Ingredients
- 1 (9×13 inch) red velvet cake, fully baked and cooled (homemade or boxed)
- 1/2 to 3/4 cup cream cheese frosting (store-bought or homemade)
- 12 oz semi-sweet or white chocolate chips (for coating)
- 1 tbsp coconut oil or shortening (optional, for smoother coating)
- Sprinkles, crushed cookies, or cake crumbs (optional for decorating)
Instructions
- Crumble the cooled red velvet cake into a large bowl until fine crumbs form.
- Mix in the cream cheese frosting a bit at a time until the mixture holds together like dough.
- Roll the mixture into small balls (about 1 inch) and place on a parchment-lined baking sheet.
- Freeze the cake balls for 20–30 minutes until firm.
- While chilling, melt the chocolate chips with coconut oil in the microwave or over a double boiler until smooth.
- Dip each cake ball into the melted chocolate, using a fork or skewer. Tap off excess chocolate and return to tray.
- Decorate with sprinkles or crumbs before the chocolate sets. Let set completely in the fridge or at room temperature.
- Serve chilled or at room temperature.
Notes
- Use boxed cake and store-bought frosting for a quick shortcut.
- Add mini chocolate chips or chopped nuts to the mixture for added texture.
- Try different coatings like dark chocolate, white chocolate, or candy melts for variety.
- Freeze extras for up to 2 months and thaw in the fridge before serving.
- Chilling the balls helps them stay firm and easy to dip in chocolate.
Nutrition
- Serving Size: 1 cake ball
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg