Bake the Cake: Preheat oven to 350°F (175°C). Mix cake mix, water, oil, and eggs in a large bowl until smooth. Pour batter into a greased 9x13 inch pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
1 box Red Velvet Cake Mix, 1 cup Water, 1/2 cup Vegetable Oil, 3 Eggs
Crumble the Cake: Once cooled, crumble the cake into a large bowl. Ensure there are no large lumps.
Make the Frosting: In a separate bowl, beat softened cream cheese and butter until light and fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
8 oz Cream Cheese, 1/2 cup Unsalted Butter, 3 cups Powdered Sugar, 1 tsp Vanilla Extract
Combine Cake and Frosting: Add the cream cheese frosting to the crumbled cake. Mix well until the cake is evenly moistened and holds together easily.
Form Cake Balls: Roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper.
Chill: Place the baking sheet with the cake balls in the freezer for at least 30 minutes to firm up. This makes them easier to dip.
Melt Chocolate (if using): Melt melting chocolate according to package directions.
12 oz Melting Chocolate
Dip and Decorate: Dip each chilled cake ball into the melted chocolate, ensuring it’s fully coated. Place it back on the parchment paper. Immediately sprinkle with sprinkles or chopped nuts, if desired.
Sprinkles, Chopped Nuts
Set and Serve: Let the chocolate set completely. This can be sped up by placing the baking sheet in the refrigerator for a few minutes. Serve and enjoy!
