Description
These rich, bite-sized red velvet cake balls are coated in smooth white chocolate and adorned with festive sprinkles—perfect for sharing or satisfying a sweet tooth.
Ingredients
1 box (15 oz) red velvet cake mix
½ cup vegetable oil
1 cup water
3 large eggs, room temperature
1 cup full-fat cream cheese, room temperature
2 cups white chocolate melting wafers
Red or pink sprinkles for garnish
Instructions
- Bake the red velvet cake according to the package instructions (typically in a 9×13 inch pan at the recommended temperature for about 30 minutes). Allow the cake to cool completely.
- Crumble the cooled cake into fine pieces in a large bowl.
- Fold in the cream cheese until a uniform dough forms.
- Scoop and roll the mixture into small balls and place them on a parchment-lined baking sheet.
- Freeze the balls for about 30 minutes or until firm.
- Melt the white chocolate melting wafers using a microwave at 50% power (stirring every 20 seconds) or with a double boiler.
- Dip each chilled ball into the melted chocolate, let the excess drip off, and place it back on the parchment paper.
- Immediately top with red or pink sprinkles before the chocolate hardens.
- Let the coated cake balls set completely before serving or storing.
Notes
- Use themed sprinkles or shape into hearts for special occasions.
- Substitute white chocolate with milk or dark chocolate for variation.
- Turn into cake pops by inserting sticks before chilling and decorating.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Prepare the dough in advance and refrigerate or freeze as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
