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.
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!!
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! :)
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!
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!
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! :)
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!
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~
I would start out by adding half!
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~
I would start by adding half, then go from there!
I brought a batch of these into work today and everyone loved them. Thanks for the recipe!
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?
Here are some tips for lightening up boxed cake mix!
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.
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?
These are amazing! My friends and family thought I was a baking genius :o)