Easy Red Velvet Cake Balls (Print Version)
Decadent red velvet cake mixed with cream cheese, rolled into balls and dipped in chocolate for an irresistible bite-sized treat.
# Ingredients:
→ Base Ingredients
01 -
15.25 ounce box red velvet cake mix (Betty Crocker recommended)
02 -
8 ounces cream cheese, softened to room temperature
→ Coating & Decoration
03 -
10 ounces Ghirardelli vanilla melting wafers
04 -
10 ounces Ghirardelli dark chocolate melting wafers
05 -
Assorted sprinkles for topping
# Instructions:
01 -
Spread cake mix on a parchment-lined baking sheet and bake at 350°F for 5 minutes to eliminate any bacteria. Let cool completely on a wire rack.
02 -
Beat softened cream cheese until smooth and creamy. Gradually fold in the cooled cake mix, then beat until you achieve a dough-like consistency.
03 -
Cover the dough with plastic wrap and refrigerate for 2 hours until firm enough to handle.
04 -
Scoop 1½ tablespoon portions and roll into smooth balls. Place on parchment-lined sheets and let rest for 15 minutes to prevent coating cracks.
05 -
Melt the chocolate wafers using a double boiler over low heat, or microwave in 30-second intervals, stirring between each.
06 -
Dip each ball in melted chocolate, tap off excess, and place on parchment paper. Quickly add sprinkles before the coating sets.
07 -
Allow the coating to set completely before serving. Store in an airtight container in the refrigerator.
# Notes:
01 -
Can be stored in an airtight container in the refrigerator for up to 7 days
02 -
Let balls rest 15 minutes after rolling to prevent coating cracks
03 -
Can use any cake mix flavor and coating chocolate variety