Red Velvet Sourdough Cake Balls
Red Velvet Sourdough Cake Balls made with a sourdough discard red velvet cake, mixed with cream cheese frosting, and dunked in a rich chocolate coating. Like little chocolate truffles, these may look fancy but they are really easy to decorate and perfect for gift-giving any time of the year.
Servings: 40 cake balls
Calories: 203kcal
Equipment
- 9-inch cake pan
- small cookie scoop 1 ½ tablespoon portion
Ingredients
Cake Batter
- 113 grams salted butter softened
- 170 grams organic cane sugar
- 6 grams vanilla extract
- 113 grams sourdough discard room temperature
- 113 grams whole milk room temperature
- 56 grams sour cream room temperature
- 109 grams cake flour
- 43 grams all-purpose flour
- 15 grams Dutch-processed cocoa powder sifted
- 8 grams Suncore Foods Organic Red Dye
- ¾ teaspoon baking powder
- ½ teaspoon salt fine sea salt or Morton's Kosher salt
Frosting
- 113 grams salted butter softened
- 113 grams cream cheese
- 425 grams powdered sugar
- 8 grams Suncore Foods Organic Red Dye
- 4 grams vanilla extract
Coating and toppings
- 500 grams dark chocolate
- sprinkles
- sanding sugar
Instructions
Cake
- Prep: Preheat the oven to 350°F. Line a 9-inch pan with parchment paper.
- Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sourdough discard, and sour cream and mix on low until combined.113 grams salted butter, 170 grams organic cane sugar, 6 grams vanilla extract, 113 grams sourdough discard, 113 grams whole milk, 56 grams sour cream
- Whisk together the dry ingredients: In a separate bowl, add the cake flour, all-purpose flour, cocoa powder, red dye, baking powder, and sea salt and whisk together.109 grams cake flour, 43 grams all-purpose flour, 15 grams Dutch-processed cocoa powder, 8 grams Suncore Foods Organic Red Dye, ¾ teaspoon baking powder, ½ teaspoon salt
- Make the batter: With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined.
- Bake: Transfer batter to prepared baking pan.Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
Frosting
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, red dye, and vanilla extract. Mix on low until combined and turn up the speed for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.113 grams salted butter, 113 grams cream cheese, 425 grams powdered sugar, 8 grams Suncore Foods Organic Red Dye, 4 grams vanilla extract
Assemble
- Fold the cake into the frosting: Break the cake up and add into the bowl with the frosting and mix on low for a few rotations or fold in with a spatula. Mix until evenly combined.
- Make the balls: Portion out 40 balls, (about 1 ½ tablespoons) using a cookie scoop or your hands. Place the balls on a parchment-lined baking sheet. Place the baking sheet in the freezer for 10 minutes or until they are slightly set and less sticky.
- Melt the chocolate: Place the chocolate in a bowl and melt by placing it in the microwave for 30-second intervals, stirring in between until completely melted.500 grams dark chocolate
- Finish cake balls: Using gloves, if you have them, round balls into perfectly formed spheres. Using a fork, scoop a ball of cake (don’t poke), and lower it into the chocolate until completely coated, let any excess drip back into the bowl. Place balls on a parchment-lined baking sheet and top with sprinkles.The cake balls will be cold which will make the chocolate harden quickly, so top your cake balls right away.sprinkles, sanding sugar
- Enjoy and store: Freeze cake balls for at least 1 hour before serving (they taste better once they are fully set and completely cold). These cake balls keep well in the refrigerator in an airtight container for up to 7 days.
Notes
When in doubt, use weight over volume measures.
Use beater attachments and a large bowl if you are using a handmixer
If you forget to set your cream cheese out, whip it by itself until it breaks down and is no longer chunky before adding it to the rest of the frosting ingredients.
These cake balls taste best after they have cooled fully and are totally set
High Altitude — Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Use beater attachments and a large bowl if you are using a handmixer
If you forget to set your cream cheese out, whip it by itself until it breaks down and is no longer chunky before adding it to the rest of the frosting ingredients.
These cake balls taste best after they have cooled fully and are totally set
High Altitude — Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 203kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 112mg | Fiber: 2g | Sugar: 18g | Vitamin A: 197IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 2mg