Red Velvet Cake Balls are sweet, rich, and bite-sized treats made from crumbled red velvet cake mixed with cream cheese frosting and dipped in a smooth chocolate coating. I love how soft and moist the inside is, with that classic hint of cocoa and tang from the red velvet, balanced by a creamy coating and a slight crunch from the chocolate shell. They’re fun to make and perfect for gifting, parties, or whenever I’m craving a decadent bite.
Why You’ll Love This Recipe
I love this recipe because it takes everything I enjoy about red velvet cake and turns it into a portable, poppable dessert. The texture is fudgy and moist on the inside, with a sweet and satisfying outer shell. These cake balls are easy to make ahead and don’t require any decorating skills—just mix, roll, dip, and chill. They’re crowd-pleasers every time.
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 (baked and cooled—homemade or boxed)
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Cream cheese frosting (store-bought or homemade)
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Chocolate or white chocolate melting wafers or candy coating
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Sprinkles, crushed cookies, or red velvet crumbs (optional, for garnish)
Directions
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I start by baking a red velvet cake according to the recipe or box instructions and letting it cool completely.
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Once cooled, I crumble the cake into fine crumbs in a large bowl using my hands or a fork.
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I add cream cheese frosting a little at a time and mix until the texture is moist enough to roll into balls, but not overly sticky.
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I scoop and roll the mixture into small balls, about 1 inch in size, and place them on a parchment-lined tray.
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I chill the balls in the freezer for 30 minutes or in the fridge for 1–2 hours until firm.
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While they chill, I melt the chocolate coating according to package instructions.
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I dip each chilled ball into the melted chocolate, using a fork or dipping tool to coat, then place them back on the tray.
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I add sprinkles or decorations before the coating sets, then let them firm up at room temperature or in the fridge.
Servings and timing
This recipe makes about 24–30 cake balls, depending on the size, and takes around 1 hour total including chilling time.
Variations
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I use white chocolate, milk chocolate, or dark chocolate for the coating depending on my mood.
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I roll the cake balls in crushed nuts, coconut, or cookie crumbs instead of dipping for a different texture.
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I add a touch of vanilla or almond extract to the cake mixture for extra flavor.
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I make holiday versions using themed sprinkles or colored candy melts.
storage/reheating
I store the cake balls in an airtight container in the fridge for up to 5 days. They can also be frozen for up to a month—just thaw in the fridge before serving. No reheating needed—they’re meant to be served chilled or at room temperature.
FAQs
Can I use store-bought cake and frosting?
Yes, I often use boxed cake mix and pre-made frosting when I want to save time. It still tastes amazing.
How do I keep the cake balls from falling apart?
I make sure the mixture is moist enough with the frosting and chill the balls before dipping so they stay firm.
What’s the best way to dip the cake balls?
I use a fork or dipping tool, let the excess chocolate drip off, then slide them gently onto parchment paper to set.
Can I make them ahead of time?
Absolutely. I usually make them a day or two in advance—they store well and even taste better once they’ve chilled.
Can I use different cake flavors?
Yes! While red velvet is classic, I also love making these with chocolate, vanilla, or carrot cake for fun variations.
Conclusion
Red Velvet Cake Balls are the ultimate bite-sized treat—rich, creamy, and perfectly sweet. I love how easy they are to make and how pretty they look when finished. Whether I’m serving them at a party, wrapping them up as a gift, or sneaking one from the fridge, they always bring a little joy in every bite.
