Description
Decadent Red Velvet Cake Balls dipped in white chocolate and covered in festive sprinkles. A perfect bite-sized treat!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 ounce (2 tablespoons) red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or heavy cream (optional, for desired consistency)
- 12 ounces white chocolate, finely chopped
- 1 tablespoon vegetable shortening (optional, for smoother melting)
- Red, pink, and white sprinkles, for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- In a separate bowl, whisk together buttermilk, oil, eggs, red food coloring, and vanilla extract.
- Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, combine vinegar and baking soda. It will fizz! Quickly add this mixture to the batter and stir until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Stir in the vanilla extract.
- If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
- Once the cake is completely cool, crumble it into a large bowl.
- Add the cream cheese frosting to the crumbled cake and mix well until everything is evenly combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to an hour.
- Remove the mixture from the refrigerator and roll it into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Return the balls to the refrigerator for another 30 minutes to an hour.
- In a heatproof bowl set over a saucepan of simmering water (double boiler), or in the microwave in 30-second intervals, melt the white chocolate and vegetable shortening (if using), stirring frequently until smooth.
- Remove the chilled cake balls from the refrigerator. Dip each ball into the melted white chocolate, using a fork or dipping tools to coat it completely. Gently tap off any excess chocolate.
- Immediately sprinkle the dipped balls with red, pink, and white sprinkles.
- Place the decorated balls back on the parchment-lined baking sheet and refrigerate for at least 15 minutes, or until the chocolate is set.
- Once the chocolate is set, the Red Velvet Balls are ready to serve! Store them in an airtight container in the refrigerator for up to a week.
Notes
- Make sure the cream cheese and butter are at room temperature for the frosting.
- Don’t overmix the cake batter.
- Cool the cake completely before crumbling.
- Chill the cake ball mixture before rolling and dipping for easier handling.
- Work quickly when decorating with sprinkles, as the chocolate sets fast.
- Vegetable shortening helps the white chocolate melt smoothly.
- Prep Time: 45 minutes
- Cook Time: 30 minutes