Description
Red Velvet Cake Balls offer a delightful Southern dessert experience with rich cocoa and cream cheese flavors. Compact spheres of velvety goodness provide you a perfect bite-sized treat that melts in your mouth with irresistible charm.
Ingredients
Scale
Main Ingredients:
- 1 package (15.25 ounces / 432 grams) red velvet cake mix (e.g., Duncan Hines)
- 1 cup (240 milliliters) whole milk
- ⅓ cup (76 grams / 2 ⅔ ounces) melted salted butter
- 3 packages (10 ounces / 283 grams each) of white vanilla-flavored melting wafers (e.g., Ghirardelli)
Filling and Frosting Ingredients:
- 1 package (8 ounces / 226 grams) cream cheese, softened
- ½ cup (114 grams / 4 ounces) salted butter, softened
- 4 cups (454 grams / 16 ounces) powdered sugar
- 3 teaspoons vanilla extract, divided
Preparation and Decoration Ingredients:
- Vegetable shortening, for greasing (about 1 tablespoon)
- All-purpose flour, for dusting (about 2 tablespoons)
- Red and white sprinkles and sanding sugars for decoration
Instructions
- Craft the foundation by preheating the oven to 350°F (175°C). In a spacious mixing vessel, amalgamate the cake mix, milk, liquefied butter, and 1 teaspoon of vanilla extract. Activate the mixer at a gentle pace, escalating to medium intensity for approximately 3 minutes.
- Meticulously coat a 13×9-inch baking vessel with vegetable shortening and dust with a fine layer of flour. Transfer the velvety batter into the prepared pan, ensuring an even distribution.
- Position the pan in the preheated oven and bake for 24-28 minutes. Verify doneness by inserting a toothpick into the center – it should emerge pristine and dry. Allow the cake to rest in the pan for 15 minutes, then carefully transition to a wire cooling rack.
- While the cake achieves complete temperature equilibrium (approximately 2 hours), initiate frosting preparation. Blend cream cheese and butter in a mixer until achieving a smooth, uniform consistency.
- Gradually incorporate powdered sugar and remaining vanilla extract. Whip the mixture until it transforms into a light, airy texture.
- Once the cake has cooled entirely, delicately crumble it into a capacious mixing bowl. Fold in 2 cups of cream cheese frosting, ensuring thorough and even integration.
- Methodically shape the mixture into 48 perfectly rounded, one-inch spheres. Arrange these delicate orbs on baking sheets, envelop with plastic wrap, and refrigerate for a minimum of 8 hours or overnight.
- For the final transformation, gently melt white melting wafers following precise package instructions. Utilizing a fork, delicately immerse each cake ball, allowing excess coating to cascade off.
- Strategically place the coated balls on a parchment-lined baking sheet. Swiftly embellish with sprinkles before the coating solidifies. Refrigerate for a minimum of 1 hour to set and enhance flavor integration.
Notes
- Chill cake balls overnight for firm, easy-to-dip chocolate coating.
- Create smooth texture by completely crumbling the cake into fine crumbs.
- Use white melting wafers for a professional, glossy chocolate finish.
- Roll exactly one-inch balls to guarantee uniform size and consistent appearance.
- Refrigeration stabilizes cake balls during chocolate dipping process.
- Employ fork technique when coating to minimize chocolate drips and achieve clean edges.
- Sprinkle decorations immediately after chocolate coating for maximum adhesion.
- Cream cheese frosting provides delicious binding and rich tangy flavor.
- Preserve cake balls in sealed container within refrigerator up to seven days.
- Bring ingredients to room temperature for seamless mixing and superior cake consistency.
- Line baking sheets with parchment paper preventing sticky surfaces and simplifying cleanup.
- Add vanilla extract to elevate overall flavor complexity in cake and frosting.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20
- Calories: 170
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg