Red Velvet Cake Balls

from Gonna Want Seconds

*you can make cake balls with any kind of cake and frosting you like 

1 baked red velvet cake,  recipe follows

1 3/4- 2 cups cream cheese frosting,  recipe follows

1 package chocolate flavored bark (regular or white) I used white chocolate chips

1. When cake is cooled completely, crumble into a large bowl.

2. Add frosting to bowl and mix thoroughly with a hand held electric mixer.  (Mixture will be completely smooth and there will be no white flecks left from frosting.)

3. Roll mixture into quarter size balls and lay on cookie sheet lined with a silpat or waxed paper.

4.  Place the cookie sheets in the freezer until the balls have a frozen exterior.

5.  Melt bark in microwave per directions on package.


6.   Dip or roll balls in melted chocolate and lay on wax paper until firm.

7. If you're going to decorate with sprinkle, apply them immediately after each ball is dipped in chocolate and the chocolate is still wet.  

Red Velvet Cake

2 -1/2 cups all-purpose flour
1-1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1/4 cup cocoa powder
1-1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 TBS red food coloring (1 ounce)
1 tsp. white distilled vinegar
1 tsp. vanilla extract 

1. Preheat the oven to 350℉ . Lightly oil and flour 2 (9 by  1 1/2-inch round) cake pans.

2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

3. Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. 


Cream Cheese Frosting:

8 ounces cream cheese, softened 
2 cups sifted confectioners' sugar 
1 stick unsalted butter, softened 
1 tsp. vanilla extract

1. In the bowl of a stand mixer, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) 

2.Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. 

May be stored in the refrigerator for 3 days. 

This frosting recipe makes approximately 2 cups of frosting; perfect for the cake ball recipe