Red Velvet Cake Balls
Red Velvet Cake Balls with cream cheese frosting, dunked in sweet white chocolate are the perfect Fall treat! Endless possibilities!
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Here’s the thing…I don’t have the talent or the patience to do those things. Especially when it’s something that will be eaten in literally 2.1 seconds.
I did, however, want to make a fun Thanksgiving treat that you can add to your dessert table. I mean, afterall, you can’t live on pie alone. (no matter how hard I try). You need a dessert that as you walk by the table ten times, you can just keep grabbing a treat!
Red Velvet Cake Balls to the rescue!
The nice thing about cake balls is you can customize the flavor any way you like. Not a fan of Red Velvet Cake? Substitute a spice cake with the cream cheese frosting! Or choose chocolate cake with chocolate frosting. Seriously, just stand in the baking aisle at the grocery store and look at all the possibilities!
I thought the red velvet would look “Fall-ish” with the chocolate coating and Fall sprinkles!
A few notes about making these Red Velvet Cake Balls:
- Bake in a 13×9 baking dish according to your package directions. If your edges look a little browned, you can slice them off. I keep everything, no waste, haha! But if you’re going for a lighter cake (like a spice cake), the dark edges may show when you crumble the cake. Totally your call (I’m not a perfectionist so it doesn’t bother me one bit)!
- Dump your cake into a large bowl. Crumble it up while it’s still warm (not hot). Add in 1 cup canned frosting (I chose cream cheese frosting). If you add the whole can, it’s too much. 1 cup is just enough to moisten the cake and allow it to form into balls.
- I made my cake balls about 1 1/2-2 inches in diameter. This resulted in 48 cake balls. You can go smaller if you prefer.
- Place all your cake balls on a parchment paper lined baking sheet and place it in the freezer for at least an hour. Frozen cake balls are much easier to dip in melted chocolate…they won’t fall apart!
- Speaking of chocolate…use GOOD chocolate. I love using Ghirardelli Melting Wafers. They melt smooth, harden quickly without melting on your fingers, and they taste amazing!
- I use the toothpick method for dipping my cake balls (you can see it in this video). Drizzle with melted dark chocolate and immediately add sprinkles, if desired.
What’s on your Thanksgiving dessert table? If you are looking for additional recipes…may I suggest these Pecan Pie Truffles? Or these adorable Turkey Rice Krispie Treats (see I can make cute treats!).
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Red Velvet Cake Balls
Yield: 48 cake balls
Prep Time: 30 minutes, plus 1 hour chill time
- 1 box (16.5 oz) Red Velvet Cake mix, with ingredients to bake 13x9 cake
- 1 cup canned cream cheese frosting
- 16 oz Ghirardelli white chocolate melting wafers
- 1/2 cup Ghirardelli dark chocolate melting wafers, melted
- sprinkles, optional
- Prepare cake according to package directions for a 13x9 baking dish. Allow to cool slightly.
- Dump cake into a bowl, and crumble with your hands. Mix in the 1 cup of canned frosting.
- Line a baking sheet with parchment paper. Using your hands, roll cake in to 1 1/2-2 inch sized balls. Repeat with remaining cake.
- Freeze cake ball for one hour.
- When ready to dip, melt white chocolate according to package directions. Using a toothpick, press into cake ball and dunk in white chocolate. Tap on side of bowl to remove excess. Slide off of toothpick (using a second toothpick) and drop onto parchment paper. Repeat for remaining cake balls.
- Drizzle with melted dark chocolate and immediately add sprinkles, if desired.
- Store in airtight container in the refrigerator until ready to eat, up to 3 days for best flavor!
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