Red Velvet Cake Balls Made Entirely From Scratch. These are Truly Delicious Beyond Belief!


  1. 1 Red Velvet Cake Baked and Cooled
  2. 1 3/4-2 Cups Cream Cheese Frosting
  3. 1 Package Candy Bark Coating

Red Velvet Cake
  1. Nonstick Vegetable Spray
  2. 2 1/2 cups All-Purpose Flour
  3. 1 1/2 Cups Sugar
  4. 1 Teaspoon Baking Soda
  5. 1 Teaspoon Salt
  6. 1/4 Cup Unsweetened Cocoa Powder
  7. 1 1/2 Cups Vegetable Oil
  8. 1 Cup Buttermilk at Room Temperature
  9. 2 Large Eggs at Room Temperature
  10. 2 Tablespoons Red Food Coloring
  11. 1 Teaspoon White Distilled Vinegar
  12. 1 Teaspoon Vanilla Extract

Cream Cheese Frosting:
  1. 8 Ounces Cream Cheese at Room Temperature
  2. 2 Cups Powdered Sugar Sifted
  3. 1/2 Cup Unsalted Butter at Room Temperature
  4. 1 Teaspoon Vanilla Extract

Cake Ball Assembly:
  • When cake is cooled completely, crumble into a large bowl.
  • Add 1/2 of the frosting recipe to bowl and mix thoroughly with a hand-held electric mixer.  (Mixture will be completely smooth and there will be no white flecks left from frosting.) If you prefer a moister cake ball, add more of the frosting to desired consistency and mix until mixture is consistent.
  • Roll mixture into quarter size balls and lay on cookie sheet lined with a Silpat.
  • Place the cookie sheets in the freezer until the balls have a frozen exterior.
  • Melt bark in microwave per directions on package.
  • Dip or roll balls in melted chocolate and lay on wax paper until firm. (I used a plastic fork with the two interior tines broken off to dip with then tapped off extra chocolate.)
  • If you're going to decorate with sprinkles, apply them immediately after each ball is dipped in chocolate and the chocolate is still wet.