Description
Delightfully rich and festive Red Velvet Cake Balls, combining moist red velvet cake with creamy full-fat cream cheese, coated in smooth white chocolate and adorned with colorful red or pink sprinkles. Perfect bite-sized treats for parties and celebrations.
Ingredients
Scale
Cake Ingredients
- 1 box (15 oz) red velvet cake mix
- ½ cup vegetable oil
- 1 cup water
- 3 large eggs, room temperature
Cake Ball Coating
- 1 cup full-fat cream cheese, room temperature
- 2 cups white chocolate melting wafers
- Red or pink sprinkles for garnish
Instructions
- Bake the Cake: Preheat your oven and prepare the red velvet cake batter according to the package instructions, typically baking it in a 9×13 inch pan at the recommended temperature for about 30 minutes. Once baked, remove from the oven and allow the cake to cool completely to room temperature.
- Crumble the Cake: Break the cooled cake apart into fine crumbs using your hands or a fork in a large mixing bowl to create a uniform texture for the cake balls.
- Mix in Cream Cheese: Add the room temperature full-fat cream cheese to the cake crumbs and gently fold together until a consistent, dough-like mixture forms, ensuring all crumbs are moistened evenly.
- Shape the Balls: Using a small cookie scoop or your hands, scoop and roll the mixture into small, bite-sized balls. Place each formed ball onto a parchment-lined baking sheet, spacing them evenly.
- Freeze the Balls: Place the baking sheet with cake balls into the freezer for about 30 minutes or until they are firm and chilled, which helps them hold shape when coating.
- Melt the Chocolate: Melt the white chocolate melting wafers by heating them in a microwave at 50% power, stirring every 20 seconds until smooth, or melt slowly using a double boiler to avoid burning.
- Coat the Cake Balls: Dip each chilled cake ball into the melted white chocolate, allowing any excess coating to drip off before placing the coated ball back onto the parchment paper.
- Decorate: While the white chocolate coating is still wet, immediately sprinkle red or pink sprinkles on top for a festive finish.
- Set and Serve: Let the coated cake balls sit at room temperature until the chocolate hardens completely. Once set, serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Ensure the cream cheese is at room temperature to mix smoothly with the cake crumbs.
- Freezing the cake balls before coating helps prevent them from falling apart in the melted chocolate.
- Use high-quality white chocolate melting wafers for a smooth and shiny coating.
- Store the cake balls in an airtight container in the fridge to maintain freshness.
- For easier dipping, keep the chocolate warm but not hot, reheating gently if it starts to harden.
