Red Velvet Cake Balls hide a sweet and festive scarlet treat inside! This easy dessert recipe is perfect for the holidays.
A couple of weeks ago 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 I followed 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!
Start with 1 box red velvet cake mix. Bake the cake according to package directions then, when it’s completely cool, crumble the cake into a very large bowl.
This will feel so wrong — but that’s showbiz, baby!
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.
Scoop the cake mixture by the Tablespoon then roll into balls and place on a wax paper-lined baking sheet. Refrigerate until firm, 1-2 hours.
Once the cake balls are firm, pull them out and melt their yummy chocolate coating. I love Baker’s chocolate because it 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.
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!
Perfectly pretty and festive — I hope you love each and every Red Velvet Cake Ball!
Psst! These make great homemade holiday gifts, too!
Ingredients
- 1 box red velvet cake mix, plus ingredients required on back of box
- 16 oz Baker's Semi-Sweet Chocolate
- 6 oz Baker's White Chocolate
- colored sprinkles, optional
For the cream cheese frosting (could use store-bought):
- 1/4 cup butter, softened to room temperature
- 4 oz 1/3-less fat cream cheese, softened to room temperature
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
Directions
- 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.
- 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.
Notes
- Serve cold or at room temperature.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Thank you for the tip on your melting chocolates! I feel like almond bark never gets as thin as a want it and my cake balls or dipped anything end up looking so frumpy. Cheers!
My last & only attempt at cake balls was very unsuccessful!
These look great – I may have to try again:)
I was totally going to make that pound cake this weekend! Now I’m nervous it’ll turn into a burnt mess! I might have to go for your cake balls instead :)
Oh no! I think you should still try. I didn’t underbake my cake enough and let it sit out on the counter too long so it continued baking. I also used a cookie cutter that was too tall so the tips of the Christmas tree stuck out above the cream cheese pound cake and burnt. :/ I have NO idea why the pound cake wouldn’t bake evenly, but I bet a boxed pound cake might work better!!
Let me start by saying that I use your blog as a way to keep up with the foodie world. You are SO organized and SO on top of the latest food trends and this blog has become an INVALUABLE source to me and my family. (My husband has gotten in the habit of asking “Is this from IGE?” whenever I whip something up that he REALLY likes). That said… my baking goddess is doing back flips because lady, I TOTALLY made these last week. Before they cropped up on IGE. They were a SMASH at a couples weekend to the point that they may very well become our prime holiday gift – a few of these bad boys with a handful of chocolate covered almonds would be a real treat for neighbors and distant relatives. Anyway, LOVE this recipe from first hand experience, and LOVE that you posted it – affirmation that it’s a real winner :)
Also, I have been DYING to make barley soup recently but I wanted something creamy and semi-decadent while still heart-healthy when BAM you posted your Canadian Bacon Crock Pot Barley Soup recipe. You’re freakin’ me out, Kristin! I think we are on the same foodie wave length! lol
Anyway, thanks again!
-T
Love the giveaway! Baking is such a part of our celebration of Christmas!
your pictures are so fun and bright!!! love…and I love these cake balls..I’ve made before but mine did not turn out nearly as pretty as yours…just another reason for me to make again and EAT.
Those cake balls look and sound amazing! I actually (surprisingly) just tried red velvet cake for the first time this year….and LOVED it! I am sure it would be no different for these :).
I’ve been trying to find a good homemade frosting recipe! This is a cream cheese one, which is always good, but do you know of a plain/vanilla recipe that could work on various cakes or a good chocolate one? The cake balls look delicious, by the way!
You know, I’ve never attempted cake balls because I’m afraid of using too much frosting. But these just look too darned good not to try!! Great giveaway! Friday is my birthday, so I’m hoping Rafflecopter feels the birthday love :)
Love the cake balls!
Great giveaway! These all look like great cookbooks!
Glad the cakeballs worked out though I confess to be highly curious about the fail. Want to see the disaster! Or you should submit to Pinstrosity!
Read it and weep! https://iowagirleats.com/2011/08/12/fall-baking-fail/
Wow! These looks delicious and so pretty for the holidays. Great giveaway – thanks for hosting.