Red Velvet Cake Balls

Valentine’s Day is only a few days away (yay! 😍) which means the true countdown is on to find the perfect treat in time for your bestie or bae! Babes, if you want to impress those you love in your life, we’ve got THE perfect recipe for you. We are always (we repeat…always! 😂) in the mood for a good cake ball. It’s literally cake that you can eat one delicious bite at a time (Genius? We think so!). So, these red velvet cake balls were totally going to happen eventually. So, why not just in time for Valentine’s Day?

These Red Velvet Cake Balls are everything you need for your upcoming celebration of ❤️. Red velvet cake made from scratch paired with the classic tang of cream cheese frosting makes these “bites of cake” simply uh-mazing!

We top them off by dipping each into a rich white chocolate coating, and the rest is history…it’s a match made in heaven (or, your mouth 🤷🏼‍♀️😘).

This recipe seems intimidating, but as with all of our cake ball recipes, they are quite simple to make. Only four main steps. Bake the cake, make the frosting, roll your balls, coat them, and enjoy! That’s it! Top them with some extra red velvet crumbles or your choice of sprinkles. 💃🏼

So, come on, babes! Let’s roll some cake! 🍰

What You Need

FOR THE CAKE

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 tsp salt

1/3 cup unsweetened cocoa powder

1 1/2 cups vegetable oil

1 cup Buttermilk

2 eggs

2 Tbsp red food coloring

1 tsp white vinegar distilled

1 tsp vanilla extract

FOR THE FROSTING:

8 oz. cream cheese (1 block)

2 cups powdered sugar

1 tsp vanilla extract

1/2 cup butter (unsalted)

WHITE CHOCOLATE TOPPING

Ghirardelli White Chocolate Melting Wafers (24 ounces) (2 bags)

2 Tbsp vegetable oil

Sprinkles of your choice

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Step by Step

  1. Let’s bake our cakes! Set your oven to 350 degrees. Spray two 9 inch round pans with nonstick spray and set aside.
  2. In a large bowl combine your flour, sugar, baking soda, salt, and cocoa powder. Whisk together. Set aside.
  3. In another large bowl combine your wet ingredients: eggs, oil, vinegar, buttermilk, vanilla, and red food coloring. Mix on low to medium until combined.
  4. Add in your dry ingredients to your wet ingredients and mix until smooth and just combined.
  5. Pour your mix into the two pans and bake for 30-35 min. Cake should come away from the sides of the pan and a toothpick should come out clean when inserted in the middle.
  6. Transfer your cakes to a cooling rack and let cool completely.
  7. Now let’s make our frosting! In a large bowl mix together your cream cheese, butter, and vanilla until fluffy. Then add in your powdered sugar. Mix until combined and fluffy.
  8. Using your hands, take your two cooled cakes and crumble them into a large sized bowl. Add your frosting to it and then with a stand mixer mix them both together on low until it is all combined. This might take a few minutes so don’t panic.
  9. Once all combined and thoroughly mixed, roll into Tbsp size balls.
  10. Once finished place your rolled balls into the freezer for about 1-2 hours to harden up a bit for coating them.
  11. Melt your Ghirardelli white chocolate melting wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil and combine. Using a fork (or two), begin dipping each chilled cake ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden. This will happen pretty fast, so if you want to add red velvet crumbles, sprinkles, etc. add it right after you place each cake ball onto the parchment before it hardens. You can also let them harden all the way, then create a fun drizzle on top with more white chocolate in a fun color.

Red Velvet Cake Balls

Print Recipe
Serves: 36-40 Cooking Time: 30 min.

Ingredients

  • FOR THE CAKE
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup Buttermilk
  • 2 eggs
  • 2 Tbsp red food coloring
  • 1 tsp white vinegar distilled
  • 1 tsp vanilla extract
  • FOR THE FROSTING:
  • 8 oz. cream cheese (1 block)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup butter (unsalted)

Instructions

1

Let's bake our cakes!

2

Set your oven to 350 degrees. Spray two 9 inch round pans with nonstick spray and set aside.

3

In a large bowl combine your flour, sugar, baking soda, salt, and cocoa powder. Whisk together. Set aside.

4

In another large bowl combine your wet ingredients: eggs, oil, vinegar, buttermilk, vanilla, and red food coloring. Mix on low to medium until combined.

5

Add in your dry ingredients to your wet ingredients and mix until smooth and just combined.

6

Pour your mix into the two pans and bake for 30-35 min. Cake should come away from the sides of the pan and a toothpick should come out clean when inserted in the middle.

7

Transfer your cakes to a cooling rack and let cool completely.

8

Now let's make our frosting! In a large bowl mix together your cream cheese, butter, and vanilla until fluffy. Then add in your powdered sugar. Mix until combined and fluffy.

9

Using your hands, take your two cooled cakes and crumble them into a large sized bowl. Add your frosting to it and then with a stand mixer mix them both together on low until it is all combined. This might take a few minutes so don't panic.

10

Once all combined and thoroughly mixed, roll into Tbsp size balls. Once finished place your rolled balls into the freezer for about 1-2 hours to harden up a bit for coating them.

11

Melt your white chocolate wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil and combine. Using a fork (or two), begin dipping each chilled cake ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden. This will happen pretty fast, so if you want to add red velvet crumbles, sprinkles, etc. add it right after you place each cake ball onto the parchment before it hardens. You can also let them harden all the way, then create a fun drizzle on top with more white chocolate in a fun color.

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