Delightful Red Velvet Bourbon Cake Balls Recipe 1

There’s something absolutely magical about the combination of velvety red cake and rich cream cheese that makes hearts skip a beat. These Delightful Red Velvet Bourbon Cake Balls are the perfect bite-sized indulgence that brings together the classic Southern charm of red velvet cake with an elegant twist. Originally inspired by the traditional red velvet cake that graced Southern tables for generations, these cake balls transform that beloved dessert into a portable, party-perfect treat. The “bourbon” in the name comes from the deep, rich vanilla extract that mimics those warm, comforting notes without any alcohol content. Whether you’re hosting a birthday party, planning a romantic evening, or simply craving something special, this Delightful Red Velvet Bourbon Cake Balls Recipe will become your go-to dessert that impresses every single time.

Ingredients List

For the Red Velvet Cake:

2½ cups all-purpose flour
1½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
2 teaspoons pure vanilla extract
1 tablespoon white vinegar

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
¼ teaspoon salt

For the Coating:

2 lbs white chocolate melting wafers (or dark chocolate if preferred)
2 tablespoons coconut oil or vegetable shortening
Red velvet cake crumbs for decoration (optional)
White chocolate drizzle for finishing (optional)

Substitution Notes:

Buttermilk substitute: 1 cup milk + 1 tablespoon lemon juice
Oil substitute: Equal amount of melted butter (cooled slightly)
Food coloring: Natural beetroot powder can be used for a more natural approach

Step-by-Step Instructions

Making the Red Velvet Cake

Preheat and prepare: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, making sure to tap out any excess flour for a clean finish.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. This ensures even distribution and prevents lumps in your final cake.
Combine wet ingredients: In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth. The mixture should have a beautiful deep red color at this stage.
Create the batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix – a few small lumps are perfectly fine and will create a tender cake.
Bake to perfection: Pour the batter into your prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cake cool completely in the pan.

Making the Cream Cheese Frosting

Beat the base: In a large bowl, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Make sure there are no lumps for the smoothest frosting.
Add sweetness: Gradually beat in the powdered sugar, one cup at a time, followed by vanilla extract and salt. Beat until the frosting is smooth and holds its shape.

Creating the Cake Balls

Crumble the cake: Once your cake is completely cool, crumble it into fine crumbs using your hands or a food processor. You want fairly uniform, small pieces.
Mix with frosting: Add about ¾ of the cream cheese frosting to the cake crumbs and mix thoroughly. The mixture should hold together when squeezed but not be too wet. Add more frosting if needed.
Shape the balls: Using a small cookie scoop or your hands, roll the mixture into 1½-inch balls. Place them on a parchment-lined baking sheet as you work.
Chill thoroughly: Refrigerate the cake balls for at least 2 hours or freeze for 30 minutes. This step is crucial for easy coating.

Coating the Cake Balls

Melt the chocolate: In a microwave-safe bowl, melt the white chocolate and coconut oil in 30-second intervals, stirring between each interval until smooth and glossy.
Dip and coat: Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate, allowing excess to drip off. Return to the parchment-lined sheet immediately.
Final touches: While the chocolate is still wet, sprinkle with cake crumbs or drizzle with additional melted chocolate if desired. Let set completely before serving.

Pro Tips & Variations

Time-Saving Tips:

Make the cake a day ahead and store covered at room temperature
Use a stand mixer for faster, more consistent frosting
Invest in a cake ball maker for perfectly uniform shapes every time

Flavor Variations:

Chocolate Lover’s Version: Use dark chocolate coating and add 1 tablespoon of cocoa powder to the frosting
Citrus Twist: Add 1 teaspoon of orange zest to the frosting for a bright flavor contrast
Spiced Version: Include ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg in the cake batter
Coconut Paradise: Roll the coated balls in shredded coconut before the chocolate sets

Healthier Options:

Replace half the oil with unsweetened applesauce
Use Greek yogurt cream cheese for protein boost
Try sugar-free powdered sugar substitute in the frosting

Storage & Reheating Tips

Delightful Red Velvet Bourbon Cake Balls Recipe

Proper Storage: Store your Delightful Red Velvet Bourbon Cake Balls in an airtight container in the refrigerator for up to one week. Layer them between sheets of parchment paper to prevent sticking. For longer storage, freeze the cake balls for up to three months in a freezer-safe container.

Serving Temperature: These cake balls taste best when served at room temperature, so remove them from the refrigerator about 15-20 minutes before serving. This allows the flavors to fully develop and the texture to become perfectly creamy.

Gift-Giving Storage: If packaging these as gifts, use individual cupcake liners and store in decorative tins. They’ll stay fresh for up to 5 days at room temperature in cool weather, or keep refrigerated until ready to give.

Frequently Asked Questions

Can I make these cake balls ahead of time?

Absolutely! These cake balls actually improve in flavor after sitting for 24 hours. You can make them up to one week in advance and store them in the refrigerator, or freeze them for up to three months. Just remember to bring them to room temperature before serving for the best taste and texture.

What can I use instead of food coloring?

If you prefer natural alternatives, you can use beetroot powder (start with 2 tablespoons) or natural red food coloring. Keep in mind that natural alternatives may result in a more muted red color, but the flavor will be just as delicious.

Can I freeze the cake balls before coating?

Yes! This is actually a great make-ahead strategy. Form the cake balls, place them on a baking sheet, and freeze until solid. Transfer to freezer bags and store for up to 3 months. When ready to coat, let them thaw in the refrigerator for 2 hours, then proceed with the chocolate coating.

Why is my chocolate coating too thick?

If your melted chocolate seems too thick for smooth coating, add coconut oil or vegetable shortening one teaspoon at a time until you reach the desired consistency. The chocolate should flow smoothly off your dipping fork.

Can I use different types of chocolate for coating?

Definitely! Dark chocolate, milk chocolate, or even colored candy melts work wonderfully. Each will give a different flavor profile, so choose based on your preference and the occasion.

Nutritional Information

Per serving (1 cake ball, makes approximately 36 balls):

Calories: 285
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 25mg
Sodium: 165mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 35g
Protein: 3g

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.

Recipe Card