• 220 gm cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 20 gm cup unsweetened cocoa powder
  • 3/4 cups vegetable oil
  • 1/2 cup Buttermilk
  • 1 egg
  • 1 Tbsp red food coloring
  • 1/2 tsp white vinegar distilled
  • 1/2 tsp vanilla extract


  • 100 gm cream cheese
  • 1 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup butter (unsalted)


  • 300 gm white chocolate
  • 2 Tbsp vegetable oil
  • 1 tsp pink food coloring


  • Set your oven to 190 degrees Celsius . Spray a 8- 9 inch pan with nonstick spray/ butter and set aside.
  • In a large bowl combine your flour, sugar, baking soda, salt, and cocoa powder. Whisk together. Set aside.
  • In another large bowl combine your wet ingredients: eggs, oil, vinegar, buttermilk, vanilla, and red food coloring. Mix until well combined.
  • Add in your dry ingredients to your wet ingredients and mix until smooth and just combined.
  • Pour your mix into the pan and bake for 30-35 min. Cake should come away from the sides of the pan and a toothpick should come out clean when inserted in the middle.
  • Transfer your cake to a cooling rack and let it cool completely.
  • Now let’s make our frosting! In a large bowl mix together your cream cheese, butter, and vanilla until fluffy. Then add in your powdered sugar. Mix until combined and fluffy.
  • Using your hands, take your cake and crumble it into a large sized bowl. Add your frosting to it and then with a stand mixer mix them both together slowly until it is all combined. This might take a few minutes so don’t panic.
  • Once all combined and thoroughly mixed, roll into Tbsp size cubes/balls. Once finished place your cubes into the freezer for about 1-2 hours to harden up a bit for coating them. * Melt your white chocolate in a double boiler. The only note I have on this step is to not overheat. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil amd food coloring and combine. Using a fork (or two), begin dipping each chilled cube ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden. This will happen pretty fast, so if you want to add red velvet crumbles, sprinkles, etc. add it right after you place each cake ball onto the parchment before it hardens.