Red Velvet Cake Balls
Make these Red Velvet Cake Balls from scratch or w/ a box, by yourself or w/ the kids. They're as versatile as you need and as delicious as you're expecting
Servings 48 cake balls
Calories 166kcal
Ingredients
- 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
Instructions
Red Velvet Cake
- Prep the pans and oven. Preheat the oven to 350°F. Lightly grease and flour two 9-inch round cake pans (or spray with nonstick baking spray).
- Mix the dry ingredients. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Mix the wet ingredients. In a separate large bowl, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth.
- Combine and bake. Add the dry ingredients to the wet ingredients and mix just until a smooth batter forms. Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until the cakes pull slightly from the sides and a toothpick inserted in the center comes out clean.
- Cool completely. Cool the cakes in the pans for 10 minutes. Run a knife around the edges, invert onto plates, then re-invert onto a cooling rack, rounded-sides up. Let cool completely before crumbling for cake balls.
Cream Cheese Frosting
- Beat the frosting. In the bowl of a stand mixer, beat the cream cheese, powdered sugar, and butter on low speed until combined. Increase the speed to high and beat until light and fluffy, about 5 minutes, scraping down the bowl as needed.
- Add vanilla and chill.Reduce the speed to low, mix in the vanilla, then beat briefly on high until smooth. Refrigerate until slightly stiff before using to mix into the cake crumbs.
Cake Ball Assembly
- Crumble the cake and add frosting. Crumble the cooled red velvet cake into a large bowl. Add about half of the cream cheese frosting and mix with a hand mixer or spatula until completely smooth with no white streaks. If you like a moister center, add more frosting a little at a time until the mixture holds together like soft dough.
- Shape the cake balls. Roll the mixture into small balls about the size of a quarter and place them on a baking sheet lined with parchment paper or a Silpat.
- Chill until firm. Freeze the cake balls until the exteriors are firm, about 20–30 minutes.
- Coat and decorate. Melt the candy bark according to the package directions. Working with a few at a time, dip each chilled cake ball in the melted coating, letting the excess drip off, then place on waxed or parchment paper. Immediately add sprinkles, if using, while the coating is still wet.
- Let set and refrigerate. Allow the coating to firm up completely, then transfer the cake balls to an airtight container and refrigerate until serving.
Nutrition
Serving: 1cake ball | Calories: 166kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 18mg | Sodium: 95mg | Potassium: 30mg | Fiber: 1g | Sugar: 12g | Vitamin A: 141IU | Calcium: 14mg | Iron: 1mg