Red Velvet Cake Balls - Lunds & Byerlys

Red Velvet Cake Balls

Twin Cities Food Blogger Greens & Chocolate

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Red Velvet Cake Balls

Prep Time60 Minutes

Servings30

Cook Time25 Minutes

Ingredients

1 box Red Velvet Cake mix

8 oz. cream cheese, at room temperature

1 package vanilla almond bark

Red and pink sprinkles, for decoration

Red chocolate melting candies, for drizzling

Directions

1.

Prepare the Red Velvet Cake according to package directions. I find it’s easiest to bake it in a 9 x 13 dish so there are fewer edges than round cake pans or 8 x 8 dishes.
2.

Let the cake cool completely.
3.

Once cool, use a fork to fluff the cake into crumbs.
4.

Transfer the crumbs to a large bowl.
5.

Add the cream cheese and combine it with the cake crumbs. I find it is easiest doing this with a wooden spatula or your hands.
6.

Using a cookie scoop, form the cake mixture into balls — about the size of 2 tablespoons.
7.

Place the balls on a parchment paper-lined baking sheet.
8.

Refrigerate for 30 minutes.
9.

After 30 minutes, melt the vanilla almond bark according to the package directions.
10.

Dip a cake ball into the vanilla almond bark, and then place it on the parchment paper. I like to use two forks to do this.
11.

Immediately add the sprinkles: the almond bark hardens quickly so you have to do it after dipping each one! Repeat until all the cake balls are dipped. Optional: I drizzled red melting candies on some of the cake balls. Find red melting candies such as Wilton Red Candy Melts® and Supernatural Kitchen Red Plant-Based Melting Morsels on online retail sites.

60 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 30 servings

1 box Red Velvet Cake mix

Duncan Hines Signature Red Velvet Cake Mix, 15.25 Ounce

Add Duncan Hines Signature Red Velvet Cake Mix to Favorites.Add Duncan Hines Signature Red Velvet Cake Mix to Favorites.

$3.99$0.26/oz

8 oz. cream cheese, at room temperature

Philadelphia Cream Cheese Original Bar, 8 Ounce

Add Philadelphia Cream Cheese Original Bar to Favorites.Add Philadelphia Cream Cheese Original Bar to Favorites.

$4.59$0.57/oz

1 package vanilla almond bark

Gurley's Vanilla Almond Bark, 20 Ounce

Add Gurley's Vanilla Almond Bark to Favorites.Add Gurley's Vanilla Almond Bark to Favorites.

$5.49$0.27/oz

Red and pink sprinkles, for decoration

Betty Crocker Red Sugar Sprinkles, 2.25 Ounce

Add Betty Crocker Red Sugar Sprinkles to Favorites.Add Betty Crocker Red Sugar Sprinkles to Favorites.

$2.49$1.11/oz

Red chocolate melting candies, for drizzling

Not Available

1.

Prepare the Red Velvet Cake according to package directions. I find it’s easiest to bake it in a 9 x 13 dish so there are fewer edges than round cake pans or 8 x 8 dishes.
2.

Let the cake cool completely.
3.

Once cool, use a fork to fluff the cake into crumbs.
4.

Transfer the crumbs to a large bowl.
5.

Add the cream cheese and combine it with the cake crumbs. I find it is easiest doing this with a wooden spatula or your hands.
6.

Using a cookie scoop, form the cake mixture into balls — about the size of 2 tablespoons.
7.

Place the balls on a parchment paper-lined baking sheet.
8.

Refrigerate for 30 minutes.
9.

After 30 minutes, melt the vanilla almond bark according to the package directions.
10.

Dip a cake ball into the vanilla almond bark, and then place it on the parchment paper. I like to use two forks to do this.
11.

Immediately add the sprinkles: the almond bark hardens quickly so you have to do it after dipping each one! Repeat until all the cake balls are dipped. Optional: I drizzled red melting candies on some of the cake balls. Find red melting candies such as Wilton Red Candy Melts® and Supernatural Kitchen Red Plant-Based Melting Morsels on online retail sites.