Description
Delight in these irresistibly creamy and rich Red Velvet Cake Balls, made with moist red velvet cake and smooth cream cheese, coated in luscious white chocolate and decorated with festive sprinkles. Perfect for parties, holidays, or anytime you crave a bite-sized treat with classic red velvet flavor.
Ingredients
Scale
Cake
- 1 box (15 oz) red velvet cake mix
- ½ cup vegetable oil
- 1 cup water
- 3 large eggs, room temperature
Filling & 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: Prepare the red velvet cake by combining the cake mix, vegetable oil, water, and eggs according to package instructions. Pour the batter into a 9×13 inch pan and bake at the recommended temperature for about 30 minutes. Once done, allow the cake to cool completely to room temperature.
- Crumble the Cake: Break the cooled cake into fine crumbs in a large mixing bowl, ensuring there are no large chunks for a smooth mixture.
- Mix with Cream Cheese: Add the softened cream cheese to the cake crumbs and fold together evenly until a consistent dough-like mixture forms, suitable for shaping.
- Shape Cake Balls: Using a scoop or your hands, form the mixture into small, uniform balls. Place them onto a parchment-lined baking sheet for easy handling.
- Freeze: Freeze the cake balls for about 30 minutes or until they become firm enough to dip without falling apart.
- Melt Chocolate: Melt the white chocolate melting wafers by microwaving at 50% power, stirring every 20 seconds, or melt gently in a double boiler to ensure smoothness and prevent burning.
- Dip Cake Balls: Dip each chilled cake ball into the melted white chocolate, letting any excess drip off before placing them back onto the parchment paper.
- Decorate: Immediately add red or pink sprinkles on top of each dipped cake ball before the chocolate coating hardens to secure the decoration.
- Set and Serve: Allow the coated cake balls to set completely at room temperature or refrigerate until firm. Serve or store in an airtight container.
Notes
- Ensure cream cheese is fully softened to blend well without lumps.
- Use room temperature ingredients for better mixing and texture.
- Store cake balls in an airtight container in the refrigerator for up to 5 days.
- White chocolate can be substituted with milk or dark chocolate if desired.
- For a firmer outer shell, double dip the cake balls in chocolate.
