Three ingredient Red Velvet Cake Balls that are super easy, yet taste so delicious!
So there’s a little story behind this recipe.
I go to a university that has a huge school of music. And with that, comes amazing student concerts. And with those concerts, comes concert receptions with loads of delicious food. At one of the receptions I went to last semester, I got to try cake balls for the first time in my life. And ever since, I have been waiting to make them for my website, they’re really that good!
They’re a bit different than the typical chocolate covered truffles. Instead of using cream cheese that truffles mainly use, I used a container of frosting, giving them a more cake-like texture. Also, I used vanilla frosting, but if you do like the taste of cream cheese, you can always use cream cheese frosting instead! You can also cover them with white chocolate instead too. And since this is more of a Valentine’s recipe, I guess I could say, anything your heart desires! Too lame? Hey, it’s the season of love, what else would you expect from me 😛
- 1 box of red velvet cake mix (I used Duncan Hines)
- Ingredients to make above cake mix, according to directions on box
- 16-oz container of vanilla frosting (I used Pillsbury)
- 16-oz chocolate candy coating/melts (I used Candiquik)
- Valentine's sprinkles, if desired
- Mix and bake the red velvet cake mix according to the directions on the box. Be sure not to overbake.
- As soon as the cake is done baking, dump into a bowl and stir in the vanilla frosting until well combined.
- Wrap the mixture in plastic wrap and let chill in the refrigerator for at least three hours, or overnight.
- Once chilled, roll mixture into 2 tablespoon-sized balls. Let chill for another hour to firm shape.
- Once chilled again, melt the chocolate candy coating/melts according to directions on package. Using a spoon or fork, dip each cake ball into the melted chocolate and place on the wire rack covered with wax paper. The chocolate dries quickly, so if using sprinkles, decorate immediately.
- Let chocolate dry completely before serving. Store in an airtight container at room temperature or in the refrigerator for up to 5 days. Enjoy!
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