Best Red Velvet Cake Balls
Delightful red velvet cake balls with creamy frosting, coated in white chocolate. Perfect for any occasion.
Ingredients
For the cake balls
- 1 box red velvet cake mix (425g / 15oz), plus package-required ingredients
- a few drops concentrated red food coloring (optional) To enhance color
- 150 g cream cheese frosting
- 250 g white chocolate, chopped or snapped into small pieces For coating
Instructions
Preparation
- Heat the oven to 180°C (160°C fan) / 350°F / Gas 4. Line a 20 x 25cm (8 x 10in) baking tin with nonstick baking paper.
- Prepare the cake batter according to the box instructions, adding extra red coloring if a deeper shade is desired.
- Pour the batter into the tin, level the top, and bake for 25–30 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool fully. Break the cooled cake into very fine crumbs and set aside 2 tablespoons for decorating.
- Mix the cream cheese frosting into the cake crumbs until the mixture forms a soft, moldable dough.
- Take about 1 tablespoon of mixture at a time, roll into balls, and place on a tray lined with baking paper. You should get around 30 cake balls.
- Freeze for 20 minutes to firm up.
Coating
- Melt the white chocolate.
- Dip each cake ball using two forks, allowing the excess chocolate to drip away.
- Place the coated cake balls on a wire rack set over baking paper and sprinkle with reserved cake crumbs.
- Let them set at room temperature, or chill for 1–2 hours until firm.
- Remove carefully from the rack and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. These cake balls can be made ahead of time and frozen for up to three months.