Make room in your holiday cookie spread for my red velvet cake balls recipe!
Red velvet treats are wonderful year, round but they especially shine even brighter on Valentine’s Day and Christmas! That gorgeous red color is the perfect festive touch for these holidays.
I add some red, white, and blue sprinkles to the coating of these cake balls, et viola, they’re perfect for the 4th of July.
- Red velvet flavor!
- Beautiful red color perfect for the holidays
- Fun to make with kids!
- Decorate however you want!
- Cake: This recipe shows you how to make red velvet cake from scratch, but to save time, you can absolutely use a boxed mix!
- Buttermilk: If you are making the full cake experience, but you don’t have buttermilk on hand, not to worry! Here’s a great substitutions list.
- Vinegar: Yes, this recipe uses vinegar! But before you go curling your nose, hear me out: vinegar activates the baking soda to give you the fluffiest cake possible. Don’t skimp on it! That vinegar does good work, and it’s integral to that “red velvet TANG!”
- Room Temp: Don’t have your butter or your cream cheese at room temp? No fear! I’ve got tricks for that too — try cutting your cream cheese into chunks, placing the wrapped butter in a bowl of warm water, or even grating your butter!
How Long Can You Keep This In The Fridge?
Because these red velvet cake balls recipe have cream cheese in them, they must be kept in the fridge! You can store them there for up to a week.
Can You Freeze Red Velvet Cake Balls?
Unfortunately, no! The dairy in the frosting would get all wonky in the freezer, so better safe than sorry.
Make Ahead Tips
The best time-saving tip for these red velvet cake balls recipe is to swap out a boxed cake mix for homemade. That’ll save you loads of time and prep!
- Add alcohol: Add some of your favorite liquor at step 2, decreasing the frosting to compensate for the moisture. You will have treats that rival bourbon balls or rum balls.
- Add strawberries. Use a strawberry cake mix! Inspired by this flavor? check out this Strawberry poke cake. It’s not you’re average recipe, it’s supercharged with strawberry pie filling! Need an old fashioned, easy-to-make cake? My strawberry cake is just the ticket!
Want more surprisingly festive cake recipes? Try these for your holiday!
Red Velvet Cake Balls
- 1 box red velvet cake Baked and Cooled
- 1 3/4-2 cups cream cheese frosting
- 1 package candy bark coating
Red Velvet Cake
- nonstick vegetable spray
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese at room temperature
- 2 cups powdered sugar sifted
- 1/2 cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
Cake Ball Assembly:
- When the cake is cooled completely, crumble into a large bowl.
- Add 1/2 of the frosting recipe to the bowl and mix thoroughly with a hand-held electric mixer. (Mixture will be completely smooth and there will be no white flecks left from frosting.) If you prefer a moister cake ball, add more of the frosting to the desired consistency and mix until the mixture is consistent.
- Roll mixture into quarter size balls and lay on the cookie sheet lined with a Silpat.
- Place the cookie sheets in the freezer until the balls have a frozen exterior.
- Melt bark in microwave per directions on the package.
- Dip or roll balls in melted chocolate and lay on wax paper until firm. (I used a plastic fork with the two interior tines broken off to dip with then tapped off extra chocolate.)
- If you're going to decorate with sprinkles, apply them immediately after each ball is dipped in chocolate and the chocolate is still wet.
Red Velvet Cake:
- Preheat the oven to 350 degrees F. Lightly oil and flour 2 ( 9 by 1 1/2-inch round) cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Cream Cheese Frosting:
- In the bowl of a standing mixer, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.