These Red Velvet Cake Balls are bite-sized, rich, and irresistibly soft on the inside with a smooth chocolate shell on the outside. They’re made with crumbled red velvet cake and creamy frosting, rolled into balls and dipped in chocolate for a dessert that’s both stunning and simple. I love making them for parties, holidays, or when I want a fun, no-fork-needed treat.
Why You’ll Love This Recipe
I love how easy and versatile these cake balls are. They have all the flavor of a traditional red velvet cake with way less mess and way more fun. Each bite is moist, chocolatey, and perfectly sweet. Plus, I can decorate them however I want—drizzled with white chocolate, rolled in sprinkles, or kept classic with a smooth chocolate finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Red velvet cake (homemade or boxed, fully baked and cooled)
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Cream cheese frosting (store-bought or homemade)
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Semi-sweet or white chocolate chips (for coating)
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Coconut oil or shortening (optional, to smooth out the chocolate)
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Sprinkles, crushed cookies, or red velvet crumbs (optional for decorating)
Directions
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I start by crumbling the baked and cooled red velvet cake into a large bowl until it looks like fine crumbs.
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I mix in the cream cheese frosting a little at a time until the mixture holds together like dough.
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I scoop and roll the mixture into small balls, placing them on a baking sheet lined with parchment paper.
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I chill the balls in the freezer for 20–30 minutes so they’re firm and easy to coat.
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While they chill, I melt the chocolate chips with a bit of coconut oil until smooth.
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I dip each chilled cake ball into the melted chocolate, tapping off the excess before placing it back on the tray.
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I decorate them with sprinkles or extra cake crumbs before the chocolate sets, then let them firm up completely before serving.
Servings and timing
This recipe makes about 24 cake balls. It takes around 20 minutes to prep, 30 minutes to chill, and another 20 minutes to dip and decorate—so I plan for about 1 hour and 10 minutes total.
Variations
I like switching up the coating with white chocolate, dark chocolate, or even pink candy melts for a festive look. Sometimes I mix mini chocolate chips or chopped nuts into the dough for texture. For a shortcut, I use store-bought red velvet cake and frosting and it still turns out amazing.
Storage/reheating
I store the cake balls in an airtight container in the fridge for up to 5 days. They also freeze well—I freeze them on a tray, then transfer to a sealed bag and thaw in the fridge before serving. These are meant to be served chilled or at room temp, so no reheating is needed.
FAQs
Can I use boxed cake mix for this recipe?
Yes, I often use boxed red velvet cake mix—it saves time and still tastes great. I just make sure it’s completely cooled before crumbling.
What kind of frosting works best?
Cream cheese frosting is the classic match for red velvet. I use either homemade or store-bought, depending on how much time I have.
How do I get the chocolate coating smooth?
I add a teaspoon of coconut oil or shortening to the chocolate while melting to help it coat evenly and give it a nice shine.
Can I make these ahead of time?
Yes, I often make them a day or two ahead. They hold up well in the fridge or freezer until I’m ready to serve.
Do I need special tools to dip them?
Nope—I usually use a fork or a skewer to dip the balls and tap off the extra chocolate. A spoon works too if I’m careful.
Conclusion
Red Velvet Cake Balls are the perfect bite-sized dessert when I want something rich, pretty, and easy to serve. They’re great for holidays, gifting, or just treating myself. With that signature red velvet flavor and creamy center, they’re always a hit—no matter the occasion.
