Description

Delight in these homemade Red Velvet Cake Balls dipped in creamy white chocolate. Moist, tender red velvet cake is baked, crumbled, and combined with luscious cream cheese frosting, then shaped into bite-sized balls. Each ball is dipped in melted white chocolate and adorned with sprinkles or glitter for a festive touch. Perfect bite-sized treats for parties or gifting.

Ingredients

Scale

Cake

1 ¼ cups all-purpose flour
¾ cup granulated sugar
2 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup buttermilk
½ cup vegetable oil
1 large egg
1 tsp vanilla extract
1 tsp vinegar
1 tbsp red food coloring

Frosting

4 oz cream cheese (softened)
2 tbsp butter (softened)
1 cup powdered sugar
½ tsp vanilla extract

Dipping & Decoration

12 oz white chocolate chips or candy melts
1 tbsp coconut oil (optional)
Sprinkles or glitter (optional)

Instructions

Bake Cake: Preheat the oven to 350°F (175°C). In one bowl, mix the dry ingredients—flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together buttermilk, vegetable oil, egg, vanilla extract, vinegar, and red food coloring. Combine wet and dry ingredients until just blended. Pour into a greased or lined baking pan and bake for 30 to 35 minutes until a toothpick inserted comes out clean. Allow the cake to cool completely.
Make Frosting: In a mixing bowl, beat softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. This will serve as the binding frosting for the cake balls.
Form Cake Balls: Once cooled, crumble the cake finely in a large bowl. Add the frosting gradually and mix until the mixture can hold shape like dough. Scoop out portions and roll into uniform balls. Place the balls on a tray and chill in the refrigerator to firm up, about 30 minutes.
Prepare Cake Pops: Melt a small amount of white chocolate. Dip the tip of each pop stick into the melted chocolate, then insert it halfway into each chilled cake ball. This helps secure the stick to the ball. Return the sticks and balls to the refrigerator to set.
Dip and Decorate: Melt the remaining white chocolate chips with optional coconut oil in a microwave or double boiler until smooth. Dip each cake ball completely into the melted chocolate, gently swirl to coat, and lift out letting excess chocolate drip off. Decorate immediately with sprinkles or edible glitter before the coating sets.
Set and Store: Place the dipped cake pops upright in a styrofoam block or on parchment paper to harden. Refrigerate to fully set the chocolate coating. Store in an airtight container in the refrigerator and enjoy chilled within 5 days.

Notes

Using room temperature ingredients ensures better mixing and texture.
Cake balls can be frozen after forming to make dipping easier.
Adding coconut oil to the white chocolate helps create a smoother coating and shinier finish.
Experiment with different colored sprinkles or edible glitter for festive occasions.
Make sure the cake is fully cooled before mixing with frosting to prevent melting.
Keep cake pops refrigerated to maintain freshness and firmness.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cake balls, cake pops, white chocolate dipped, party treats, cream cheese frosting, homemade desserts