Cake has always been one of my favorite things to make. There is just something impressive about them, they are tall, and beautiful, and a true labor of love. But do you know what is just impressive? These Red Velvet Cake balls. What’s even better? This is one off those recipes that is hardly a recipe at all.
Cute, festive, and easy.
Cake truffles are essentially a cake pop, but there’s no stick (which makes them even easier to make!) If you’re looking for even easier, you could use prepackaged cake mix, and frosting, but I highly recommend my recipe for Red Velvet Cake, which you can find HERE .
How To Assemble Cake Ball
- Mix your red velvet cake, and then bake and cool completely.
- Crumble in a bowl with your fingers, until cake is in small crumbs.
- Add in spoonfuls of frosting, stirring together.
- Squeeze the cake between your fingers, and add enough frosting to make it just stick together.
- Scoop the cake with a small cookie scoop or a spoon.
- Roll each school into balls, and then chill.
- Melt chocolate, dip, and then decorate!
- Enjoy.
Important Tips
- Your cake crumbs must be completely room temperature before adding the frosting.
- It’s easy to add too much frosting, so go slowly! You want your red velvet cake wet enough to stick together, but not so much that it’s falling apart.
- Unless you know how to temper chocolate, you’ll want to use coating chocolate for these, NOT wilton candy melts.
- I highly recommend Ghirardelli melting wafers, or almond bark.
- Heat your chocolate for no more than 30 seconds at a time, stir, and repeat until fully melted.
Toppings
- If you’re feeling festive, I love using crushed peppermint on top!
- Sprinkles or mini chocolate chips work great too.
- Feel free to use dark chocolate or any color them you’d like.
- Red Velvet cake is best with cream cheese frosting, so I recommend that on the inside.
Give it a Try!
Please try this recipe and let me know how it goes for you! And remember, never let what someone else brings to the table be the only thing you have to eat.
Red Velvet Cake Balls with Cream Cheese Frosting
Gorgeous red velvet cake layers with smooth cream cheese frosting.
Servings: 24
Ingredients
Red Velvet Cake
- 1 ¼ Cups All Purpose Flour
- 1 Tbs Cocoa Powder
- .5 teaspoon Baking Soda
- .5 Tsp Salt
- ¼ Cup Vegetable Oil
- ¾ Cups Granulated Sugar
- 1.5 tablespoon Red Food Color Gel or Liquid
- 2 Eggs
- 1.5 teaspoon Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
- ⅔ Cup Buttermilk
Cream Cheese Frosting
- ¼ Cup Butter Softened
- 3 Ounces Cream Cheese Room temperature
- 1 teaspoon Vanilla Extract
- 2 ¼ Cup Powdered Sugar
For The Chocolate Coating
- 12 Ounces White chocolate dark if your prefer
- 8 Ounces Crushed Peppermint I buy mine already crushed.
Instructions
Red Velvet Cake
- Preheat oven to 350° and line 2- 9" cake pans with parchment and nonstick spray.
- In the bowl of an electric mixer, add flour, sugar, baking powder, salt and cocoa powder.
- In a separate bowl, combine the oil, eggs, buttermilk, vanilla extract, and vinegar.
- With the mixer on low speed, slowly stream in the wet ingredients.
- Stop the mixer and scrape the bowl, making sure all dry ingredients are incorporated.
- Turn the mixer to medium high speed and mix for 4 minutes.
- Evenly distribute the batter into 2 cake pans, and then bake for 25-30 minutes, or until the top of the cake springs back when touched.
Cream Cheese Frosting
- In the bowl of your electric mixer, beat the room temperature butter until light and fluffy. There should be NO lumps at all.
- Once the butter is fluffy, add the cream cheese vanilla extract and mix until well combined.
- Slowly add the powdered sugar, on low speed so as to not make a mess! Cream all the ingredients until smooth and combined.
Cake Pop Assembly
- When the Cake is completely cooled, crumbled it into a large bowl into fine pieces.
- Add small amounts of Cream Cheese frosting to start. It is easy to put in too much, so go slow! Stir together the dough until it holds its shape, but should not be too wet.
- Scoop the dough into ball, and then roll until round and smooth. Refrigerate for 20 minutes to allow the balls to firm.
- While the balls are cooling, melt white chocolate until smooth. (In short bursts in the microwave, or over a double boiler.).
- Dip each ball into the chocolate, and then lay on a sheet of parchment. Sprinkle with peppermint, or sprinkles as desired.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!
Nutrition
Calories: 280kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 129mg | Potassium: 71mg | Fiber: 1g | Sugar: 32g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
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