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Eyeball Red Velvet Cake Balls Recipe

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3.8 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: About 30-35 cake balls

Description

These Eyeball Red Velvet Cake Balls are a spooky and delicious treat perfect for Halloween or themed parties. Made with moist red velvet cake blended with cream cheese frosting, then dipped in white candy melts and decorated with candy eyes and red candy veins, they offer a fun, festive dessert that’s as impressive as it is tasty.

Ingredients

Cake Ball Mixture

  • 1 Red velvet cake, baked and cooled (such as Duncan Hines)
  • 1 cup cream cheese frosting (e.g., Duncan Hines cream cheese whipped frosting, 14 oz.)

Candy Coating & Decoration

  • 2 cups white candy melts (Wiltons 12 oz. bag)
  • ½ cup red candy melts (Wiltons 12 oz. bag)
  • 2 teaspoons coconut oil (divided)
  • Candy eyes (quantity depending on number of cake balls)

Instructions

  1. Prepare Cake Mixture: In a large bowl, crumble the cooled red velvet cake into fine crumbs. Add the cream cheese frosting to the crumbled cake and mix thoroughly until the mixture is well combined and can hold its shape when formed. Set this cake mixture aside.
  2. Form Cake Balls: Line a baking sheet with parchment paper. Using a 1-inch scooper, scoop portions of the cake mixture and roll them into balls. Place each cake ball on the prepared baking sheet.
  3. Freeze Cake Balls: Place the baking sheet with cake balls into the freezer for 30 minutes to firm up the balls, making them easier to dip later.
  4. Melt White Candy Coating: In a microwave-safe bowl, combine the white candy melts with 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring between each interval until fully melted and smooth.
  5. Melt Red Candy Coating: Repeat the melting process for red candy melts with the remaining 1 teaspoon of coconut oil, microwaving and stirring in 30-second intervals until smooth.
  6. Dip Cake Balls: Remove the cake balls from the freezer. Dip the bottom of each cake ball into the melted white candy coating, then place it back on the baking sheet. Spoon additional white candy melt over each cake ball to fully cover it, ensuring the whole ball is completely coated.
  7. Decorate with Candy Eyes: While the white candy coating is still wet, attach a candy eye to each cake ball to create the eyeball effect.
  8. Chill to Harden: Return the coated cake balls to the freezer and chill for another 30 minutes or until the candy coating hardens completely.
  9. Add Vein Details: Remove the cake balls from the freezer. Using a toothpick and a small paintbrush, carefully paint melted red candy around the eyes to create a vein or bloodshot effect for a realistic spooky look.
  10. Store: Keep the eyeball cake balls stored in the refrigerator or freezer until ready to serve. This will maintain their shape and freshness.

Notes

  • Using coconut oil with candy melts helps achieve a smooth and shiny coating.
  • If candy melts thicken during decorating, gently re-melt in short intervals to maintain fluidity.
  • Be sure to chill cake balls before dipping to prevent them from falling apart.
  • Store cake balls in an airtight container in the refrigerator for up to 3 days or in the freezer for longer storage.
  • To avoid condensation when removing from freezer, let cake balls sit at room temperature for a few minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/eyeball-red-velvet-cake-balls-recipe/