Soft red velvet cake blended with creamy cream cheese frosting, then coated in smooth white chocolate — these are the Best Red Velvet Cake Balls. Easy to make and perfect for parties, holidays, or a simple sweet treat.
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Why This Recipe Works:
- Simple to prepare with just a few ingredients and straightforward steps.
- Using a boxed cake mix and store-bought frosting speeds up the process without sacrificing flavor.
- Highly customizable—swap candy melt colors and sprinkles to suit holidays, parties, or themes.
What Goes Into This Recipe?
- 1 box red velvet cake mix and the additional ingredients called for on the box (usually water, oil, and eggs).
- Cream cheese frosting — store-bought works great, or use a simple homemade version if you prefer.
- Candy melts — white for the coating and an accent color for drizzling or decoration. Candy melts set reliably without tempering.
- Decorations — sprinkles, crushed cookies, or extra colored candy melts for drizzling.
Cake Mix From a Box and Store-Bought Frosting?
Yes — a boxed cake mix and ready-made frosting make these cake balls quick to pull together while still tasting delicious. If you enjoy scratch baking, feel free to use your favorite homemade red velvet cake and frosting instead.
How to Make This Recipe
- Step 1: Prepare the cake mix according to package directions.
- Step 2: Bake until the cake is set and a toothpick comes out clean.
- Step 3: Let the cake cool, then crumble it into a large bowl.
- Step 4: Stir in the cream cheese frosting until the crumbs are evenly moistened and hold together.
- Step 5: Drop spoonfuls of the mixture onto a parchment-lined sheet and freeze for about 10 minutes so they firm up slightly.
- Step 6: Roll the chilled portions into smooth balls and return them to the freezer until firm.
- Step 7: Gently melt the candy melts in a microwave-safe bowl at 50% power, stirring frequently until smooth.
- Step 8: Use a fork to lower a cake ball into the coating, lift and tap the fork to remove excess coating, then set the ball on parchment to harden.
- Step 9: Place dipped cake balls on parchment until the shells are fully set.
- Step 10: Add sprinkles or drizzle a contrasting color of melted candy melts to finish.
Expert Tips
- Bake the cake in a rimmed sheet pan to shorten bake time; if you don’t have one, use a 9×13 or the pans recommended on the cake mix box.
- Melt candy melts at 50% microwave power and stir every 30 seconds to prevent scorching.
- Keep most cake balls frozen and work with just a few at a time for easier dipping and neater results.
Frequently Asked Questions
Cake pops are cake balls served on a stick. To turn these into cake pops, form the balls, insert sticks, and dip as you would the cake balls.
Use a fork to lower and lift the ball, tapping off excess coating. Alternatively, a toothpick works but may sometimes cause the ball to slip off.
Both white chocolate and milk/dark chocolate pair nicely with red velvet.
Store cake balls in the refrigerator and eat within 3–5 days. You can freeze them for up to a month.
Chocolate chips generally need tempering to harden properly. Candy melts are formulated to set up without tempering, so they’re easier to use for coating.
Whether for a holiday or a casual gathering, these red velvet cake balls are a crowd-pleasing, easy dessert you’ll make again and again.
Other Related Valentine Recipes
Try other festive treats like heart-shaped cakes, chocolate-covered strawberries, or themed cookies to complement these cake balls.
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Easy Chocolate Covered Strawberries
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Heart Cake
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Valentine’s Heart Sugar Cookies
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Chocolate Cherry Cookies
If you make this recipe, please leave a review and share your results in the comments. Enjoy!
Video
The Best Red Velvet Cake Balls
Ingredients
- 1 box red velvet cake mix
- 1 ¼ cup water
- ½ cup vegetable oil
- 3 eggs
- 16 oz cream cheese frosting store-bought or homemade
- 12 oz white candy melts (may need more)
- Sprinkles or extra candy melts for decorating (optional)
Instructions
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Preheat oven to 325°F. Grease a rimmed sheet pan or use a 9×13 pan.
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Combine cake mix, water, oil, and eggs in a large bowl and beat on medium speed for 2 minutes, scraping sides as needed.
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Pour batter into the prepared pan and bake 12–15 minutes or until a toothpick comes out clean. Cool completely.
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Crumble the cooled cake into a large bowl, then add the cream cheese frosting and mix until combined.
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Spoon portions onto parchment, freeze 10 minutes, then roll into balls and return to the freezer.
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Melt candy melts at 50% power, stirring every 30 seconds until smooth. Dip frozen balls, tap off excess, and set on parchment to harden.
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Decorate with sprinkles or drizzle a second color of melted candy melts before the coating fully sets.
Notes
- About 12 oz of candy melts covered ~30 medium-sized cake balls; adjust quantity if you make smaller or larger balls.
- If you don’t have a rimmed sheet pan, bake in a 9×13 or as directed on the cake mix box.
- Crumbling by hand is quick, or place cake in a sealed bag and break it up with your hands or a rolling pin.
- Keep most cake balls frozen and dip only a few at a time to preserve shape and make dipping easier.