Red Velvet Cake Balls
Red Velvet Cake Balls are soft, moist, and dipped in creamy chocolate for the perfect bite-sized treat. Whether you call them Red Velvet Truffles or Cake Pops, these easy no-fuss desserts are ideal for holidays, parties, or gifting — rich, elegant, and irresistibly delicious.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Microwave-safe bowl
- Fork or Dipping Tool
Ingredients
- 1 box red velvet cake mix plus ingredients listed on the box
- 1 cup cream cheese frosting homemade or store-bought
- 12 oz white or dark chocolate melts
- sprinkles, crushed nuts, or red velvet crumbs optional, for decoration
Instructions
- Bake the red velvet cake according to package instructions. Allow it to cool completely.
- Crumble the cooled cake into a large bowl until no large pieces remain.
- Add cream cheese frosting and mix until a soft dough forms. The mixture should hold its shape when rolled.
- Roll into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 20–30 minutes to firm up.
- Melt chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cake ball into the melted chocolate, using a fork to gently lift and tap off excess coating.
- Place on parchment paper and decorate immediately with sprinkles or crumbs before the coating sets.
- Refrigerate for at least 15 minutes before serving.
Notes
Store Red Velvet Cake Balls in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. For best texture, let them sit at room temperature for 10 minutes before serving. Add a touch of coconut oil to melted chocolate for a glossy finish.