Red Velvet Cake Balls Recipe

These cake balls are a delicious and festive treat, perfect for parties or just a sweet snack. They are made with crumbled red velvet cake, mixed with cream cheese frosting, then dipped in melted chocolate.


For the Cake

  • 1 box red velvet cake mix (plus ingredients required on the back of the box, typically oil, eggs, and water)

For the Cream Cheese Frosting

  • 1/4 cup butter, softened to room temperature
  • 4 oz cream cheese, softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

For Dipping and Decorating

  • 16 oz chocolate melting wafers (white or semi-sweet)
  • Colored sprinkles (optional)


1. Bake the Cake: Preheat your oven according to the cake mix instructions. Grease and flour an 8×8 inch baking dish. Prepare the cake batter following the box instructions and pour it into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Let the cake cool completely on a wire rack before proceeding.

2. Make the Frosting: In a large bowl, cream together the softened butter and cream cheese until smooth. Beat in the vanilla extract until combined. Gradually add the powdered sugar, ½ cup at a time, and beat until the frosting reaches a light and fluffy consistency.

3. Crumble the Cake: Once the cake is cool, crumble it into a large bowl using a fork or your hands. Aim for a mixture of fine crumbs and small chunks for texture.

4. Combine Cake and Frosting: Add about 1 cup of frosting to the crumbled cake. Mix well with a spoon or spatula until the mixture is evenly combined and begins to hold its shape. If the mixture seems dry, add more frosting, a tablespoon at a time, until it reaches a consistency that can be easily rolled into balls.

5. Shape the Cake Balls: Scoop out a heaping tablespoon of the cake mixture and roll it into a ball between your palms. Repeat with remaining cake mixture, placing the cake balls on a baking sheet lined with parchment paper. Refrigerate the cake balls for at least 1-2 hours, or until firm.

6. Melt the Chocolate: Fill a small saucepan with about 1 inch of water. Bring the water to a simmer over medium heat. Create a double boiler by placing a heat-resistant bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate melting wafers to the bowl and heat, stirring constantly, until melted and smooth. Remove from heat.

7. Dip the Cake Balls: Take one chilled cake ball out of the refrigerator at a time. Dip the cake ball into the melted chocolate, rolling it to coat completely. Let any excess chocolate drip off before carefully placing the cake ball back onto the parchment paper. Decorate with sprinkles if desired.

8. Refrigerate and Serve: Repeat dipping with the remaining cake balls. Transfer the baking sheet to the refrigerator and let the chocolate harden completely, about 30 minutes. Store leftover cake balls in an airtight container in the refrigerator for up to a week.


  • For a richer flavor, use homemade cream cheese frosting instead of store-bought.
  • If you don’t have melting wafers, you can use chopped white chocolate or semi-sweet chocolate chips. Melt the chocolate using the double boiler method as described above.
  • You can add a teaspoon of cocoa powder to the frosting for a deeper chocolate flavor.
  • For a fun twist, try using different colored melting wafers or sprinkles to decorate your cake balls.


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