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Raspberry-Chocolate Cake Pops

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By Betty Crocker Kitchens
Updated Oct 27, 2022
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Raspberry and chocolate come together for these elegant cake pops that are made even sweeter with a hint of raspberry vodka.

Raspberry-Chocolate Cake Pops

  • Prep Time 1 hr 30 min
  • Total 4 hr 0 min
  • Servings 28
  • Ingredients 18
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Ingredients

Cake

  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3 egg whites
  • 1/2 teaspoon vanilla
  • 1/2 cup milk

Truffles

  • 8 oz semisweet baking chocolate, finely chopped
  • 4 teaspoons raspberry-flavored vodka
  • 1/4 cup heavy whipping cream
  • 2 tablespoons butter

Filling

  • 1/3 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons raspberry-flavored vodka

Coating

  • 1 bag (12 oz) dark chocolate candy melts
  • 1 bag (12-oz) light cocoa candy melts
  • 28 paper lollipop sticks (6-inch)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt. In medium bowl, beat 1/4 cup butter with electric mixer on medium speed 30 seconds. Beat in granulated sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer, scraping bowl occasionally. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, one-third at a time, and milk, about one-half at a time, beating just until blended. Spread in pan.
  • Step 
    2
    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Crumble warm cake into medium bowl.
  • Step 
    3
    Line cookie sheet with waxed paper. Place chopped chocolate and 1 tablespoon plus 1 teaspoon raspberry vodka in small bowl. In small microwavable bowl, microwave whipping cream and 2 tablespoons butter on High 1 minute or until boiling. Stir until butter is melted. Pour over chocolate mixture; stir until chocolate is melted and smooth. If necessary, microwave on High an additional 10 to 15 seconds until mixture can be stirred smooth. Pour into 8-inch square (2-quart) glass baking dish; cover and refrigerate 1 hour. When firm, use melon baller to create 28 round truffle centers. Place on cookie sheet; refrigerate until needed.
  • Step 
    4
    In medium bowl, beat 1/3 cup butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and 2 tablespoons raspberry vodka on low speed until filling is smooth. Stir into crumbled cake until blended. Cover; refrigerate 1 to 2 hours or until firm enough to shape.
  • Step 
    5
    Line cookie sheet with waxed paper. Roll cake mixture into 28 (1 1/2-inch) balls. On sheet of waxed paper, flatten each ball into 3-inch circle. Place truffle in center of each 3-inch circle. Quickly shape circle up and around truffle (overhandling can cause truffle to melt), pinching circle together to seal and sealing any cracks. Place on cookie sheet. Freeze 30 minutes.
  • Step 
    6
    In 2-cup microwavable measuring cup, microwave dark chocolate candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top of each of 14 lollipop sticks into melted dark chocolate and insert 1 inch into each of 14 cake balls. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Place each cake ball in mini cupcake liner. Reserve remaining coating. Repeat with light cocoa candy melts and remaining cake balls. Let stand until set. Use remaining melted candy (remelt, if necessary) to drizzle dark chocolate over light cocoa cake pops and light cocoa over dark chocolate cake pops. Let stand until set, about 15 minutes.

Nutrition

320 Calories
17g Total Fat
2g Protein
40g Total Carbohydrate
33g Sugars

Nutrition Facts

Serving Size: 1 Cake ball
Calories
320
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
12g
62%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
150mg
6%
Potassium
90mg
3%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
6%
Sugars
33g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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