Red Velvet Cake Balls
Delicious red velvet cake balls with a cream cheese frosting center, coated in white chocolate for a perfect treat.
Ingredients
For the cake
- 1 box red velvet cake mix Follow package liquids; for best flavor use buttermilk if recommended.
For the filling
- 1/2 cup cream cheese frosting Homemade or store-bought; adjust quantity slightly if your cake is very dry or moist.
For the coating
- 1 cup white chocolate chips Look for a quality brand labeled 'white chocolate'; add oil if needed to thin.
- sprinkles (optional) Choose fine nonpareils for best adhesion; press on immediately after dipping.
Instructions
Preparation
- Prepare the red velvet cake mix according to package instructions and bake in a 9x13 inch pan.
- Allow the cake to cool completely, then crumble it into a large bowl.
- Add the cream cheese frosting to the crumbled cake and mix until well combined.
- Roll the mixture into small balls and place them on a baking sheet.
- Chill the cake balls in the refrigerator for at least 30 minutes.
Coating
- Melt the white chocolate chips in a microwave or double boiler.
- Dip each cake ball into the melted chocolate, allowing excess to drip off.
- Place the dipped cake balls back on the baking sheet and apply sprinkles immediately.
- Let them set at room temperature or in the fridge until firm.
Notes
Serve chilled for best flavor; can store in an airtight container in the refrigerator for 2-3 days or freeze for up to 2 weeks.