Red Velvet Cake Balls


This Valentine’s Day, Red Velvet Cake Balls are the perfect treat for parties or as gifts.

While browsing through some books at Barnes & Noble this past summer, I came across a colorful cookbook that caught my eye: “Cake Pops” by the popular blogger, Bakerella. The cookbook features recipes on how to make miniature cake balls and how to decorate them in over 40 incredible ways, from snowmen to teddy bears—even Hello Kitty!

Image courtesy of Bakerella

This past fall, I successfully made the basic chocolate cake balls. They were loved by everyone that I shared them with, so I recently decided to try making the Red Velvet Cake Balls. They were delicious, but surprisingly more difficult to make than the chocolate version. I tried dipping the red velvet cake balls in white chocolate (rather than white candy coating as suggested in the recipe) for more flavor, but it resulted in a messy and frustrating baking experience. The white chocolate was difficult to melt without getting lumpy and it quickly thickened up, resulting in the need for much more white chocolate than I had expected. Next time, I’ll be sure to follow Bakerella’s directions to use candy bark for the melting/coating process!

Red Velvet Cake Balls
(Recipe courtesy of Bakerella)

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

After the cake is cooked and cooled completely, crumble into a large bowl. Mix cake crumbles thoroughly with cream cheese frosting (It may be easier to use your hands to mix together, but be warned it will get messy). Roll mixture into quarter size balls and lay on a cookie sheet. Makes 45-50 cake balls.

Chill for several hours (You can speed this up by putting in the freezer for 1 hour). Melt the chocolate bark in the microwave according to directions on the package. Use a spoon to roll the balls in the melted chocolate and lay on wax paper until firm.  Enjoy and share with others!

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