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Easy No-Bake Red Velvet Cake Balls with Cream Cheese Frosting

A stack of homemade red velvet cake balls coated in crumbs next to white chocolate-dipped truffles on a white plate.
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Create these rich, bite-sized red velvet cake balls using a simple cake mix hack and cream cheese frosting. They are coated in white chocolate for an indulgent, easy party dessert.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • 1 container (16 oz) cream cheese frosting (store-bought or homemade)
  • 12 oz white chocolate melting wafers or chips
  • 1 tablespoon vegetable shortening (optional, for smoother coating)
  • Red sprinkles or sanding sugar (optional, for decoration)

Instructions

  1. Prepare the red velvet cake according to the package directions, but use only the ingredients listed on the box (usually eggs, oil, and water). Do not use the frosting listed on the cake mix box.
  2. Bake the cake in a 9×13 inch pan. Let the cake cool completely on a wire rack.
  3. Crumble the cooled cake into fine crumbs in a large bowl. Discard any overly browned edges.
  4. Add the entire container of cream cheese frosting to the cake crumbs. Mix well with a sturdy spoon or clean hands until a thick, uniform dough forms.
  5. Roll the dough into small, uniform balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 30 minutes. This step helps them hold their shape during dipping.
  7. Melt the white chocolate wafers according to package directions. If using shortening, stir it into the melted chocolate for a thinner consistency.
  8. Dip each chilled cake ball into the melted white chocolate, ensuring it is fully coated. You can use a dipping tool or two forks.
  9. Tap the fork gently on the side of the bowl to remove excess chocolate.
  10. Place the dipped cake balls back onto the parchment-lined sheet. Immediately sprinkle with red sprinkles, if desired.
  11. Allow the chocolate coating to set completely at room temperature, or speed up the process by chilling them again for 10-15 minutes.

Notes

  • You can use leftover baked red velvet cake instead of baking a fresh one.
  • For a richer flavor, use homemade cream cheese frosting.
  • Store finished red velvet cake balls in an airtight container in the refrigerator for up to one week.
  • These make excellent edible gifts when packaged nicely.

Nutrition

Find it online: https://pureplatepath.com/red-velvet-cake-balls/