Valentine’s Cake Pucks are rich, chocolatey, cakey, and dipped in a gorgeous swirl of red, pink, and white candy melts – perfect for gifting, parties, or a festive dessert tray. Crumbled devil’s food cake is mixed with cream cheese frosting, shaped into handheld pucks, then coated in colorful melted chocolate to create a smooth candy shell.

Valentine’s Day is the perfect excuse to turn classic desserts into something a little more playful, a little more festive, and a whole lot more delicious.

These Valentine’s Day Cake Pucks are a fun twist on my Valentine’s Day cake pops, swapping the stick for an adorable hockey puck shape that’s just as eye-catching as it is indulgent.

Filled with rich, moist chocolate cake and coated in a stunning red and white marbled chocolate shell, these handheld treats are perfect for parties, classroom celebrations, or a sweet homemade gift for someone special.

Not only are these cake pucks irresistibly cute, but they’re also surprisingly simple to make with just a few easy steps – and must-try desserts for Valentine’s Day celebrations!

The smooth chocolate coating creates a beautiful marbled design that makes each puck unique, while the soft chocolate cake filling delivers that decadent, melt-in-your-mouth texture everyone loves.

Whether you’re a seasoned baker or just looking for a fun Valentine’s Day baking project, these cake pucks are guaranteed to score big with kids and adults alike.

Ingredients Needed

Devil’s Food Cake
Cream Cheese Frosting
Candy Melts – red, white, and pink!
Valentine’s Themed Sprinkles (optional)

Helpful Kitchen Supplies

Mixer
Large Mixing Bowl
Cake Puck Mold Tray
Small Microwave Safe Bowls
Spoon and Spatula
Sandwich Bags
Toothpicks

NOTE: For full recipe details, please check out the handy printable recipe card at the bottom of the post!

How To Make Cake Pucks For Valentine’s Day

Make the filling mix – Break the cake into pieces and place them in a large mixing bowl with 1/4 cup frosting. Mix with a mixer to combine cake mix filling.
Add cake mixture to the cake molds – Pack mixture into the cake puck molds, push the mixture into the mold, and pack each one as tight as you can (about 1/4 cup in each mold).
Chill cake mixture – Place puck molds in freezer and chill about 20 minutes until pucks are firm. Remove from freezer and pop the pucks out of the molds.
Melt candy melts for coating – Working quickly in small batches, melt a small amount of each color of the candy melts in a small microwave-safe bowl in the microwave for 45 seconds and stir, melt again in 20-second increments, stirring in between until the candy is melted smooth.
Add melted candy to cake puck molds – Put a bit of each color of the melted candy melts inside each mold. Work quickly and use a small spatula to coat the entire inside of the molds (to cover the top and sides of your cake pucks with the melted chocolate), which will create a swirl or marble pattern.
Add cake puck to candy-coated molds – Once each mold is coated with candy coating, press a cake puck into the center and tap the mold to release air bubbles, then start coating the next one so the chocolate doesn’t harden before you get the cake puck into it. Repeat this process until all the molds are coated and filled with cake pucks.
Finish adding the candy coating – Once the molds are filled, coat the tops with the melted chocolate using a variety of the colors. Tap the mold again to release any air bubbles. Work as quickly as you can because the chocolate will start to harden.
Smooth everything out – The chocolate should flatten out to a smooth surface. If there are places that don’t, use a small spatula to help smooth the chocolate. Don’t worry if it isn’t perfect, because this surface will be the back of your pucks.
Chill again – Place the mold in the refrigerator and chill for about 15 minutes until the chocolate sets. Remove mold from the refrigerator and pop out the cake pucks.

Optional: Decorate Cake Pucks

Fill a plastic sandwich bag with melted chocolate (you can use a mix of the colors or just one of the colors – your choice) and create a piping bag by twisting the top of the bag.

Poke a small hole in the end of the bag using a toothpick and drizzle chocolate over the pucks in a zigzag pattern.

If you want to, quickly sprinkle the drizzle with sprinkles before it cools so they stick and stay in place.

Let the pucks set and serve or store to serve later.

Valentine’s Day Cake Pucks Expert Notes And Tips

I used a box cake mix and baked it according to the directions on the box. You can use any flavor cake mix you’d like, but I used a devil’s food cake mix. After it comes out of the oven, let it cool and break it apart and you’re ready to go!

The cake filling mixture should stick together (it should be firm and not mushy). If it doesn’t stick together, add more frosting one tablespoon at a time until you reach the desired consistency. Depending on how moist your cake is to begin with you may need more or less frosting. If the cake is very moist less frosting is needed, but if the cake is very dry you will need a bit more.

After you melt the chocolate melts, if the melted chocolate is too thick, you can add shortening 1/4 teaspoon at a time to thin it out. Simply add the shortening and stir until smooth (microwave again if needed).

If your cake pucks start to crumble as you remove them from the molds (after chilling but before coating with the candy melts), push them back into place and chill a little longer.

Pro Tip: Be sure you cover the entire inside of the mold with the melted candy coating – if you miss a spot, there will be a hole in the cake puck coating when you pop it out.

Pop your cake pucks out of the molds carefully to avoid squishing the pucks or damaging the chocolate coating.

Valentine’s Day Cake Pucks Variations To Try

Want to change things up? Here are some ideas to make these fun cake pucks uniquely yours!

Use a solid color of candy melts and decorate with contrasting sprinkles for color – they would look amazing as white pucks with pink or red sprinkles, pink pucks, or even red pucks with a contrasting sprinkle color.

Use a different flavor of cake mix – white cake mix, yellow cake mix, red velvet cake mix (with white candy melts – wow!), etc.

Use a variety of Valentine’s Day sprinkles and decorations – sprinkles have come a long way from just having the option of different colors! Now you can pick different colors, shapes, colored sugar, and even edible glitter!

Make it Gluten-Free

As is, these cake pucks are not gluten-free. However, with some simple swaps, they can easily become gluten-free! Start with a gluten-free cake mix. Also, ensure that your candy melts, frosting, and sprinkles are all gluten-free too.

Valentine’s Day Cake Pucks Storage Info

Store your cake pucks at room temperature in an airtight container for up to 3 days.

Can I make this ahead of time and freeze it?

Cake pucks can be made ahead of time and frozen before being decorated (chocolate coated and decorated pucks will not freeze well). If freezing non-decorated cake pucks, separate them with parchment paper in an airtight container to prevent sticking.

More Valentine’s Recipes To Try

Pin For Later!

Valentine’s Day Cake Pucks

Print Recipe Pin Recipe

Prep Time 30

Chill Time 35

Total Time 1 5

Servings: 24 cake pucks

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

1 Devil’s Food Cake baked and crumbled
16 ounces Cream Cheese Frosting
30 ounces Red Candy Melts
15 ounces Pink Candy Melts
30 ounces White Candy Melts
Valentine’s Themed Sprinkles optional

Equipment

Mixer Countertop Mixer or Hand Mixer
Large Mixing Bowl
Cake Puck Mold
Small Microwave-Safe Bowls
Spoons
Spatula
Sandwich Bags
Toothpicks

Method

Break the baked and cooled cake into pieces and place the crumbs into a large mixing bowl with 1/4 cup frosting. Mix with a mixer until combined.
The mixture should stick together (it should be firm and not mushy). If it doesn’t stick together, add more frosting, one tablespoon at a time until you get the correct consistency.
Pack the mixture into the cake puck molds, push the mixture into a mold to pack each one as tight at you can, about 1/4 cup of cake mixture in each mold. Place puck molds in freezer and chill about 20 minutes until pucks are firm.
Remove from freezer and pop the pucks out of the molds, if they start to crumble push them back into place and chill a little longer.
Working in small batches and as fast as you can, melt a small amount of each color of the candy melts in a small microwave safe bowl in the microwave for 45 seconds and stir, melt again in 20 second increments stirring in between until the candy is melted smooth.
Using sandwich bags as a piping bag (fill the bag, twist the top and use a toothpick to poke a hole in the end of it), put a bit of each color of the melted candy melts inside the mold. Work quick and use a small spatula to coat the entire inside of the molds with the melted chocolate, it will create a swirl pattern. (Note: Be sure you cover the entire inside of the mold because if you miss a spot there will be a hole in the cake puck coating when you pop it out.)
As soon as you get each individual mold coated, press a cake puck into the center and tap the mold to help get the air bubbles out, then start coating the next one so the chocolate doesn’t start to harden before you get the cake puck into it. Repeat this until all the molds are coated and filled with cake pucks.
Once all of the molds are filled, coat the tops with the melted chocolate using a variety of all of the colors and tap the mold again to get rid of air bubbles. Work as quickly as you can because the chocolate will start to harden.
Once you tap the mold to get the air bubbles out, the chocolate should flatten out to a smooth surface. If there are places that don’t you can use a small spatula to help smooth the chocolate, but don’t stress if it isn’t perfect this will be the back of your pucks.
Place mold in the refrigerator and chill about 15 minutes until the chocolate sets.
Remove mold from refrigerator and pop out the cake pucks, do this step carefully so you don’t squish the pucks or damage the chocolate coating.
Optional: Fill a ziplock with melted chocolate (you can use a mix of the colors or just one of the colors, your choice) and create a piping bag by twisting the top of the bag. Poke a small hole in the end of the bag using a toothpick and drizzle chocolate over the pucks in a zigzag pattern.
Optional: Sprinkle the sprinkles over the drizzle quickly before it cools so they will stick.
Let set and serve or store.

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Valentine’s Day Cake Pucks (Fun Twist On Cake Pops)