Looking for the perfect bite-sized dessert? Try whipping up a batch of these tasty Red Velvet Cake Balls!
I love red velvet cake. It’s one of my favorite cakes, and every year for my birthday, I would get one from one of my favorite bakeries in Los Angeles, SusieCakes. Now, living in Italy, I can’t quite make it there for that special treat. Therefore, I’ve been on the hunt for the best red velvet cake recipe out there. That hunt, however, quickly came to an end once I found this recipe for red velvet cake balls. While it’s not your traditional layered cake, this recipe is definitely a piece of cake to make!
These cake balls are tiny in size but big in flavor. Oftentimes, when I have a slice of cake, I can’t finish the whole thing, so these cake balls are the perfectly portioned dessert that lets me enjoy a red velvet cake without the commitment of a whole slice.
Traditionally, red velvet is made out of a batter consisting of flour, butter, eggs, buttermilk, sugar, cocoa powder, vanilla extract, baking powder, and white vinegar, which provides it with its delicious, tangy flavor. The white vinegar also causes an acidic reaction, giving the cake its “velvety” texture. Most importantly, its signature dark red color comes from a small amount of red food coloring that gets combined with cocoa powder. To make things even easier, we used a boxed cake mix. If you happen to have little ones, this is definitely a recipe you’ll want to make with them! Be warned though: Once everyone tries these sweet, bite-sized delights, there’s a big chance you’ll be making them on repeat!
Can I turn these into cake pops?
Yes! You can easily turn these into cake pops instead of bite-sized balls. I recommend picking up a pack of lollipop sticks and gently inserting them into the balls before you chill or freeze them. Place the cake pops stick-side up on the parchment and let them chill in the refrigerator for about 2-3 hours.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. If you’re stacking them, you can layer them between sheets of parchment paper to prevent any sticking. To defrost, I recommend leaving them in the refrigerator for about 2-3 hours or until they’re fully thawed.
Serving suggestions
You want to know what my ideal dinner is? These Oven-Baked Greek Chicken Thighs served alongside this refreshing Avocado Corn Salad, some Air-Fryer Green Beans, and these delicious red velvet cake balls for dessert! Whether you want a dessert after a long meal or are simply looking for a midday sweet treat, these cake balls are great for any occasion!
Red Velvet Cake Balls
Ingredients
- 1 batch red velvet cake from a boxed mix, baked in a 9×13-inch pan
- 1 container cream cheese frosting (16 ounces)
- 12 ounces white chocolate chopped or in candy melt form
- 1/2 teaspoon vegetable oil plus more, if needed
- Sprinkles optional
Instructions
- Crumble the cooled cake into a large bowl. Slowly mix in the cream cheese frosting until the mixture resembles a thick cookie dough; you might not need to use all of the frosting.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill or freeze the balls for about 15 minutes to firm up.
- Melt the white chocolate and vegetable oil in a microwave-safe bowl in short bursts (around 30 seconds) stirring frequently until smooth. If the chocolate is too thick for dipping, add a small amount more of oil and mix to combine.
- Dip each chilled cake ball into the melted chocolate using a fork or toothpick, tapping off any excess. If desired, immediately add sprinkles before the chocolate hardens.
- Place the dipped balls on a clean parchment-lined tray and allow the coating to set.
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