Description

Bloody Red Velvet Cake Pops are a spooktacular and festive treat perfect for Halloween. These moist red velvet cake balls are coated in a smooth white chocolate shell and dramatically drizzled with red chocolate to create a striking blood-like effect. They are easy to make, fun to decorate, and guaranteed to impress guests at any Halloween party.

Ingredients

Scale

For the Cake:

1 box red velvet cake mix (or homemade red velvet cake equivalent)
3 large eggs (as per cake mix instructions)
1/2 cup vegetable oil (as per cake mix instructions)
1 cup water (as per cake mix instructions)

For the Frosting:

1 cup cream cheese frosting (store-bought or homemade)

For the Coating:

2 cups white chocolate chips
1–2 tablespoons red food coloring

For the Sticks:

Lollipop sticks (or any sturdy stick)

Instructions

Bake the Cake: Preheat your oven to 350°F (175°C). Prepare a cake pan according to the instructions on the cake mix or your homemade recipe. In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Mix until well combined. Pour the batter into the prepared cake pan and bake according to the package instructions, typically for 25-30 minutes. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Crumble the Cake: Once the cake is completely cooled, crumble it into a large mixing bowl using your hands or a fork until it resembles fine crumbs. Add the cream cheese frosting to the crumbled cake and mix until well combined. The mixture should be moist enough to hold its shape when rolled into balls.
Form the Cake Pops: Using your hands, scoop out about 1 tablespoon of the cake mixture and roll it into a ball. Repeat until all the mixture is used. Place the cake balls on a baking sheet lined with parchment paper. Once all are formed, chill them in the refrigerator for about 30 minutes to firm up.
Prepare the Coating: While the cake pops are chilling, melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth. Once melted, divide the white chocolate into two bowls. In one bowl, add red food coloring to create the ‘blood’ effect, mixing until you achieve the desired shade.
Assemble the Cake Pops: Remove the chilled cake balls from the refrigerator. Dip the tip of each lollipop stick into the melted white chocolate and then insert it into the center of each cake pop. This helps secure the stick. Dip each cake pop into the melted white chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off. For the ‘bloody’ effect, drizzle the red chocolate over the white-coated cake pops to create a blood-like appearance. You can use a fork or a piping bag for more control.
Set and Serve: Place the finished cake pops upright in a cake pop stand or a block of foam to set. Allow the chocolate to harden completely before serving. Enjoy your Bloody Red Velvet Cake Pops at your Halloween gathering!

Notes

Use a toothpick or lollipop stick to help coat the cake pops evenly without breaking them.
Chilling the cake balls before dipping helps prevent them from falling apart in the melted chocolate.
Adjust the amount of red food coloring to achieve your desired intensity of the “blood” effect.
Store finished cake pops in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
For a homemade cream cheese frosting, beat together 8 oz cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, and 1 tsp vanilla extract until smooth.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Snack
Method: Baking, Mixing, Dipping
Cuisine: American

Nutrition

Serving Size: 1 cake pop
Calories: 180
Sugar: 18g
Sodium: 110mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: red velvet cake pops, Halloween cake pops, bloody cake pops, red velvet dessert, Halloween treats, cake pop recipe