Red Velvet Cake Balls are a delicious sweet treat you can make for the holidays, Valentine’s Day or really any time. They make a great treat for birthday and other parties, too.
Then I thought of cake balls, sometimes also called cake truffles. They are deliciously decadent two-bite morsels of cake and frosting and chocolate. You’re going to love these, and so will your sweetheart!
Making cake balls can be time-consuming, which is why I start with a boxed mix. You can use your own homemade cream cheese frosting, or pick up a can at the grocery store. Either way, you’re going to love these decadent Red Velvet Cake Balls.
Cake balls are so much easier to make than cake pops because you don’t have to worry about them staying on the stick. How gloriously amazing to mix red velvet cake with cream cheese frosting and cover them with white chocolate. It’s downright sinful, which is perfect for a day that’s all about love!
While I don’t recommend having kids help with the candy melts, making the cake and rolling the cake balls, and of course adding sprinkles are all fun ways to get the kids involved.
Red Velvet Cake Ball Grocery List
- boxed red velvet cake mix
- cream cheese frosting (homemade or store-bought)
- Wilton White Candy Melts
- Valentine Sprinkles Mix
How to Make Red Velvet Cake Balls:
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These Red Velvet Cake Balls have been very popular and were featured on InspiringCooks.com. That’s when I decided to make a video show how easy it is to make these cake balls.
My Favorite Tools for Making Cake Balls:
- KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield
- 3-Piece Glass Mixing Bowl Set
- Silicone Spatula Set
- Baking Sheets
- Medium Cookie Scoop (1-1/2 tablespoon scoop)
- Parchment Paper
Tips for Using Candy Melts
- Carefully read the directions on the back of the package of candy melts before you begin.
- Keep in mind that microwave cooking temperatures vary. You can always add more time, so start small.
- I love this 3-Piece Glass Mixing Bowl Set – the smallest (1 quart) bowl is perfect for melting chocolate.
- Use a spoonula like the one in this Silicone Spatula Set to mix the chocolate.
- Handle the bowl and the chocolate with care. These are very hot when melted. Use oven mitts.
- Always supervise children around hot melted chocolate to avoid burns and spills.
If you like this Red Velvet Cake Balls Recipe, check out these other posts:
More Red Velvet Recipes:
If you love Red Velvet recipes, you’ll want to check these out also:
- Red Velvet Protein Bites – Bites of Wellness
- Red Velvet Cheesecake Brownies – Juggling Act Mama
- Homemade Red Velvet Hot Fudge Sauce – Restless Chipotle
Red Velvet Cake Balls
But I digress so let’s get back to these red velvet babies, shall we? There’s something about Valentine’s Day that makes me dream of red velvet. Mr. Juggling Act is more of an ice cream sundae kind of guy, but me, I want cake and I like it rich.
Biting into one of these you have the crack of the chocolate and then the dense texture of the red velvet cake and frosting in the middle. Oh my! I could go on and on about my love for these sweets but you want the recipe, right? Without anymore fuss, here’s how to make my red velvet cake balls!
Red Velvet Cake Balls
- 1 box red velvet cake mix prepare and bake in a 13×9 pan as per box directions
- 1 can cream cheese frosting
- 1-2 bags white chocolate candy melts
- Sprinkles optional
- After you prepare the cake using the instructions on the box, let it cool completely.
- Line two baking sheets with parchment paper.
- Crumble the cake into a large mixing bowl. Stir in the cream cheese frosting until the mixture is well combined.
- Using a Medium Cookie Scoop to help portion, roll the mixture into balls using your hands. You should get about 50 or so balls. Put the the tray into the freezer for 15-20 minutes so the balls can set.
- Remove the balls from the freezer to the counter.
- In a microwave safe bowl, melt about a third of the chocolates according to the directions on the package.
- Using a fork, dip the cake balls into the melted chocolate.
- Carefully tap the fork against the edge of the bowl and allow the excess chocolate to drip off.
- Transfer to a second baking sheet lined with parchment paper, using a toothpick to help slide the cake ball off the fork.
- Immediately add sprinkles.
- Refrigerate the cake balls 20-30 minutes until the chocolate is hardened.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.