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Red Velvet Cake Balls

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  • Author: samahkitchen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 3035 cake balls 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Red Velvet Cake Balls are rich, moist, and coated in a smooth layer of chocolate for the perfect bite-sized treat. They’re made with classic red velvet cake, mixed with creamy frosting, and dipped in white or dark chocolate. Perfect for parties, holidays, or as a fun homemade gift!


Ingredients

Units Scale

For the Red Velvet Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 1/2 cups vegetable oil
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For the Coating:

  • 16 oz white chocolate or dark chocolate, melted
  • Sprinkles, crushed nuts, or red velvet crumbs (optional for decoration)

Instructions:

  1. Bake the Red Velvet Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
    • In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
    • In another bowl, mix buttermilk, oil, eggs, food coloring, vanilla, and vinegar until well combined.
    • Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
    • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cake cool completely.
  2. Prepare the Cream Cheese Frosting:
    • In a medium bowl, beat the cream cheese and butter until smooth and creamy.
    • Add the powdered sugar and vanilla extract, beating until well combined and fluffy.
  3. Make the Cake Balls:
    • Once the cake has cooled, crumble it into fine crumbs in a large bowl.
    • Add the cream cheese frosting and mix thoroughly until the mixture holds together like dough.
    • Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
    • Chill the cake balls in the refrigerator for at least 1 hour or freeze for 30 minutes until firm.
  4. Coat the Cake Balls:
    • Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
    • Using a fork or toothpick, dip each cake ball into the melted chocolate, letting any excess drip off.
    • Place the coated cake balls back on the parchment-lined baking sheet.
    • If desired, decorate with sprinkles, crushed nuts, or reserved red velvet crumbs before the chocolate sets.
  5. Serve:
    • Let the chocolate coating harden completely before serving.
    • Store the cake balls in an airtight container in the refrigerator for up to 1 week.

Instructions

  • Bake the Red Velvet Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
    • In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
    • In another bowl, mix buttermilk, oil, eggs, food coloring, vanilla, and vinegar until well combined.
    • Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
    • Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cake cool completely.
  • Prepare the Cream Cheese Frosting:
    • In a medium bowl, beat the cream cheese and butter until smooth and creamy.
    • Add the powdered sugar and vanilla extract, beating until well combined and fluffy.
  • Make the Cake Balls:
    • Once the cake has cooled, crumble it into fine crumbs in a large bowl.
    • Add the cream cheese frosting and mix thoroughly until the mixture holds together like dough.
    • Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
    • Chill the cake balls in the refrigerator for at least 1 hour or freeze for 30 minutes until firm.
  • Coat the Cake Balls:
    • Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
    • Using a fork or toothpick, dip each cake ball into the melted chocolate, letting any excess drip off.
    • Place the coated cake balls back on the parchment-lined baking sheet.
    • If desired, decorate with sprinkles, crushed nuts, or reserved red velvet crumbs before the chocolate sets.
  • Serve:
    • Let the chocolate coating harden completely before serving.
    • Store the cake balls in an airtight container in the refrigerator for up to 1 week

Notes

  • If you’re short on time, you can use a boxed red velvet cake mix and store-bought cream cheese frosting.
  • For a festive touch, use colored sprinkles that match the occasion.
  • Make sure the cake balls are chilled before dipping to prevent them from falling apart in the chocolate.