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Red Velvet Cake Bites Recipe
Red Velvet Cake Bites Recipe photo by Taste of Home

Red Velvet Cake Bites Recipe

Publisher Photo
Everyone loves red velvet, but any cake mix can work. I've rolled chopped macadamia nuts into pineapple cake and dipped them in white chocolate. Whatever you do, have fun! —Anne Powers, Munford, Alabama
TOTAL TIME: Prep: 45 min. + chilling Bake 25 min. + cooling
MAKES:60 servings
TOTAL TIME: Prep: 45 min. + chilling Bake 25 min. + cooling
MAKES: 60 servings

Ingredients

  • 1 package red velvet cake mix (regular size)
  • 1 can (16 ounces) cream cheese frosting
  • 1 pound each white, milk chocolate and dark chocolate candy coating

Nutritional Facts

1 cake ball equals 206 calories, 11 g fat (7 g saturated fat), 11 mg cholesterol, 79 mg sodium, 28 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool completely.
  2. Crumble cake into a large bowl. Add frosting; beat well. Refrigerate 1 hour or until easy to handle. Shape into 1-in. balls; transfer to wax paper-lined baking sheets. Refrigerate at least 1 hour.
  3. In a microwave, melt white candy coating; stir until smooth. Dip 20 cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. Store in airtight containers. Yield: 5 dozen.
Freeze option: Freeze uncoated cake balls in freezer containers, layered between waxed paper. To use, thaw in covered containers. Dip in coatings as directed.
Originally published as Red Velvet Cake Bites in Simple & Delicious February/March 2014

Nutritional Facts

1 cake ball equals 206 calories, 11 g fat (7 g saturated fat), 11 mg cholesterol, 79 mg sodium, 28 g carbohydrate, trace fiber, 1 g protein.

Reviews for Red Velvet Cake Bites

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 10, 2014

We made these to hand out for Valentine's Day. They are so good! The cake does change consistency a little bit, so you don't feel like you are eating cake balls. They are more like truffles. So good! Like the dark chocolate better than the white also...

The person who reviewed this below who said the cake turned to mush once dipped in chocolate probably didn't chill the cake long enough before dipping them and didn't use the right candy coating. Ghirardelli chocolate melts so smoothly.

MY REVIEW
Reviewed Feb. 4, 2014 Edited Feb. 14, 2014

In response to the other reviewer, I absolutely used candy coating...my issue is that I think the recipe is wrong. I checked multiple grocery stores and while they all had other items that people might use as candy coating, only one carried candy coating (they had chocolate and white chocolate). Actual candy coating (like I used) doesn't drip- if prepared as the recipe says. Similar recipes add shortening. The other problem is that similar recipes don't use an entire can of frosting. I also refrigerated them for 2+ hours, even thougth the recipe only requires 1 hour, so that wasn't the issue either. The recipe needs to be tweaked.

MY REVIEW
Reviewed Feb. 4, 2014 Edited Feb. 14, 2014

Just awful. The insides seem wet and taste like undercooked batter. My perfect 1-inch balls turned to mush once they were dipped in the melted chocolate--a real mess...I think the recipe may be wrong--candy coating (prepared as stated) does not "drip", it is too thick.  And, the white chocolate ones are entirely too sweet (and I like white chocolate). Waste of time and effort.

MY REVIEW
Reviewed Jan. 6, 2014

These are amazing. Do take time so be prepared for that. Prefer dark chocolates over the white coating for flavor balance.

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