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Red Velvet Cake Balls with Cream Cheese Frosting

Gorgeous red velvet cake layers with smooth cream cheese frosting.
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Course: Dessert
Cuisine: American
Keyword: Cake, cream cheese, red velvet
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 24
Author: sherry reuter


Red Velvet Cake

  • 1 ¼ Cups All Purpose Flour
  • 1 Tbs Cocoa Powder
  • .5 Tsp Baking Soda
  • .5 Tsp Salt
  • ¼ Cup Vegetable Oil
  • ¾ Cups Granulated Sugar
  • 1.5 Tbsp Red Food Color Gel or Liquid
  • 2 Eggs
  • 1.5 Tsp Vanilla Extract
  • 1 Tsp Apple Cider Vinegar
  • Cup Buttermilk

Cream Cheese Frosting

  • ¼ Cup Butter Softened
  • 3 Ounces Cream Cheese Room temperature
  • 1 Tsp 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.


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.


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
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!