Red Velvet Cake Balls

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Red Velvet Cake Balls hide a sweet and festive scarlet treat inside! This easy dessert recipe is perfect for the holidays.

Cake ball redemption is mine – muwahaha!

So earlier this week I tried making one of those peekaboo pound cakes. You know, a pound cake that reveals a fun, holiday-themed shape in the center when you slice into it? The directions in the recipe were clear, but the execution was flawed. Horribly, wretchedly flawed.

Instead of slicing into a moist and luscious cream cheese pound cake to reveal a red velvet cake-flavored, Christmas tree-shape inside, I sawed into a burnt brick to find a maroon-colored blob in the center. FAIL.

The upside to my baking disaster? I had almost an entire red velvet cake leftover to make Red Velvet Cake Balls with!

Now, the last batch of cake balls I tried to make was also an epic failure (stay with me.) First of all, I baked them on a nauseatingly hot August afternoon, used way too much icing to hold the cake balls together, and covered them with a thin, powdered sugar glaze instead of a snappy chocolate shell. It was literally a hot mess, and my cake balls ended up looking more like Swedish Meatballs then fluffy balls of cake love.

Well, I learned from my mistakes, and am now prepared to show you a fool-proof way to make fun, holiday-friendly cake balls from start to finish. Let’s do this!

Start with 1 box red velvet cake mix. You could certainly make your cake from scratch, but I have a soft-spot in my heart for boxed cake mixes. They are so moist and fluffy. PS: Duff Goldman has a new cake mix line! I was THIS CLOSE to buying his Red Velvet, but it was like, $2 more, and my inner cheapskate won out.

Anyways, bake the cake according to package directions, then, when it’s completely cool, crumble the cake into a very large bowl. This will feel wrong – oh. so. wrong. – but the final product will be right – oh. so. right.

Next, make a cream cheese frosting which will act like glue to hold the cake crumbles together. You could also buy this pre-made, but frosting is one thing I always make from scratch. It’s easy! Just cream together 1/4 cup softened butter with 4oz 1/3-less fat cream cheese until smooth. Beat in 1/2 teaspoon vanilla, then 1 cup powdered sugar.

Add half of the icing to the cake crumbles then incorporate it with a spatula or your hands. Add more icing until the cake crumbles just come together to form a smooth NOT TOO STICKY paste.

One of my biggest downfalls last time I made cake balls was that I used WAY too much icing – like an entire container’s worth – which made the cake soggy and way too hard to roll.

K! Using a Tablespoon-sized cookie scoop, scoop the cake into balls, then roll the balls between your hands (twss.) Place them on a wax paper-lined baking sheet then stick ‘em in the fridge for 1-2 hours to firm up.

Once the cake balls are firm, pull ‘em out and melt their yummy chocolate coating. In addition to having issues with peekaboo pound cake and cake balls, it has been well documented on this blog that I have serious problems melting chocolate. IT NEVER WORKS. Until I found Baker’s baking chocolate! This stuff melts perfectly in the microwave and stays silky smooth for a long time after warming.

For the cake balls, microwave 16oz Baker’s semi-sweet baking chocolate in 30 second increments, stirring between increments, until smooth.

Use two forks to dip each cake ball in the melted chocolate. Pass the cake ball from fork to fork once or twice, then place back on the wax paper. It may take one or two balls to get this right, but you will get the hang of it. Bonus: If things get messy, you can just lick it up! ;)

After all the balls have been dipped, melt 6oz Baker’s white chocolate to drizzle on top. This is totally optional, but I think it adds a little somethin’ somthin’. Follow the same melting instructions as the semi-sweet chocolate, then use a small spoon to drizzle the melted chocolate over the cake balls.

Finally, for a little extra holiday cheer, dust with colored sprinkles on top!

Refrigerate the cake balls until the chocolate has hardened, then you are ready to ROCK!

Red Velvet Cake Balls

Print this recipe!

Makes 50 cake balls

Ingredients:
1 box red velvet cake mix (plus ingredients required on back of box)
16oz Baker’s Semi-Sweet Chocolate
6oz Baker’s White Chocolate
colored sprinkles (optional)

For the cream cheese frosting (could use store-bought):
1/4 cup butter, softened to room temperature
4oz 1/3-less fat cream cheese, softened to room temperature
1/2 teaspoon vanilla
1 cup powdered sugar

Directions:

  1. Bake red velvet cake according to package directions. Let cool completely then crumble into a very large bowl. In a separate large bowl, cream together butter and cream cheese until smooth. Add vanilla then beat until combined. Add powdered sugar, 1/2 cup at a time, then beat until combined. Incorporate half the cream cheese frosting into the cake crumbles, then add more frosting until the cake crumbles just come together. Scoop by the Tablespoon then roll into balls and place on a wax-paper lined baking sheet. Repeat with remaining cake then refrigerate for 1-2 hours.
  2. Melt semi-sweet chocolate in a microwave-safe bowl in 30 second increments, stirring between increments, until smooth. Dip cake balls in chocolate using two forks, then place back on wax paper. Melt white chocolate in 20 second increments, stirring between increments, then use a spoon to drizzle over cake balls. Sprinkle with colored sprinkles, if desired, then refrigerate until chocolate is hardened. Serve cold or at room temperature.

I was practically jumping up and down as I pulled these out of the fridge! I’m so glad I gave cake balls a second chance because, truly, they are not that hard to make, and look like you spent hours crafting ‘em. People gobble these UP at holiday parties too!

Red Velvet was also a great redemption flavor choice. That rich, chocolatey flavor, and festive, bright-red color cannot be beat!

Month of Holiday Giveaways

Since today’s post was all about holiday baking, I thought I’d giveaway 3 baking/holiday entertaining-related cookbooks that you can dig into this month! Up first…

Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable PLUS an Heirloom Cookie Sheet!

The definitive guide to cookies from around the world, with more than 100 recipes and variations on such tried-and-true classics as gingersnaps, whoopie pies, and pinwheels as well as traditional international favorites like pizzelles, baklava, and alfajores.

You can’t bake cookies without a cookie sheet! I received an Heirloom Cookie Sheet a few weeks ago and it is something I know will last a lifetime. Each cookie sheet is made of high-quality stainless steel, so it never warps and is even safe to use under the broiler. Plus the sheets are dishwasher safe. It’s a Christmas miracle! ;)

Pure Vanilla: Irresistible Recipes and Essential Techniques

Harvested from the pods of beautiful and exotic orchids, vanilla is a delicious flavor enjoyed by people all over the world. Pure Vanilla celebrates its unique taste with a stunning array of recipes, from cakes and cookies to custards and creams.

Tiny Food Party!: Bite-Size Recipes for Miniature Meals (great for holiday parties!)

Hors d’oeuvres have a reputation for requiring frou-frou ingredients that are difficult to identify—let alone locate in a grocery store. It’s about time for an appetizer cookbook that has fun with the concept of tasting an entire meal in one bite!

Enter to win 1 of the cookbook packages by clicking on the “+1″ button next to the cookbook you want, then clicking “Enter” by 11:59pm central time on Thursday, December 13. You can enter to win all three, if you like!

a Rafflecopter giveaway

Please note that the widget may take a few moments to load, and that it may not work in Internet Explorer. The winner is chosen at random by Random.org, and will be notified by email after the giveaway has ended.

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Comments

  1. Rebecca Kennedy 12.23.2012

    I just made these and not only are they pretty, they are SO incredibly yummy!!! Thanks so much for posting this recipe. This is going to be Christmas tradition for sure!

  2. […] we’ll be eating two recipes from the blog world, Red Velvet Cake Balls from Iowa Girl Eats, and Brown Ale and Cheddar Soup (aka beer cheese with bacon and jalapeno) from From and […]

  3. […] pajamas and busted out the Wii and watched movies.  We enjoyed some delicious Cupcake Moscato and red velvet cake balls that I made, courtesy of Iowa Girl Eats.  They are SO good.  And addicting. […]

  4. Lynsey 02.18.2013

    Hey, these cake balls look really amazing! I know we’re past the holidays, but I’m planning to try this recipe out for my Dad’s birthday…apparently he’s expected to bring in treats for his coworkers, so I thought I’d help him out with it. Wish me luck! :)

  5. Karri 03.27.2013

    I am so making these for Easter! I was wondering tho, if anyone has ever made different kinds of cake balls (such as lemon, strawberry or even funfetti)? If so, how did they compare to the red velvet? Thank y’all!!

  6. Marci 04.20.2013

    Thank you so much for this red velvet cake ball recipe – I managed to have great success on the first try. For anyone else trying it out – I definitely only used half or maybe even less of the cream cheese/powder sugar mix and it was plenty to act as an “adhesive” for the balls. I’ve now made the balls twice and for anyone wondering – since it is a somewhat lengthy process to roll all the balls, etc. I managed to mnake mine the night before and freeze in a closed container. I let them sit for 10-15 mins the next day before dipping in the melted chocolate. They have been very well recieved so far!
    One other tip that is super helpful – if you decide to do the white chocolate drizzle on your balls here is what I did: I only need a small amt of white chocolate so I got the nestles white chocolate bar-it’s a small amount and was plenty for one batch of balls. I took half the bar and put it in a ziplock back then microwaved for 30 secs…maybe 30 more if it doesn’t soften up enough. Then just clip the very tip off of one side of the bottom of the bag and use it as a make shift piping bag. It makes it very easy to make the white stripes and you just throw away the whole bag when you’re done.

    Thanks again for the great recipe!!!

  7. Kelly V 04.24.2013

    I made these this past weekend, complete with your cream cheese frosting…COULD NOT HAVE BEEN EASIER! I almost wish it hadn’t worked because they were delicious and it beats paying $20 for a box of 12 at the local chocolate shop. Thank you!

  8. […] pleasing, too. Here’s the recipe that she used to make them: It can be found on the blog Iowa Girl Eats.  She used the Betty Crocker cake mix, too, but you can definitely substitute your favorite red […]

  9. […] or cake balls in America, ‘truffles’ sound better) by following the instructions from Iowa Girl Eats, but using The Hummingbird Bakery’s cake and frosting recipe from their book, The Hummingbird […]

  10. TERRA 11.11.2013

    I AM DEFINETLEY GONNA TRY MAKING THESE IT SOUNDS PRETTY SIMPLE AND EASY TO ME!

  11. […] like you, you’re welcome. ANNNYWAY, here’s a few really quick and simple recipes I got from Iowa Girl Eats and SkinnyTaste they’re super easy (I did it therefore so can you) and they taste so […]

  12. […] started with Iowa Girl Eats Red Velvet Cake Balls. Except I took Hungry Girl’s can of pumpkin swap for the cake mix. And […]

  13. […] PS: don’t forget you have until midnight tonight (Thursday) to enter the holiday baking & entertaining cookbook giveaways. Three winners this time! Click here to enter > […]

  14. […] that I went through, though I did not follow hers per se (wanted to give her credit, so see here: http://iowagirleats.com/2012/12/12/red-velvet-cake-balls/). It should be noted that I did NOT make my own frosting (store-bought cream cheese) and used […]

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  16. […] cake in the bean pot instead. Not sure what I’m talking about? Check out this blog post about making red velvet cake balls Hope you have fun with this one, comment below your ideas for serving this delicious dessert! Red […]

  17. mariz 05.13.2014

    I’ve recently tried this one on the weekend and it was delicious! I didn’t really make the balls the usual way since I was in a rush. I used a keetzen cake pop mould that I bought in Amazon. It’s convenient and less mess (for me). I used the frosting to coat the balls before coating it with chocolate :D

  18. Catching Up! 05.20.2014

    […] Red Velvet Cake Balls adapted from Iowa Girl Eats […]

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