Indulge in the irresistible charm of Red Velvet Cake Bites, where rich cocoa meets a velvety crumb and a hint of tangy cream cheese. These bite-sized delights are perfect for satisfying sweet cravings without overwhelming your palate. With just 2 hours and 30 minutes from start to finish, you’ll create a dessert that’s as stunning as it is delicious. The soft, moist texture paired with a smooth, creamy coating makes every bite a luxurious experience.
These little gems are not only a feast for the eyes with their vibrant red hue but also a treat for your taste buds. Each bite delivers a balance of sweet and tangy flavors, complemented by a subtle richness from the cocoa. Whether for a party or a cozy night in, these cake bites are sure to impress. Plus, at just 150 calories per piece, you can enjoy guilt-free indulgence. Perfectly portioned and packed with flavor, they’re a dessert dream come true!
What You’ll Need for Red Velvet Cake Bites
- 15.25 ounces Red Velvet Cake Mix (1 box, any brand)
- 1 ¼ cups water (as listed on the cake box)
- 3 eggs (as listed on the cake box)
- ½ cup vegetable oil (as listed on the cake box)
- 16 ounces cream cheese frosting (1 package, or homemade frosting for a fresher taste)
- 1 pound white chocolate candy coating or almond bark (for dipping)
- 15 Red Candy Melts (optional, for decorative red stripes)
How to Make Red Velvet Cake Bites
- Bake the cake: Prepare the red velvet cake according to the package instructions. Let it cool completely. For faster cooling, place it in the freezer for about 45 minutes, or let it cool overnight at room temperature.
- Crumble the cake: Transfer the cooled cake to a large bowl. Use your hands to crumble it into fine pieces. This step is easier and more effective when done manually.
- Mix in the frosting: Add the cream cheese frosting to the crumbled cake, about ½ cup at a time. Stir until the mixture reaches a consistency that holds together when rolled into a ball. Avoid overmixing.
- Shape the bites: Roll the mixture into small balls (about 1-inch in diameter) or flatten them slightly into disc shapes for a more authentic cake bite look. Place the shaped bites on a baking sheet lined with parchment paper.
- Chill the bites: Refrigerate the cake bites for about 30 minutes to firm them up. This makes them easier to dip in chocolate later.
- Melt the chocolate coating: Follow the package instructions to melt the white chocolate candy coating or almond bark. Use a skewer to dip each cake bite into the melted chocolate, rotating to ensure even coverage. Place the coated bites back on the baking sheet or wax paper.
- Let the coating set: Allow the chocolate coating to harden. You can speed this up by placing the bites in the fridge for 10-15 minutes.
- Decorate (optional): If using red candy melts, melt them according to the package instructions. Transfer the melted candy to a resealable sandwich bag, snip a tiny corner, and drizzle over the cake bites for a decorative touch.
- Serve and enjoy: Once the decorations have set, your Red Velvet Cake Bites are ready to serve! Store any leftovers in an airtight container in the fridge for up to 5 days.
Creative Topping and Drizzle Ideas
While the recipe suggests using red candy melts for a drizzle, you can get creative with other toppings! Try drizzling with dark or milk chocolate for a richer flavor, or sprinkle crushed nuts, edible glitter, or festive sprinkles for extra flair. For a holiday twist, use green candy melts for a festive look. Pro tip: Add a pinch of sea salt on top before the coating hardens for a sweet-and-salty contrast!
Perfect Pairings: Serving Suggestions
These Red Velvet Cake Bites are perfect for parties, dessert tables, or as a sweet gift. Serve them alongside a cup of coffee or hot cocoa for a cozy treat. For a dessert platter, pair them with other bite-sized treats like brownie bites or mini cheesecakes. Bonus idea: Arrange them in a decorative box or tin for a thoughtful homemade gift!
Storage Tips to Keep Them Fresh
Store your cake bites in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you need to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Tip: Let them thaw at room temperature for 10-15 minutes before serving for the best texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-made cake and frosting to speed things up! If you’re making the cake from scratch, bake it the night before and let it cool overnight. For faster dipping, use a fork instead of a skewer to coat the bites in chocolate. Quick trick: Melt the candy coating in the microwave in 20-second intervals to avoid overheating and save time.
Equipment You’ll Need for Success
To make these cake bites effortlessly, have a few key tools on hand: a large mixing bowl for crumbling the cake, a baking sheet lined with parchment paper, and a skewer or fork for dipping. A resealable plastic bag is essential for drizzling, and a microwave-safe bowl makes melting the candy coating a breeze. Don’t forget: A cooling rack can help the chocolate coating set evenly!
Red Velvet Cake Bites
Ingredients
Cake Ingredients
- 15.25 ounces Red Velvet Cake Mix 1 box
- 1 1/4 cups water listed on cake box
- 3 eggs listed on cake box
- 1/2 cup vegetable oil listed on cake box
Frosting and Coating
- 16 ounces cream cheese frosting 1 package (or homemade frosting)
- 1 pound white chocolate candy coating or almond bark
- 15 Red Candy Melts optional for red stripes on top
Instructions
- Bake the cake according to directions on the package.
- Let it cool completely (I put mine in the freezer for about 45 minutes to cool it down really fast . . . but you could also let it cool overnight).
- Put the entire cake in a bowl and crumble it up. I found that it was easiest to just use my hands to completely crumble the cake.
- Stir in your container of frosting into the crumbled cake (or homemade, if you choose to use that), about ½ cup at a time. Once it reaches a nice consistency that will hold together when you roll it in a ball, it’s perfect.
- Roll the mashed cake and frosting into balls. You can go as big or as small as you’d like, but keep in mind that these little bites are rich, so most people prefer smaller. If you want them to look more like authentic cake bites, smoosh them down so that they are shape of a disc (not so rounded-out like a ball). Place bites on a large baking sheet (like a cookie sheet) and place them into the fridge for about 30 minutes to set up.
- Melt white chocolate candy coating according to directions on back of package. I then used a skewer to dip each ball- I would poke it into the cake ball and dip it into the melted bark. I had to rotate each bite a couple of times to make sure it was evenly covered with chocolate.
- Stick the cake bite back onto the pan or onto wax paper.
- Let the bites set up. I stuck them back into the fridge because I wanted them to harden quickly, but you could leave them out and they will be just fine. If you are going to decorate them with sprinkles, make sure to do it before the candy coating hardens. If you are doing to drizzle with red candy melts, it works best if the cake bite coating has completely set up.
- To drizzle the candy melts on top, melt candy according to package directions.
- Spoon melted candy into a resealable sandwich bag. Clip a TINY corner on the bag and drizzle the candy melts onto each bite.