Cake Balls:

  • 1 box red velvet cake mix
  • ¼ cup bourbon
  • ½ cup frosting*



  • 1 cup butter, softened
  • 2 ounces Cooper's Mark Bourbon Cream Liqueur
  • 4 cups powdered sugar


Cake Ball Coating:

  • 1, 12-ounce bag white chocolate
  • 1 ½ ounces bourbon cream liqueur
  • Red and blue food coloring
  • Lollipop stick
  • Festive sprinkles


For the cake pop: Make cake mix as directed. Add bourbon and bake as directed. Allow to cool completely.

Once cool, remove cake from pan, place into a large mixing bowl and crumble cake finely. Add frosting* and mix until thoroughly combined. Allow cake balls to chill in the refrigerator for at least 2 hours before decorating.

*For the frosting: Add butter and bourbon cream liqueur to a bowl and beat on low until combined. Add powdered sugar in ½ cup increments and beat on low. Once powdered sugar is combined, mix on medium-high speed until mixture turns into a thick frosting texture.

For the cake pop coating: Place chocolate in a microwaveable bowl and microwave in 20 second increments, stirring between each set. Once completely melted, mix in bourbon. Ration out 1/3 of the chocolate mixture in a separate bowl and stir in blue food coloring. Do the same for the red food coloring, while leaving 1/3 of the chocolate mixture without color. Remove the cake balls from the refrigerator, add lollipop sticks to each ball and decorate with chocolate coating and festive sprinkles.

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