Red Velvet Cake Balls are rich, fudgy bites of classic red velvet cake mixed with creamy frosting, then dipped in smooth chocolate for the perfect treat. I love how they’re soft on the inside, with a chocolate shell that adds a little crunch in every bite. They’re festive, fun to make, and perfect for parties, holidays, or whenever I want a bite-sized dessert that impresses.

Why You’ll Love This Recipe

I love this recipe because it’s easy, no-fuss, and always a crowd-pleaser. I don’t need any fancy tools—just baked red velvet cake, frosting, and chocolate. The texture is soft and truffle-like, and the flavor is a perfect balance of mild cocoa and creaminess. Whether I’m serving them at a gathering or making a batch to stash in the fridge, these cake balls never last long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red velvet cake (homemade or boxed mix, fully baked and cooled)
Cream cheese frosting (store-bought or homemade)
Chocolate or candy melts (white, dark, or milk chocolate)
Optional: sprinkles or crushed red velvet crumbs for decoration

Directions

I bake the red velvet cake and let it cool completely.
I crumble the cake into a large mixing bowl until it resembles fine crumbs.
I mix in cream cheese frosting a spoonful at a time, until the mixture holds together like dough. I usually use just enough to make it soft and rollable, but not sticky.
I scoop and roll the mixture into small balls, placing them on a parchment-lined tray.
I chill the cake balls in the fridge for at least 1 hour, or freeze for 20–30 minutes until firm.
I melt the chocolate or candy coating and dip each ball using a fork or toothpick, letting the excess drip off.
I place them back on the tray and decorate with sprinkles or crushed cake crumbs before the coating sets.
I chill until the coating hardens, then serve or store.

Servings and timing

This recipe makes about 24–30 cake balls, depending on the size. It takes around 1.5 hours total, including chilling and decorating time.

Variations

I use white chocolate for a classic red-and-white look.
I drizzle a second color of chocolate over the top for contrast.
I mix a little espresso powder into the cake for a mocha twist.
I make them into cake pops by adding sticks before dipping.

storage/reheating

I store the cake balls in an airtight container in the fridge for up to 5 days. They also freeze well—I just thaw them in the fridge before serving. No reheating needed, they’re best served chilled or at room temperature. Red Velvet Cake Balls

FAQs

Can I use store-bought cake and frosting?

Yes! I often use boxed red velvet cake and a tub of cream cheese frosting when I want a quick shortcut.

How do I keep the cake balls from falling apart?

I make sure the mixture is well combined and chilled before dipping. If it’s too dry, I add a little more frosting.

What’s the best chocolate for dipping?

I use candy melts or baking chocolate, which melt smoothly and set well. I avoid regular chocolate chips unless I add a little oil to thin them.

Can I make these ahead of time?

Definitely. I make them 1–2 days ahead and store them in the fridge or freeze them for later.

How do I decorate them neatly?

I dip one at a time and gently tap off the excess coating. I decorate right away before the chocolate sets.

Conclusion

Red Velvet Cake Balls are the perfect bite-sized treat—rich, creamy, and covered in chocolate. I love how easy they are to make and how fancy they look with just a little effort. Whether I’m sharing them with friends, giving them as gifts, or keeping them all to myself, they’re always a sweet success.