
Heart Cakesicle Ingredients
Strawberry cake – use a 9×13 baked and cooled cake, whether homemade, from a boxed mix, or store-bought.
Ghirardelli milk chocolate melting wafers – for the outer shell.
Red candy melts – for decorating; choose additional colors as desired.
Sprinkles – to finish the look while the drizzle is still wet.
Tools You’ll Need
Heart-shaped silicone mold
Popsicle sticks
Parchment paper
Food processor or blender – to turn cake into a dough-like crumb.
The full ingredient list and step-by-step instructions are in the printable recipe card below.
How to Make Heart-Shaped Cakesicles
Making the Cake Dough
If using a boxed mix, bake and cool the cake according to package directions. Break the cooled cake into large pieces and add them to a food processor or blender. Pulse until you have fine crumbs.
Add 1 tablespoon of water and process until the crumbs start to hold together, then add a second tablespoon of water and blend another 30–45 seconds. You want a compact, dough-like texture—add short pulses if needed until the dough forms.
Melting and Molding the Chocolate
Melt the Ghirardelli wafers in a microwave-safe bowl in 30-second intervals, stirring between melts until smooth. Pour about a tablespoon of melted chocolate into each heart mold and use a brush or the back of a spoon to coat the sides, forming a thin shell.
Pro Tip
If you want to paint a design on the inside of the mold for a smooth exterior design, do that before pouring the chocolate shell. It creates a cleaner finish than adding heavy toppings later.
Insert popsicle sticks about a third of the way into each mold so they rest flat and do not point downward. Freeze the molds for about 15 minutes to set the chocolate shell.
Remove the molds, add a spoonful of the cake dough to each heart, gently press to fill without cracking the chocolate, and leave room for the final chocolate layer. Cover the cake with more melted chocolate, smoothing the edges and removing any excess for a clean release from the mold. Freeze another 7–10 minutes.
Carefully peel the silicone molds away and place the cakesicles on parchment paper. Melt red candy melts in 30-second bursts, transfer to a piping bag, snip the tip, and drizzle designs—zigzags, dots, or swirls work well. Add sprinkles immediately while the drizzle is wet, then allow them to set for 10–15 minutes before serving.
Tips for Melting Chocolate
- Heat chocolate in 30-second intervals to prevent overheating.
- Overheating will make chocolate grainy; stop melting as soon as it’s smooth.
- Higher-quality chocolate gives better shine and flavor.
- A double boiler works well, but the microwave method is quicker and easier.
- If chocolate is too thick, add a small amount of coconut oil to thin it.
- To keep melted chocolate workable longer, place the bowl in a slightly larger bowl of hot water.
How to Store Cakesicles
Let the chocolate finish setting before packaging—about 30 minutes prevents smudges. Store finished cakesicles in an airtight container at room temperature for up to five days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving to avoid condensation on the chocolate.
Substitutions and Variations
- Swap the cake flavor: confetti, chocolate, vanilla, or yellow cake all work well.
- Change candy melt colors and sprinkles to match holidays or party themes.
- Use brownies instead of cake to make “browniesicles.”
- Tie a ribbon around the stick for a festive presentation.
- Coat with white chocolate for a different look and flavor.
- Use alternative mold shapes or 3D molds for geometric or novelty cakesicles.
More Easy Desserts To Try:
- Mason Jar Chocolate Chip Cookies
- Coconut Lime Sugar Cookies
- Banana Pudding Pops
- Root Beer Float Popsicles (2 ingredients)
- No Bake Eclair Cake (with homemade glaze)
- Cast Iron Skillet Cookie
Heart Shape Cakesicles
Equipment
- Heart shape mold
- Food processor
- Popsicle sticks
- Silicone melting pots
- Piping bags
- Parchment paper
Ingredients
- 1 Strawberry cake (9×13, prepared & cooled)
- 2 Tablespoons water
- 32 ounces Ghirardelli milk chocolate melting wafers
- Red candy melts, for decorating
- Sprinkles
Instructions
Making the Cake Dough
- Add chunks of cooled strawberry cake to a food processor and blend on low until broken up. Increase speed to high and blend until fine crumbs form.
- Add 1 tablespoon water and mix 2–3 minutes until the crumbs begin to clump. Add a second tablespoon of water and blend 30–45 seconds until a dough forms.
Assembling the Cakesicles
- Melt chocolate wafers in 30-second intervals, stirring until smooth. Spoon about a tablespoon into each heart mold and brush up the sides to form a shell.
- Insert popsicle sticks a third of the way into each mold so they sit flat. Freeze molds for 15 minutes.
- Remove molds and add a tablespoon of cake dough to each heart, pressing gently and leaving space for the top layer of chocolate.
- Cover the dough with melted chocolate, smooth the edges, and scrape away excess. Freeze 7–9 minutes.
- Peel molds away carefully and place cakesicles on parchment paper.
- Melt red candy melts and place in a piping bag. Snip a small tip and decorate with drizzles, zigzags, or dots. Add sprinkles immediately while the drizzle is wet.
- Let rest 10–15 minutes before serving.
Notes
- Silicone melting pots make melting and pouring easier, especially if kids are helping.
- Change chocolate colors and decorations to match different holidays.
- Allow cakesicles to rest 30 minutes before packaging to avoid smudging.
- Store leftovers 3–5 days at room temperature or 7–8 days refrigerated; condensation may form if chilled.
- Yield will vary with mold size and cake density.
- Nutritional values are estimates and will vary based on ingredients used.
Nutritional Estimate
Nutritional information is an estimate. Verify independently if needed.