Equipment Needed
- 9×13 inch baking pan
- Large mixing bowl
- Electric hand mixer (for cake)
- Fork or your hands (for crumbling)
- Baking sheets
- Parchment paper or wax paper
- Microwave-safe bowls
- Cookie scoop or melon baller (optional)
- Toothpicks or dipping forks
Step-by-Step Instructions
We start by baking our foundation. Prepare the red velvet cake mix according to the package directions and bake it in the 9×13 pan as directed. Let the cake cool completely in the pan on a wire rack. I know it’s tempting to rush, but a warm cake will turn into a gummy paste when mixed with frosting. Once it’s cool, the real fun begins. Crumble the entire cake into a large mixing bowl. You can use your fingers, a fork, or even a potato masher. You want fine, even crumbs—no large chunks. The deep red color of the crumbs against the white bowl is already so festive and beautiful.
Now, we create the magical “dough” that holds everything together. Scoop the entire container of cream cheese frosting into the bowl of cake crumbs. Add the teaspoon of vanilla extract if you’re using it. Here’s where you get your hands dirty: mix it all together with your hands or a sturdy spoon. It will seem messy at first, but keep going until it’s completely combined and holds together like a soft, pliable dough. I find using my hands is the best way to feel the texture—it should be moist enough to hold a shape but not sticky. If it feels too dry (which is rare), you can add another tablespoon of frosting.
Next, we form the balls and the crucial chill. Line a baking sheet with parchment paper. Scoop out portions of the cake mixture, about 1 tablespoon each, and roll them into smooth, tight balls between your palms. Place each ball on the prepared sheet. This is a wonderfully therapeutic step. Once all the balls are rolled, you must refrigerate the tray for at least 2 hours, or even freeze them for 1 hour. I cannot stress this enough: I tried dipping them after only 30 minutes in the fridge, and they fell apart in the warm coating. A thorough chill solidifies the fat in the frosting, making the balls firm enough to handle the dipping process.(See the next page below to continue…)