While we Southerners sure do love our classic cakes, these red velvet cake balls take everything you love about tender, moist red velvet cake, and transform it into a bite-sized treat you won't be able to get enough of. While we call for red velvet cake mix for a quick shortcut option, don't let us stop you from using a homemade version for even deeper flavor.
Instead of baking a cake for the next birthday celebration, try creating these sweet bite-sized treats. Get the kids involved in this fun baking project. But be warned, these adorable miniature treats will be gone in seconds.
Learn how to make red velvet cake balls, and you'll be a pro at whipping this up for parties in no time.
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Courtney West
Ingredients for Red Velvet Cake Balls
To make these cake balls, you'll need:
- Red velvet cake mix: Choose your favorite variety, or go with homemade red velvet cake instead.
- Whole milk: Added to the cake mix for a tender crumb.
- Melted salted butter: Added to the cake mix for richness.
- Vanilla extract: Enhances the flavor of the cake balls.
- Vegetable shortening: For greasing the pan.
- All-purpose flour: For coating the pan.
- Cream cheese: The base of the frosting for a classic red velvet cake flavor.
- Salted butter: Beaten with the cream cheese for a luscious frosting.
- Powdered sugar: Thickens and sweetens the frosting.
- White melting wafers: For coating the cake balls.
- Sprinkles and sanding sugar: For decorating. Be as creative as you like.
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Courtney West
How To Make Red Velvet Cake Balls
This tasty creation is made out of red velvet cake that is bonded together with homemade cream cheese frosting and coated in white chocolate. For an extra decadent finish, we used Ghirardelli white chocolate and dusted the top with sprinkles for a stunning polish. Full instructions are below, but here's a brief recap before you get started:
- Step 1. Make the cake mix, but don't follow the box's instructions Instead, beat cake mix, milk, melted butter, and 1 teaspoon vanilla until blended, then for 2 additional minutes on medium speed. Pour batter into a greased and floured 13- x 9-inch pan.
- Step 2. Bake until a wooden pick inserted in center comes out clean. Cool in pan, then turn onto a rack to cool completely.
- Step 3. Make cream cheese frosting.
- Step 4. Crumble cake, and stir in 2 cups frosting. Roll into 48 balls and transfer to baking sheets. Cover and chill 8 hours or overnight.
- Step 5. Melt 1 package melting wafers in microwave according to package directions. Dip 1 ball at a time into the melted wafers using a fork, letting any excess drip off. Transfer to a parchment paper-lined baking sheet and decorate as desired. Chill until ready to serve.
Tips for The Best Red Velvet Cake Balls
For the best red velvet cake balls, keep these tips in mind:
- Cool cake before crumbling: For the lightest, fluffiest texture.
- Add frosting gently: Avoid overworking the mixture, which could cause a gummy result.
- Use a scoop: To portion equal size balls, use a scoop, then roll by hand for consistent balls.
- Chill until firm: The softer the cake balls, the more difficult to dip (and the more likely they'll fall apart).
- Keep cake balls chilled: Dip a few cake balls at a time to keep the remaining balls from coming to room temperature.
- Add sprinkles quickly: Make sure to sprinkle before the coating dries.
- Theme your sprinkles: We chose red and white, but any array of sprinkles and sanding sugars can be used to match a party theme, team uniforms, or holiday.
How To Make Red Velvet Cake Balls Ahead
These cake balls can be made far in advance to help you get ahead of your party prep. This can be done in a number of ways:
- Prepare the cake in advance: Up to three months in advance, prepare the red velvet cake and freeze. Bring to room temperature before crumbling and proceeding with the recipe as directed.
- Prepare the cake balls in advance: Prepare and roll the cake balls, then flash freeze and transfer to a freezer-safe zip-top bag to freeze for up to three months. One or two days before serving, dip and decorate.
- Decorate the cake balls in advance: Dip and decorate the cake balls up to three days in advance. Wrap and refrigerate until ready to serve.
How To Store Leftover Red Velvet Cake Balls
Any leftover red velvet cake balls can be stored in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature.
More Red Velvet Dessert Recipes You'll Love
We like this classic dessert in any form we can get it:
- The Red Velvet Cake
- Red Velvet-White Chocolate Cheesecake
- Molten Red Velvet Cakes
- Red Velvet Ice-Cream Cake
- Red Velvet-White Chocolate Chunk Cookies
- Red Velvet Brownies
- Mini Red Velvet Cakes
- Red Velvet Cake Mix Cookies
- Beet Red Velvet Cupcakes
Editorial contributions by Katie Rosenhouse.
Ingredients
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1 (15.25-oz.) pkg. red velvet cake mix (such as Duncan Hines)
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1 cup whole milk
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1/3 cup (2 2/3 oz.) salted butter, melted
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3 tsp. vanilla extract, divided
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Vegetable shortening, for pan
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All-purpose flour, for pan
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1 (8-oz.) pkg. cream cheese, softened
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1/2 cup (4 oz.) salted butter, softened
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4 cups (about 16 oz.) powdered sugar
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3 (10-oz.) pkg. white (vanilla-flavored) melting wafers (such as Ghirardelli)
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Red and white sprinkles and sanding sugars
Directions
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Make cake batter:
Preheat oven to 350°F. Beat cake mix, milk, melted butter, and 1 teaspoon of the vanilla in bowl of a heavy-duty stand mixer fitted with paddle attachment on low speed until well blended, about 1 minute. Increase speed to medium, and beat 2 minutes. Pour batter into a greased (with vegetable shortening) and floured 13- x 9-inch baking pan.
Courtney West
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Bake cake:
Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Turn cake out onto wire rack, and let cool completely, about 2 hours.
Courtney West
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Make cream cheese frosting:
Meanwhile, beat cream cheese and softened butter with heavy-duty stand mixer fitted paddle attachment on medium speed until creamy. Reduce speed to low, and gradually add powdered sugar and remaining 2 teaspoons vanilla, beating until blended. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Courtney West
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Combine cake crumbs and cream cheese frosting:
Crumble cooled cake into a large bowl. Stir in 2 cups of cream cheese frosting. (Reserve any remaining frosting for another use.)
Courtney West
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Roll cake balls:
Roll cake mixture into 48 balls, about 1-inch in diameter. Place balls on baking sheets, and cover with plastic wrap. Chill 8 hours or overnight.
Courtney West
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Dip cake balls in white chocolate:
Melt 1 package of the melting wafers in a medium-size microwavable bowl in microwave according to package directions. Start with 16 cake balls (continue to chill remaining 32 cake balls). Using a fork and working with 1 cake ball at a time, dip ball into melted wafers, allowing excess to drip back into bowl.
Courtney West
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Add sprinkles:
Place ball on a parchment paper-lined baking sheet, and immediately sprinkle with desired amount of sprinkles or sanding sugars. Repeat with remaining 15 cake balls and melted wafers in bowl, cleaning fork between each dip. Wipe bowl clean, and repeat 2 more times with remaining chilled cake balls and 2 packages of melting wafers, and desired amount of sprinkles. Chill until ready to serve.
Courtney West
Frequently Asked Questions
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The two are identical, apart from one having a stick. These cake balls can be made into cake pops by inserting a cake pop stick before dipping.
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Make sure that the cake balls have enough icing so that they bind and roll easily. Then, make sure they're fully chilled and firm before dipping to help keep them from falling apart.
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If you're serving other desserts as well, 1 to 2 cake balls should do the trick. If these cake balls are the only dessert, counting on 3 to 4 per person is a generous amount.
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While red velvet cake does contain a small amount of cocoa, it is not a chocolate cake. Its main flavoring comes from vinegar or buttermilk for a light tang, enhanced by the usual pairing of cream cheese frosting.