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!
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Red Velvet Cake Balls
Description
Red Velvet Cake Balls hide a sweet and festive scarlet treat inside! This easy dessert recipe is perfect for the holidays.
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
- 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. Serve cold or at room temperature.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
TERRA 11.11.2013
I AM DEFINETLEY GONNA TRY MAKING THESE IT SOUNDS PRETTY SIMPLE AND EASY TO ME!
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[…] 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 […]
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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!
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!!!
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!!
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! :)
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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!
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Heather Bechtel 12.21.2012
Just wanted to say that I made these today, my first attempt at cake balls, and they turned out great! Thanks so much for all of the tips, I’ve always had trouble with melting chocolate for dipping as well. Oh and have I mentioned that they are to die for?! Wow! My neghbors are going to be very happy with their gift this year. Thank you!
Kat Collins 12.20.2012
These look absolutely delicious! And so pretty! I can see how they would be a hit at parties. I’m thinking I may make them for my book club group in January.
I have a recipe for lemon cookies that everyone devours. They think I slaved over them, but what I don’t tell them is it’s made from a box cake mix! Hee, hee, hee! :)
Rebecca 12.19.2012
I just made these today, they were my first attempt at making cake balls & they turned out SO delicious! Thank you for the great sweet festive treat:) As always your recipes are amazing…love your blog! Thanks from a fellow Iowa girl!
Christina 12.18.2012
If using store bought frosting, how much of the 16 oz frosting do you use? The whole thing? Half? Any one try this? Thanks for the help~
Iowa Girl Eats 12.18.2012
I would start out by adding half!
Lauren 12.18.2012
If using store bought frosting, how much of the 16 oz frosting do you use? The whole thing? Half? Any one try this? Thanks for the help~
Iowa Girl Eats 12.18.2012
I would start by adding half, then go from there!
Tori 12.17.2012
I brought a batch of these into work today and everyone loved them. Thanks for the recipe!
Katie Cummings 12.16.2012
I am for sure making these for our family’s Christmas Eve!! We’re a small group so I’m excited for a smaller treat that will pack well if I need to send some as leftovers. I’m wondering though, I read your pumpkin post and am curious if there is a way to lighten up the cake (ex: using a can of pumpkin) and still make the cake balls? Or do I really have to follow the cake mix box recipe?
Iowa Girl Eats 12.17.2012
Here are some tips for lightening up boxed cake mix!
Stephanie 12.16.2012
I made these Friday and froze them. The ones we tested were pawesome! Thank you for the tip on Baker’s chocolate…it was perfect.
Danielle 12.16.2012
The shipping on those Heirloom Cookie sheets is out of this world, but I really want one! Anyone know of a discount or coupon code?