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Valentine's Day Chocolate Cake Bombs


Are you looking for the perfect simple yet delicious Valentine treat to make? Well, I've got you covered. These red velvet cake bombs are perfect for this Valentine's Day.

This week my cousin visited and so, together we made these delicious cake bombs. I hope you enjoy this recipe and please don't be afraid to email me pictures if you make them. I would love to see you recreate them!

Ingredients:


Red Velvet Cake:

  • 3 cups Cake Flour *

  • 1¾ cups Sugar

  • 3 Tablespoons Unsweetened Cocoa Powder

  • 1 teaspoon Baking Soda

  • ¼ teaspoon Salt

  • ½ cup Butter, cut into cubes

  • 3 Eggs

  • 1 cup Buttermilk

  • ¾ cup Canola Oil

  • 1 - 2 Tablespoons Red Food Coloring (may do less depending on preference)

  • 1 Tablespoon Pure Vanilla Extract

*If you already have cake flour in your pantry, use that, but if not, I have linked a recipe requiring all-purpose flour and cornstarch, which are more common ingredients you probably already have in your pantry.


Cake Bombs:

  • 1 block of 6oz cream cheese

  • 1/2 cup of white chocolate

  • 1/2 cup mini chocolate chips (optional)

  • Melted chocolate (2 bars)

Recipe:


Making the Red Velvet Cake: Part 1

  1. Preheat oven to 350 degrees.

  2. In a stand mixer, combine the flour, sugar, cocoa powder, baking soda, and salt.

  3. Beat the butter into the flour mixture, one cube at a time on low speed. Continue to beat until it resembles coarse crumbs.

  4. In a small bowl, whisk together the eggs, buttermilk, oil, red food coloring, and vanilla.

  5. Add the buttermilk mixture to the dry ingredients and beat until everything is well mixed.

  6. Take a spatula and scrape the sides of the bowl.

  7. Pour the batter into 1 greased 8 or 9-inch cake pan and smooth top with a spatula, or split between two 8 or 9-inch cake pans.

  8. Bake for about 45 minutes if you used 1 cake pan. If you used two separate cake pans, bake for 16-22 minutes. Baking time varies on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.

  9. Let the cake cool for about 5-10 minutes.

Turning the Cake into Cake Bombs: Part 2

  1. Once the cake has cooled a little, either use your hands or break up the cake into sections and throw them into the stand mixer to crumble the cake. If you used two cake pans, I would suggest using the stand mixer so that you get all the following ingredients well mixed in both cakes. If you only used one cake pan, I would suggest crumbling the cake with some clean hands. :)

  2. After you've crumbled your cake, add the 6-oz block of softened cream cheese.

  3. In a microwave safe measuring cup, melt the white chocolate and add that to the cake.

  4. Toss some chocolate chips in the cake, if desired.

  5. Mix all that together until you are able to take the cake and shape them into balls without falling apart.

  6. Take your cake and roll them into balls about the size of a golf ball (pretty small). They should be a little smaller than the size of your palm.

  7. Finally, dip the cake balls into some melted chocolate and add your decorations. I used sprinkles, but you can use whatever you want.


You can find the original recipes for my modified recipe in the links below.


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