Red Velvet Cake Balls
Red Velvet Cake Balls made with cream cheese frosting and dipped in white chocolate. An elegant truffle for Valentine's Day or Christmas.
Servings: 70 Cake Balls
- 1 red velvet cake mix and the ingredients to make it *See notes about using homemade cake
- 1 to 1 1/3 cups cream cheese frosting either store bought or homemade
- 24 ounces white chocolate or Vanilla Almond Bark
- Sprinkles or chocolate for decorations
Bake the cake according to the directions on the box. Let it cool completely.
Crumble the cooled cake into a large bowl. Add 1 cup of the frosting and mix it up with a wooden spoon or electric mixer.
The mixture may seem dry at first. It will take the cake a bit of time to absorb the moisture of the frosting. I recommend allowing it to rest for 5 minutes to see if it needs more moisture. If it does, add more frosting a spoonful at a time until the mixture is a smooth workable consistency. A bit like stiff cookie dough. The amount of frosting you will need depends on how dry your cake is.
Once the mixture can be easily rolled into smooth balls, roll the cake balls into 1 inch balls and place on a parchment lined baking sheet. Place in the freezer for 1 hour.
While the cake balls are freezing. Melt the white chocolate slowly over a double boiler. Dip the truffles in the white chocolate using a toothpick or a fork. Set the cake balls on parchment paper to harden. If you want to add sprinkles add them right away while the chocolate is still wet.
Otherwise, wait till the white chocolate hardens and drizzle a bit of melted dark chocolate over the top. They keep in the fridge for a day or two or several week in the freezer.
- You can use a homemade red velvet cake for this recipe. Simply bake up your favorite 2 layer red velvet cake mix recipe and let cool completely before proceeding with step 2.
Serving: 1cake ball | Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 24mg | Sugar: 9g