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5 from 1 vote

Red Velvet Cake Balls

Mini Cake Ball truffles filled with sweet red velvet cake and coated on the outside with hardened chocolate
Prep Time30 minutes
Cook Time30 minutes
Decorating Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: cake, red velvet
Servings: 50 cake balls
Author: Natalie Spittle

Equipment

  • 1 Mixing bowl
  • 1 hand mixer/stand mixer
  • 1 Spatula
  • 1 cake pan
  • 1 roll parchment paper
  • 1 Baking Sheet
  • 2-3 Small Bowls
  • 1 can of cooking spray

Ingredients

Red Velvet Cake

  • 1 box red velvet cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup vegetable oil

Frosting

  • 1 can pre-made frosting
  • 1 block cream cheese

Decorating

  • 24 oz baker's chocolate
  • 1 container sprinkles optional

Instructions

  • Gather all of your ingredients.
  • Preheat oven, spray cake pan, and prepare red velvet cake mix according to box instructions. (Combine cake mix, eggs, water, and oil).
  • Pour the mixture into your cake pan and bake red velvet cake according to the instructions on the back of the box.
  • Let the cake cool down for 10-15 minutes.
  • Use a fork to break apart the entire cake.
  • Prepare your frosting by combining a block of cream cheese and a can of pre-made frosting. Mix until smooth and creamy.
  • Add frosting to the red velvet cake crumbles. Using a spatula (or clean hands), fully incorporate the frosting into the cake crumbles.
  • Roll mixture into cake balls and place on a baking sheet lined with parchment paper.
  • Freeze cake balls.
  • Melt your baker's chocolate in 30-second increments, stirring frequently.
  • Coat cake balls in melted chocolate.
  • Decorate cake balls as desired. (optional sprinkles or additional chocolate)
  • Refrigerate red velvet cake balls until you are ready to serve!

Notes

Tips: 
  • Wet hands with water or oil before rolling the cake mixture into balls 
  • Freeze cake balls until hardened before coating them in chocolate
  • Store completed cake balls in an airtight container in the fridge for 2 weeks or freezer for up to 3 months. 
  • DO NOT overheat your chocolate. If the chocolate gets burned in the microwave, it will be unusable. Prevent this by warming it in 30 second increments and stirring frequently.