Red Velvet Cake Balls Recipe

Introduction

These red velvet cake balls are a delightful twist on classic cake, blending rich cream cheese with moist red velvet cake. Covered in a smooth white chocolate coating and drizzled with red candy melts, they make perfect bite-sized treats for any occasion.

Ingredients

• 15.25 ounces red velvet cake mix
• 8 ounces cream cheese, softened
• 12 ounces white almond bark
• ¾ cup red candy melts (optional stripping garnish)

Instructions

1. Step 1: Heat treat the dry cake mix by placing it in a medium-sized heat-safe bowl. Microwave in two 30-second intervals, stirring well after each. Let it cool completely before using.
2. Step 2: Beat the softened cream cheese in a medium bowl with a handheld mixer on medium-high speed for 1½ to 2 minutes until smooth.
3. Step 3: Sprinkle the cooled dry cake mix over the cream cheese and mix just until well combined.
4. Step 4: Cover the mixture tightly and chill in the refrigerator for 2 hours.
5. Step 5: Line a baking sheet with parchment paper and set aside.
6. Step 6: Using a 1-tablespoon cookie scoop, portion out dough and roll into balls. Place on the prepared baking sheet and repeat until all dough is used.
7. Step 7: Melt the white almond bark in a heat-safe bowl using 30-second microwave intervals, stirring after each until smooth.
8. Step 8: Dip each cake ball into the melted almond bark, tapping off excess on a fork. Use a spoon for any bare spots. Transfer coated balls onto the baking sheet with a toothpick.
9. Step 9: Melt the red candy melts in a small heat-safe bowl using 30-second intervals, stirring until smooth.
10. Step 10: Drizzle the melted red candy melts over the coated cake balls in stripes. Let the coating harden completely before serving.

Tips & Variations

• Make sure the cream cheese is fully softened for easier mixing and smoother texture.
• Use a cookie scoop to keep cake balls uniform in size for even coating and presentation.
• Swap red candy melts for dark chocolate or colored sprinkles for different looks and flavors.
• Chill the cake balls longer if the mixture is too soft to handle easily.

Storage

Store the cake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw in the fridge before serving. Let them come to room temperature slightly for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for this recipe?

Yes, you can substitute red velvet cake mix with chocolate or another favorite flavor, but keep in mind the color and taste will change accordingly.

How do I prevent the coating from cracking?

Make sure the cake balls are chilled well before dipping and avoid coating that is too hot. Tap off excess coating gently and allow them to set in a cool area.

Red Velvet Cake Balls Recipe

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These Red Velvet Cake Balls are a delightful no-bake treat combining the classic flavors of red velvet cake and cream cheese, coated in smooth white almond bark with an optional decorative drizzle of red candy melts. Perfect for parties or an elegant dessert bite, these cake balls offer a creamy, rich texture with a sweet, chocolaty finish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes (melting and heating process)
• Total Time: 2 hours 25 minutes
• Yield: Approximately 30 cake balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Balls

• 15.25 ounces red velvet cake mix (dry)
• 8 ounces cream cheese, softened

Coating

• 12 ounces white almond bark
• ¾ cup red candy melts (optional for stripping garnish)

Instructions

1. Heat Treat Cake Mix: Place the dry red velvet cake mix in a medium-sized heat-safe bowl. Microwave it in two 30-second intervals, stirring well after each to ensure even heat distribution. Allow the cake mix to cool completely before mixing to prevent melting the cream cheese.
2. Prepare Cream Cheese: In a medium mixing bowl, beat the softened cream cheese on medium-high speed using a handheld mixer for 1½ to 2 minutes until it becomes completely smooth and fluffy.
3. Combine Cake Mix and Cream Cheese: Gradually sprinkle the cooled dry cake mix over the cream cheese, mixing just until fully combined to form a cheesecake dough.
4. Chill Dough: Tightly cover the cheesecake dough with plastic wrap and refrigerate for 2 hours to firm up for easy shaping.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for placing the cake balls after coating.
6. Shape Cake Balls: Use a 1 tablespoon cookie scoop to scoop out the cheesecake dough, then roll each portion into a smooth ball. Place each ball on the prepared baking sheet. Repeat until all dough is used.
7. Melt White Almond Bark: In a heat-safe medium bowl, melt the white almond bark by microwaving in 30-second intervals. Stir thoroughly after each interval until fully melted and smooth.
8. Coat Cake Balls: Dip each cheesecake ball into the melted almond bark to completely coat it. Use a fork to lift the ball and gently tap to remove excess coating. If any spots are bare, spoon extra coating over them. Use a toothpick to transfer the coated cake balls back onto the parchment-lined baking sheet.
9. Melt Red Candy Melts: Place the red candy melts into a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each until smooth and melted.
10. Decorate Cake Balls: Drizzle the melted red candy melts in thin stripes over the coated cake balls for an elegant finishing touch. Allow the coating to harden completely before serving.

Notes

• Heat treating the dry cake mix is crucial to eliminate any potential bacteria and ensure safe consumption without baking.
• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake dough.
• Chilling the dough helps it firm up, making it easier to scoop and shape into balls.
• Use parchment paper on the baking sheet to prevent sticking and allow easy cleanup.
• The red candy melts drizzle is optional but adds a beautiful decorative finish.
• Store cake balls in an airtight container in the refrigerator for up to 5 days.

Keywords: red velvet cake balls, no-bake dessert, cake pops, cream cheese dessert, holiday treats, white chocolate coating