Mohamed Shili Pioneer Woman Red Velvet Cake Balls are made with red velvet cake mix, whole milk, salted butter, cream cheese, powdered sugar, and white vanilla-flavored melting wafers. This delightful Pioneer Woman Red Velvet Cake Balls recipe creates a dessert that takes about 24 hours to prepare and can serve up to 48 people.
Pioneer Woman Red Velvet Cake Balls Ingredients
- 1 package (15.25 oz.) red velvet cake mix (e.g., Duncan Hines)
- 1 cup whole milk
- ⅓ cup (2 2/3 oz.) melted salted butter
- 3 teaspoons vanilla extract, divided
- Vegetable shortening, for greasing (about 1 tablespoon)
- All-purpose flour, for dusting (about 2 tablespoons)
- 1 package (8 oz.) cream cheese, softened
- ½ cup (4 oz.) salted butter, softened
- 4 cups (about 16 oz.) powdered sugar
- 3 packages (10 oz. each) of white vanilla-flavored melting wafers (e.g., Ghirardelli)
- Red and white sprinkles and sanding sugars for decoration
How To Make Pioneer Woman Red Velvet Cake Balls
- Prepare the Cake Mix: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cake mix, milk, melted butter, and 1 teaspoon of vanilla extract. Start mixing at low speed, then increase to medium and continue for about 3 minutes. Grease a 13×9-inch baking pan with vegetable shortening and dust with flour. Pour the batter into the prepared pan.
- Bake and Cool: Bake the cake for 24-28 minutes at 350°F or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely, which should take about 2 hours.
- Make the Frosting: While the cake is cooling, blend the cream cheese and butter in a mixer until creamy. Gradually add the powdered sugar and the remaining 2 teaspoons of vanilla extract. Continue to beat until the mixture is fluffy.
- Form the Cake Balls: Crumble the completely cooled cake into a large bowl. Stir in 2 cups of the cream cheese frosting until evenly mixed. Roll the mixture into 48 one-inch balls. Place these on baking sheets, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Coat and Decorate: Melt the white melting wafers in the microwave following package instructions. Use a fork to dip each cake ball into the melted wafers, letting the excess drip off. Place the coated balls on a parchment-lined baking sheet and apply sprinkles immediately. Allow the cake balls to set in the refrigerator for at least 1 hour before serving.
Recipe Tips
- Choose the Right Cake Mix: Select a high-quality red velvet cake mix for a rich, vibrant base. This small step can significantly enhance the flavor.
- Consistent Ball Size: Use a cookie scoop to measure out the cake mixture. This ensures each cake ball is uniform, which helps them cook evenly and look professional.
- Temperature Control: Ensure your cream cheese and butter are at room temperature before mixing. This makes for smoother frosting, easier blending, and a creamier texture.
- Avoid Over-Mixing: When combining your cake mix with the wet ingredients, mix just until incorporated. Over-mixing can lead to dense cake balls, which we don’t want.
- Chill Before Dipping: Refrigerating the formed balls overnight helps them set and makes dipping them in chocolate much easier and less messy.
- Quick Decoration: Apply sprinkles right after dipping each ball in chocolate to ensure they stick well and look appealing once set.
What To Serve With Red Velvet Cake Balls
For a classic pairing, consider serving your Red Velvet Cake Balls with a glass of cold milk. If you’re hosting an event, these cake balls also go well with coffee or tea. For a more festive occasion, a glass of champagne can elevate the experience.
How To Store Red Velvet Cake Balls
Refrigerate: Cool the Red Velvet Cake Balls completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Red Velvet Cake Balls. First, wrap them tightly with aluminum foil, then place them in a freezer bag or use a freezer-safe container. The cake balls can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator before serving.
Pioneer Woman Red Velvet Cake Balls Nutrition Facts
- Calories: 180 kcal
- Carbohydrates: 24g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 125mg
- Potassium: 75mg
- Fiber: 1g
- Sugar: 18g
- Calcium: 30mg
- Iron: 0.5mg
Frequently Asked Questions
Can I Prepare Red Velvet Cake Balls in Advance?
Yes, these cake balls are perfect for making ahead. You can prepare and shape them, then store them covered in the refrigerator for up to a week or freeze them for up to 2 months. Just coat with chocolate and decorate after thawing.
Can I Make These Cake Balls With Another Cake Flavor?
Absolutely! You can substitute the red velvet cake mix with any other flavor you prefer, such as chocolate, vanilla, or spice, following the same recipe steps.
How Do I Ensure My Cake Balls Don’t Fall Apart When Dipping Them in the Chocolate?
Make sure the cake balls are thoroughly chilled before dipping—this helps them hold their shape. If they’re too soft, freeze them for about 30 minutes before coating.
What’s the Best Way to Melt the White Chocolate Wafers?
To melt the white chocolate wafers, use a microwave in short bursts of 15-20 seconds, stirring between each burst to prevent overheating and seizing. Alternatively, you can melt them in a double boiler on the stove.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Red Velvet Cake Balls Recipe
Description
Pioneer Woman Red Velvet Cake Balls are made with red velvet cake mix, whole milk, salted butter, cream cheese, powdered sugar, and white vanilla-flavored melting wafers. This delightful Pioneer Woman Red Velvet Cake Balls recipe creates a dessert that takes about 24 hours to prepare and can serve up to 48 people.
Pioneer Woman Red Velvet Cake Balls Ingredients
How To Make Pioneer Woman Red Velvet Cake Balls
- Prepare the Cake Mix: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cake mix, milk, melted butter, and 1 teaspoon of vanilla extract. Start mixing at low speed, then increase to medium and continue for about 3 minutes. Grease a 13×9-inch baking pan with vegetable shortening and dust with flour. Pour the batter into the prepared pan.
- Bake and Cool: Bake the cake for 24-28 minutes at 350°F or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely, which should take about 2 hours.
- Make the Frosting: While the cake is cooling, blend the cream cheese and butter in a mixer until creamy. Gradually add the powdered sugar and the remaining 2 teaspoons of vanilla extract. Continue to beat until the mixture is fluffy.
- Form the Cake Balls: Crumble the completely cooled cake into a large bowl. Stir in 2 cups of the cream cheese frosting until evenly mixed. Roll the mixture into 48 one-inch balls. Place these on baking sheets, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Coat and Decorate: Melt the white melting wafers in the microwave following package instructions. Use a fork to dip each cake ball into the melted wafers, letting the excess drip off. Place the coated balls on a parchment-lined baking sheet and apply sprinkles immediately. Allow the cake balls to set in the refrigerator for at least 1 hour before serving.
