Print

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

Close-up of white chocolate dipped red velvet cake balls, one cut open revealing the dark red interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these simple, rich red velvet cake balls using a boxed cake mix and cream cheese frosting. They are no-bake, coated in chocolate, and perfect for parties or holidays.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • 1 cup water (or as directed on cake mix box)
  • 1/2 cup vegetable oil (or as directed on cake mix box)
  • 3 large eggs (or as directed on cake mix box)
  • 1 container (16 oz) cream cheese frosting
  • 2 cups white chocolate melting wafers
  • 1 teaspoon coconut oil (optional, for smoother dipping)
  • Red or white sprinkles (optional, for decoration)

Instructions

  1. Prepare the red velvet cake according to the package directions, using the water, oil, and eggs specified on the box.
  2. Bake the cake in a 9×13 inch pan. Let the cake cool completely on a wire rack.
  3. Once cool, crumble the entire cake into fine crumbs into a large bowl.
  4. Add the entire container of cream cheese frosting to the cake crumbs. Mix well with your hands or a sturdy spoon until the mixture is fully combined and holds together when pressed.
  5. Roll the mixture 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 to firm them up. This step is important for easy dipping.
  7. Melt the white chocolate wafers in a microwave-safe bowl according to package directions, stirring every 30 seconds. Stir in the coconut oil if using.
  8. Dip each chilled cake ball into the melted white chocolate, ensuring it is fully coated. Use a fork or dipping tool to lift the ball out, letting excess chocolate drip back into the bowl.
  9. Place the coated cake balls back onto the parchment-lined sheet.
  10. Immediately add sprinkles, if desired, before the chocolate sets.
  11. Allow the chocolate coating to set completely at room temperature, or speed up the process by chilling them for another 15 minutes.

Notes

  • For a shortcut, you can use a store-bought, pre-made red velvet cake instead of baking one from a mix.
  • If the mixture feels too sticky after adding the frosting, chill it for an extra 15 minutes before rolling.
  • If the chocolate coating becomes too thick while dipping, microwave it in 15-second intervals until smooth again.
  • These **bite size red velvet desserts** freeze well. Store them in an airtight container in the freezer for up to three months.

Nutrition

Find it online: https://mdlatdmm.com/red-velvet-cake-balls-recipe-easy/