Description
These Red Velvet Cake Balls are a delightful treat combining moist red velvet cake with a creamy cream cheese filling, all coated in a smooth white chocolate shell. Perfect for parties and special occasions, these bite-sized desserts offer a rich and flavorful indulgence that’s easy to make and irresistible to eat.
Ingredients
Scale
Cake
- 1 box red velvet cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Coating
- 12 oz white chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the red velvet cake.
- Mix Cake Batter: Prepare the cake mix according to package directions, combining the buttermilk, vegetable oil, eggs, and vanilla extract to make a smooth batter.
- Bake Cake: Bake the cake as instructed on the package, then allow it to cool completely to ensure it crumbles properly.
- Crumble Cake: Once cooled, break the cake into crumbs inside a large mixing bowl, ready to be combined with the cream cheese mixture.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese, vanilla extract, and powdered sugar together until smooth and creamy.
- Combine Mixtures: Add the cream cheese mixture to the crumbled cake and mix thoroughly until well combined and able to hold shape.
- Form Balls: Shape the mixture into small, bite-sized balls and arrange them on a baking sheet lined with parchment paper.
- Chill: Refrigerate the cake balls for at least 1 hour to firm up, making them easier to coat with chocolate.
- Coat in Chocolate: Dip each chilled cake ball into the melted white chocolate ensuring full coverage, then place them back on parchment paper to set.
- Set Chocolate: Allow the white chocolate coating to harden completely before serving to enjoy the perfect texture contrast.
Notes
- Ensure the cream cheese is fully softened for easier mixing and smooth texture.
- Use parchment paper to prevent sticking when setting the chocolate-coated cake balls.
- Customize the coating by using milk or dark chocolate instead of white chocolate if preferred.
- Store cake balls in an airtight container in the refrigerator to maintain freshness for up to 5 days.
- For firmer cake balls, chill longer before dipping in chocolate.
