Bloody Red Velvet Cake Pops
Halloween is the perfect excuse to get a little messy in the kitchen, and these bloody red velvet cake pops are just the treat for it.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Spatula
- Baking pan (9x13 inch)
- Cooling Rack
- Large spoon or cookie scoop
- Baking Sheet
- Parchment paper
- Microwave-safe bowl or double boiler
- Lollipop sticks
- Toothpicks (optional)
Ingredients
For the Cake Pops
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Coating & Decoration
- 12 oz white chocolate or candy melts
- 2 –3 tbsp coconut oil optional, for smoother dipping
- Red gel food coloring or red decorating gel for “blood” effect
- Sprinkles or edible glitter optional, for extra spooky flair
Instructions
Bake the Red Velvet Cake
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar.
- Gradually add the wet ingredients to the dry, mixing until smooth. Pro tip: Mix gently at the end to avoid overworking the batter—this keeps your cake tender.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely on a cooling rack before handling.
Prepare the Cake Balls
- Once cooled, crumble the cake into a large mixing bowl using your hands or a fork.
- Add 2–3 tablespoons of frosting (store-bought or homemade) to the crumbs. Mix until the texture is moist and holds together when pressed. Pro tip: Start with less frosting—you can always add more if needed.
- Using a spoon or cookie scoop, form the mixture into small, evenly sized balls (about 1–1.5 inches).
- Place the cake balls on a parchment-lined baking sheet and chill in the fridge for at least 30 minutes.
Insert Sticks
- Melt a small amount of white chocolate and dip the tip of each lollipop stick into it.
- Insert the stick halfway into each chilled cake ball. This helps secure the stick so it doesn’t fall out when dipping.
- Chill again for 10 minutes to set the chocolate “glue.”
Dip the Cake Pops
- Melt the white chocolate or candy melts in a microwave-safe bowl or double boiler. If using a microwave, heat in 30-second intervals, stirring in between. Pro tip: Add 1 teaspoon of coconut oil if the chocolate seems too thick—it makes dipping smoother.
- Holding the stick, dip each cake ball into the melted chocolate until fully coated. Tap off the excess gently.
- Place the dipped pops on a parchment-lined baking sheet to set.
Add the “Bloody” Drizzle
- Mix a few drops of red gel or decorating gel with a tiny bit of white chocolate if needed for a thinner consistency.
- Drizzle over the set cake pops using a spoon or a toothpick for dramatic, spooky “blood” effects.
- Add optional sprinkles, edible glitter, or small decorations while the coating is still slightly wet.
Let Them Set
- Allow the cake pops to set completely at room temperature or in the fridge for 15–20 minutes.
- Once set, your bloody red velvet cake pops are ready to serve!
Notes
Nutritional Value (per cake pop, approx.)
- Calories: 160
- Carbohydrates: 20g
- Protein: 2g
- Fat: 8g
- Cholesterol: 20mg
- Sodium: 120mg
- Fiber: 1g
- Sugar: 15g