Bloody Truffles

Bloody truffles recipe

​The Spruce / Julia Hartbeck 

Prep: 60 mins
Cook: 30 mins
Total: 90 mins
Servings: 48 servings

These oozing truffles are bloody delicious! The bite-sized treats are skewered with edible royal icing knives and painted with food coloring to create scary—yet sweet—Halloween truffles. Cake truffles are best when making this recipe, since the mixture stays a bit softer than chocolate truffles and it's easier to "stab" the weapons into each ball. But if you prefer traditional truffles, you're free to use this same decorating technique on any recipe you'd like.

The royal icing knives and axes are both made by Wilton and were purchased at craft stores (like Michael's or JoAnn's) around Halloween time. They may be available online at other times of the year as well. 


  • 1 box cake mix
  • 16 ounces prepared frosting
  • 1 pound white candy coating
  • 48 royal icing weapons (knives, axes, or similar edible weapons)
  • 1 tube red gel food coloring

Steps to Make It

  1. Gather the ingredients.

    Ingredients for bloody truffles
    ​The Spruce / Julia Hartbeck
  2. Prepare and bake the cake mix according to the directions of the package for a 9x13-inch cake. Once baked, allow the cake to cool completely.

    Prepare and bake
    ​The Spruce / Julia Hartbeck
  3. Crumble the cake into a large bowl and work it with your hands until it is in small pieces.

    Crumble cake
    ​The Spruce / Julia Hartbeck
  4. Spoon 3/4 of the frosting into the bowl and stir with a rubber spatula until the mixture is well-combined. It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy. If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency—the exact amount you need will depend on the texture of the cake you started with.

    Spoon frosting in
    ​The Spruce / Julia Hartbeck
  5. Using a small cookie or candy scoop, scoop out 1-inch balls of cake and roll between your palms until they are round. You should get about 48 balls from this recipe. Place the cakes balls on a baking sheet covered with parchment or waxed paper, and refrigerate them until firm, at least 1 hour.

    Roll into balls
    ​The Spruce / Julia Hartbeck
  6. Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.

    Candy coating
    ​The Spruce / Julia Hartbeck
  7. Cover a baking sheet with waxed paper.

    Cover baking sheet
    ​The Spruce / Julia Hartbeck
  8. Using dipping tools or a fork, submerge a cake ball in the melted candy coating. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating. Place the dipped truffle back on the baking sheet. While the chocolate is still wet, firmly press a royal icing knife or axe into the truffle. Repeat until all of the truffles are dipped and decorated.

    Submerge cake ball
    ​The Spruce / Julia Hartbeck
  9. Once all of the cake balls are dipped, refrigerate the truffles to set the coating completely, about 20 minutes.

    Let dry
    ​The Spruce / Julia Hartbeck
  10. Take a clean paintbrush and brush some red gel food coloring around the tops of the truffles where the royal icing decorations are.

    Add red gel to top
    ​The Spruce / Julia Hartbeck
  11. These bloody truffles are best served at room temperature and can be stored in an airtight container in the refrigerator for up to a week.

    Let truffles cool
    ​The Spruce / Julia Hartbeck