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Red Velvet Cake Balls

Red Velvet Cake Balls

This recipe creates elegant and decadent Red Velvet Cake Balls with minimal fuss using a simple box of cake mix. The moist, tangy red velvet cake and cream cheese frosting filling is coated in a crisp white chocolate shell. These impressive two-bite treats are perfect for any occasion, from holiday parties to birthdays, and are guaranteed to be a showstopper.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 70 servings
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • One standard box Red Velvet Cake Mix (plus ingredients listed on the box)
  • 1 to 1 1/3 cups Cream Cheese Frosting
  • 24 ounces good quality white chocolate (or vanilla-flavored almond bark)
  • Optional decorations: sprinkles, melted dark chocolate, crushed nuts

Equipment

  • Wire rack
  • Large bowl
  • Stand mixer or wooden spoon
  • Baking sheet
  • Parchment paper
  • Double boiler or microwave-safe bowl
  • Dipping tool or fork
  • Airtight container

Method
 

Instructions
  1. Bake the red velvet cake according to the package directions. Let it cool completely on a wire rack.
  2. Once cool, crumble the cake into a large bowl. Add 1 cup of the cream cheese frosting and mix thoroughly until a thick, dough-like consistency forms. If it's too dry, add more frosting, a tablespoon at a time.
  3. Line a baking sheet with parchment paper. Scoop and roll the cake mixture into 1-inch balls and place them on the prepared sheet. Freeze for at least 1 hour or refrigerate for 2-3 hours until firm.
  4. Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  5. Using a fork or dipping tool, dip each frozen cake ball into the melted white chocolate, ensuring it's fully coated. Tap off any excess chocolate.
  6. Place the dipped ball back on the parchment paper. Add sprinkles or other decorations immediately while the chocolate is still wet. Let the cake balls sit until the chocolate coating is completely firm. Store in an airtight container in the refrigerator.

Notes

For the best results, ensure the cake is completely cool before crumbling and mixing. The cake balls must be very cold and firm before dipping to prevent them from falling apart. Melt the chocolate slowly and gently; if it's too thick, stir in a 1/2 teaspoon of vegetable oil. To avoid a chocolate 'foot', scrape the bottom of the fork after dipping. Store the finished cake balls in an airtight container in the refrigerator for up to a week.