Juggling Act

Red Velvet Cake Balls

My sweet tooth is so very happy this time of year, with all the delicious treats being shared and passed between friends for Valentine's Day.
I had picked up a red velvet cake mix on a whim not knowing exactly what I'd do with it. A big fan of The Cake Mix Doctor, I had thought I'd find a recipe there to adapt or play with, and then I thought of cake balls... deliciously decadent two-bite morsels of cake and frosting and chocolate....
How gloriously amazing to roll red velvet cake balls with cream cheese frosting and cover them with white chocolate. It's downright sinful. You'll love these. Trust me!
Red Velvet Cake Balls


1 box red velvet cake mix (prepare and bake in a 13x9 pan as per box directions)
1 can cream cheese frosting
1-2 bags white chocolate candy melts
Sprinkles (optional)

Line a baking sheet with parchment paper.

Allow the cake to cool completely, the crumble into a large mixing bowl. Stir in the cream cheese frosting until the mixture is well combined.

Using a Medium Cookie Scoop to help portion, roll the mixture into balls using your hands. You should get about 50 or so balls. Slide the tray into the freezer for 45 minutes.

Remove the balls from the freezer to the counter. In a microwave safe bowl, melt about a third of the chocolates according to the directions on the package.
Roll the balls in the chocolate - I like to hold the ball on a large for in one hand, and use a spoon in the other to coat the ball in the chocolate. Gently tap the fork against the bowl so the excess chocolate will drip off. Top immediately with sprinkles, if desired.

When the chocolate runs out, or begins to harden, add more from the bag and melt according to directions. Repeat until all the balls have been covered.

Refrigerate until ready to serve. (Store in an airtight container. )

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