Bloody Truffle Pops Halloween (Print View)

Decadent velvet cake pops dipped in white chocolate, finished with a dramatic raspberry drizzle for spooky flair.

# Components:

→ Red Velvet Cake

01 - 1 cup (125 g) all-purpose flour
02 - 2 tablespoons (15 g) unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup (115 g) unsalted butter, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup (120 ml) buttermilk, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring (liquid or gel)
11 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

12 - 4 ounces (115 g) cream cheese, softened
13 - 2 tablespoons (30 g) unsalted butter, softened
14 - 1 1/2 cups (180 g) powdered sugar
15 - 1/2 teaspoon vanilla extract

→ Decoration

16 - 16 ounces (450 g) white chocolate or white candy melts
17 - 24 lollipop sticks
18 - 1/2 cup (120 ml) raspberry coulis or seedless raspberry jam

# Directions:

01 - Preheat oven to 350°F (175°C). Lightly grease and line an 8-inch square cake pan with parchment paper.
02 - Whisk together all-purpose flour, cocoa powder, baking soda, and salt in a mixing bowl.
03 - In a large bowl, using an electric mixer, beat together softened butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition.
04 - Add buttermilk, vanilla extract, red food coloring, and white vinegar to the butter mixture; mix until combined.
05 - Gradually fold dry ingredients into wet mixture, stirring just until a smooth batter forms.
06 - Spread batter evenly in prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan.
07 - Transfer cooled cake to a large bowl and crumble thoroughly with clean hands or forks until fine.
08 - In a clean bowl, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, continue beating until a creamy consistency is reached.
09 - Add frosting to the cake crumbs gradually, mixing until the dough is cohesive and holds together without being sticky. You may not need all the frosting.
10 - Roll the mixture into 1-inch balls, each weighing about 20 g, and arrange on a parchment-lined baking sheet.
11 - Place sheet in freezer for 30 minutes to firm the truffles before coating.
12 - Place white chocolate or candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
13 - Dip one end of each lollipop stick into melted chocolate, then insert halfway into each truffle ball. Return pops to the freezer for an additional 10 minutes to set.
14 - Fully immerse each truffle ball in melted chocolate, ensuring an even coating. Allow any excess chocolate to drip off, then place upright in styrofoam block or on parchment paper to dry.
15 - Drizzle or splatter raspberry coulis over the surface of each pop to produce a dramatic bloody appearance. Allow pops to set at room temperature until firm.

# Expert Advice:

01 -
  • Makes a showstopper dessert that gets everyone talking
  • Each bite is velvety rich and perfectly balanced in sweetness
  • Kid friendly and fun to decorate together
  • You can prepare the cake and frosting ahead for simple assembly
  • Great for themed parties or gifting on spooky occasions
02 -
  • Each pop is packed with classic red velvet flavor and a creamy cheesy bite
  • These pops freeze beautifully for a make ahead option
  • White chocolate coating creates a crisp shell that holds even with warm hands
03 -
  • Always chill the pops before dipping to avoid cracks in the coating
  • Seeding the raspberry jam makes a cleaner finish
  • Use latex gloves when rolling for bright red pops without stained hands

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