Red Velvet Cake Bites

Aiden asked me to make cookies for his class holiday party. I made three dozen snickerdoodles (Marc's favorite, now Aiden's too) and Aiden brought them in a Tupperware and every single cookie was eaten and Mrs. Thompson sent a note home saying "Please send the recipe." I sent the recipe. Mama's recipe. Passed forward.

When Mrs. Thompson sent that note home, I knew it wasn’t just about the cookies — it was about what those cookies carried with them. Mama’s recipe has that effect on people. These Red Velvet Cake Bites have that same spirit: easy enough to make three dozen for a classroom, festive enough to stop the whole party, and personal enough that someone’s going to ask you for the recipe. Pass them forward the same way I did.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min (plus chilling) | Servings: 36 bites

Ingredients

1 box (15.25 oz) red velvet cake mix
3 large eggs
1/2 cup vegetable oil
1/3 cup water
4 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
2 cups white chocolate chips or white candy melts
1 tbsp coconut oil or shortening (for thinning chocolate)
Red and white sprinkles or sanding sugar, for decorating

Instructions

Bake the cake. Preheat oven to 350°F. Prepare the red velvet cake mix according to package directions using the eggs, oil, and water. Pour into a greased 9x13-inch baking pan and bake for 28–30 minutes, until a toothpick comes out clean. Let cool completely.
Make the filling. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and fluffy.
Crumble and combine. Crumble the cooled cake into a large bowl into fine crumbs. Add the cream cheese mixture and mix thoroughly until the crumbs hold together like a dough.
Roll into balls. Scoop about 1 tbsp of the mixture and roll between your palms into smooth, round balls. Place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes until firm.
Melt the coating. Combine the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Dip and decorate. Using a fork or dipping tool, dip each chilled cake ball into the melted white chocolate, letting the excess drip off. Return to the parchment-lined sheet and immediately top with sprinkles or sanding sugar before the coating sets.
Set and serve. Allow the coating to harden fully at room temperature or in the refrigerator for 15 minutes. Transfer to a platter or airtight container. Store refrigerated for up to 5 days.

Nutrition (per serving)

Red Velvet Cake Bites — Mama’s Legacy, Passed Forward One Bite at a Time