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Red Velvet Cake Bites

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
    5 dozen


  • 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


  • Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool completely.
  • Crumble cake into a large bowl. Add frosting; beat well. Refrigerate until easy to handle, 1 hour. Shape into 1-1/2 inch balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 1 hour.
  • 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. If desired, drizzle with additional candy coating. Store in airtight containers.
    Freeze option: Freeze uncoated cake balls in freezer containers, layered between waxed paper. To use, thaw in covered containers. Dip in coatings as directed.
Nutrition Facts
1 cake ball: 206 calories, 11g fat (7g saturated fat), 11mg cholesterol, 79mg sodium, 28g carbohydrate (24g sugars, 0 fiber), 1g protein.
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  • dbburrus19
    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.

  • alfoa
    Feb 4, 2014

    In response to the other reviewer, I absolutely used candy 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.

  • alfoa
    Feb 4, 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.

  • cookbookmom
    Jan 6, 2014

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