Red Velvet Cake Balls
These red velvet cake balls are moist, creamy and coated in white chocolate. Easy to make with cake mix and perfect for any occasion.
Why You’ll Love These Red Velvet Cake Balls
If you love red velvet cake, you’re going to love these red velvet cake balls.
They have all the flavour of a classic red velvet cake, but in a bite-sized form that’s easy to make, easy to serve, and even easier to eat.
Because they’re made using a box cake mix and ready-made cream cheese icing, the recipe is incredibly simple.
That means you can spend less time baking and more time enjoying the finished result.
The cream cheese icing keeps the cake balls soft and moist, while the white chocolate coating adds a delicious sweetness and a satisfying snap.
They’re also perfect for parties, birthdays, Valentine’s Day, Christmas dessert tables, baby showers, or simply whenever you’re in the mood for something sweet.
Unlike traditional cake pops, there are no sticks involved.
As a result, they’re quicker to make and much easier to store.
The bright red cake crumb sprinkled over the white chocolate coating creates a beautiful contrast, too.
So not only do they taste amazing, but they also look really good!
What Makes This Recipe Special?
These cake balls prove that impressive desserts don’t need to be complicated.
By using a red velvet cake mix as the base, you get consistent results every time.
The addition of cream cheese icing creates the classic red velvet flavour combination that so many people love.
Meanwhile, coating the cake balls in white chocolate gives them a bakery-style finish.
The red cake crumbs on top are the perfect decorative touch.
They add colour, texture, and instantly let everyone know what’s inside.
Best of all, the recipe requires a handful of ingredients.
That means less shopping, less preparation, and less washing up afterwards.
It’s the perfect recipe for beginner bakers as well as experienced bakers looking for something quick and delicious.
Equipment You’ll Need
To make these red velvet cake balls, you’ll need:
- 8×10-inch (20x25cm) baking tin
- Large mixing bowl
- Rubber spatula
- Fork
- Measuring tablespoon
- Baking tray or large plate
- Microwave-safe bowl
- Two forks (for coating)
- Cooling rack
- Baking paper (optional)
Why This Recipe Works So Well
The cake mix provides a soft and fluffy foundation while keeping the recipe simple.
Once baked and crumbled, it combines perfectly with the cream cheese icing to create a dough-like texture that rolls easily into balls.
Freezing the cake balls before coating helps them keep their shape.
This also makes them much easier to dip into the melted chocolate.
White chocolate pairs beautifully with red velvet flavour.
It adds sweetness without overpowering the tangy cream cheese notes already present in the cake mixture.
Finally, sprinkling reserved cake crumbs over the chocolate coating creates a professional finish.
The result is a dessert that looks elegant but requires very little effort.
Ingredients You’ll Need
- 1 red velvet cake box mix (plus the ingredients listed on the box)
- 150g cream cheese icing (⅔ cup)
- 250g white chocolate (9 oz)
Makes
At least 16 cake balls
Step-by-Step Instructions
Step 1: Bake the Cake
Prepare the red velvet cake mix according to the instructions on the packaging.
Pour the batter into an 8×10-inch (20x25cm) lined baking tin.
Bake according to the box instructions or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool completely in the tin before continuing.
This is important because warm cake will be difficult to crumble and mix properly.
Step 2: Crumble the Cake
Once completely cool, transfer the cake to a large mixing bowl.
Using a fork or your hands, break it into fine crumbs.
Try to remove any large lumps as you go.
Set aside 2 tablespoons of the crumbs for decorating later.
These crumbs will be used as the finishing touch on top of the chocolate coating.
Step 3: Add the Cream Cheese Icing
Add the cream cheese icing to the cake crumbs.
Using a rubber spatula or your hands, mix everything together until fully combined.
The mixture should hold together when squeezed but shouldn’t feel overly sticky.
If it feels too dry, add a little more icing.
If it feels too wet, add a few extra cake crumbs.
Step 4: Roll the Cake Balls
Using a tablespoon measure, scoop portions of the mixture and roll them into smooth balls.
Repeat until all the mixture has been used.
You should end up with at least 16 cake balls.
Place them onto a baking tray or large plate.
Try to make them a similar size so they look uniform once coated.
Step 5: Chill the Cake Balls
Transfer the cake balls to the freezer.
Freeze for 20 minutes to 1 hour.
This step helps firm them up, making them easier to coat in melted chocolate.
The cake balls should be cold and firm but not frozen solid.
Step 6: Melt the White Chocolate
Place the white chocolate into a microwave-safe bowl.
Heat in 30-second bursts, stirring thoroughly between each burst.
Continue until the chocolate is completely melted and smooth.
Be careful not to overheat it, as white chocolate can burn more easily than milk or dark chocolate.
Step 7: Coat the Cake Balls
Using two forks, lower one cake ball into the melted chocolate.
Roll it gently until fully coated.
Lift it out and allow any excess chocolate to drip back into the bowl.
Place the coated cake ball onto a cooling rack or lined tray.
Repeat with the remaining cake balls.
Step 8: Decorate Immediately
Before the chocolate hardens, sprinkle the reserved red velvet cake crumbs over the top.
Work quickly because the white chocolate will begin setting quite fast.
The crumbs not only look beautiful but also add a little extra texture.
Step 9: Chill Until Set
Transfer the finished cake balls to the fridge.
Chill for at least 1 hour, or until the chocolate coating has completely set.
Once firm, they’re ready to enjoy.
Why These Red Velvet Cake Balls Are Perfect for Any Occasion
One of the best things about these cake balls is how versatile they are.
They work beautifully for celebrations, holidays, gifts, dessert tables, and afternoon coffee breaks.
Because they’re individually portioned, they’re also ideal for serving to guests.
There’s no slicing, plating, or fuss required.
The bright red interior makes them especially popular around Valentine’s Day and Christmas.
However, they’re delicious all year round.
You can even customise them by changing the chocolate coating or adding festive sprinkles.
Tips for the Best Results
Let the Cake Cool Completely
Warm cake creates a sticky mixture that’s difficult to work with.
Always allow the cake to cool fully before crumbling.
Freeze Before Coating
Chilling the cake balls helps them keep their shape.
It also prevents crumbs from breaking off into the melted chocolate.
Don’t Overheat the White Chocolate
White chocolate can seize quickly if overheated.
Heat it slowly and stir frequently.
Work in Small Batches
If your kitchen is warm, keep some cake balls in the freezer while you coat the others.
This helps them stay firm.
Use Good-Quality White Chocolate
Better-quality chocolate generally melts more smoothly and gives a shinier finish.
Decorate Immediately
Add the cake crumbs before the coating hardens.
Otherwise, they won’t stick properly.
Storage Tips
Store the cake balls in an airtight container.
They can be kept at room temperature or in the fridge for up to 5 days.
If storing in the fridge, allow them to sit at room temperature for 15–20 minutes before serving for the best texture.
You can also freeze them for up to 2 months.
Defrost overnight in the fridge before serving.
Red Velvet Cake Balls
Ingredients
- 1 Red velvet cake box mix (plus ingredients stated on the box)
- 150 g cream cheese icing
- 250 g white chocolate
Instructions
- 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
These are great! Thanks for the recipe!
very good