Red Velvet Cake Ball Bites Recipe

Introduction

These red velvet cake balls are a delightful treat combining the classic flavor of red velvet cake with a creamy cream cheese center, all wrapped in smooth white chocolate. Perfect for parties or a special dessert, they offer a fun and bite-sized way to enjoy a beloved cake flavor.

Ingredients

• 15.25 ounces red velvet cake mix
• 8 ounces cream cheese, softened
• 12 ounces white almond bark
• ¾ cup red candy melts (optional for drizzle garnish)

Instructions

1. Step 1: Place the dry red velvet cake mix into a medium-sized heat-safe bowl. Microwave in two 30-second intervals, stirring well after each, to heat treat the mix. Allow to cool completely before using.
2. Step 2: In a medium bowl, beat the softened cream cheese on medium-high speed with a handheld mixer for 1½ to 2 minutes until smooth.
3. Step 3: Gradually sprinkle the cooled cake mix over the cream cheese and mix just until combined into a dough.
4. Step 4: Cover the cheesecake dough tightly and chill in the refrigerator for 2 hours to firm up.
5. Step 5: Line a baking sheet with parchment paper and set aside.
6. Step 6: Using a 1 tablespoon cookie scoop, portion out dough and roll each into a ball. Place on the prepared baking sheet.
7. Step 7: Melt the white almond bark in a heat-safe bowl in 30-second intervals, stirring between each, until smooth.
8. Step 8: Dip each dough ball into the melted almond bark, allowing excess to drip off. Place coated balls back on the baking sheet using a toothpick or fork to handle. Use a spoon to cover any spots missed.
9. Step 9: Melt the red candy melts in a small bowl using 30-second intervals, stirring until smooth.
10. Step 10: Drizzle the red candy melts over the coated cake balls in thin stripes. Let the coating harden completely before serving.

Tips & Variations

• Make sure the cake mix is completely cooled before mixing with cream cheese to avoid melting and a runny dough.
• Use different colored candy melts to match seasonal themes or celebrations.
• Chill the cake balls again briefly if the coating is too soft before dipping to maintain shape.

Storage

Store the red velvet cake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw overnight in the fridge. Enjoy chilled or at room temperature. If the coating softens, refrigerate briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake instead of cake mix?

Yes, you can use homemade red velvet cake, crumbled finely. Make sure the cake is completely cooled and dry for the best consistency when mixing with the cream cheese.

What’s the purpose of heat treating the dry cake mix?

Heating the dry cake mix helps eliminate any potential bacteria and prevents raw flour taste, making it safer and improving the overall flavor and texture of the cake balls.

Red Velvet Cake Ball Bites Recipe

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These Red Velvet Cake Balls are a delightful no-bake treat combining the classic flavors of red velvet cake with creamy cream cheese and a smooth white chocolate coating. Perfect as bite-sized desserts, they are easy to make with just a few simple ingredients and an appealing festive look with optional red candy drizzle.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: Approximately 24 cake balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake Balls

• 15.25 ounces red velvet cake mix
• 8 ounces cream cheese, softened

For the Coating

• 12 ounces white almond bark
• ¾ cup red candy melts (optional, for stripping garnish)

Instructions

1. Heat Treat Cake Mix: Place the dry red velvet cake mix into a medium-sized heat-safe bowl. Microwave in two 30-second intervals, stirring well after each interval to heat treat the cake mix. Let it cool completely before use to ensure safety and proper blending.
2. Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 1½ to 2 minutes until smooth and creamy.
3. Combine Cake Mix and Cream Cheese: Sprinkle the cooled dry cake mix over the cream cheese, then mix just until fully incorporated to form a cheesecake dough.
4. Chill Dough: Cover the cheesecake dough tightly and refrigerate for 2 hours to firm up and make it easier to shape.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for placing the formed cake balls.
6. Shape Cake Balls: Using a 1 tablespoon cookie scoop, scoop out dough and roll into balls. Place each ball onto the prepared baking sheet. Repeat until all dough is used.
7. Melt Almond Bark: In a heat-safe medium bowl, microwave white almond bark in 30-second intervals, stirring well after each interval until completely melted and smooth.
8. Coat Cake Balls: Dip each cake ball into the melted almond bark to fully coat. Use a fork to tap off excess coating, and a spoon to cover any bare spots. Transfer coated balls back to the baking sheet using a toothpick.
9. Melt Candy Melts: Place red candy melts in a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval until fully melted and smooth.
10. Decorate and Harden: Lightly drizzle the melted red candy melts in stripes over the coated cake balls. Allow the coating to harden completely before serving for a firm, decorative finish.

Notes

• Heating dry cake mix ensures it is safe to eat without baking.
• Make sure the cream cheese is softened to avoid lumps in the dough.
• Use parchment paper to prevent sticking while the balls harden.
• The red candy melt drizzle is optional but adds a festive touch.
• Store finished cake balls in the refrigerator for freshness.

Keywords: red velvet cake balls, no bake cake balls, cream cheese cake balls, white chocolate coated desserts, bite-sized treats