Description
Soft and indulgent red velvet cake balls made with crumbled cake, creamy cream cheese, and coated in smooth white chocolate. These bite-sized treats are rich, festive, and perfect for parties, gifting, or an easy dessert craving.
Ingredients
Scale
- 400 g red velvet cake, baked and cooled
- 120 g cream cheese, softened
- 300 g white chocolate chips
- 1 teaspoon vanilla extract
- 2 tablespoons red velvet crumbs (optional, for decoration)
Instructions
- Crumble the cooled red velvet cake into a large mixing bowl until fine crumbs form.
- Add the softened cream cheese and vanilla extract, then mix until the mixture becomes smooth and fully combined.
- Line a baking sheet with parchment paper.
- Roll the mixture into evenly sized balls, about 2.5 cm each, and place them on the prepared baking sheet.
- Refrigerate the cake balls for 30 minutes until firm.
- Melt the white chocolate chips gently until smooth.
- Dip each chilled cake ball into the melted white chocolate until fully coated.
- Place the coated cake balls back on the parchment paper and sprinkle with red velvet crumbs if using.
- Allow the coating to set completely before serving or storing.
Notes
- Chill the cake balls well before dipping to prevent them from falling apart.
- Melt chocolate slowly to keep it smooth and glossy.
- Store finished cake balls in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: 180
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: red velvet cake balls, cake truffles, red velvet dessert, no bake dessert, white chocolate cake balls