Irresistible Red Velvet Cake Balls: Your Ultimate Guide to Easy, Decadent Truffles
Prepare to fall in love with these irresistibly delicious red velvet cake balls. Each bite delivers a delightful crunch from the vanilla candy coating, revealing a wonderfully moist, rich red velvet cake interior. What elevates these treats to a truly decadent level is the luscious, homemade sweet and tangy cream cheese frosting that binds the cake crumbs into perfect, bite-sized morsels.
Why This Red Velvet Cake Ball Recipe Works Wonders
These red velvet cake balls are a harmonious marriage between the classic red velvet cake and the delightful concept of chocolate-coated cake balls or truffles. They capture all the beloved elements of a traditional slice of red velvet cake – the iconic tender crumb and the signature tangy cream cheese frosting – but in a convenient, portable, and utterly addictive form. What makes this recipe particularly brilliant is its simplicity: it comes together with surprising ease, thanks to the clever use of a boxed cake mix. This shortcut doesn’t compromise on flavor; instead, it allows you to focus on crafting that perfect homemade cream cheese frosting and achieving a flawless candy coating, making these sophisticated treats accessible to even novice bakers. They are not just desserts; they are miniature celebrations, perfect for sharing and guaranteed to impress.
Essential Ingredients You’ll Need for Red Velvet Cake Balls
To create these show-stopping red velvet cake balls, you’ll need a few key ingredients, many of which are likely already in your pantry. For precise measurements and step-by-step instructions, please refer to the printable recipe card located at the very end of this comprehensive guide. Gathering your ingredients before you begin ensures a smooth and enjoyable baking process.
Detailed Ingredient Information and Smart Substitution Suggestions
Understanding your ingredients and their roles is crucial for baking success. Here’s a breakdown of what you’ll need and how you can adapt the recipe to your preferences or what you have on hand:
CAKE BASE: This recipe simplifies the process by calling for one standard 13.25-ounce box of red velvet cake mix. You’ll also need the additional ingredients typically listed on the back of the cake mix box, which usually include eggs, water, and vegetable oil. If you prefer a completely homemade red velvet cake from scratch, that’s absolutely an option! Just ensure your scratch-made cake yields a similar volume to a standard box mix, and allow it to cool completely before crumbling.
CREAM CHEESE FROSTING: The star of these cake balls is undoubtedly the homemade cream cheese frosting. It’s incredibly simple to prepare and provides that essential sweet and tangy balance. You’ll need softened butter, cream cheese, powdered sugar (also known as confectioners’ sugar), a touch of vanilla extract for flavor, and a pinch of salt to enhance all the sweet notes. For the best, smoothest, and lump-free frosting consistency, it is absolutely essential that both your cream cheese and butter are at room temperature. This allows them to cream together beautifully without curdling or creating a grainy texture.
CHOCOLATE COATING: For coating these decadent red velvet truffles, we highly recommend using white almond bark or vanilla candy wafers (also known as candy melts). While using white chocolate chips might seem like a convenient alternative, they often don’t melt as smoothly and aren’t specifically formulated for dipping, which can lead to a thicker, less appealing coating. Almond bark and candy melts, on the other hand, melt wonderfully and provide a crisp, smooth shell. To further ensure a perfect, flowing consistency, a small amount of vegetable shortening is added to the almond bark. This helps to thin it slightly, making dipping easier and resulting in a thinner, more elegant coating. Don’t limit yourself to white chocolate; feel free to experiment with regular milk chocolate or even dark chocolate for a different flavor profile if you prefer!
Optional Decorations: Beyond the basic cake crumbs, consider having red sugar crystals, festive sprinkles, or even a different color of candy melt (like pink or dark chocolate) for an additional drizzle ready to go. These small touches can transform your cake balls for any occasion.
How to Master the Art of Red Velvet Cake Balls
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this recipe. For a quick reference, you can always Jump to the Recipe Card to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of this post.
Making red velvet cake balls is a multi-step process, but each step is straightforward and enjoyable. The key is to allow adequate cooling and chilling time to ensure your cake balls hold their shape and coat beautifully.
- Bake the Red Velvet Cake: First, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Prepare the red velvet cake batter exactly as instructed on the back of your boxed cake mix package, or follow your favorite scratch recipe. Pour the batter into the prepared dish and bake until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven. It’s crucial to let the cake cool completely on a wire rack before moving on. This can take a couple of hours. Attempting to crumble warm cake will result in a messy, dense mixture that won’t form properly. While the cake cools, you can begin preparing your cream cheese frosting.
Crafting the Perfect Cream Cheese Frosting and Cake Mixture
- Prepare the Frosting Base: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the softened unsalted butter and room temperature cream cheese. Beat on medium speed until the mixture is light, fluffy, and perfectly smooth. This usually takes 2-3 minutes.
- Add Flavoring: Mix in the vanilla extract and kosher salt. These ingredients will deepen the flavor profile of your frosting.
- Sweeten Gradually: Slowly begin adding the powdered sugar, about ½ cup at a time, mixing on low speed until fully incorporated before adding more. Continue until all the powdered sugar is mixed in and the frosting is smooth and creamy. Once done, set your finished cream cheese frosting aside.
- Crumble the Cake: Once your baked red velvet cake has completely cooled, use a fork to crumble it thoroughly within the baking dish. You want fine, even crumbs, but not a powdery texture. Transfer these crumbs to a large mixing bowl. Set aside about 1/3 of a cup of these cake crumbs; these will be used later as a decorative topping for your finished cake balls.
- Combine Cake and Frosting: Add all but ½ cup of the prepared cream cheese frosting to the crumbled cake. Using a soft silicone spatula or your hands, mix the cake crumbs and frosting together until they are thoroughly combined and form a consistent, moldable “dough.”
PRO TIP: It’s always best to start with less frosting and add more if needed. The goal is a mixture that holds together when pressed but isn’t overly sticky or wet. If your cake seems particularly dry after baking, you might use all the frosting. However, if it’s moist, adding frosting gradually ensures your cake balls will firm up correctly and maintain their shape without being too soft. You can always add an extra ¼ cup of frosting at a time until you achieve the desired consistency.
- Scoop and Roll: Using a small cookie dough scoop (about 1.5 tablespoons), portion out evenly sized mounds of the cake mixture onto a parchment-lined baking sheet. This ensures consistent size for all your cake balls.
- Form the Balls: Lightly moisten your hands (this helps prevent sticking) and gently roll each mound of cake mixture between your palms to form smooth, uniform balls. Aim for a compact yet tender texture.
- Chill to Firm: Place the formed cake balls into the freezer for at least 1 hour. This crucial step allows them to firm up significantly, making them much easier to dip into the melted candy coating without crumbling or falling apart.
Assembling the Decadent Red Velvet Truffles
Now comes the fun part – coating your chilled red velvet cake balls in their crisp, sweet shell!
- Prepare the First Batch of Coating: Take your white almond bark (or candy melts). Set aside 2 of the 12 squares for drizzling later. From the remaining 10 squares, place 5 of them into a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring thoroughly after each interval, until the mixture is smooth and fully melted. Stir in 1 tablespoon of the vegetable shortening; this will create a perfectly smooth, dippable consistency.
- Dip the Cake Balls: Working in small batches (5-6 balls at a time to keep the others frozen), place one chilled cake ball on the tines of a fork. Submerge the cake ball completely into the melted candy coating, ensuring it is fully covered. Gently tap the fork against the edge of the bowl to allow any excess coating to drip off. Carefully slide the coated cake ball onto a fresh piece of parchment-lined baking sheet.
- Continue Dipping: Repeat the dipping process with the remaining cake balls. As you run low on melted coating, melt the next 5 squares of almond bark, adding the remaining 1 tablespoon of vegetable shortening, until smooth. Continue until all cake balls are coated.
- Drizzle and Garnish: Take the 2 reserved squares of almond bark and melt them in the microwave until smooth. Carefully pour this melted coating into a plastic piping bag (or a zippered sandwich bag with a tiny corner snipped off to create a small opening). Drizzle the melted candy over the coated cake balls in an artistic pattern. Immediately after drizzling, sprinkle the reserved cake crumbs on top of the wet drizzle; this ensures they stick beautifully. For an extra touch, you could also use red sugar crystals or other sprinkles.
- Set the Coating: Allow the cake ball coating to fully dry and set at room temperature. This can take anywhere from 30 minutes to an hour, depending on your room’s temperature and humidity. Once the coating is firm to the touch, your red velvet cake balls are ready to be enjoyed!
Frequently Asked Questions & Expert Tips for Perfect Red Velvet Cake Balls
While it might be tempting to use vegetable oil, it’s generally not recommended for thinning almond bark. Vegetable shortening or refined coconut oil are your best options because they help create a smooth, glossy coating without compromising the color. Vegetable oil has a tendency to ‘yellow’ the white almond bark coating, making your beautiful red velvet treats look less vibrant.
Due to the presence of cream cheese in the frosting, it is crucial to store your red velvet cake balls in the refrigerator. Place them in an airtight container, and they will keep fresh for up to 6 days. While tempting to display them on a counter, the cream cheese can spoil if left at room temperature for too long. For optimal flavor and texture, remove them from the fridge about 15-30 minutes before serving.
Absolutely, do not skip this vital step! Freezing your cake balls for at least 1 hour (or even longer) before dipping them into the melted almond bark makes a world of difference. Chilled cake balls are firm and less likely to crumble or melt when they hit the warm coating, resulting in a much easier and smoother coverage. To keep them firm, it’s easiest to work in batches. Keep the uncoated cake balls in the freezer and only remove 5 or 6 at a time to coat them, returning the remainder to the freezer until ready.
Yes, these red velvet cake balls are an excellent make-ahead dessert! You can prepare them a day or two in advance. Store them in an airtight container in the refrigerator once coated. For the best enjoyment, I recommend taking them out of the fridge about 30 minutes before serving to allow the cake and frosting to soften slightly and for their flavors to truly shine.
Yes, you can certainly freeze the cake balls for longer storage, but it’s best to do so *before* they’ve been dipped in the chocolate coating. Once you’ve rolled them into balls and chilled them, place them in a single layer on a parchment-lined baking sheet to freeze solid. Once frozen, transfer them to a large freezer-safe zip-top bag or an airtight container. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, remove them from the freezer and proceed with dipping them in chocolate as per the recipe instructions.
Transforming these delicious cake balls into festive cake pops is quite simple! After the cake balls have been chilled and firmed up, dip the tip of a lollipop stick into a small amount of melted candy coating. Insert this coated stick into the center of a cake ball, pushing about halfway through. Place the cake pop stick-down on a tray and let the coating on the stick set for about 2 minutes. This acts as a “glue” to secure the stick. Then, proceed to fully dip the entire cake pop into the melted candy coating, gently rotating and tapping to remove excess. Once coated, you can stand them upright in a styrofoam block or lay them on parchment paper to set.
Lumpy or overly thick coating usually indicates overheating or insufficient thinning. Almond bark and candy melts can seize if exposed to too much heat too quickly. Always melt in short bursts (30 seconds) and stir diligently. If it’s still too thick, ensure you’ve added the vegetable shortening. If it becomes lumpy or seizes, try stirring in another teaspoon of shortening or a very small amount of vegetable oil (as a last resort, risking slight discoloration for white coatings) to bring it back to a dippable consistency. Alternatively, you might need to start with fresh coating.
Yes! This recipe can easily be adapted to be gluten-free. Simply choose a high-quality gluten-free red velvet cake mix and follow its package directions for baking. All other ingredients (butter, cream cheese, powdered sugar, vanilla, salt, almond bark, shortening) are naturally gluten-free. Always double-check ingredient labels to ensure no hidden gluten, especially in processed items like cake mixes and candy coatings.
Serving Suggestions for Your Delicious Red Velvet Cake Balls
These beautiful red velvet cake balls are as versatile as they are delicious, making them suitable for almost any occasion. Here are some ideas for serving and presenting them:
- Elegant Garnish: The simple elegance of a drizzle of melted white chocolate and a sprinkle of the reserved red velvet cake crumbs is always a winner. For an extra festive touch, consider adding red sugar crystals or sprinkles immediately after drizzling while the chocolate is still wet.
- Holiday & Themed Treats: Their vibrant red color makes them a natural fit for Christmas, Valentine’s Day, or even Fourth of July celebrations (with blue sprinkles!). You can easily customize them to match specific party themes or sports team colors by using different colored sprinkles or drizzling with colored white chocolate candy melts. Imagine green and red for Christmas, or blue and white for a winter wonderland theme.
- Party Perfect: Red velvet cake balls are ideal for potlucks, birthday parties, bridal or baby showers, and holiday gatherings. They are bite-sized, easy to eat, and always a crowd-pleaser. Arrange them artfully on a tiered serving tray for a stunning presentation.
- Thoughtful Edible Gifts: These decadent treats make extra adorable edible gifts. Simply pop a few into cellophane baggies, tie them with a pretty ribbon, and you have a charming, homemade present that anyone would be delighted to receive. They are perfect for teacher gifts, hostess gifts, or a sweet gesture for neighbors and friends.
No matter how you choose to present them, these red velvet cake balls are sure to bring smiles and satisfy any sweet tooth. Enjoy the process of making them and the joy of sharing them!
More Delightful Related Recipes You’ll Love
If you enjoyed making these red velvet cake balls, you might also like to explore some of our other fantastic truffle and red velvet recipes:
- Oreo Truffles: Another incredibly easy and popular cake ball variation.
- Carrot Cake Truffles: For those who love the spiced sweetness of carrot cake in a bite-sized form.
- Red Velvet Cupcakes: The classic individual dessert that started it all.
- Red Velvet Crinkle Cookies: A festive and chewy cookie with that signature red velvet flavor.
I’m passionate about baking and cooking, and I love sharing my kitchen adventures and delicious recipes with all of you! To make sure you never miss a new recipe, I offer a convenient newsletter delivered right to your inbox. Simply subscribe here and start receiving your free daily recipes, tips, and inspiration!
Red Velvet Cake Balls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 13.25 ounce red velvet cake mix plus ingredients on the back of the box
Cream Cheese Frosting
- ¼ cup unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Candy Coating
- 24 ounces white almond bark divided. 12 squares
- 2 Tablespoons vegetable shortening divided
Things You’ll Need
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13×9 baking dish
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Mixing bowls
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Stand mixer or hand mixer
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Rubber spatula
Before You Begin
- For the creamiest, lump-free frosting, always make sure your cream cheese and butter are at room temperature before you start mixing.
- Freezing your cake balls for at least 1 hour before dipping is a critical step! It ensures they are firm enough to handle and coat smoothly without breaking apart. Work in small batches, keeping the remaining uncoated cake balls in the freezer to maintain their firmness.
- For the best coating results, use white almond bark or vanilla candy wafers (candy melts). White chocolate chips are not ideal as they tend to melt thicker and are harder to work with for dipping.
- Adding a bit of vegetable shortening to your melted almond bark is key. It helps create a smoother, thinner consistency, making the dipping process much easier and resulting in a more even, professional-looking coating.
Instructions
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Preheat the oven to 350° F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
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Prepare and bake the red velvet cake according to the package instructions. Allow it to cool completely before proceeding.
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Remove the cake from the oven and let it cool completely on a wire rack while you prepare the cream cheese frosting. This ensures the cake balls will hold their shape.
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For the cream cheese frosting, beat together the softened butter and room temperature cream cheese in a mixing bowl or stand-up mixer until the mixture is light and fluffy.
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Mix in the vanilla extract and kosher salt until well combined.
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Gradually add in the powdered sugar, ½ cup at a time, mixing on low speed until smooth and fully incorporated. Set the finished frosting aside.
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Once the cake has completely cooled, crumble it directly in the baking dish using a fork until fine crumbs are formed. Transfer the crumbs to a large mixing bowl. Reserve 1/3 cup of these crumbs for topping later.
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Add all but ½ cup of the cream cheese frosting to the crumbled cake. Mix with a soft silicone spatula until the mixture is thoroughly combined and forms a moist, moldable “dough.”
TIP – Always add frosting gradually. If the mixture feels too dry, add an additional ¼ cup of frosting at a time until you reach the desired consistency. It’s easier to add more than to correct an overly wet mixture.
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Using a small cookie dough scoop, drop evenly sized pieces of the cake mixture onto a parchment-lined cookie sheet.
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Lightly moisten your hands and roll each scooped mound between your palms to form smooth, round cake balls.
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Place the formed cake balls in the freezer for a minimum of 1 hour to allow them to firm up completely. This is essential for easy dipping.
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For the candy coating: Set aside 2 squares of the 12-square almond bark. From the remaining 10 squares, place 5 into a microwave-safe bowl. Heat in 30-second intervals, stirring until completely smooth. Stir in 1 tablespoon of vegetable shortening until combined and smooth.
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Working in small batches, place a chilled cake ball on the end of a fork and dunk it into the melted candy coating, ensuring the entire ball is coated. Tap the fork gently against the edge of the bowl to remove any excess coating. Transfer the coated cake ball to a clean parchment-lined baking sheet.
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Continue dipping the remaining cake balls, melting the remaining 5 squares of almond bark and the other tablespoon of shortening as needed to keep the coating fluid.
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Melt the remaining 2 squares of almond bark in the microwave until smooth. Pour this into a plastic piping bag (or a small zippered sandwich bag) and snip off a tiny corner to create a very small opening for drizzling.
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Drizzle the melted chocolate over the coated cake balls. Immediately sprinkle with the reserved cake crumbs (or other desired decorations) before the drizzle sets.
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Allow the cake ball coating to dry and set completely at room temperature before serving or storing.
Expert Tips & FAQs
- To prevent spoilage, always store red velvet cake balls in an airtight container in the refrigerator for up to 6 days. Avoid leaving them on the counter for extended periods due to the cream cheese.
- These cake balls are perfect for making ahead! Prepare them a day or two in advance and store them in the refrigerator. For the best flavor and texture, take them out of the fridge about 30 minutes before serving.
- For longer storage, you can freeze the *uncoated* cake balls. Place them in a single layer to freeze solid, then transfer to a freezer-safe bag for up to 2 months. Thaw slightly before dipping in chocolate.
- When melting your coating, avoid high heat to prevent scorching or seizing. Gentle, short bursts in the microwave with stirring are best.
- If your melted coating thickens while you are dipping, you can reheat it for 15-20 seconds or add a tiny bit more shortening to thin it out again.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.