Red velvet cake balls

Red velvet cake balls

Red Velvet Cake Balls

Red velvet cake, mixed with cream cheese icing, wrapped in white chocolate, topped with red velvet crumbs. Basically, cake pops without the sticks!
5 from 1 vote
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Course: Dessert
Cuisine: British
Keyword: cake, cake balls, cake pops, Cream cheese frosting, Red Velvet
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling time: 1 hour 20 minutes
Total Time: 2 hours 5 minutes
Servings: 16 Cake balls


  • 1 Red velvet cake box mix (plus ingredients stated on the box)
  • 150 g cream cheese icing
  • 250 g white chocolate


  • Start by baking the cake according to the instructions on the box. I recommend baking it in an 8x10" cake tin until a toothpick comes out clean. Allow the cake to cool fully in the tin
  • Using a fork or your hands, break the cake up into loose crumbs, then pour it into a large mixing bowl. Set aside a couple tablespoons of the crumbs for later
  • Mix in the cream cheese icing with a rubber spatula or use your hands until fully combined
  • Scoop up one tablespoon of the mix and roll it into a ball. Repeat with the rest of the mix. You should have at least 16 balls in total
  • Place the balls on a plate or in a baking tray and freeze for 20 minutes to 1 hour
  • Melt the white chocolate in a microwave-safe bowl in 30 second bursts, stirring in between, unitl runny and smooth
  • Using two forks, coat the cake balls in the chocolate one at a time, dripping off any excess
  • Place them on a cooling rack, quickly add the remaining cake crumbles to the top so they stick to the chocolate before it hardens!
  • Pop them in the fridge for 1 hour or until the chocolate has fully set
  • Store in an airtight container, in the fridge or at room temperature for up to 5 days
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