Red Velvet Cake Bites are simply red velvet cake pops…without the stick. I prefer them over a true cake pop because they’re easier to store. And they look more classy (especially for serving to others). This is a delicious dessert. Soft, moist red velvet cake mixed with white chocolate cream cheese frosting. Dipped in candy coating (or white chocolate).
While a version of this recipes sometimes runs around under the name of Red Velvet Cake Truffles, this is a mis-use of the word “truffle.” A true truffle requires chocolate- not candy coating. In addition, the most commonly made truffles have a filling that isn’t cake. No matter the name, this dessert is delicious.
If you love this recipe, you might like the entire page dedicated to “Valentine’s Day & Red Velvet“!
I also have a Valentine’s Binder available in my Shopify store. It’s over 140 pages of activities, organization, decor, and more!
A couple of quick notes on this recipe for red velvet cake bites.
- You can substitute white chocolate in place of the candy melts. They’re a little harder to work with, but the taste is similar.
- You don’t need paramount crystals. You can substitute shortening for thinning the chocolate if needed.
- Feel free to mix up the decorating! I included the link in the recipe for the particular sprinkles i used for the main ones. But try out different combinations and see what works for you.
Red Velvet Cake Bites
- 1 box Red Velvet cake mix Duncan Hines Signature preferred
- 3 eggs
- unsalted butter melted (amount of oil called for on box)
- milk (amount of water called for on box)
White Chocolate Cream Cheese Frosting
- 8 oz. cream cheese softened
- 1/4 C. unsalted butter softened
- 6 oz. white baker's chocolate
- 1 & 1/2 tsp. vanilla extract
- 1 & 1/2 C. powdered sugar
- Preheat oven to temperature directed on cake box. Grease and flour 9"x13" baking pan.
- Mix ingredients according to instructions on cake box.
- Cook according to package directions. Allow to cool.
- Mise en place. Set out cream cheese and butter and allow it to warm to room temperature.
- Cream together cream cheese and butter. Scrape down bowl and make sure there are no lumps.
- Melt chocolate in microwave- 30 seconds at 50% power. Stir well. Microwave in additional 20 second increments, stirring every time, until melted. Do NOT overheat. Allow to cool slightly.
- Add melted chocolate and vanilla to cream cheese and butter. Whip well.
- Add powdered sugar gradually, beating well, until light and fluffy after each addition. Add sugar to desired sweetness; you might not use the entire amount.
- Trim off the edges of the cake and discard. Remove a very thin top layer of the cake.
- Crumble remaining cake in a large bowl.
- Mix approximately 1/2 C. of frosting into crumbled cake. Mix well.
- To form: scoop up enough mixture to make 1" ball. Squash it together, then roll ball gently back and forth in your hands until smooth and perfectly formed.
- Lay on parchment-lined baking sheet. Continue with rest of cake mix.
- Allow to chill in refrigerator for at least 20 minutes.
- Melt candy melts and paramount crystals in microwave- 30 seconds at 50% power. Stir well. Microwave in additional 30 second increments, stirring every time, until melted. Do NOT overheat. You might need to use more paramount crystals if chocolate mixture is too thick.
- Using a toothpick or lollipop stick, dip cake bites one at at a time. Tap and roll gently to get rid of excess chocolate.
- Sprinkle with sprinkles while chocolate is still wet.
- Drop carefully onto parchment paper. Use a toothpick to smoothly cover where toothpick/lollipop stick was, using more sprinkles if necessary.
- Allow to harden. Store in refrigerator (due to cream cheese in frosting).
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