Mimi's Organic Eats » Recipes » Valentine's Day » Organic Red Velvet Cake Balls

Organic Red Velvet Cake Balls

Name: Organic Red Velvet Cake Balls
Prep time: 15 min
Cook time: 35 min
Total time: 145 min
Ingredients: 113 grams salted butter ((softened)); 170 grams cane sugar; 1 ½ teaspoons vanilla extract; 113 grams sourdough discard ((room temperature)); ½ cup milk ((room temperature)); 57 grams sour cream ((room temperature)); 109 grams pastry flour ((or cake flour)); 43 grams all purpose flour; 15 grams Dutch cocoa powder ((sifted)); 2 teaspoons Suncore Foods Organic Red Dye; ¾ teaspoon baking powder; ½ teaspoon fine sea salt; 113 grams salted butter ((softened)); 113 grams cream cheese; 425 grams powdered sugar ((sifted)); 2 teaspoons Suncore Foods Organic Red Dye; 1 teaspoon vanilla extract; 510 grams dark chocolate chips; India Tree Nature’s Colors Pink Sugar; India Tree Nature’s Colors Red Sugar; India Tree Nature’s Colors Heart Sprinkles

Cakes & Cupcakes • Eggless • Sourdough • High Altitude • Valentine's Day | Published February 5, 2023 by Mimi Council

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With Valentine’s Day coming up, you know I had to share an organic red velvet cake! Moist, rich, naturally colored, and coated in dark chocolate — these Organic Red Velvet Cake Balls are a must bake this Valentine’s Day!

If you’re looking for more decadent chocolate recipes, try my Chocolate Cream Drops, Avocado Oil Chocolate Cake, or my Eggless Chocolate Ganache Brownies.

red velvet cake without eggs, red velvet cake balls

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
Craving More?

This recipe for Organic Red Velvet Cake Balls is in collaboration with my friend Hannah, at Make It Dough. We thought adding sourdough to red velvet cake was an amazing way to use up sourdough discard all while making a that you can eat like candy. And I believe we succeeded with these homemade cake balls!

This simple recipe for homemade cake balls makes a naturally colored organic red velvet cake that is also eggless! Not only does this use naturally colored red dye and sourdough discard, but it’s eggless too! Boom! Get all the recipe details below and make these Organic Red Velvet Cake Balls for someone special — or just for yourself!

Why You'll Love This Recipe

Eggless: This recipe for organic cake balls is a moist delicious red velvet cake without eggs! While I'm making organic cake balls here, you could easily make a red velvet cake without eggs if you want to make a whole cake instead. I'm using sourdough discard in place of eggs for a tangy kick to this naturally colored organic red velvet cake.

Naturally Colored: I only use naturally colored dyes, and this naturally colored organic red velvet cake is no exception. I'm using an organic red dye that comes from beets and it's all you need to make these homemade cake balls without artificial colors!

Better Than Candy: This red velvet cake without eggs is mashed up with cream cheese frosting and coated in dark chocolate. These Organic Red Velvet Cake Balls are literally better than candy! Especially for Valentine's Day, where it's usually centered around chocolate. This is a fun and delicious twist on chocolate truffles.

Ingredients

Butter: I use Organic Valley Salted Butter, but you can use your favorite. Just be sure its softened for the cake and frosting.
Cane Sugar: I use organic cane sugar in the cake for natural sweetness.
Vanilla Extract: Use a high quality vanilla extract, like Simply Organic.
Sourdough Discard: You can use your sourdough discard straight from the fridge. If you don't have sourdough discard, just mix together 57 grams of all purpose flour and 57 grams of water and use that in its place.
Milk: Use whole milk for the best flavor. You can also use coconut milk as well.
Sour Cream: Be sure to use a thick sour cream, some companies make it more runny, so just be careful of that.
Pastry Flour: I use organic pastry flour in these Organic Red Velvet Cake Balls for a light texture. You can also use cake flour here.
All Purpose Flour: I also add in a little bit of organic all purpose flour for structure, especially since these are small and need to stay togehter.
Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
Organic Red Food Dye: Use Suncore Foods Organic Red Dye.
Powdered Sugar: I use organic powdered sugar for the frosting. Be sure this is sifted so your frosting is smooth without any clumps.
Cream Cheese: You can't have an organic red velvet cake without cream cheese frosting! I use Organic Valley, you can use your favorite. You can use cream cheese from a tub or a block, either works.
Dark Chocolate: I use organic mini dark chocolate chips for ease. This way I don't have to chop chocolate for melting it, plus these have no stabilizers, making them melt incredibly well!
Natural Sprinkles: I top these homemade cake balls with naturally colored red and pink sugars for Valentine's Day. This is optional.
Heart Sprinkles: I use India Tree Nature's Colors Heart Sprinkles for Valentine's Day, these are also optional.

Tools Needed

Scale: You'll need a digital food scale for the best results.
Stand Mixer: I prefer to use a stand mixer for ease, but a hand mixer is also fine.
9-inch Cake Pan: You'll need one 9-inch cake pan to bake the cake. If you don't have a round cake pan, square is also fine too as you're just baking the cake in here. You will crush it all up afterwards anyways.
Parchment Paper: I always use nontoxic parchment paper to ensure the cake comes out easily.
Baking Sheet: You'll need one half sheet pan to roll these homemade cake balls and dip them in chocolate.
Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate for these organic cake balls.

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 9-inch pan with parchment paper.

Step 2

To make the batter: 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.

In a separate bowl, add the pastry flour, all purpose flour, cocoa powder, red dye, baking powder, and sea salt and whisk together. 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. Transfer to the prepared baking pan.

Step 3

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To 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 then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.

Step 5

To make the balls: Line a baking sheets with parchment paper. Remove the cake from the pan, doesn’t matter if you break it, as it all needs to be broken up into pieces anyways. Add into the bowl with the frosting and mix on low for a few rotations (or stir with a spatula, or I like to just use my hands and get mess! This is also where gloves come in handy). Mix until evenly combined. Form into 40 balls, using your hands or a 1 ½ tablespoon cookie scoop, and place onto prepared baking sheet. Place in the freezer. I like to place in the freezer for about 10 minutes, then remove and reshape the balls as I have a very difficult time making perfectly round balls. You can skip this step if you like, or if you know how to roll perfect balls! Put back in the freezer.

Step 6

To make the coating: Melt all chocolate together using a double boiler, or in 30 second intervals in the microwave, making sure to stir between each interval. (I don’t temper the chocolate for these, as they have to be stored in the fridge because of the cream cheese frosting anyway!)

Step 7

Remove the balls from the freezer. Using a fork like a spoon, dip the cake balls into the dark chocolate and remove so excess chocolate drips off below. Place back on the parchment paper. Sprinkle each ball with the sprinkles after you place down. Do this now, as the cake balls are cold so the chocolate will harden quickly, so you want to do this after each dip or after every couple at least, so the sprinkles stick.

Dip and coat all the balls and top them with sprinkles. Place back in the freezer until the chocolate is set.

Baker's Tips

Be sure to use softened butter for both the cake and the frosting.
While I use salted butter, you can use unsalted if you prefer.
I use Suncore Foods Organic Red Dye to color these homemade cake balls without artificial colors.
Homemade cake balls are a great dessert to make ahead of time! Just store in the fridge until ready to serve.
You can also freeze these organic cake balls. I put mine in a tupperware and then just take out a few and let them sit for about 30 minutes to thaw.

FAQ's

What if I don't have pastry flour?

If you don't have pastry flour, you can also use cake flour in its place! You can also make Homemade Cake Flour easily too!

Can I make this into a cake?

Absolutely! If you don’t want to make cake balls (I feel you, they are a bit of work, but so insanely good, it’s worth it!). But, sometimes you just want a naturally colored red velvet cake, and you can use this recipe for that. Just bake the cake as is, remove it from the cake pan, and top it with the frosting. I would omit the red dye in the frosting for a traditional red velvet single layer cake!

Can I make these ahead of time?

Yes! Cake balls are an amazing dessert to make in advance as the cake and frosting is all rolled up in to a little ball and coated in chocolate. This makes them stay fresh longer than traditional cake would! So, you can make them a day or two in advance, just be sure to store in the fridge because of the cream cheese frosting.

Can I freeze these?

Yes! You can definitely freeze cake balls. I love freezing them as the recipe makes 3 dozen. I put them in a Tupperware or zip bag and then just toss them in the freezer. They aren’t very fragile once made, and they’ll last for a month or possibly longer in the freezer. Just put in the fridge for a few hours and then they are ready to eat again.