A friend of mine asked me to make red velvet cake balls this season. As soon as she mentioned cake balls I automatically jumped in. I love these little balls because they are super easy to make and are wonderful to gift. Every time I make some for someone as they love them and are always surprise that they are homemade.
With red velvet it’s either you get it right or you get it wrong. The beauty of these bites is that they will taste good even if your cake doesn’t turn out too well. I used cream cheese frosting because it gives the balls a rich flavor in combination with the chocolate coating.
If this is your first time making cake balls do not be afraid. It’s a pretty easy process and I promise you wont regret it . First I baked the cake ( you can use any kind of cake mix you want). Then I let it cool and crumbed it into tiny pieces, Mixed it with the frosting and formed balls. After forming the balls I refrigerated them and then dipped them in melted chocolate. That’s all.. didn’t I tell you it was a pretty easy process? After making these your going to be so proud of yourself ( and you should be!).
So whats next? well you can have fun and make these with any flavor combination you want. Also, if you have leftover cake in the fridge or a cake that didn’t frost quite well you can just mix the whole cake (or cupcakes) in a bowl and make cake balls! This is what I usually do with leftover cake, but let’s leave that as our little secret 😉
Red Velvet Cake Balls
- 1 box red velvet cake mix (or any other flavor will do just fine but it wont be red velvet)
- 1 cup chocolate chips or chocolate chunks
- 1 8 oz cream cheese room temperature
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tsp vanilla
- Remove cream cheese from fridge.Set aside.
- Preheat oven to 350 degrees. In a large bowl mix cake mix and ingredients as directed on back. Pour cake batter onto a greased 9x13 cake pan. Bake as directed. Remove cake from oven and allow to cool for at least 15 minutes. please do not skip this step because the cake needs to be cool.
- In a medium bowl pour the heavy cream, cream cheese, sugar, vanilla. Mix with whisk or mixer for 2-3 minutes until the mixture begins to solidify and does not have any more lumps. Set aside.
- Crumb the cooled cake into tiny pieces either with a fork or by hand. Pour the frosting mixture on the crumb cake and mix together with a spoon or spatula until everything is well combined and begins to have a pasty texture.
- Line a cake pan with wax paper, parchment paper, or foil. With a scoop scoop the mixture into 1 inch balls. If you do not have a scoop you can form the balls by hand. After all the balls are formed place in the freezer for 10 minutes.
- While the balls are in the freezer melt the chocolate in the microwave in 25 second increments until the chocolate is fully melted. Remove the balls from the freezer and dip each ball into the chocolate mixture and place on pan. After you have dipped all the balls be sure they have dried first ( if the chocolate has not dried place in freezer for 2 minutes) than drizzle the left over chocolate in on the balls with a spoon or pipping bag.
- Store in fridge for up to 2 weeks.