Red Velvet Cake Balls

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Deliciously decadent two-bite morsels of red velvet cake, cream cheese frosting and white chocolate.

Course Dessert

Cuisine American

Keyword red velvet cake balls

Total Time 40

Servings cake balls

Calories 74kcal

Author Ang Paris

Equipment

Ingredients

1 box red velvet cake mix prepare and bake in a 13x9 pan as per box directions
1 can cream cheese frosting
1-2 bags white chocolate candy melts
Sprinkles optional

Instructions

After you prepare the cake using the instructions on the box, let it cool completely.
1 box red velvet cake mix
Line two baking sheets with parchment paper.
Crumble the cake into a large mixing bowl. Stir in the cream cheese frosting until the mixture is well combined.
1 can cream cheese frosting
Using a Medium Cookie Scoop to help portion, roll the mixture into balls using your hands. You should get about 50 or so balls. Put the the tray into the freezer for 15-20 minutes so the balls can set.
Remove the balls from the freezer to the counter.
In a microwave safe bowl, melt about a third of the chocolates according to the directions on the package.
1-2 bags white chocolate candy melts
Using a fork, dip the cake balls into the melted chocolate.
Carefully tap the fork against the edge of the bowl and allow the excess chocolate to drip off.
Transfer to a second baking sheet lined with parchment paper, using a toothpick to help slide the cake ball off the fork.
Immediately add sprinkles.
Sprinkles
Refrigerate the cake balls 20-30 minutes until the chocolate is hardened.
Store leftovers in an airtight container in the refrigerator for 2-3 days.

Video

Notes

These are great to make ahead of time! I suggest that you roll all the cake balls 1-2 days ahead. They'll keep in an airtight container in the refrigerator. The dipping process can take a little time but don't worry, this can also be done 1 day ahead of time.

Nutrition