Paula Deen Red Velvet Cake Balls

Paula Deen Red Velvet Cake Balls turn a box of cake mix into bite-sized treats rolled in red sprinkles. They take about two hours from start to finish and make three dozen. One batch covers a holiday cookie swap, a church bake sale, or any celebration that calls for something red velvet.

Getting the balls to hold their shape comes down to the freezing step. They need a full hour in the freezer before you roll them in sprinkles. Skip it or cut it short and they crumble apart in your hands. The cream cheese and butter bind the crumbled cake, but only when they firm up cold.

Bake the cake the night before so it has plenty of time to cool and crumble. Use a cookie scoop to keep every ball around 1½ inches. Store them in the fridge in an airtight container, and they hold up for three days.

Paula Deen Red Velvet Cake Balls

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

36

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

140

kcal

Crumbled red velvet cake mixed with cream cheese, butter, and confectioners’ sugar, then folded with chopped pecans and miniature chocolate morsels, shaped into balls, frozen, and rolled in red sprinkles.

Ingredients

• 1 (16.5-ounce) box red velvet cake mix, baked according to package directions, cooled, and crumbled
  

• ½ (8-ounce) package cream cheese, softened
  

• ¼ cup Butter, softened
  

• 1 cup Confectioners’ sugar
  

• 1 cup finely chopped pecans
  

• ½ cup miniature milk chocolate morsels
  

• red sprinkles

Directions

• Prepare the pan: Line a large baking sheet with parchment paper.
• Mix the dough: In a large bowl, beat crumbled cake, cream cheese, and butter with a mixer at medium speed until combined. Gradually add confectioners’ sugar, beating until smooth. Beat in pecans and chocolate morsels. Shape cake mixture into 1½-inch balls, and place on prepared pan.
• Freeze and finish: Cover and freeze for 1 hour. Roll balls in sprinkles, and refrigerate in an airtight container for up to 3 days.

Tools for this recipe

• Nordic Ware half sheet pan, OXO medium cookie scoop, KitchenAid 5-speed hand mixer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cake flavor instead of red velvet?

Any box cake mix works here. Chocolate and vanilla are the most common swaps. The texture stays the same because the cream cheese and butter do the binding, not the cake flavor. The color changes, so pick sprinkles that match.

How far ahead can I make these?

They keep in the fridge for up to three days in an airtight container. You can also freeze them for up to a month before rolling in sprinkles. Pull them out about 10 minutes before serving so they soften just enough to bite through.

Why do my cake balls keep falling apart when I roll them in sprinkles?

The most common reason is not freezing them long enough. Give them the full hour. Also make sure the baked cake is completely cool before you mix it with the cream cheese and butter, or the fats soften too much and the dough stays loose.

Do I have to use a mixer, or can I mix by hand?

A hand mixer makes it easier to get a smooth dough, but a fork or even your hands work fine. Just make sure the cream cheese and butter are fully softened before you start so everything combines without lumps.

Can I dip these in melted chocolate instead of sprinkles?

Yes, and that is how most cake ball recipes finish them. Dip the frozen balls in melted candy coating or chocolate, set them on parchment, and let the coating harden. Paula’s version skips that step, which keeps the recipe faster and the texture softer.