These Rosebud Cake Balls turn a Strawberry Cheesecake Cake Roll into an easy, Valentine’s Day–ready treat that looks just as special as it tastes. The soft cake filling paired with a smooth, white chocolate shell makes them perfect for sharing, gifting, or serving at parties. With just a few ingredients and simple steps, this recipe is a fun way to create something festive without spending hours in the kitchen.
Valentine’s Day always sneaks up on me, especially in the middle of busy school schedules and everyday life, so I love having a dessert option that feels special without requiring hours in the kitchen. These Rosebud Cake Balls have become one of my go-to treats because they check all the boxes: they’re festive, easy to make, and perfect for sharing. I first made them for a school Valentine’s party years ago, and they disappeared faster than I could set them on the table. Now, my kids demand them every year.
What I love most about this recipe is how simple it is, thanks to starting with a Strawberry Cheesecake Cake Roll. The cake balls come together quickly, and the rose-shaped molds turn them into a dessert that feels thoughtful and perfect for Valentine’s Day, whether you’re making them for kids, friends, or someone special. They’re the kind of treat that looks impressive but still fits into a busy season.
Other Valentine’s Day Recipes
Red Velvet Truffles
Guaranteed to delight, these tempting treats are made with real cream cheese, moist red velvet cake, and two kinds of chocolate. Perfect for sweethearts, coworkers, and best friends alike because everyone deserves a little love on Valentine’s Day.
Mini Strawberry Dome Cakes
This stunning dessert features velvety smooth white chocolate, strawberry mousse, raspberry jam, and a sweet Strawberry Cheesecake Cake Roll slice. Each element is layered together in a dome mold then covered in a beautiful, clear mirror glaze to give this dessert an elegant finish that’s guaranteed to impress your valentine.
Mini Red Velvet Cakes
This recipe takes the red velvet and cream cheese combination up a notch by adding Mascarpone cheese to the mix. The Mascarpone adds a slightly savory undertone that cuts the sweetness of the cake. It all comes together to create a dessert full of rich, complex flavor that you won’t be able to get enough of. Garnish with fresh fruit and mint leaves for a pop of seasonal color.
What You’ll Need
- Large mixing bowl
- Stand mixer or hand mixer
- Microwave-safe bowl
- Rose-shaped silicone mold (the one I used is available on Amazon)
Storage Information
Store the Rosebud Cake Balls in an airtight container in the refrigerator for up to 5-7 days. Before serving, let them sit at room temperature for a few minutes as this will ensure the best texture. Sprinkle on more red sugar sprinkles before serving to give them a fresh, polished look.
Tips for Making Rosebud Cake Balls
- If your white chocolate starts to solidify while you’re making your cake balls, re-heat it in the microwave. Consider melting the chocolate in small batches to avoid having to constantly stop to reheat. This will help the coating process go more smoothly.
- Do not rush the freezing steps! Letting the chocolate freeze and set completely helps the cake balls release from the molds much more cleanly.
- I don’t recommend keeping these cake balls out of the refrigerator for more than an hour. At room temperature, the cream cheese in the filling will begin to soften and change the texture of the cake balls.
How to Make Rosebud Cake Balls
Rosebud Cake Balls
Course: DessertCuisine: AmericanDifficulty: Easy24
servings140
kcal5
These Rosebud Cake Balls turn a Strawberry Cheesecake Cake Roll into an easy, Valentine’s Day–ready treat that looks just as special as it tastes. The soft cake filling paired with a smooth, white chocolate shell makes them perfect for sharing, gifting, or serving at parties. With just a few ingredients and simple steps, this recipe is a fun way to create something festive without spending hours in the kitchen.
Ingredients
1 Dutch Apron® Bakery Strawberry Cheesecake Cake Roll
2 pkg. white chocolate melting chips
Red gel food coloring
Vegetable oil
Red sugar sprinkles
Directions
- Prepare the Cake Mixture
- Let the Strawberry Cheesecake Cake Roll thaw at room temperature for 30 minutes. Once softened, remove the cake roll from its packaging. Break the cake into pieces and place the pieces in a large mixing bowl.
- Using a stand mixer or hand mixer, beat the cake pieces on low until the cake and cream cheese filling are fully combined into a soft, dough-like texture. Set aside.
- Make the Chocolate Shells
- In a microwave-safe bowl, melt the packages of white chocolate melting chips in 30-second intervals, stirring between each round until smooth.
- Add a small amount of vegetable oil to thin the chocolate. It should be pourable but not runny. Mix in red gel food coloring a few drops at a time until you reach your desired shade.
- Using a spoon, coat the inside of your rose-shaped silicone mold with a thin layer of the red-tinted chocolate. Make sure all edges and details are fully covered.
- Place the mold in the freezer for 5 minutes to set.
- Repeat step 5 to make a second layer for your shell. This ensures a sturdy shell that is less prone to breaking when de-molding.
- Freeze the shells again for another 5 minutes.
- Add the Cake Mixture & Decorate
- Press the crumbled cake mixture firmly into each mold. Pack it in well to ensure the cake holds its shape. Be sure to leave a little space at the top for the final chocolate layer.
- If necessary, re-heat the remaining, red-tinted chocolate. Spoon it over the cake filling and smooth it out to create a flat base.
- Freeze the molds for 5 minutes, or until the chocolate is fully set.
- Carefully remove the cake balls from the molds. Drizzle with leftover red or pink chocolate and finish with red sugar sprinkles for an extra special touch.
Notes
- Storage Instructions: Store the Rosebud Cake Balls in an airtight container in the refrigerator for up to 5-7 days. Before serving, let them sit at room temperature for a few minutes as this will ensure the best texture.
- Special Tools: Large mixing bowl, stand mixer or hand mixer, microwave-safe bowl, and a rose-shaped silicone mold.
- Melting the White Chocolate: If your white chocolate starts to solidify while you’re making your cake balls, re-heat it in the microwave. Consider melting the chocolate in small batches to avoid having to constantly stop to reheat. This will help the coating process go more smoothly.
About the Author:
Amber Breitigan joined Dutch Apron® Bakery as the Lead Graphic Designer in 2021 after trading the bright lights of Vegas for the charm of small-town Iowa. From revamping product packaging to designing eye-catching social media posts, Amber brings creativity and warmth to everything she touches. When she’s not juggling design files, she’s likely crocheting with a cat in her lap, baking up creative cakes for her three kids, or enjoying game night with her husband.
