Recipes/ Sweets

Red velvet cakeballs

Red velvet cakeballs

It’s Halloween guys! And even if it’s not a local thing the children have been talking about it the whole month! Let’s throw a party, let’s do this, let’s do that. And so.. this here is a little contribution to this day. Red velvet cakeballs. It’ll take some time to prepare (we don’t have ready red velvet cake mix over here) it all by yourself. And then have to wait until the cake has cooled to crumb it and form the balls, it’ll still be fun to do.


  • 440g flour
  • 170g butter (softened)
  • 3 eggs
  • 450g sugar
  • red food coloring
  • 16g cocoa powder
  • 6g vanilla paste
  • 9g salt
  • 370g buttermilk
  • 7,5 cider vinegar
  • 7g bicarbonate
  • butter
  • icing sugar
  • philadelphia
  • chocolate
  • sugar bones


  1. beat the butter with half of the sugar for at least 10 minutes, add the eggs (one at the time), alternating them with the other half of the sugar, add the cocoa, the food coloring and the vanilla paste;
  2. mix the salt into the buttermilk; in a separate bowl mix the vinegar with the bicarbonate;
  3. add these two to the cake batter, alternating them;
  4. pour the batter in a 24cm form and cook in a preheated oven at 180 °C for about 25-30 minutes, take out and leave to cool;
  5. in the meantime you can start preparing the cream cheese frosting that goes with the cakeballs: mix butter, icing sugar and philadelphia in a ratio of 1:1:2 and add some vanilla paste and red food coloring;
  6. once the cake is completely cool, crumb it and mix with the cream cheese frosting;
  7. form balls the size of a walnut (don’t make them too big, really), and put in the freezer to set for 15 minutes, melt some chocolate;
  8. reshape the balls and dip in the melted chocolate, leave them on a sheet of baking paper, and while the chocolate is still soft, add some sugar bones to decorate.


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