It was off to three and a half weeks of sleepaway camp for the little brother on Wednesday. I took the two hour trip with him and my mom, but before it time for three weeks of camp food (which he actually enjoys), I wanted to bake him something to send him off! Funny story about camp food though- when I went to sleepaway back in the day, the camp was obviously trying to play an evil trick on us, and after eating a meat meal one night, they served us non-dairy cheesecake. Now don’t get me wrong, I’m a big fan of non-dairy baking (I often find myself tailoring recipes using soy milk and margarine because under the laws of kashrut, or keeping kosher, one must wait three hours between eating a meat meal and having dairy, hence the importance of non-dairy desserts), but there are certain things that just shouldn’t be made non-dairy, and cheesecake is one of them. They never made it again.
My brother is a huge fan of red velvet, whether it be in cake form, cupcake form, or in this case, cake ball form! What’s better than balls of cake? Not much. Not much at all.
I have to admit something. I used a mix for the cake part of this recipe. Betty Crocker helped me out here. I normally pride myself on never using mixes, and there’s really no excuse I have for you other than the ease of a mix. Thanks to Betty’s help, these cake balls came out beautifully. At least I’m giving credit where credit is due.
Between my family and giving these out to friends, they were gone within a day. They were an absolute hit, and I am so excited to test out different cake ball flavors (chocolate peanut butter, anyone)?
The part of these I actually made myself was the cream cheese frosting on the inside. Other than that, the red velvet was a mix and the chocolate was Baker’s and Lindt, and both worked extremely well for dipping.
Cake balls offer an endless opportunity of flavor combinations to test, and I can’t wait to continue testing different options! These are also a fun alternative to birthday cake!
Thanks for reading, and stay tuned for more desserts
- For the cake balls:
- 1 box red velvet cake mix (plus ingredients required on back of box)
- 16oz Baker’s Semi-Sweet Chocolate
- 6oz Lindt White Chocolate
- For the cream cheese frosting (could use store-bought):
- 1/4 cup butter, softened to room temperature
- 4oz 1/3-less fat cream cheese, softened to room temperature
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- Bake red velvet cake according to package directions.
- Let cool completely then crumble into a very large bowl.
- In a separate large bowl, cream together butter and cream cheese until smooth.
- Add vanilla then beat until combined. Add powdered sugar, 1/2 cup at a time, then beat until combined.
- Incorporate half the cream cheese frosting into the cake crumbles, then add more frosting until the cake crumbles just come together.
- Scoop by the Tablespoon then roll into balls and place on a wax-paper lined baking sheet. Repeat with remaining cake then refrigerate for 1-2 hours.
- Melt semi-sweet chocolate in a microwave-safe bowl in 30 second increments, stirring between increments, until smooth.
- Dip cake balls in chocolate using two forks, then place back on wax paper. Melt white chocolate in 20 second increments, stirring between increments, then use a spoon to drizzle over cake balls.