Why You’ll Love This Recipe
Red Velvet Cake Balls are bite-sized treats that offer the perfect combination of rich, velvety red velvet cake and creamy frosting, all coated in a smooth chocolate shell. These decadent delights are easy to make, perfect for parties, holidays, or as an indulgent snack. Their vibrant red color and rich flavor make them visually appealing and irresistible to taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Red velvet cake (baked from scratch or store-bought)
- Cream cheese frosting
- White chocolate or dark chocolate (for coating)
- Sprinkles or decorative toppings (optional)
Directions
- Prepare the Red Velvet Cake: If baking from scratch, allow the cake to cool completely after baking.
- Crumble the Cake: Break the cake into fine crumbs in a large bowl.
- Mix with Frosting: Add cream cheese frosting to the crumbs and mix until a dough-like consistency forms.
- Shape the Cake Balls: Scoop small portions of the mixture and roll into bite-sized balls.
- Chill: Place the cake balls on a baking sheet lined with parchment paper and refrigerate for at least 1 hour.
- Coat with Chocolate: Melt the chocolate and dip each cake ball, ensuring they are fully coated. Place back on parchment paper.
- Decorate: While the coating is still wet, add sprinkles or decorative toppings if desired.
- Set: Allow the chocolate to set completely before serving.
Servings and Timing
- Servings: 24 cake balls
- Preparation Time: 30 minutes
- Chilling Time: 1 hour
- Total Time: Approximately 1 hour 30 minutes
Variations
- Different Coatings: Use milk chocolate, dark chocolate, or white chocolate for variety.
- Flavor Twists: Add a splash of vanilla or almond extract to the cake mixture for an extra flavor boost.
- Festive Touch: Decorate with colored sprinkles to match holiday themes or special occasions.
- Nutty Crunch: Add chopped nuts to the cake mixture for added texture.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze the cake balls for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: These treats are best enjoyed cold or at room temperature. No reheating required.
FAQs
1. Can I make these cake balls ahead of time?
Yes, they can be made a few days in advance and stored in the refrigerator.
2. Can I use store-bought red velvet cake?
Absolutely! Store-bought cake works well for convenience.
3. How do I prevent the cake balls from falling apart?
Ensure the mixture is moist enough from the frosting to hold its shape. Chill before dipping in chocolate.
4. Can I use candy melts instead of chocolate?
Yes, candy melts are a great alternative and come in various colors for decoration.
5. How do I achieve a smooth chocolate coating?
Dip the cake balls using a fork and gently tap off excess chocolate for a smooth finish.
6. Can I make these without cream cheese frosting?
You can substitute with buttercream or any frosting of your choice, but cream cheese adds a classic flavor.
7. What if my cake balls are too soft?
Chill them longer in the refrigerator or freezer before dipping in chocolate.
8. Can I add food coloring to the chocolate coating?
Yes, use oil-based food coloring to tint white chocolate without causing it to seize.
9. How do I store leftover melted chocolate?
Store it in an airtight container at room temperature and re-melt as needed.
10. Can I add liqueur for an adult version?
Yes, a splash of liqueur like Baileys or Kahlua can be mixed into the cake crumbs for an adult twist.
Conclusion
Red Velvet Cake Balls are a delightful, easy-to-make treat that’s perfect for any occasion. Their rich flavor, creamy texture, and beautiful presentation make them a favorite for both kids and adults. Whether for a party, holiday celebration, or a sweet snack, these cake balls are sure to impress and satisfy your sweet tooth.
Print
Red Velvet Cake Balls
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 30–35 cake balls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cake Balls are rich, moist, and coated in a smooth layer of chocolate for the perfect bite-sized treat. They’re made with classic red velvet cake, mixed with creamy frosting, and dipped in white or dark chocolate. Perfect for parties, holidays, or as a fun homemade gift!
Ingredients
For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 1/2 cups vegetable oil
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Coating:
- 16 oz white chocolate or dark chocolate, melted
- Sprinkles, crushed nuts, or red velvet crumbs (optional for decoration)
Instructions:
- Bake the Red Velvet Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix buttermilk, oil, eggs, food coloring, vanilla, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, beating until well combined and fluffy.
- Make the Cake Balls:
- Once the cake has cooled, crumble it into fine crumbs in a large bowl.
- Add the cream cheese frosting and mix thoroughly until the mixture holds together like dough.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Chill the cake balls in the refrigerator for at least 1 hour or freeze for 30 minutes until firm.
- Coat the Cake Balls:
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Using a fork or toothpick, dip each cake ball into the melted chocolate, letting any excess drip off.
- Place the coated cake balls back on the parchment-lined baking sheet.
- If desired, decorate with sprinkles, crushed nuts, or reserved red velvet crumbs before the chocolate sets.
- Serve:
- Let the chocolate coating harden completely before serving.
- Store the cake balls in an airtight container in the refrigerator for up to 1 week.
Instructions
- Bake the Red Velvet Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix buttermilk, oil, eggs, food coloring, vanilla, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, beating until well combined and fluffy.
- Make the Cake Balls:
- Once the cake has cooled, crumble it into fine crumbs in a large bowl.
- Add the cream cheese frosting and mix thoroughly until the mixture holds together like dough.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Chill the cake balls in the refrigerator for at least 1 hour or freeze for 30 minutes until firm.
- Coat the Cake Balls:
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Using a fork or toothpick, dip each cake ball into the melted chocolate, letting any excess drip off.
- Place the coated cake balls back on the parchment-lined baking sheet.
- If desired, decorate with sprinkles, crushed nuts, or reserved red velvet crumbs before the chocolate sets.
- Serve:
- Let the chocolate coating harden completely before serving.
- Store the cake balls in an airtight container in the refrigerator for up to 1 week
Notes
- If you’re short on time, you can use a boxed red velvet cake mix and store-bought cream cheese frosting.
- For a festive touch, use colored sprinkles that match the occasion.
- Make sure the cake balls are chilled before dipping to prevent them from falling apart in the chocolate.
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