Meet Oreo ball’s cousin, the cake ball.
Cake balls have absolutely exploded as a trend lately. You can find them at Starbucks, in tons of cookbooks, and in bakeries all over the place. They go by other names, like cake truffles, cupcake truffles, cake pops, etc. But they all taste equally divine. And they are so easy to make!
Start by mixing up some red velvet cake batter.
Red velvety ribbons!
Once baked and cooled, crumble up the cake and mix it with about 3/4 of a can of frosting. Shape into balls and freeze to firm them for easier dipping. Melt some chocolate, and cover the cake balls.
Here is my baking protege, Annamaria, helping me pretty up the cake balls with white chocolate drizzle 🙂 Total mentor/mentee role reversal
As my friend of 15 years and counting (and consequently, veteran taste tester) David said, “These cake balls are so tasty, they’re dangerous.” I’d take his word for it.
Red Velvet Cake Balls
Adapted from Bakerella, the queen of cake pops
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 candy melts or almond bark (regular or white chocolate)
Bake cake according to box. After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can cream cheese frosting.
Roll mixture into quarter size balls and lay on cookie sheet.
Chill in the freezer.
Melt chocolate in microwave per directions on package.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon/fork 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.
These are just as delicious with other cake/frosting combinations!