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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.