A hard candy shell on the outside and dense cake on the inside, these Red Velvet Cake Balls are delicious. These little bites of cake heaven are the perfect sweet treat for your day.
If you love these cake balls, then you should definitely try our Red Velvet Cake Pops and Vanilla Cake Pops.
Recipe Details
These Red Velvet Cake Balls are just the best. They take all the best flavors of the cake and put them into little bites that look as good as they taste. This popular Southern dessert is also one of my favorites for their delicious flavor and texture.
- TASTE: Sweet and chocolatey, these cake balls are so rich. The candy coating on the outside just gives it even more decadent flavor.
- TEXTURE: These Red Velvet Cake Balls are moist and dense on the inside. The outside has a deliciously hard chocolate candy shell.
- TIME: They take about an hour to make.
- EASE: This recipe is so easy and looks beautiful. You’ll have no trouble making these gorgeous desserts at home.
What You’ll Need
Ingredient Notes
- Red velvet cake mix– I like the Betty Crocker brand the most.
- Vegetable oil– Or any other light-tasting oil
- Eggs– For leavening the cake and binding the ingredients together.
- Frosting- Pillsbury Creamy Supreme vanilla frosting is my favorite.
- White candy melts– We’ll also need some red for decorating.
- Dipping aid– This makes the candy thin enough that it is easy to drizzle on top of the cake balls.
Add-ins and Substitutions
- Substitute the frosting- If you don’t have the one in this recipe, you can also substitute buttercream frosting or cream cheese frosting.
- Use a different dipping chocolate- Instead of white chocolate, you can use milk chocolate or dark chocolate.
- Substitute the dipping aid- To thin out the candy melts and make them smooth enough for a good coating on these cake balls, you can also use coconut oil or shortening.
- Make it gluten-free- Use a gluten-free cake mix to make these cake balls gluten-free. Or you can make your own cake mix using gluten-free baking flour.
How to Make Red Velvet Cake Balls
- Mix the cake batter. In a large bowl, combine the red velvet cake mix, vegetable oil, eggs, and water just until smooth.
- Bake the cake. Spray a 9×13 inch baking Pan with nonstick spray. Then pour the red velvet cake batter inside. Bake at 350 degrees Fahrenheit as instructed on the cake mix box.
- Let it cool. Once the cake is baked, transfer it to a cooling rack and let it cool completely.
Pro Tip: To speed up the cooling process, cut the cake into a few separate pieces so it cools faster.
- Make the cake ball crumbles. Now crumble the cake into a large bowl and mix it with 2 tablespoons of the vanilla frosting using your clean hands.
- Scoop the cake balls. Now using a cookie scoop, scoop the cake balls and shape them into spheres. Then place them on a parchment-lined baking sheet and freeze for 15 minutes.
- Melt the chips. In the meantime, melt the candy melts with the dipping aid chips.
- Dip the cake balls. Now using a fork or a slotted spoon, dip the cake balls into the candy melts and let them set on a baking sheet lined with parchment paper.
- Decorate. Then decorate with streams of melted red candy melts. Serve at room temperature.
Recipe Tips
- Mix the cake batter well- I find that using an electric hand mixer works best for getting out any lumps.
- Mix the frosting in thoroughly- A good way to know when you were done mixing is when there are no more streaks of white frosting visible.
- Allow the cake to cool- It’s best to let your cake cool completely, and for no less than an hour. If you start shaping your cake balls too soon, the cake won’t crumble well and will get too mushy when the frosting is added.
- Don’t scorch the chocolate- Make sure to melt it in 25-second intervalsRed Velvet Cake Balls are moist and sweet with a delicious chocolatey coating. They can be served with cake pops, cookies, cakes, and coffee. To keep the cake balls from falling apart, you can add frosting to the crumbled cake before molding them into balls, and topping them with candy coating. Freezing the cake balls for about 15 minutes before dipping them helps prevent them from crumbling and makes it easier for the candy coating to cool and solidify on the cake balls. You can make these cake balls in advance, and they store well at room temperature for up to 1 week. When storing them, keep the red velvet cake balls in an airtight container in a cool, dry place to avoid melting. If you want to freeze them, do so before dipping them; shape the cake balls and freeze them for about 15 minutes until firm, then store them in a ziplock freezer bag for up to 6 weeks.
These Red Velvet Cake Balls can be served with various options:
– Cake pops such as Chocolate Cake Pops, Oreo Cake Pops, or Vanilla Cake Pops
– Cookies like Almond Flour Chocolate Chip Cookies, Double Chocolate Cookies, Chewy Nutella Cookies, or White Chocolate Macadamia Nut Cookies
– Cakes such as New York Style Cheesecake, Tiramisu Cake, Chocolate Mousse Cake, or Chocolate Honey Cake
– Beverages like Pumpkin Spice Latte, Brown Sugar Boba, Iced Caramel Macchiato, or Hot ChocolateFor the full recipe instructions, check out the recipe for Red Velvet Cake Balls.The rating for this recipe is as follows:
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