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Red Velvet Cake Balls Recipe

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★★★★★

4.6 from 133 reviews

Delightfully rich and creamy Red Velvet Cake Balls made by combining heat-treated red velvet cake mix with smooth cream cheese, coated in luscious white almond bark and optionally decorated with red candy melt stripes. These bite-sized treats are perfect for parties, holidays, or any time you want a sweet, elegant dessert that’s easy to share.

Ingredients

Scale

For the Cake Balls

  • 15.25 ounces red velvet cake mix (dry)
  • 8 ounces cream cheese, softened to room temperature

For the Coating

  • 12 ounces white almond bark
  • ¾ cup red candy melts (optional, for drizzling garnish)

Instructions

  1. Heat treat the cake mix: Place the dry red velvet cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring thoroughly after each to ensure even heating. Allow the cake mix to fully cool before using to kill any harmful bacteria and make it safe to eat without baking.
  2. Beat the cream cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 1½ to 2 minutes until completely smooth and creamy, free of lumps.
  3. Combine cake mix with cream cheese: Gradually sprinkle the cooled, heat-treated dry cake mix over the cream cheese. Continue mixing gently until the two ingredients are thoroughly incorporated, forming a smooth cheesecake dough.
  4. Chill the dough: Cover the cheesecake dough tightly with plastic wrap and refrigerate for 2 hours to firm up, making it easier to scoop and shape.
  5. Form the cake balls: Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the chilled dough, then roll each portion into a smooth ball. Place each ball onto the prepared baking sheet and repeat until all dough is used.
  6. Melt the white almond bark: Place the almond bark in a medium heat-safe bowl and melt in the microwave using 30-second intervals, stirring thoroughly between each until completely smooth and lump-free.
  7. Coat the cake balls: Dip each cheesecake ball into the melted almond bark, coating it fully. Use a fork to lift the cake ball out, gently tapping to remove excess coating. For any spots missed, spoon melted coating over to cover completely. Transfer the coated balls back onto the parchment-lined baking sheet using a toothpick for support. Repeat for all balls.
  8. Melt the red candy melts: In a small heat-safe bowl, microwave the red candy melts in 30-second intervals, stirring well between each until smooth and fluid.
  9. Decorate the cake balls: Drizzle the melted red candy melts over the coated cake balls in thin stripes using a fork, spoon, or squeeze bottle for a decorative finish.
  10. Set and serve: Let the coated and decorated cake balls stand at room temperature until the coatings harden completely. Serve once fully set.

Notes

  • Ensure the cream cheese is at room temperature to achieve a smooth, lump-free mixture.
  • If the coating thickens while dipping, reheat it in 15-second microwave intervals, stirring well after each, to restore smoothness.
  • For neat candy melt drizzling, use a squeeze bottle, spoon, or fork according to your preference.

Keywords: Red Velvet Cake Balls, Cream Cheese Cake Balls, No Bake Dessert, Party Treats, Holiday Sweets

Find it online: https://bakedbylisa.com/red-velvet-cake-balls-recipe/