Save on Pinterest

Raspberry Truffle Cake Pops

Rich chocolate with a hint of raspberry liqueur—it doesn't get any better than this! —Taste of Home Food Styling Team
  • Total Time
    Prep: 1-1/2 hours + freezing
  • Makes
    4 dozen

Ingredients

  • 1 package white cake mix (regular size)
  • 1/2 cup canned vanilla frosting
  • 1/3 cup seedless raspberry jam, melted
  • 2 to 3 tablespoons raspberry liqueur
  • Red food coloring, optional
  • 48 lollipop sticks
  • 2-1/2 pounds dark chocolate candy coating, chopped
  • Pink candy coating, chopped
  • Pink sprinkles and decorative sugar, optional

Directions

  • Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  • Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  • In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • baba101
    Aug 25, 2014

    i thinks it looks great.

  • MaryPeach2
    Mar 5, 2014

    In a word, disappointing.

  • lorstout
    Feb 13, 2014

    My first try at cake pops and this recipe worked well. I used chocolate cake instead of white because I had cupcakes leftover from a batch made the day before. I also omitted the liqueur and added a little extra jam instead. And I used homemade buttercream frosting instead of canned.