Description
Delightfully sweet and festive red velvet cake balls coated in smooth white chocolate and topped with colorful sprinkles. These bite-sized treats blend moist red velvet cake with creamy full-fat cream cheese, then are frozen and dipped in melted white chocolate for a perfectly tender and indulgent dessert that’s perfect for parties or gifting.
Ingredients
Scale
Cake Balls
- 1 box (15 oz) red velvet cake mix
- ½ cup vegetable oil
- 1 cup water
- 3 large eggs, room temperature
- 1 cup full-fat cream cheese, room temperature
Coating & Garnish
- 2 cups white chocolate melting wafers
- Red or pink sprinkles for garnish
Instructions
- Bake the Cake: Preheat your oven and prepare the red velvet cake mix as instructed on the box, typically baking it in a 9×13 inch pan for about 30 minutes. Allow the cake to cool completely to room temperature.
- Crumble the Cake: Once cooled, break the cake into fine crumbs inside a large mixing bowl to create an even texture for the cake ball base.
- Mix with Cream Cheese: Add the full-fat cream cheese to the cake crumbs and gently fold together until a uniform, dough-like consistency forms.
- Form Cake Balls: Scoop out portions of the mixture and roll them into small, even-sized balls. Place these on a parchment-lined baking sheet to prevent sticking.
- Freeze the Balls: Place the baking sheet with cake balls into the freezer for about 30 minutes or until they are firm enough to dip without losing shape.
- Melt the White Chocolate: Using a microwave at 50% power, melt the white chocolate melting wafers by stirring every 20 seconds to avoid burning, or melt gently using a double boiler method.
- Dip the Cake Balls: Dip each chilled cake ball into the melted white chocolate coating, allowing excess chocolate to drip off before placing back onto the parchment paper.
- Add Sprinkles: Immediately sprinkle red or pink decorative sprinkles over the coated balls before the chocolate sets to add a festive touch.
- Set and Serve: Allow the cake balls to fully set at room temperature or in the fridge before serving or storing for later enjoyment.
Notes
- Ensure the cream cheese and eggs are at room temperature for smooth mixing and better texture.
- Freezing the cake balls before dipping helps maintain their shape and makes coating easier.
- White chocolate melting wafers are preferred for easy melting and smooth coverage but can be substituted with white chocolate chips.
- Store cake balls in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Use parchment paper to avoid sticking and ease cleanup during dipping and setting.
