Red velvet cake bites are incredibly easy to make. Actually, this is something I made for the first time when my red velvet cake went badly. I made this beautiful large cake that rose to perfection, and then came the moment of truth: taking it out of the pan. Well, no luck that time. It did not come out and instead fell apart into pieces. I was tempted to cry while enjoying bite after bite of red velvet cake when I realized, this is great for red velvet cake balls. And it has been something I make ever since! So easy, so fun!
Check out what our friends over at Six Sister’s Stuff had to say about this:
“One batch makes a ton, so they would be perfect to give out as gifts or treats for neighbors! Or, to enjoy for yourself.”
Yep, the perfect Valentine’s or Christmas gift, or perfect treat for yourself!
Ingredients
1 (15.25 oz) Betty Crocker red velvet cake mix
Ingredients called for on cake mix (usually oil, eggs, and water)
1 (15-16 oz) container Philadelphia cream cheese frosting (or your own favorite frosting recipe)
1 lb Hershey’s white chocolate candy coating (almond bark)
Red candy melts (optional for red stripes on top)
Instructions
Bake the cake according to directions on the package.
Let it cool completely (I put mine in the freezer for about 45 minutes to cool it down super fast . . . but you could also let it cool overnight), put the entire cake in a bowl and crumble it up. I found that it was easiest to just use my hands to completely crumble the cake.
Stir in your container of frosting (or homemade, if you choose to use that), about 1/2 a cup at a time. Once it reaches a nice consistency that will hold together when you roll it in a ball, it’s perfect.
Roll the mashed cake and frosting into balls. You can go as big or as small as you’d like, but keep in mind that these little bites are rich, so most people prefer smaller. If you want them to look more like authentic cake bites, smoosh them down so that they are shape of a disc (not so rounded-out like a ball). Place bites on a large baking sheet (like a cookie sheet) and place them into the fridge for about 30 minutes to set up.
Melt white chocolate candy coating according to directions on back of package. I then used a skewer to dip each ball- I would poke it into the cake ball and dip it into the melted bark. They do make cool chocolate dipper tools if you are interested. I had to rotate each bite a couple of times to make sure it was evenly covered with chocolate. Stick the cake bite back onto the pan or onto wax paper.
Let the bites set up. I stuck them back into the fridge because I wanted them to harden quickly, but you could leave them out and they will be just fine. If you are going to decorate them with sprinkles, make sure to do it before the candy coating hardens. If you are doing to drizzle with red candy melts, it works best if the cake bite coating has completely set up.
To drizzle the candy melts on top, melt candy according to package directions. Spoon melted candy into a resealable sandwich bag. Clip a TINY corner on the bag and drizzle the candy melts onto each bite.
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Quick Tip: Store in an airtight container for up to a week
Thanks again to Six Sister’s Stuff for this amazing recipe.
