Red Velvet Cake Bites. Moist red velvet mixed with luscious white chocolate cream cheese frosting. A classy, beautiful dessert for all occasions. #redvelvet #cake #cakebites #cakepop
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Red Velvet Cake Bites

Red Velvet Cake Bites. Moist red velvet mixed with luscious white chocolate cream cheese frosting. A classy, beautiful dessert for all occasions.
Course Dessert
Cuisine American
Keyword creamcheese, red velvet, white chocolate

Ingredients

Cake

  • 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

Instructions

Cake

  • 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. 

Frosting

  • 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. 

Cake Bites

  • 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. 

Decorating

  • 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).