Sunday, March 13, 2011

Red Velvet Cake Balls

With the huge popularity of Nutella Cake Balls, I decided to experiment a new cake ball combination. What I love about Red Velvet Cake Balls is the bright color when you take a bite. I like to make cake balls over the weekend, store them in the refrigerator and have a yummy bite size dessert ready to enjoy after dinner. I am still working on how to best dip the cake balls in the chocolate. Although delicious, they do not have the smooth truffle look I was going for. Any tips?

1 box red velvet cake mix/ingredients listed on cake mix
1/2 can cream cheese frosting (16 oz.)
2 bars semi-sweet chocolate
Wax paper

1. Bake the cake according to directions on the box.
2. Cool the cake completely, then crumble into large bowl.
2. Mix thoroughly with 1/2 can cream cheese frosting. Some recipes call for the entire can, but I prefer a more cakey cake ball.(Make sure the cake is cooled, otherwise your cake balls will be soggy.)
3. Roll mixture into balls and lay on cookie sheet. You choose the size, but think a little smaller than a ping pong ball.
4. Chill for several hours in the fridge, or 45 minutes in the freezer.
5. Melt chocolate in a double boiler.
6. Dip balls in chocolate and lay on wax paper until firm. This is the trickiest part for me. This time I used toothpicks.
7. Store in the refrigerator.


  1. Check out this blog: She has tips for dipping the cake balls. Also, if you read Bakerella's ( first few posts about cake balls I think she explains how you can dip them without dripping. It was so hard when I made them!

  2. Thanks for the tips Linds! I am working on Bakerella's Nutter Butter Balls next. I'll have to perfect my dipping with those :) I might have to mail you some nutter butter cookies so that you can give them a try. I doubt they have them in Paris :)

  3. You should make these for Mr. Johnson the next time he is in D.C.

  4. mI think Papa wrote the comment, he likes sweets --Mama