The Best Red Velvet Cake Balls
Soft red velvet cake and cream cheese frosting, wrapped in smooth white chocolate for the Best Red Velvet Cake Balls
Servings: 30 cake balls
Calories: 156kcal
Ingredients
- 1 box red velvet cake mix
- 1 ¼ cup Water
- ½ cup vegetable oil
- 3 eggs
- 16 oz cream cheese frosting store bought, or homemade
- 12 oz white candy melts- may need more see notes*
- Sprinkles or Other Candy Melts for decorating- optional
Instructions
- Preheat oven to 325°F. Grease a large rimmed sheet pan* with cooking spray (17-¾” x 25-¾”).
- Combine the cake mix, water, vegetable oil, and eggs in a large bowl.1 box red velvet cake mix, 1 ¼ cup Water, ½ cup vegetable oil, 3 eggs
- Beat on medium speed for 2 minutes, scraping down the sides when needed.
- Pour into prepared baking sheet and bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool, then crumble* and place in a large bowl.
- Add cream cheese frosting to the bowl and stir until well combined.16 oz cream cheese frosting
- Drop spoonfuls of the mixture onto a parchment lined baking sheet, then freeze for 10 minutes. This will allow the batter to set up enough to roll into balls without being super sticky.
- Once set, roll each spoonful into a nice ball, then return to freezer.
- Melt candy melts in a microwave safe bowl. Melt on 50% power stirring every 30 seconds, until melted and smooth.12 oz white candy melts- may need more see notes*, Sprinkles or Other Candy Melts for decorating- optional
- Dip your cake balls in the melted candy melts and set on a parchment lined baking sheet. * If you are wanting to add sprinkles, I recommend adding them pretty soon after dipping, otherwise the candy melts will set up and the sprinkles won’t stick.
- Once all are dipped and the shells are hardened you can add a second color as strips or a spirals by melting more candy melts of a different color, placing in a Ziploc bag, cutting the tip off of the bag, then drizzling on.
Video
Notes
Tips and Tricks
- *I used 12 oz candy melts to make ~30 decent sized cake balls. If you make smaller cake balls you will need more candy melts.
- *If you don’t have a large rimmed sheet pan bake in a 9x13 dish or in cake rounds according to the box’s instructions.
- *Crumbling by hand is the easiest and fasted way, but you could also place the cake in a gallon Ziploc baggie and shake/smash until it was crumbled.
- *Keeping the cake balls in the freezer will keep them from falling apart when you dip them. I like to work with only 2-3 at a time, while keeping the rest in the freezer, then once those are dipped, I grab the next 2-3 and repeat.
Nutrition
Calories: 156kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 24IU | Calcium: 25mg | Iron: 1mg