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
Units
Scale
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.