Red Velvet Cake Balls

When it comes to easy desserts for fall and Christmas, Red Velvet Cake Balls are hard to beat!

These no-bake treats, made with crushed red velvet cake, Philadelphia cream cheese, and mini chocolate chips, are a wonderful go-to recipe for all your parties.

Why Red Velvet Cake Balls are perfect for the Holidays

Kid Friendly: Forming the cake balls is good messy work and is simple enough for kids to help. the melting chocolate is more of the adult part, but overall its a good one of those good no bake dessert recipes to create.

Delicious: Because this recipe has cream cheese, the cake balls taste just like cheesecake truffles wrapped in chocolate, and their red color makes them perfect for festive occasions like Christmas.

Cream Cheese Red Velvet Cake Balls

Ingredients:

• 1 red velvet cake
• 8 oz. Philadelphia cream cheese, softened
• 1/2 cup white frosting
• 1/2 cup mini chocolate chips
• 24 oz. chocolate almond bark or melting chocolate
• Holiday sprinkles for decorating

• Before getting started, you will need to either purchase a red velvet cake from the store or use a box cake mix. If you choose to use a velvet cake mix, the cake needs to be baked and cooled before starting this recipe.

How to make Red Velvet Cake Balls

Begin by breaking the red velvet cake into cake crumbs. In a large bowl, add the softened cream cheese, white frosting, and mini chocolate chips. Mix everything together until well combined.

A spatula works well for mashing the cake and blending the cake mixture right in the pan. You do not need an electric mixer or stand mixer; it all mixes together fairly easily.

Use a tablespoon-sized scoop (or a cookie scoop) to portion out the mixture. Roll each portion into a ball using your hands, then place the cake balls on a baking sheet lined with parchment paper. Once the sheet is full, place it in the freezer for about 30 minutes to help the balls firm up.

Melt half of the chocolate almond bark (or melting chocolate) in a microwave-safe bowl, following the package instructions. Stir until smooth.

Using a fork (see image), dip each cake ball into the melted chocolate, ensuring it’s fully coated.

Let excess chocolate drain off of the cake ball and then place the dipped cake balls back onto the parchment-lined baking sheet or cutting board (whatever flat surface you find). They do not have to be perfect!

While the chocolate is still wet, sprinkle the tops with white sprinkles.

Continue dipping the rest of the cake balls in chocolate, working in batches to prevent the chocolate from hardening before you’re done.

Let the cake balls sit until the chocolate coating hardens. If you’re in a hurry, place them in the freezer for about 15 minutes to speed up the process. Once fully set, your velvet cake bites are ready to serve!

Easy to Alter: Once you master how to make a classic cake balls recipe, you can easily switch up cake mix flavors, frosting flavor, toppings, or even try using cookies for the filling, like we do with lofthouse cookie cake pops or these Golden Oreo Truffles.

Common Cake Ball Questions

How do I store leftover cake balls? To store uneaten Red Velvet Cake Balls, place them in a sealed airtight container in the fridge. You can also store them easily in a gallon-sized bag once the chocolate has set.

What type of melting chocolate to use? When it comes to melting chocolate, I recommend using ChocoMaker melting chips, which are easy to find at Walmart. These work great, just like with cocoa bombs or Oreo truffles.

I also like Bakers Dipping chocolate. I do NOT like Wilton melts for this recipe; I always, always have a problem with melting them and the clumping up for dipping. I also typically like melting almond bark bars.