Red Velvet Cake Balls Recipe

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There's something magical about a red velvet cake ball. Maybe it's that first bite smooth white chocolate giving way to cream cheese-kissed cake that melts on your tongue. Or maybe it's knowing you made something this gorgeous with your own two hands.

I'll be honest: I wasn't always a cake ball person. They seemed fussy, time-consuming, the kind of thing you'd buy at a bakery rather than tackle at home. But after my niece's birthday party last year (where I promised to bring "something fancy"), I dove in headfirst. What I discovered? Making red velvet cake balls is actually pretty forgiving. If it looks a little messy, you're doing it right.

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Why You'll Love These Red Velvet Cake Balls
Ingredients for Red Velvet Cake Balls
How to Make Red Velvet Cake Balls
Tips for the Best Red Velvet Cake Balls
How to Make Red Velvet Cake Balls Ahead
How to Store Leftover Red Velvet Cake Balls
More Red Velvet Dessert Recipes You'll Love
Frequently Asked Questions
Red Velvet Cake Balls Recipe

Single red velvet cake ball in focus with white chocolate coating, red sanding sugar and white pearl sprinkles on top, sitting on parchment paper with more cake balls in soft focus background — Red Velvet Cake Balls Close-Up on Parchment

Why You'll Love These Red Velvet Cake Balls

Let me tell you why these belong in your dessert rotation. First, they're make-ahead friendly. You can prep them days before your event, which means less stress and more time to actually enjoy the party. Second, they freeze beautifully I've pulled them from the freezer for impromptu get-togethers more times than I can count.

The flavor? Pure comfort. That classic red velvet tang paired with rich cream cheese frosting creates something nostalgic yet special. And because you're working with cake mix, you skip the fussiest parts of baking while still getting bakery-worthy results.

Plus, they're endlessly customizable. Swap white chocolate for dark, try different sprinkles, or leave them plain and elegant. These cake balls adapt to whatever occasion you're celebrating.

Ingredients for Red Velvet Cake Balls

Here's what you'll need to make 48 cake balls:

For the Cake:

1 (15.25-oz.) package red velvet cake mix (Duncan Hines works great)
1 cup whole milk
⅓ cup (2 ⅔ oz.) salted butter, melted
3 teaspoons vanilla extract, divided
Vegetable shortening and all-purpose flour for the pan

For the Cream Cheese Frosting:

1 (8-oz.) package cream cheese, softened
½ cup (4 oz.) salted butter, softened
4 cups (about 16 oz.) powdered sugar

For Coating:

3 (10-oz.) packages white melting wafers (like Ghirardelli)
Red and white sprinkles and sanding sugars

Overhead arrangement of ingredients including white chocolate blocks in wooden bowl, whole milk in glass measuring cup, butter sticks, cream cheese in foil, red sanding sugar, pink freeze-dried powder, flour in decorative bowl, and gold measuring spoons on gray marble surface — Red Velvet Cake Balls Ingredients Flat Lay

How to Make Red Velvet Cake Balls

Make the Cake Batter

Preheat your oven to 350°F. In a stand mixer fitted with the paddle attachment, beat together the cake mix, milk, melted butter, and 1 teaspoon vanilla on low speed until everything comes together about a minute. Crank it up to medium and beat for 2 minutes more. The batter should look smooth and slightly glossy.

Pour this gorgeous batter into your greased and floured 13x9-inch baking pan. Don't skip the greasing step I learned this the hard way when half my cake stuck to the pan like cement.

Hand using gray silicone spatula to scrape vibrant red velvet cake batter from stainless steel mixing bowl into rectangular baking pan — Pouring Red Velvet Cake Batter into Pan

Bake the Cake

Slide that pan into your preheated oven and bake for 24 to 28 minutes. You'll know it's done when a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely. This takes about 2 hours, and I know waiting is hard, but warm cake makes for mushy cake balls.

Hand using red silicone spatula to spread glossy bright red cake batter in metal baking pan on oven rack, kitchen towel visible — Spreading Red Velvet Cake Batter in Oven

Make the Cream Cheese Frosting

While your cake cools, make the frosting. Beat the cream cheese and softened butter together on medium speed until creamy and smooth this is where patience pays off. Reduce the speed to low and gradually add the powdered sugar and remaining 2 teaspoons vanilla. Once everything's combined, increase to medium-high and beat until light and fluffy, 1 to 2 minutes.

Combine Cake Crumbs and Frosting

Here comes the fun part. Crumble your completely cooled cake into a large bowl get your hands in there and break it into fine crumbs. Stir in 2 cups of the cream cheese frosting. (Save the rest for another use it's delicious on vanilla birthday cupcakes or slathered on cinnamon rolls.) The mixture should hold together when squeezed but not feel overly wet.

Overhead view of hands mixing bright red cake crumbs with ivory cream cheese frosting in clear glass bowl using spatula, red striped kitchen towel underneath — Mixing Red Velvet Cake Crumbs with Cream Cheese Frosting

Roll the Cake Balls

Roll the mixture into 48 balls, about 1-inch in diameter. I use a small cookie scoop to keep them uniform, but eyeballing works fine too. Place the balls on baking sheets, cover with plastic wrap, and chill for at least 8 hours or overnight. This step is crucial cold cake balls are way easier to dip.

Hand holding stainless steel cookie scoop with deep burgundy red uncoated cake ball, multiple uniform cake balls arranged on white parchment paper — Scooping Red Velvet Cake Balls Before Coating

Dip in White Chocolate

Melt one package of white melting wafers in a microwave-safe bowl according to package directions. Start with 16 chilled cake balls. Using a fork, dip one ball at a time into the melted chocolate, letting excess drip back into the bowl. Place on a parchment-lined baking sheet.

Add Sprinkles

Immediately sprinkle with your chosen decorations the chocolate sets fast, so don't wait. Repeat with the remaining 15 balls, cleaning your fork between dips. Wipe the bowl clean, then repeat this whole process two more times with the remaining cake balls and chocolate packages. Chill until you're ready to serve.

Group of white chocolate coated red velvet cake balls decorated with red and white nonpareil sprinkles on gray marble surface with scattered sprinkles — Valentine's Red Velvet Cake Balls with Sprinkles

Tips for the Best Red Velvet Cake Balls

Chill thoroughly. I can't stress this enough. Eight hours minimum, overnight is better. Room-temperature cake balls fall apart in the chocolate.

Work quickly with melted chocolate. Once it starts to cool, it thickens and becomes harder to work with. If this happens, pop it back in the microwave for 15-second bursts.

Use fresh melting wafers. Old chocolate can seize or look grainy. Check expiration dates before buying.

Don't overmix the frosting into the cake. You want it just combined. Too much mixing creates dense, heavy balls.

Clean your dipping fork often. Cake crumbs in the chocolate make for messy coatings. I keep a damp paper towel nearby for quick wipes.

Try a toothpick method. If using a fork feels awkward, stick a toothpick in each ball before dipping. Remove it after placing the ball on the pan and smooth over the hole with a bit of melted chocolate.

How to Make Red Velvet Cake Balls Ahead

These are perfect make-ahead treats. Once you've rolled the cake balls (before dipping), freeze them on a baking sheet until solid, then transfer to a freezer bag. They'll keep for up to 3 months. When ready to dip, let them thaw in the fridge overnight, then proceed with the chocolate coating.

Already dipped? They'll stay fresh in an airtight container in the fridge for up to 2 weeks or frozen for 3 months. Just bring to room temperature before serving for the best texture.

How to Store Leftover Red Velvet Cake Balls

Store finished cake balls in an airtight container in the refrigerator for up to 2 weeks. Layer them between parchment paper to prevent sticking. They're actually better after a day or two when the flavors have had time to meld.

For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container with parchment between layers. They'll keep for 3 months. Thaw overnight in the fridge before serving.

More Red Velvet Dessert Recipes You'll Love

If you're into that classic red velvet flavor, you'll want to try my red velvet cake recipe for special occasions or these red velvet cupcakes when you need individual portions.

Looking for other crowd-pleasing treats? Check out my 4th of July Oreo balls, Easter egg Oreo cookie balls, or chocolate chip cookie dough cake balls. And if you're planning a party, my best make-ahead appetizers guide has you covered.

For more cake ball inspiration, my cake pop secrets guide shares professional tips that work for cake balls too.

Red velvet cake ball cut in half displaying moist vibrant red interior, white chocolate coating with red and silver sprinkles, surrounded by whole decorated cake balls — Red Velvet Cake Ball Cut in Half Showing Interior

Frequently Asked Questions

Can I use homemade red velvet cake instead of a mix?

Absolutely! Bake your favorite red velvet cake recipe in a 13x9-inch pan, let it cool completely, then proceed with crumbling and mixing with frosting.

Why are my cake balls falling apart when I dip them?

They're probably not chilled enough. Make sure they're completely firm before dipping at least 8 hours in the fridge. Also check that your chocolate isn't too hot, which can melt the balls.

Red velvet cake balls have become one of those recipes I make on repeat. They've shown up at baby showers, holiday parties, and random Tuesday nights when I just want something sweet. The best part? People always think they're way more complicated than they actually are.

So grab your cake mix, roll up your sleeves, and let's make something well, tasty!