Monday, December 10, 2007

Red Velvet Cake Balls

Red Velvet Cake Balls

I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Want to see how good they look in white chocolate?

Cake Balls

Shakira said...

Im making these for my son’s Pre-k Halloween Party. How long do you let them chill in the freezer/refrigerator?

October 28, 2010 08:32 PM
Michelle said...

I love how these look and I’ve tried making them twice. Unfortunately both times have been disastrous and I’ve ended up throwing everything away. I find that the cake balls fall apart and I have a hard time covering them w/the chocolate coating without them falling apart in it. I want to make them so badly, but am getting discouraged. Please help me…what am I doing wrong?!?!?

October 28, 2010 08:43 PM
Briana B said...

The recipe was great! I followed the intructions and all went smoothly until the chocolate dipping! The balls were very delicate and I couldn’t really roll and dip them without crumbs shulffing off intothe chocolate.

The recipe is delicious!! How can you go wrong with red velvet? But I do admitt that it was very time consuming and I made a mess of my dorm kitchen! This is a little too involved for a college student to undertake!

I did however decorate mine like eyeballs. I just added a pupil and cornea with green and black grl frosting. Perfect spooky eyeballs for Halloween!

October 28, 2010 09:44 PM
Kassy said...

Hi Bakerella! First congratulations for your book and job… you have wonderfuls ideas! :) I have been looking here your blog for more then a month now… getting inspired for my daughter first Bday. I`d like to make the cake pops for her party. Its gonna be about strawberry shortcake. If you have any pop of strawberry, i am gonna be glad to see it. Well, I`d like to ask you something. Once the pop is finally done, how long takes it, how many days it will be good to eat without spoil?
Thank you for share your ideas with us!
Hugs, Kassy

October 28, 2010 10:39 PM
Cindy said...

Please give me tips on how to make the chocolate coating smooth! No matter what I do, I can’t get it to look that nice! Thanks!

October 29, 2010 02:31 PM
Diana said...

I made these for a Halloween party and turned them into little jack-o-lanterns. Thanks for the great idea! Can’t wait to check out your book!!

October 30, 2010 10:42 AM
Ashley said...

I just made over 100 of these for my condo’s Halloween Party. They were a huge hit. I got creative with my characters too :)…Like a previous comment, I got cracks in 1 batch. For that batch I used Merckens candy melts. For the rest I used Wilton candies and those didn’t crack. …Interesting.

I do have 1 question though. After the candy coating dried, if there was a slight air hole near the stick, I started to see an off-yellow liquid oozing out of the hole. What is that ooze? Oil? How can I avoid this?

October 31, 2010 11:22 PM
Tamara said...

I love you!!!! I am addicted to making these cake pops and balls. I just made peanut butter coated brownie pops! YUM!!!

November 1, 2010 06:42 PM
Vickie said...

Since I visited this site early last year, I have made tons and tons of these delicious treats and experimented with all kinds of flavors and decorations. It really is amazing how much people love cake balls. I’ve easily made over 2,000 of them in the last year and a half, so I’ve gotten a few trial runs to say the least.

I wanted to offer some advice to my fellow cake ballers that I have learned as long as it was okay with Mrs. Bakerella.

-If the cake ball falls apart while dipping:
I’ve found that I can’t add the entire can of frosting in this recipe. With most batches, the entire can will make the cake ball mixture too soft which results in a nightmare when you are trying to dip them because they can’t hold their shape. Freezing them helps, but you have to take limited amounts of balls out to dip because if you take them all out at once, the last ones will soften too much. I mix in about 2/3 to 3/4 of the can which creates a great play-dough consistency and is still perfectly creamy in the end.

-If crumbs fall off:
Most times if there are crumbs on the cake balls, then I know that I haven’t mixed in enough icing or I haven’t taken enough time to truly incorporate the icing throughout the mixture. If I’ve already mixed in the icing fully and found a dry spot, I’ve found that you can knead the individual cake ball that usually takes care of it. Also, if you are making multiple batches, they can have a tendency to dry out just a bit so keep that in mind if you want to do a bunch, you might want to portion out the batches you make at once.

-If the chocolate just doesn’t look smooth when I dip them:
Melting the chocolate almond bark can be a tricky thing. If you don’t heat it enough, it’s too thick to mess with. If you heat it too much, it’s too thick to mess with… not to mention grainy as well. If any sort of moisture (water) comes in contact with it, it gets all crazy thick and just unbearable. I’ve found that I can melt 9 blocks of almond bark for 1 minute, stir, 30 seconds, stir, then be able to dip. If after stirring it thoroughly, you still have chunks that have not melted, microwave for NO MORE than 30 seconds and stir again. Once that is taken care of, when you dip them, toss in a cake ball and use a fork to cover the rest of the cake ball in chocolate. Gently pick up the cake ball from underneath with the fork and lift it from the center of the bowl. (Do NOT roll it up and out of the bowl from the side.) Gently tap the fork on the edge of the bowl. This will make excess chocolate fall off (especially off the fork) and will smooth out the coat of chocolate on the cake ball. Then slide a toothpick underneath the cake ball to transfer it to wax paper if you are unable to get it off of the edge of the fork without it toppling over onto the smooth coat you just created on top.

Hope this helps!


November 3, 2010 12:10 AM
Vickie said...

If anyone has questions, my email is

November 3, 2010 12:26 AM
sylinda said...

hi bakerella!

i would like to make this but before i make them, i was wondering if it would still work with a regular cake mix than the red velvet? im making it for a friend and i know my friend dislikes red velvet.

November 3, 2010 02:21 PM
Heather said...

Ok – I know this is an old post and I seriously hope that you look at this response!

You are SAVING MY BACON! My 40th Birthday is this coming Friday and I started making my 2 tier Red Velvet cake today. The top tiers to be exact. My pans DID NOT release and the cake came out in chunks! You know the old adage of “when life hands you Lemons”? Well, when life hands you Red Velvet chunks – you make CAKE BALLS! My husband expected tears to be streaming – but NO!

I made Cake Pops for my daughters 12th birthday from your site and I was “THE coolest Mom” in the land! So, when the cake plopped out – I had visions of cake pops dance in my head! So I hustled down to the store and bought chocolate candy melts for Red Velvet Cake balls and I’m planning on putting them on tiered glass pedestal cake plates. Thank you for having such a fantastic site! You have totally saved my bacon!! (and my birthday)

Hugs to you!
Heather (Farmgirl Gourmet)

November 3, 2010 07:16 PM
Denise said...

I am NOT a baker – and usually whatever fun things I try in the kitchen end up making me cry because they just don’t turn out. :) I am chilling the velvet cake balls as I type, and so far, I think I’m doing well! I do think, however, that letting the cake be COMPLETELY cool before crumbling is KEY. Mine are very sticky – maybe to the point of gooey. So, if I weren’t pressed for time (as I always seem to be when doing this…), I would have let the cake cool further (maybe even outside since it’s only in the low 40s tonight).

I can’t wait to take them to my friend’s birthday party tomorrow – I know they will be a hit!

November 3, 2010 09:51 PM
sylindayang said...

so scratch my comment above, i tried a different cake mix and they work as well. i couldn’t find any can of cream cheese so i used frosting instead. the thing was, the store bought frosting was too sweet! plus, it’s coated with the candy melt that made it extra super sweet! help!
im wondering if you could suggest another frosting or give a recipe of a nonsweet/slightly sweetened frosting to mix with my crumbled batch.

November 4, 2010 09:17 PM
augusta said...

ive made it with chocolate and funfetti cake. both turned out awesome. also i used darker and sweeter chocolates to dip them in!! excellant recipe i love it!

November 6, 2010 12:21 AM
Jessica M said...

Can I make them with like chocolate frosting instead of cream cheese frosting or do I have to use cream cheese. Can I also use instead of red velvet, chocolate mixture? Can I make it the same way in your directions but with these two changes and can I also substitute chocolate bark with any malting chocolate?

November 7, 2010 01:34 PM
Diana said...

THESE ARE TO DIE FOR! They are so easy…it takes awhile because you have to let them set – but oh so worth waiting for.

November 7, 2010 05:14 PM
Booterhead said...

Thank you very much for sharing this!
I made some tonight for the very first time… well, I’m getting there, that is. The balls are currently refrigerated. I was wondering if it would make a difference if the balls were covered while they’re cooling in the fridge? Or would it not matter?
And also, how long should I refrigerate them at the most? I made them late, and had just put them in the fridge at around 10pm. I was wondering if this would affect their moistness and harden that “outer shell” before covering them in chocolate.
Much appreciated!

November 8, 2010 12:50 AM
Maria Ortiz said...

Hi, thank you so much for the recipe to your red velvet cake balls. I have one quesiton, what is chocolate bark?


November 8, 2010 09:53 AM
Lisa said...

I’m planning on making a load of these for a bake sale! needless to say i’m extremely excited and plenty of pictures will be taken. To avoid a time crunch, what do you suggest to do to make them in advance? Do these freeze well?

November 8, 2010 12:15 PM
Keri L. said...

HELP! I made cake balls for the first time on Saturday..the ones I got done seemed good…but not pretty. I even refrigerated and froze the balls and they were still hard to cover. I had made many more balls but ran out of candy melts. I didn’t use Wilton, and that may have been the problem. But I had a hard time either undercooking or overcooking the melts..and then it cooled down a way to fast and I had a hard time “tapping off the excess” What is the best way to dip these and when you say “narrow” dish..what do you mean? I really want to be able to do these well..but right now, I’m inept.

November 8, 2010 12:32 PM
Trish said...

The chocolate bark for the covering– can that substituted for something else? In the UK, we don’t have anything like bark that is easy to obtain. I thought perhaps a regular melted chocolate or perhaps a ganache? I’m a strong baker but not that skilled with chocolate and want to make sure the chocolate drys and covers correctly. Thanks!!

November 9, 2010 05:54 AM
elsa said...

to get a shiny even coat , do i HAVE to use TEMPERED chocolate ,
and if i use regular chocolate will it melt if i dont have it in the fridge ?

November 9, 2010 10:12 PM
Sarah said...

I deicded to make these today from scratch and everything was going along tickty-boo (as my great grandma would say) until I got to the combine the icing and cake part. I added WAY too much icing. Then for some reason I thought putting them in the oven ( perhaps this act of stupidity was created by the lack of coffee this morning). Anyway, I came back to the blog to see if you had a better solution to the too gooey situation and saw that you said to freeze to fix it. I ran to the oven and discovered I had created the equivalent to red velvet soup…ahhhhhhh!!! Sadly that went into the garbage. So i’ve started over, learned my lesson and hopefully take two will work better!
Just wanted to say I’ve been following you for the last couple weeks and I love your creativity! You make me want to quit my job and bake all day!!! Can’t wait to get your book – it’s number one on my Christmas list this year!!
Sarah from Winnipeg, Canada

November 11, 2010 02:32 PM
Tania said...

You are so talented! I first tried these Red Velvet balls at a friend’s party. I asked her for the recipe and made them myself for my family’s Thanksgiving dinner in 2009, it was a HUGE success! This year I will be making them for 2 other Christmas parties I will be attending! I am sure it will be a huge hit once again!

November 11, 2010 08:14 PM
Cami said...

I’m so excited to make these for my brother’s 22nd birthday coming up! Red Velvet is just his favorite and well mine too so this is perfect!

November 13, 2010 10:24 PM
Angie said...

I am trying to start a little treat business and I’m making these to give away as samples. I am so excited for the holidays to come on around the corner so I can get creative with their decorations. Thanks so much for the ideas & inspirations!!!

November 14, 2010 08:44 PM
Ang F said...

I had a few questions…you’ve mentioned that you could use different frosting & cake flavors…could you do a German choc version with German choc cake & the coconut pecan frosting? Also, would this work with a spice cake & caramel or a caramel frosting? I was thinking of doing an apple or a spice cake ball & dipping in caramel instead of chocolate.

November 15, 2010 09:56 PM
Jessica said...

Hey Bakerella,

Were you ever able to find out if it works just as good or better when the cake is make from scratch. I had an idea to possibly do that and color half of it green in one bowl and half red in another for my family at Christmas. Then I’d mix them up after they are made so the colors are completely random. What do you think?

November 16, 2010 02:44 AM
Mavi said...

I was searching for something wonderful and delicious to do for Christmas. Then I stumbled upon your website and found these wonderful and delicious red velvet cake balls! I couldn’t wait for Christmas and have been making cake balls like crazy. Everyone that I’ve shared them with love them instantly. I’m definitely addicted and definitely a fan. As an early Christmas present to myself, I enrolled in a beginners cake decorating class. Thanks for the inspiration!

November 17, 2010 02:32 AM
Lisa R. said...

I am making these cakeballs today! I did a deep dark chocolate cake (my own recipe), with chocolate buttercream mixed in, and am dipping them in melted dark chocolate, white chocolate, and red and white merckens candies. i am wondering though, do they freeze well after completing? i am hoping to save some frozen for christmas.
i have your book on back-order at my local library, and it is #1 on my christmas list!
merry early christmas, bakerella. you truly are an inspiration, and SOO creative!!
lisa r.

November 18, 2010 01:57 PM
Amy said...

I made the red velvet cake balls, along with strawberry and lemon. The lemon with white chocolate was a huge hit! I will be making lots of these for the holidays!

November 20, 2010 01:24 PM
jake said...

I made this with white chocolate instead of milk chocolate.

these were so supremely delicious, and they lasted for quite a while (about a week and a half and they still didn’t taste stale).

they’re so rich and creamy. wonderful

November 23, 2010 10:28 PM
Brittany said...

I just made these today but with white cake. I didnt make the chocolate thin enough. So I have a batch in the freezer right now and I am going to try tomorrow with a thinner chocolate. I love your site!!!! I can’t wait to make some more cakes and stuff from here!

November 23, 2010 11:25 PM
Ellie :) said...

I rly want to make this!! ive been interested in making red velvet cake but this is the best way ive seen to make it *thumbs up*

November 26, 2010 12:00 AM
jmvanwyk said...

Can you freeze the completed cake balls? If yes, for how long? Does the chocolate turn cloudy upon thawing?

November 26, 2010 12:53 PM
baby blanket said...

I love this idea… a great combination… red velvet and chocolate mmmmm

November 27, 2010 08:00 AM
small zebra rug said...

great ideas that the whole family can get involved in

November 27, 2010 07:16 PM
penny said...

I have made my 1st batch of cake pops and they were wonderful, you are so talented! I was just wondering what recepie you use for the red velvet cake. In england we don’t have as many boxes or cake mix and I do like making them myself. The recepie in your book for the yellow cake worked really well but wanted the right quantites for the red velvet cake.

November 28, 2010 04:10 AM
Brittany said...

If you guys have any problem melting the chocolate. ( I use Chocolate chips) and I just add 1TBSP of Veg oil before I melt the chocolate and it coats so much better

November 28, 2010 12:42 PM
Sharon said...

Had my first “cake ball” this weekend at a family gathering….
OMG! I fell in love… I will be trying this when we have our office party in a few weeks… Also had the Oreo cookie version…

November 30, 2010 02:12 PM
Doris said...

What can I use to color the white chocolate coating? I am going to use Ghiradelli white chocolate flavored candy making and dipping bar. I’m making cupcake balls for a friend who is having a baby boy so I wanted to color the coating blue.

November 30, 2010 05:40 PM
jan said...

i don’t know if i am more impressed at your work or the fact that you answer all of the questions. lol. i am new to cake ball making and i am curious about the chocolate bark. i have never used it. i tried just melting choc chips and it was too thick. does the chocolate bark melt thinner and how does it taste. thank you so much for your website.

December 1, 2010 07:41 PM
Ashley said...

What can I substitute the frosting with? I’m not a fan of frosting or overly sweet things so I don’t want the cake balls to be too sweet..


December 2, 2010 08:15 PM
baby rapunzel said...

making these scrumptious delights right now!

December 2, 2010 09:09 PM
Michelle said...

I just saw your segment on Canada AM and went online right away to find ur blog…..fanatstic! I am one of those people that bakes a cake that always comes out lopsided lol so finding this is awesome for me. Having a kid/parents party for New Years Eve and this would be perfect. Thanks so much for sharing your recipies and talent!


December 3, 2010 09:14 AM
Sarah said...

A friend of mine at work showed me these fabulous cake pops he had made. I was looking for a fun treat for the kids at my Christmas party I am throwing and decided thatthese were it. Once I came to your website I was blown away! I don’t know how I didn’t hear about these sooner. Not only are these going to be fun treats for the kids but favors for everyone! I cannot wait to taste them! They look delicious!!!

December 5, 2010 06:03 AM
Laura said...

Bakerella i love your site! I made a version of these for my teachers to thank them for helping me get into culinary school and they absolutly loved them! I just hope i dont drive my parents crazy with all this baking…:-D

December 5, 2010 04:25 PM
audrey said...

I made these for a Christmas Dessert party and covered them in silver, white, red, and green sprinkles for the holiday. I even put them on lollipop sticks and called them Red Velvet Cake Pops. They were adorable and delicious and a huge hit! Thanks Bakerella!! Plus this treat was super fun and easy to make!

December 6, 2010 02:27 AM
me said...

do you normally use milk or semi sweet choc? i realize you could do either, just asking what your opinion is :)

December 8, 2010 03:38 PM
Ludicrous Mama said...

Too many comments to sift through to see if anyone answered this yet, but for the people having problems with the chocolate or candy melts being too thick, you can add shortening.
2 tsp shortening per 14 oz candy/chocolate. Also works for re-re-re-heated chocolate that’s starting to lose it’s oomph.

December 9, 2010 04:00 PM
Ludicrous Mama said...

I’m just starting to attempt learning to cook, but even *I* can make cake from a mix (usually.) I was worried about the chocolate part, but I figured I could fake it after watching my sister make chocolate-covered strawberries so many times!

Mine don’t look as awesome as yours, but I know how I could have fixed that (but I’m far too lazy to bother.) They taste great, but I’ve created a monster. My 2 1/2-year-old spends all day begging me for ‘chokklit balls.’

December 9, 2010 04:10 PM
Tori said...

Thanks! I love the recipe. Everyone always asks me for the recipe. I tell them it is a secret! LOL :)

December 9, 2010 06:41 PM
Cyndi said...

They are served really nicely in the mini baking cups. I make them for all different holidays, and the mini baking cups are a nice touch!

December 10, 2010 11:27 AM
Emma said...

Hey, just wanted to say thanks for the great idea! I have just made about 300 of these for a christmas party that I am catering, they look absolutely fabulous! Great idea for a quick fix dessert!!

December 11, 2010 01:00 AM
Kelly said...

If I wanted to make the a couple of days ahead and serve at a company party, what is the best way to keep them fresh? Thanks, loving these little things!!!

December 11, 2010 03:50 PM
Montana Belle said...

I make these with GF Namaste’ chocolate cake mix (i use beet juice for the red color). They are out of this world and almost sinless.

December 11, 2010 04:56 PM
Hawati M Sani said...

This is my first time reading about cake balls. I like to know more how to make cake to make wedding cake to arrange the cake ball to become tower. Thank you

December 12, 2010 08:59 AM
Chasey said...

i love these call balls but do you have to let the melted chocolate to sit for a while, and then eat them when the chocolate has hardened?
thanks, they are great :)

December 12, 2010 02:16 PM
Meera said...

Dear Bakerella,
I am just dying to try your cake balls recipe and guess what. I found the red velvet cake mix in my local grocery store…yippe! My question is about the chocolate bark. I couldnt find any …nor could I find candy melts. What I did find was something called baking chocolate squares. Are they the same as the chocolate bark? Could you please let me know?

December 12, 2010 07:25 PM
Maya said...

These are absolutely wonderful. I’ve officially gotten my family, neighbors, friends and my little brother’s boy scout troop hooked on ‘em. I made a batch for a cake auction we did for the scouts, and brought in the most money with these little treats! I did mine in dark chocolate with white chocolate drizzle. So tasty. So elegant. Thanks so much for the inspiration- this is a new favorite in my recipe collection!

December 13, 2010 12:47 AM
Amanda said...

Bakerella, I know you’re super busy, but I’m wondering how you “tap” them on the spoon? Also, does your cream cheese frosting recipe equal one can of frosting? Thanks so much!

December 13, 2010 11:16 AM
Patti Shea said...

I have made these several times and they are a family favourite. After crumbling the cake and mixing in the frosting, I let the whole thing freeze overnight, then roll with the help of a melon baller. THEN freeze all of the rolled cake balls. I dip them using melted chocolate chips with some baking wax added to make them shiny. I use a double boiler to keep the chocolate melty, and use a slotted metal serving spoon, tapping it about 20 or 30 times to remove the excess chocolate. When they’re dipped I freeze them again. I live in Northern Alberta, Canada so I just set the pans outside to freeze! Cake mixes are sent from my Mother in Georgia.

December 13, 2010 12:32 PM
Luv2MakeTreats said...

Hi Bakerella! I love your Website and I visit daily! I was very intrigued with your Cake Pops and Couldnt resist making them. However, Im having trouble with the Candy Melts. When I put them in the Microwave for 30 Second Intrevals, it still comes out lumpy and not like a smooth coating. Is there anything I could use to make it be smooth? Like maybe canola oil? Thanks again and Keep on Baking!!!! You do a great job and have Awesome Ideas!!!!!


December 13, 2010 02:53 PM
Thinktwo said...

Maybe my friend and I are insane, but we thought these were absolutely disgusting… we followed the directions that you have up there, crumbled cake, 1 16oz. can of cream cheese frosting, everything mixed and chilled and then dipped and left to harden.. we were surpised to find that eating these were like eating chocolate covered mush balls. :-(

December 13, 2010 04:41 PM
Daisy said...

Made the red velvet cake balls yesterday for my daughter’s birthday & they were devoured . . . plan on making some for Christmas dipped in white chocolate & drizzled with red & green chocolate! Thanks for sharing the recipe & Happy Baking, Daisy

December 13, 2010 06:32 PM
Cara said...

I made these last night and they did not turn out right!!! I followed all the instruction and they were just mush. I could not get the chocolate bark to stick to them. Can you please give me some tips to making it work. Thanks

December 14, 2010 08:49 AM
Annie said...

I made these for my office Christmas Party, and EVERYONE loved them. They were a little tricky, not as easy to make, but it worked and it turned out yummy!

December 14, 2010 09:10 AM
Amy said...

I love all of your ideas on this site but finally attempted these fabulous red velvet cake balls today. Is there any special way I should store them? I am sure they won’t be around long but should they be refrigerated? Thanks!

December 14, 2010 07:24 PM
jennifer said...

hi bakerella! im going to try this out tomorrow night!
but im planning to make cake from scratch and then use frosting instead….

if i cant find any chocolate bark will fodue chocolate help? or should i just settle with candy melts? and last question: are candy melts just as sweet?


December 15, 2010 02:01 PM
Nicole said...

I just found this recipe and I am so excited to bring some to my grandmothers on Christmas morning! I just have one question before I get caught up in the excitement of cooking and wrapping two days before Christmas… The picture looks so perfect, with the chocolate lines dripping down each cake ball! Will they really turn out to look that way? If not, how can I add the lines?

December 15, 2010 02:57 PM
Tracy said...

I am trying to make the red velvet cake balls and the mixture is too wet to roll… can you help, it seemed so easy!

December 15, 2010 07:33 PM
Christine Cox said...

Just made these and coated them in Ghirardelli milk chocolate… sooooo goooood! thank you, thank you, thank you,thank you, thank you.

December 16, 2010 08:04 AM
ShelliB said...

I am going to try these with sugar free cake mixes and frosting (found in the diabetic section at the grocery store) to try to reduce some of the calorie/carb count. I’ll let you know how it works out! I may even try with the gluten free cake mixes, but am not too sure what the outcome will be…. trial and error time! Merry CHRISTmas y’all and a Blessed New Year from Oklahoma!

December 16, 2010 08:55 AM
Stefanie said...

I had these at our Sunday School Christmas party this past weekend and HAD to make some for my family! I tried them tonight and realized that the cake was really mushy when I tried to roll them in the melted white chocolate (even after freezing them for a couple hours), so the chocolate turned pink in color after about 10 balls were coated. I decided to stop for the night and let the remaining cake balls chill overnight. I’ll attempt to dip the others tomorrow night!
My plan is to make these for family for christmas gifts! I just hope they don’t end up looking like my 5 month old made them! :)

December 16, 2010 07:46 PM
Eva said...

Approx How Long Do They Take?? Im Doing them For School Tommioroww. Help!?

December 16, 2010 08:14 PM
anna said...

hii ! you are soo creativee ! i want to make these but i have a question for making the cake. does a small oven works? because unfortunately, i only have a small oven to use.andd how long do i leave the mix in the freezer before dipping?

December 16, 2010 11:22 PM
Dora said...

Hi! I love your ideas and can’t wait to make these red velvet cake balls tonight. I am going to make a reduced fat recipe & make my own cream cheese frosting. I wonder if the recipe will work if I use a double boiler and melt a bar of white chocolate to coat?

December 17, 2010 01:42 PM
Emily said...


Would I be able to bake the cakes with applesauce rather than oil? Trying to save a few calories where I can because I know how good these things are!

I’m going to make a ton for Christmas and I don’t want to mess them up by using applesauce instead of oil.


December 17, 2010 02:49 PM
Cali Smith said...

I am making these right this second! (They’re in the freezer cooling for the white chocolate later.) I’m going to make snowmen and some ornament type Christmas stuff! So excited! Thanks for the great idea :)

December 18, 2010 04:47 PM
Sherron said...

I was very nervous to try these since the only thing I ever baked were cupcakes, but these came out very nicely! I got baking chocolate by mistake (I’m a baking newbie), but it still worked out! I ran out of chocolate though, as I only got 1 bar, but this just gives me an excuse to buy the white chocolate bark for the other half of the batch. Haven’t tasted them yet, but just from how pretty they look, I’m super stoked! Thanks for the recipe!

December 18, 2010 09:20 PM
stacy Fahrenbruch said...

I made these wonderful treats this weekend, and I LOVE them. I will probably never make another “regular” cake again! I made a batch of red velvet and chocolate bark, and strawberry cake mix with vanilla almond bark. So yummy! Thank you so much for sharing your great recipes. You are so talented.

December 18, 2010 10:21 PM
Sarah said...

My husband received red velvet cake balls as a Christmas gift from one of his students. She had rolled it in white chocolate and then sprinkled broken candy cane bits on top. They were delicious and very rich. We can only eat one at a time! I had to look up the recipe so I could make some for a Christmas dinner.

December 18, 2010 10:53 PM
Erin said...

Why use candy melts?? Can I use real chocolate??

December 18, 2010 11:10 PM
Rebecca said...

I made these for a Christmas party I went to but made it with chocolate cake instead with chocolate icing dipped in red and green colored white chocolate and everyone loved them. Thanks for the recipie!

December 20, 2010 02:12 PM
Nazia said...

Im going to make these today, but i have a question. Can I dip the balls in a fondue to coat them? Also how long should I chill the cake balls before coating them with chocolate?

December 20, 2010 03:17 PM
Cher said...

Can anyone supply me with a recipe for red velvet cake? I can’t buy it in a packet mix here in western Australia. I’d love to try to make the red velvet balls. Thanks, Cher

December 21, 2010 06:22 AM
Nora said...

I tried my good friends homeade cake balls. They were delicous! I personally love red velvet cake, so I think I will enjoy this recipe. I’ll have to try it. Thanks for a great idea!

December 21, 2010 07:46 PM
Brittney said...

First of all I love your website!! Thank you for all of the wonderful recipes and ideas! I will be making a few bite size desserts for Christmas this year. I am planning on trying this recipe and was wondering if it would be ok to use your cream cheese frosting recipe or is it better to use the store bought?

December 21, 2010 10:22 PM
Luana said...

Made my 1st batch of these tonite. (I actually made the cake yesterday, made the balls and refrigerated them until I could dip them tonite.) They came out wonderfully! Couldn’t find Chocolate Bark here on Maui, so i used Guittard’s Semi-Sweet Chocolate Chips for some and Ghiardelli’s Milk Chocolate Chips for the rest. I think I like the Milk Chocolate dipped ones better.

For mixing the cake and frosting, I used a pastry blender. That really incorporated the frosting well. I also did NOT use the entire can of frosting; maybe 3/4 of a can.

I stirred in 1 tsp of veg oil into the melted chocolate chips and that seemed to help thin it a tad.

Next time, I’ll use a fork to lift the balls out of the chocolate. I got quite a puddle around the bottom of each ball, but I think using the fork will eliminate that.

December 22, 2010 02:03 AM
TheresaB said...

I cant wait to try these :) Thank you so much for this awesome recipe. The ideas for this can be endless. Can you use mini cookie cutters for these like you did for the oreo truffles?

December 22, 2010 09:42 PM
Pamela said...

HELP!!! How do I store them??? This is the second year I am making them for Christmas but I cannot remember how to store them! They go really quickly in my house, but I am trying to hold off the family and friends until Christmas eve (2 days away). Oh and this year I put Christmas sprinkles on top before they chocolate dried. They are too cute!!!

I also received a tip from a friend who also makes them. She said that some grocery stores sell “day old” undecorated cakes. She bought one when she needed to make a batch of cake balls but ran out of time. She said it worked really well!

December 22, 2010 09:48 PM
simplysassy said...

This maybe answered elsewhere but what is cream cheese frosting?? I am in Australia and the only cream cheese frosting you can get is made with Kraft Philidephia cheese & sugar which you mix up yourself.
Is it the Betty Crocker Frosting (no mention anything else) on the can?? As that is the only type of “instant frosting” you cna get over here!!
thanks :)

December 23, 2010 01:01 AM
Cristina said...

I am in desperate need of advice : I really really want to make these and got all ingredients apart from the cream cheese frosting. I could find buttercream style icing tough. Can I substitute that or is it better to try making the cream cheese icing from scratch?
Thank you!!

December 23, 2010 08:11 AM
cynthia said...

Ive been making cake balls like these for a few years, had them at a xmas party and just had to have the recipe! its fun to try different cake flavors and toppings. there have been a few times ive run out of chocolate with a few balls leftover, but they taste just as yummy rolled in powdered sugar! :)

December 23, 2010 10:34 AM
Jennifer said...

I am making strawberry cake balls with vanilla frosting dipped in white chocolate. It’s my trial run before I make the red velvet ones for Christmas tomorrow! :) Thank you for this fabulous website!

December 23, 2010 05:22 PM
Marie said...

Hello Bakerella! First I want to say, I LOVE LOVE LOVE your blog and have had so much fun (and occasionally some success hehe) trying your recipes. My question today is…. I made some red velvet cakeballs for pops, and got through a few but had to postpone finishing until… well… a couple weeks later (eek! to my credit, I was in the middle of a move) so I had left the balls in the freezer to finish at a later date. Would it be insane to use the same balls for pops or do I need to make a fresh batch? I’m hoping to finish them by Christmas so I can give them to some friends and family, but I don’t want to give them stale treats or something not-so-tasty, so please let me know what the shelf life is here! Thanks so much for all of your joy and fabulous recipes. I’ve been singing your praises so I’m hoping Santa slips one of your cookbooks in my stocking :)

Merry Christmas, and much Love,
Marie, 24, South Carolina

December 23, 2010 11:28 PM
Ira said...

Would this also work with milk chocolate bar?

December 24, 2010 01:01 AM
Victoria said...

Can I substitute the chocolate bark with a milk chocolate Hersheys bar?

December 24, 2010 04:57 AM
Cyndi said...

I noticed that on this site you say to use the whole can of frosting, but in your book you say to use 3/4 of the can. Oversight? Or an evil plot to get us to buy your book? ;-) mwuahahahaha

December 24, 2010 10:36 AM
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