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Red Velvet Cake Balls Recipe

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★★★★★

4.5 from 126 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/red-velvet-cake-balls-recipe/