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Red Velvet Cream Cheese Bombs

Updated on 3 min read

Quick Description:
These red velvet cream cheese bombs are the perfect combination of soft, red velvet cake and a creamy cheesecake filling. Rolled into bite-sized portions and lightly dusted with powdered sugar, they make an indulgent and beautiful treat for any occasion.

Servings & Timing:

  • Servings: 12
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25 minutes

Ingredients:

For the Red Velvet Cake:

  • 1 box red velvet cake mix
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/4 cup water

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

For the Coating:

  • 1/2 cup granulated sugar
  • 1 tbsp cinnamon
  • Powdered sugar for dusting

Instructions:

  1. Prepare the Cake Mix:
    In a bowl, combine the red velvet cake mix, vegetable oil, egg, and water. Mix according to the instructions on the box, or until smooth and well combined.
  2. Make the Cream Cheese Filling:
    In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  3. Form the Bombs:
    Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of red velvet cake batter and flatten it into a small disc. Place about 1 teaspoon of the cream cheese mixture in the center and fold the cake batter around the cream cheese filling, rolling it into a ball. Repeat with the remaining batter and filling.
  4. Coat the Bombs:
    In a small bowl, combine the granulated sugar and cinnamon. Roll each red velvet cream cheese ball in the sugar and cinnamon mixture, ensuring each ball is well coated.
  5. Bake:
    Place the coated balls on the prepared baking sheet and bake for 10-12 minutes or until the cakes are set and slightly golden brown around the edges.
  6. Serve:
    Remove the red velvet cream cheese bombs from the oven and allow them to cool slightly. Dust with powdered sugar just before serving for a beautiful, sweet finish.

Additional Notes:

  • Substitutions:
    You can use homemade red velvet cake batter instead of a box mix for a more customized version. You can also replace the cream cheese filling with mascarpone or a mix of ricotta cheese for a different flavor.
  • Make-Ahead Tip:
    These bombs can be prepared and stored in the fridge for up to 2 days before baking, or frozen for later.

Dietary Info:

  • High-Protein: Yes (from cream cheese and eggs)
  • Low-Carb: No (due to cake batter and sugar)
  • Gluten-Free Option: Use a gluten-free red velvet cake mix
  • Vegetarian: Yes

Flavor Tips & Variations:

  • Nutty Version: Add chopped nuts such as pecans or walnuts to the red velvet cake mixture for added texture.
  • Chocolate Chips: Mix in a few chocolate chips with the cream cheese filling for a fun twist.

Storage & Make-Ahead:

  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
  • Freezer-Friendly: You can freeze these bombs before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. When ready to bake, cook directly from frozen for 12-14 minutes.

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