Best 2 Red Velvet Snow Balls Recipes

Indulge in the delightful symphony of flavors and textures with our collection of Red Velvet Snow Balls recipes. These irresistible treats are a delightful fusion of moist red velvet cake coated in a delicate layer of smooth cream cheese frosting, then generously rolled in sweet and crunchy crushed red velvet cookies. The vibrant red hue of the cake adds a touch of festive cheer, making them perfect for holiday gatherings or special occasions. Our curated selection of recipes offers various options to suit your preferences. Whether you're a seasoned baker looking to impress your loved ones or a novice seeking an easy yet delectable dessert, we have the perfect recipe for you. Dive into the realm of Red Velvet Snow Balls and experience a taste of pure bliss.

Let's cook with our recipes!

SNOW BALLS

Snow Balls image

Provided by Food Network

Time 45m

Yield 12 snow balls

Number Of Ingredients 2

Ingredients

1/4 of the Ultimate Cookie Dough
1/4 cup powdered sugar

Steps:

Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 12 parts (or, if you have a #70 or smaller ice cream scoop, scoop the dough into 12 balls). Roll the balls into perfect spheres and place on the prepared baking sheet.
Bake for 15 minutes or until very lightly browned and firm. Remove from the oven. Place the powdered sugar into a wire sieve and dust the cookies heavily on all sides. Allow to cool.

RED VELVET SNOWBALL CAKE

Red Velvet Snowball Cake image

A little bit different recipe for Red Velvet. The frosting is white chocolate cream cheese with a coconut topping. From Hearst publishing.

Provided by gailanng

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 20

Ingredients

2 1/2 cups cake flour (not self-rising)
1/4 cup unsweetened cocoa powder
1 ounce bittersweet chocolate or 1 ounce semisweet chocolate, grated
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 (1 ounce) bottle red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
4 ounces white chocolate, chopped
1/4 cup heavy cream
2 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
2 1/2 cups confectioners' sugar
1 1/2 cups shredded coconut

Steps:

For the cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
For the frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
In a large bowl with an electric mixer, beat cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
To assemble the cake: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.

Tips:

Use high-quality cocoa powder for the best flavor. A Dutch-process cocoa powder will give you a deeper, richer flavor than a natural cocoa powder.
Be sure to chill the dough for at least 30 minutes before rolling it out. This will help the cookies hold their shape better.
If you don't have any red velvet cake mix on hand, you can make your own using this recipe: https://alicerecipes.com/red-velvet-cake-mix/
To make the snowballs even more festive, you can sprinkle them with powdered sugar or red sprinkles before serving.

Conclusion:

These Red Velvet Snow Balls are a delicious and easy-to-make holiday treat. They're perfect for parties or gift-giving, and they're sure to be a hit with everyone who tries them. So next time you're looking for a festive treat to make, give these Red Velvet Snow Balls a try!