YUM Red Velvet Cakeballs!

This was my first attempt at cake balls. Four hours and a messy kitchen later, I think these were pretty successful. I figured if I was going to try out the confectionery trend of cake balls, I would do it right: completely homemade.

In my natural style, I actually forgot the baking soda and they were still fantastic- just a little dense. But that says a lot about this recipe adapted from www.bakedperfection.com

Red Velvet Cake:

2 1/2 cups all purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon bourbon
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons apple cider vinegar

Brown Sugar Frosting:

1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
4-6 cups powdered sugar
4 tablespoons milk

Red Velvet Cake:

1) Preheat oven to 350 degrees. In a smaller bowl, mix together flour, cocoa, and salt. set aside.

2) With an electric mixer, mix together sugar and oil. Add eggs (one at a time) beating until each is well mixed in.

3)  Mix in food color and vanilla. Reduce speed to low. At this point you may want to scrape down the sides of the bowl to make sure you’re maximizing the ingredients.

4) Add flour mixture in three batches, alternating with two batches of the buttermilk.

Note: It was hard to resist this face, but no matter how much a puppy begs, never feed them chocolate!! (or raw eggs….)

Stir together the baking soda and vinegar in a small bowl; add foamy mixture to the batter, and mix on medium speed 10 seconds.  Bake, rotating pan halfway through, until knife comes out clean, about 20 minutes.

Let cake cool, then tear apart (you’re going to have to use your hands on this one) until your pan is just crumbs. Try to avoid leaving any full cake chunks.

Make the Frosting:

Mix butter and cream cheese in electric mixer.

Add brown sugar, vanilla, and salt.

Add powdered sugar and milk, mix until creamy. I over-mixed mine a little and it became whipped, I don’t think it makes a difference in the taste if you happen to over-mix.


Mix 1/2 cup frosting into cooled cake crumbs. Roll into 1.5 inch balls and place on a pan with wax paper. If the cakeballs arent moist enough to stick together, add 1/4 cup frosting. Adding more frosting will continue bringing the cakey consistency closer to that of brownies or cookiedough…it all depends on your taste! Once all of your cake has been rolled into balls, put in the refrigerator to chill for at least 3 hours (overnight is fine…this is usually a 2 day process)


Melt white or milk melting chocolates in a double boiler over very low heat. It might take a while for them to melt, but do not increase the heat! Once melted to a smooth consistency, take the cakeballs out of the refrigerator and, with a fork, dip in the chocolate coating. Hold it over the pot so that the extra can drip off. You don’t want the thick chocolatey coating to overshadow the yummy cake. Decorate with other colors of melting chocolate, sprinkles, or crushed food (graham crackers, pretzels, coconut, peanuts, etc.)


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