Red Velvet Cake Balls (White Chocolate Coated)

Ingredients

For the Red Velvet Cake

• 1 ¼ cups all-purpose flour

• 1 tbsp cocoa powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup granulated sugar

• ½ cup vegetable oil

• 1 large egg

• ½ cup buttermilk

• 1 tsp vanilla extract

• 1 tsp white vinegar

• 1 tbsp red food coloring

Cream Cheese Frosting

• 4 oz (115 g) cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1 cup powdered sugar

• ½ tsp vanilla extract

Coating

• 10–12 oz white chocolate or white candy melts

• Red chocolate drizzle (optional)

• Sprinkles (optional)

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Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Line an 8-inch baking pan with parchment paper.

3. In a bowl, whisk together:

   • flour

   • cocoa powder

   • baking soda

   • salt

4. In another bowl, whisk:

   • sugar

   • oil

   • egg

   • vanilla extract

   • red food coloring

5. Add buttermilk and mix well.

6. Gradually add the dry ingredients.

7. Stir in the vinegar last.

8. Pour batter into the pan and bake 20–25 minutes.

9. Let the cake cool completely.

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2. Make the Cake Ball Filling

1. Crumble the cooled cake into fine crumbs.

2. In another bowl, beat:

   • cream cheese

   • butter

   • powdered sugar

   • vanilla

3. Mix frosting with cake crumbs until it forms a soft dough.

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3. Shape the Cake Balls

1. Scoop about 1 tablespoon mixture.

2. Roll into balls.

3. Place on a tray lined with parchment paper.

4. Refrigerate 30–45 minutes until firm.

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4. Coat with Chocolate

1. Melt the white chocolate in the microwave in 20-second intervals.

2. Dip each cake ball into melted chocolate.

3. Place back on parchment paper.

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5. Decorate

• Drizzle with red chocolate

• Add sprinkles if desired

Let chocolate set 15–20 minutes.

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Tips for Perfect Cake Balls

✔ Chill balls well before dipping
✔ Use a fork or dipping tool for smooth coating
✔ If chocolate is too thick, add ½ tsp coconut oil

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Storage

• Fridge: up to 5 days

• Freezer: up to 2 months

• Best served slightly chilled.