No Bake Red Velvet Cake Balls
User Reviews
5
No Bake Red Velvet Cake Balls
Description
This dessert begins by baking red velvet cake mix spread on a parchment-lined baking sheet until it reaches the proper temperature, then cooling completely. The cooled cake crumbs are blended with whipped cream cheese using an electric mixer until forming a dough-like mixture. Chilling the mixture for a couple of hours firms it up for easier rolling. The dough is shaped into balls using a cookie scoop and placed on trays. Each ball is dipped into melted vanilla wafers to coat, then optionally decorated with sprinkles to add color and texture.
These cake balls do not require baking after assembly and carry the tender crumb and slight tang from the cream cheese. Because of the raw cream cheese, it is advised to store them refrigerated and consume within a few days. Serving them shortly after removal from the fridge allows the texture to soften slightly for best enjoyment.
They make festive and easy-to-handle treats suitable for parties or as a sweet snack.
Add sprinkles promptly after coating so they adhere before the chocolate hardens.Working with a partner can help coordinate dipping and decorating efficiently.Store cake balls in an airtight container in the refrigerator for up to five days.Remove from refrigerator about 15 minutes before serving to soften slightly.
Ingredients
- 15.25 OZ red velvet cake mix
- 8 oz cream cheese softened, block
- 20 oz vanilla melting wafers
- Sprinkles optional
- ½ Cup Candy Melts optional, red
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and pour the dry cake mix onto the paper, spreading it out evenly on the baking sheet.
- Bake for about five minutes in the preheated oven or until the cake mix reaches 165 degrees. Let it cool completely.
- Whip the cream cheese in a medium bowl with a hand mixer until it is a smooth consistency.
- Once the cake mix has cooled, add it into the whipped cream cheese and beat again on medium high until fully combined. Mix until the red velvet cake crumbs and cream cheese have mixed together into almost a cookie dough texture.
- Cover the bowl and place in the refrigerator to chill for 2 hours.
- Line two baking sheets with parchment paper. Use a 1 1/2 tablespoon cookie scoop to get a portion of the cake ball dough and roll mixture into a ball. Place the ball onto the baking sheet. Repeat, leaving a little space in between each little ball, until you’ve rolled out all the balls.
- Let the dough set at room temperature for 15 minutes.
- Melt your white chocolate by either using a double boiler on the stove or by placing them into a large bowl that is microwave safe and placing in the microwave for 30 seconds on high. Once the 30 seconds is up, stir, then place back in the microwave for another 30 seconds. Repeat this until the white chocolate is completely melted.
- Dip each of the balls of dough into the melted wafers. Tap any excess chocolate off at the top of the bowl then place back onto the parchment paper to allow the chocolate to harden.
- Add sprinkles while the coating of the cake balls is still wet. If adding additional candy melt drizzles on top, melt the candy melts in the same way you melted the chocolate earlier in the microwave then drizzle on top of the candy balls either by hand or with a piping bag.
- Let the chocolate set completely then serve!
Notes
- Add sprinkles promptly after coating so they adhere before the chocolate hardens.
- Working with a partner can help coordinate dipping and decorating efficiently.
- Store cake balls in an airtight container in the refrigerator for up to five days.
- Remove from refrigerator about 15 minutes before serving to soften slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20balls
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 273mg | 11% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 7IU | 0% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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