Description
Deliciously moist and creamy Red Velvet Cake Balls coated in smooth white chocolate, these bite-sized treats combine classic red velvet cake flavors with a luscious cream cheese filling, perfect for parties or dessert tables.
Ingredients
Scale
Cake
- 1 box red velvet cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Coating
- 12 oz white chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Batter: Mix the red velvet cake mix with buttermilk, vegetable oil, eggs, and vanilla extract according to the package directions to create a smooth batter.
- Bake the Cake: Pour the batter into a baking pan and bake as directed on the cake mix box. Once baked, remove from oven and allow the cake to cool completely to room temperature.
- Crumble Cooled Cake: Break the cooled cake into small crumbs by hand into a large mixing bowl, preparing for blending with the filling.
- Make Cream Cheese Mixture: In a separate bowl, beat together softened cream cheese, vanilla extract, and powdered sugar until the mixture is smooth and creamy.
- Combine Cake and Filling: Add the cream cheese mixture to the crumbled cake and stir until thoroughly combined, forming a uniform dough-like consistency.
- Form Cake Balls: Shape the mixture into small, bite-sized balls and arrange them on a baking sheet lined with parchment paper.
- Chill the Cake Balls: Place the cake balls in the refrigerator for at least 1 hour to firm up, ensuring they hold their shape during coating.
- Dip in White Chocolate: Using a fork or dipping tool, coat each chilled cake ball thoroughly in melted white chocolate, then return them to the parchment paper-lined baking sheet.
- Set the Coating: Allow the chocolate coating to harden at room temperature or in the refrigerator before serving.
Notes
- Ensure the cake is completely cooled before crumbling to avoid a soggy mixture.
- Use room temperature cream cheese for easier mixing and smoother filling.
- Chilling the cake balls helps them maintain their shape when dipping in chocolate.
- Store cake balls in an airtight container in the refrigerator for up to 5 days.
- You can use candy melts instead of white chocolate for easier coating and different color options.
