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

1501
Izzy said...

The post that started it all.

April 29, 2012 04:41 PM
1502
Ana said...

Hi,

I’m planning on making these for my wedding. How far in adavance would you recommend that I make them? I’m assuming the few days befor the wedding will be too hectic to make these.

May 2, 2012 12:33 PM
1503
okehjhoiwea said...

that is yummy for that red velvet. goood

May 2, 2012 06:11 PM
1504
Natalie said...

-Bakerella,
Thanks so much! You have inspired me so much to start making cakes and ideas of my own!
Just a question, where I live, there are no lollipop sticks of any sort except for long pointed wooden ones. Do you think they’d work if I tried using them?
Thanks, Natalie

May 4, 2012 02:25 PM
1505
kathy said...

Your site is very helpful. I am making 400+cake pops for graduation. I have frozen the balls on a stick and i am ready to frost them. Can I frost them frozen, decorate them and then refreeze them? Thanks!

May 15, 2012 12:15 PM
1506
Leigh said...

I find when making cakeballs that it’s much easier to use a heating pad under a metal bowl to melt the candy coating (a tip I got from Alton Brown). It takes some time for the candy melts to melt but I don’t have to worry about it cooling.

The heating pad plus a spoon and lollipop sticks makes the entire project easy (and not too messy).

May 17, 2012 06:25 PM
1507
karen said...

I cant wait to make these but instead of red velvet im going to use french vanella and make red white and blue cake balls and use red and blue food coloring and use white chocoalte and red and blue food dye.

May 22, 2012 02:02 PM
1508
Debbie said...

How long should you freeze them or cool them before you dip them into the choc? I made some and I had them in the freezer for maybe an hour but the cake seemed doughy. The ones I have are like a solid cake. I did cool the cake completely.
Thanks,
Debbie

May 23, 2012 01:10 AM
1509
Leslie said...

I keep having a problem with my cake pops bursting. Have you ever encountered this? What am I doing wrong?

May 31, 2012 12:10 AM
1510
Elizabeth said...

I love cake pops! This is a great idea! I love baking so I totally have to try this idea some time soon.

June 5, 2012 03:46 PM
1511
Holli said...

I want to make these for a party, has anyone tried this recipe, and can they tell me how many balls it makes?

June 6, 2012 12:40 AM
1512
PutSomeIcingOnIt said...

Do u put the sticks in before or after you chill??!

June 9, 2012 06:54 PM
1513
Leticia said...

Hi Bakerella!
I like a lot your page. I live in Ecuador and here the weather is hot. Can you recomend me what can I mix whith cake instead of cream. buttercream or cheese, to make my cake pops? Thank you.

June 11, 2012 06:40 PM
1514
Whittney Bartkey said...

WAY too messy. They did not even come close to forming balls, it was way to creamy and just fell apart. It was so runny! Use less frosting to start!

June 13, 2012 02:51 PM
1515
Lauren said...

Hey everyone– What brand of chocolate are you using?

I’ve used Baker’s white chocolate baking bar
AND
Ghirardelli white chocolate baking bar.

What kind of chocolate are you using and what forms and stays hard the best?

June 13, 2012 08:57 PM
1516
Aaliyah said...

I love all of your recipes!
I tried the red velvet cake balls and they were
D-E-L-I-C-O-U-S!
Please reply back-
-Aaliyah

June 22, 2012 10:59 PM
1517
sarah said...

hi there, i ws wondering if i can substitute the candy melt with cooking chocolate. cause there’s not such thing as candy melt here. or what do u suggest?

June 25, 2012 04:12 AM
1518
Sarah said...

I’m all about Red Velvet Cake, so I’ll have to try these w/ the classic (authentic) butter roux frosting :) Great find!

June 26, 2012 12:36 PM
1519
marie said...

in which chocolate do they tatse better. white or milk

June 26, 2012 10:16 PM
1520
Megan Harper said...

Cute!

June 30, 2012 10:18 PM
1521
Nia said...

I’m a big fan of yours outside the US… so I wanted to know if you have some recipe to make the red velvet cake from scratch because they don’t sell the red velvet cake mix here and I really wanna make this!… Thanks! XO!

July 3, 2012 11:14 AM
1522
GATT said...

This is not even cool

July 9, 2012 05:22 PM
1523
Katie loves Alex said...

Omg I don’t know what i rather do make out with Alex or eat a cake ball

July 9, 2012 05:24 PM
1524
Bubu said...

Cute

July 9, 2012 05:25 PM
1525
\ said...

cool

July 11, 2012 05:38 PM
1526
Kristi said...

Can I use melted Ghirardelli milk chocolate and white chocolate chips to dip the cake balls in? I couldn’t find bark anywhere. I really want to make these!

July 11, 2012 09:50 PM
1527
Shelly williams said...

these are amazing I could eat em all day……..yum

July 13, 2012 12:47 PM
1528
angelina said...

i made these yesterday, except with butter pecan cake and vanilla frosting…(didnt have anything else) and my whole family loved them!! i thought it would b way to much but they were gone the first day!! thanks so much…. i LOVE your blog

July 18, 2012 02:20 PM
1529
maribel said...

hey, why does the stick slide of the cake pop?

July 22, 2012 12:57 PM
1530
BUKET ÇAKIR said...

yapt???n?z her ?ey süper!!! size sormak istedi?im bir çok soru var ama san?r?m hepsi yan?ts?z kal?r..ben türkiyeden msj at?yorum ve türkçe biliyorum o yüzden sizden yan?t alamaca??m için sormuyorum..

July 23, 2012 03:38 PM
1531
josianne said...

hi, i want to make these velvet balls for my son bithaday party . can you pls tell what is the name of the cream cheese that you use?

thank`s josianne from malta

July 24, 2012 10:11 AM
1532
Rose said...

Can you use semi sweet choclate chips instead of chocolate bark?

July 27, 2012 03:22 PM
1533
Mike said...

How did the color get so red? I did red velvet cake balls and used cream cheese frosting and it’s so deep it almost looks black.

August 9, 2012 09:34 PM
1534
Nicole said...

Making these now! Thank you! I’m using the freezer since i need then done by 4 for a potluck, how long in the freezer do you leave yours? Thanks!!

August 12, 2012 02:14 PM
1535
DeeDee said...

i’ve try the cup cakes & really nice. i love it
thanks for the recipe.

August 12, 2012 10:55 PM
1536
Cindy said...

i didn’t know it was that easy!

August 13, 2012 03:02 PM
1537
Troy43 said...

Hi! I haven’t had the chance to read through all the posts/comments so I’m sorry if this is repetitive. I’d like to make cake pops for a baby shower this Saturday (8/18) & would like to make them in advance. Questions:

1. How far in advance can I make the cake balls itself (just the balls UNDECORATED)? Do I store it in the fridge or freezer? How long do they need to be in room temperature before dipping & decorating?

2. If dipped in the coating & decorated with the whole nine yards, how far in advance can I make it? Should I leave them on the counter to thaw out overnight before serving on Saturday?

Please help & thank You,
Troy43

August 14, 2012 12:10 PM
1538
Shilpa said...

How did you make the criss-cross patterns on the balls?

August 17, 2012 01:22 PM
1539
Terri said...

Can you freeze these to give as gifts at a later date?

September 2, 2012 09:02 PM
1540
elzie said...

woah!!i get excited just logging into your blog!! i submitted my email subscripion today ( just a ffew minutes ago, really) after stumbling into your site purely by accident! can’t wait to explore your site…can’t wait for emails from you! thanks!!!you’ve got the greatest baking blog!!

September 15, 2012 06:47 AM
1541
Julia said...

Me and my mom are making them today ! Can’t wait to try them !

September 16, 2012 10:59 AM
1542
JP said...

I’m in the process of making these and not feeling too confident. I’m testing the recipe out for my daughter’s birthday party next weekend, so I’m using strawberry cake mix instead of red velvet; everything else is the same. But, pre-chilling, they are really goopy and look like a mixture of strawberry cake batter and uncooked meatloaf…gag. Crossing my fingers the outcome is better because I have zero backup ideas for party favors!

September 19, 2012 08:17 PM
1543
Maria said...

I’ve made these cake balls and pops more than a handful of times and I think i’ve finally perfected the recipe! I’m a college student, so with minimal time on my hands I break the steps up, heres how i do it!

A day or two before I need to present the balls at a party or social I begin the process.
First I buy a box of cake from the local grocery store. Bake it following the directions on the box. After, let the cake cool and begin breaking it up.
To save up some dishes I usually just start adding a can of frosting right into the pan after it’s all broken up.
Then I begin mixing the frosting and cake together. The frosting is really meant to help hold the cake crumbles together to form the size ball you want.
I usually get around 30 pretty big cake balls out of one cake box. A lot right? I lay all the balls out on a cookie sheet and pop them in the freezer overnight or for at least a few hours.
(They never fully freeze, even if you keep them in there for days! So you can really prepare the balls at any time in advance.)
Once the balls have chilled I let them rest out on the counter for around twenty to thirty minutes as I get my chocolate out and ready. Once they have become less chilled, I dip them in the chocolate. You want them to still be cold so the chocolate hardens on them, but you don’t want them so cold that the rest of the chocolate in the bowl gets clumpy.
Once you’ve got the desired look you can pop them back in the fridge and even serve them cold! It’s like a delicious cake popsicle. Try varying the cake types, like fun fetti, and chocolate, they’re always scrumptious!

If you’re wanting to make the into cake pops, once you’ve formed your cake balls let them chill in the fridge for about an hour and then put the stick straight through until you think you’ve reached about the middle of the cake ball and let them chill for a few more hours in the fridge or freezer!

October 2, 2012 06:23 PM
1544
Brittny said...

Bakerella,
If I used the cake pop pan from Nordic Ware, would I use the same directions as listed above?

Thank you.

October 5, 2012 12:26 PM
1545
Francesa said...

Hi. Im so glad to meet u. Im new in cakepops and I want to ask you how I mantain the cakepops fresh outside the freezer and how the chocolate that covers the cake gets hard? Please I need help… Thanks a lot

October 13, 2012 11:47 PM
1546
Silvia said...

I love cake pops… And the way that you don’t have to buy the little cake pop machine it’s so wonderful… I’ll try to make them for my kids halloween party… Thank you very much for sharing you knoledgment =)

October 15, 2012 01:16 PM
1547
Melissa said...

Love this idea, trying my very first ones today, got them chilling overnight in the fridge , had a full day of baking.. Now just relaxing checking out more funky ideas from Bakerella.

October 16, 2012 07:00 AM
1548
Sonia said...

I’m making these little beauties NOW !! So excited !!! Thx for sharing !!!

October 16, 2012 07:09 PM
1549
Kbaz said...

Hi Bakerella, I made my for set of cake pops. Looked good but later cracked. White candy melts were used. Some comments I have seen has said not to put balls in freezer before dipping. Does that matter or do I need to get balls to room temp first.

October 16, 2012 11:54 PM
1550
Katrina said...

Hi Bakerella,

Trying these for the first time as eyball cakepops for a Halloween fundraiser bake sale – ekk!. I can’t seem to find the regular cream cheese frosting (the kind you find by the cake mixes), only the whipped. Is it okay to use the whipped kind?

Thank you so much! :D

October 26, 2012 12:43 PM
1551
Eve said...

Hey so I made these last year for the Twilight Breaking Dawn Pt. 1 midnight showing gathering we do and everyone loved them. I just never posted (I don’t know why) but they were amazing. Though I did have some issues with the chocolate melting part. I am trying to figure out a better way than what I ended up doing (I melted chocolate chips a small batch at a time) without burning my hands as badly either.

My question: When you drop the ball in the chocolate and then ‘spoon’ chocolate on top about how deep is the chocolate when you do this? I’m thinking to ask now because my group has very kindly asked me to make them again for Pt. 2. Also side note I didn’t use a box or can mix I made a red velvet cake and cream cheese frosting from scratch (more work but I don’t like the box mixes as much). Any help would be much appreciated by my poor fingers.

October 31, 2012 11:55 PM
1552
stormy said...

making these for my mom because she loves red velvet and give them to her on chrismas thx!!!

November 4, 2012 01:56 PM
1553
Kate said...

Hello,

I am planning on making these for the first time for a baby “sprinkle” this Saturday. I’ve seen in the comments that it is ok to make them ahead of time. Since this is my first time, I want to make sure there is enough time to make more in case I mess them up. :) One question – I was thinking of making the cake and rolling them all tonight and then dipping them all tomorrow night. Is it ok to chill them in the refrigerator for 24 hours – rolled but undipped?

Thank you!

November 5, 2012 01:22 PM
1554
Risa said...

These are absolutely delicious!!!! I know you posted this in 2007 but I just recently made these and my whole household loved them!!! Will definitely be making these regularly! But not too regularly hahah :D

November 12, 2012 09:12 PM
1555
Michelle Ho said...

OMG thank you for sharing this with us! I am planning to make them for my students and I can not wait to go home and try this out! They look so good that I am drooling.

I will post my results up on my website http://www.lifeofmichelleho.com

Thanks!
Michelle Ho

November 15, 2012 10:34 PM
1556
Mel said...

Loving this recipe!
If I wanted to put in cake pop sticks, how would I go about it? :)

Cheers
Mel :) x

November 18, 2012 05:22 AM
1557
Serena said...

I’ll try this one! :))))

November 23, 2012 09:26 PM
1558
lele said...

What if ýØù don’t have any candy melts in your country what else can ýØù use

December 1, 2012 05:49 AM
1559
Serena Morris said...

I loathe red velvet cake, can I make these with any cake flavor?

December 1, 2012 05:33 PM
1560
Debbie D said...

Five copies of Holiday Cake Pops. Grand daughters and daughter in laws.

December 10, 2012 09:40 PM
1561
Aysha said...

Instead of cream cheese would I be able to use mascarpone or ricotta? If so, would mascarpone or ricotta be best? Thank you.

December 14, 2012 06:50 PM
1562
Aarushi said...

I made these yummy babies for my husbands office potluck party and got an amazing response..my husband couldn’t stop taking abt how everybody njoyed them and how they all praised me..all thanks to u:)

December 16, 2012 12:26 AM
1563
karla said...

Hey!
Thanks for the idea! I’m going to try it. But does it make any difference if I buy packaged cream cheese instead of canned?
I will greatly appreciate the help

-Karla

December 18, 2012 06:28 PM
1564
Alesha said...

I started making these over a year ago from this website. they turned out great! everyone loves them. it’s so time consuming tho so I only make them during special occasions when I’m not too busy, such as the Christmas season. I’m so glad I found this. I just wish I could make them more often, but I guess not because then I’ll start gaining weight. oh dessert, why do you have to be so good, yet so bad? lol

December 20, 2012 12:15 AM
1565
Chantal said...

Hi There, love the recipe idea, however, I am from South Africa and we do not get Red Velvet Cake mix or Cream Cheese Frosting here. Can u reccommend a good recipe?

Thank u

December 20, 2012 12:24 AM
1566
Summer said...

How long do you freeze the cake balls for after you mix with the cream cheese? Thanks!

December 28, 2012 01:00 PM
1567
Rachael said...

Can anything else be used instead of Chocolate Bark?

January 14, 2013 08:50 AM
1568
Andrea A said...

How many hours should I let them chill in the freezer? pls reply!

January 29, 2013 06:32 PM
1569
tiffany said...

that’s why your cake balls cracked because u froze them. they should only be chilled b4 dipping in chocolate. if completely froze they will expand once thawed and crack the icing. it happened to me b4.

January 31, 2013 12:46 PM
1570
Kubreez said...

I’m a HIT in the office for Valentine’s Day! :)
I only used 1/2 can of frosting because I thought the full can would be too much.
The frozen cake balls started to sweat which I think caused my dipping chocolate not to set all the way. I will try just the fridge cooling method next time.
The drizzle of chocolate, white chocolate, or sprinkles will help with the presentation of the ones where the chocolate isn’t as smooth. :)

February 14, 2013 12:43 PM
1571
Shannon said...

I made these and loved them! I used about half the can of cream cheese frosting, and for half the batch I just melted semi-sweet chocolate chips and used that instead of the chocolate bark. The semi-sweet chocolate dip worked fine, though it wasn’t as smooth or pretty as the chocolate bark dip and stuck on a little bit thicker (not a serious problem for me, however:)

April 23, 2013 11:36 PM
1572
Nina said...

Beautiful sweet!!! It’s also a crafty idea! I will try to do them myself!

Nina di http://fragolaecannella.blogspot.it/

May 1, 2013 03:06 PM
1573
Yoki said...

I wanted to know how to make them design on these . Thanks

May 2, 2013 10:57 PM
1574
jeannette sanker said...

what is the best recipe for cake pops pls help :-) thank you I love all your work

May 31, 2013 12:29 PM
1575
Argelle said...

Hi…,i came across your blog,,, and i was amazed,,,and inspired!! :) but i have questions,, what can i use in replacement t cream cheese frosting? Coz i havent found any here,, only cream cheese blocks,,,, and what is a chocolate bark? Can i use the melts instead? Thank you…

June 1, 2013 05:46 PM
1576
Zaya said...

so cool

i dont know if i could eat them

they are so beautiful :)

July 3, 2013 02:21 PM
1577
Firstimer said...

So I’ve made these before but it turned out bad due to the amount of frosting, it says to put in the whole can and I did but it was too much so I insist that everyone put in only half or less than that.

July 3, 2013 10:45 PM
1578
Carla Carey said...

My husband loves red velvet cake…I will be making these!

July 8, 2013 08:46 PM
1579
Kennie said...

I love getting the recipes. I have tried all of the truffles and the cake balls. I will try the cookie balls, now. I use softened cream cheese instead of the frosting, sometimes. It is a little different, but, I love my cream cheese. Thanks for sharing these recipes.

August 14, 2013 09:15 AM
1580
Rsafida said...

am really gonna make these cake balls on my sister’s surprice party :)

September 26, 2013 01:49 PM
1581
Sarah said...

Hello, I am making these for my wedding in march. I put blue food coloring in to make them purple…..they are a dark purple and have little flecks of red mixed in…kinda cute. I am going to freeze them for a month to see of it effects the flavor or texture any. Thanks for the cute treats. I am also going to try making them with sugar cookie center just for a little fun. Thanks again. -Sarah-

October 18, 2013 01:03 AM
1582
Erin said...

I use less than the entire can of frosting, it makes them easier to roll. I also put the mixture in the freezer for a few minutes before rolling.

October 22, 2013 08:01 PM
1583
angel vas said...

How do you roll your cake pops so perfectly in chocolate? Yours look amazing

October 23, 2013 02:29 AM
1584
Ashleigh said...

I recommend using half of a can of frosting. This is why they turned out gooey for a lot of people.

October 23, 2013 04:32 PM
1585
Chloe said...

Very cute cake balls!! I love it’s colour.

October 25, 2013 04:13 AM
1586
Sharon Hollifield said...

I love this idea for a wedding favor. How far in advance can I make these? Can they be frozen after being dipped in the chocolate?

November 2, 2013 11:25 AM
1587
keren said...

These seem very delicious, I think I’m going to make them for thanksgiving. :)

November 4, 2013 02:39 PM
1588
keren said...

Love this I might just make them for thanksgiving!!
:)

November 4, 2013 02:43 PM
1589
Angela said...

Hey! I’m trying to master cake pop to prevent paying $80 for 30 at my wedding I made my first batch and they all fell right off the stick after sitting out for a while. I also used milk chocolate morsels instead of candy melts is there a trick to this because mine just came out gooey and unstable and the chocolate coating did not stay firm.

November 17, 2013 02:33 AM
1590
Lindsay said...

Hi, So I have made cake pops and balls based on your creativity and they have been great but I cannot get them to be as perfectly round as the ones you make! How do you do it! Is it in the dipping? I use a cookie scoop to get the shape of the cake ball but then I have to roll them a little to get it smooth and they end up not being perfectly round. :( Then I figure when I dip them they will smooth out a little but they dont the chocolate seems to form to the exact shape of the cake ball. I have been using the candy melts… maybe that could be the problem? I can try to use the chocolate bark next time. what do you think?

November 27, 2013 12:56 PM
1591
Kaitlin said...

Just wanted to say I LOVED these! and I featured them on my blog today! drop by and take a look!
http://monogramsandcake.blogspot.com/2013/12/momogramed-red-velvet-cake-pops.html

Thanks for sharing!

December 9, 2013 07:03 PM
1592
Patricia said...

Coworker introduced me to these today, I had to have the recipe! Yum!!!

December 24, 2013 01:35 PM
1593
lexi said...

Thanks I’ve been wanting some and so I’ll be making some soon!!!!

January 8, 2014 05:39 PM
1594
Dewi said...

Hi… I’ve tried to cover the cake ball with chocolate however failed, the chocolate seems to be too hard to move. when i dip in the cake break (fell apart).. i use lollipop stick (dip the stick with chocolate before put on cake n freeze before dipping the cake to chocolate).. please help….

Thanks

January 12, 2014 10:54 PM
1595
Ann said...

Will these work with other cake flavors? My family doesn’t really like red velvet, so I’m trying to come up with an alternative. If it will work, do he portions stay the same? Thank you for this recipe, can’t wait to make these!

February 14, 2014 07:15 PM
1596
Tiffany said...

Are these better with white chocolate or milk chocolate?

March 20, 2014 11:24 AM
1597
Erica Renee Goats said...

good recipes send this one to my moms phone she has a iphone

March 20, 2014 03:35 PM
1598
gagan said...

i did not make it yet but i love your website i will make it

March 22, 2014 04:10 PM
1599
Anonymous said...

Thank you for the recipe the are so good my kids loved them

May 17, 2014 08:47 AM
1600
Shannon said...

Hi! Thank you so much for sharing this recipe. I made these with my boyfriend and they came out amazing!!

May 24, 2014 02:39 PM
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