RED VELVET CAKE BALLS
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Wow special people in your life with red velvet cake balls. This Valentine’s Day dessert features cake crumbs bonded with cream cheese frosting then coated in white chocolate and decorated with festive candy sprinkles.
These red velvet truffles are filled with pure joy. For a bakery-style look, place the treats in white paper candy cups. For your significant other, 12 red velvet cake balls are better than a dozen red roses on Valentine’s Day.
After dinner, serve this decadent dessert with espresso, coffee, tea, milk or hot chocolate. On Valentine’s Day pair red velvet cake balls with pinot noir to accent the chocolate undertones in the treats.
Spread the love! Enjoy this cake ball recipe all year round. Use any flavor of boxed cake mix and frosting. Choose candy sprinkles that fit the occasion. You can even coat the balls in dark chocolate rather than white chocolate.
Make these tasty red velvet truffles for Easter, Mother’s Day, Father’s Day, 4th of July, Halloween, Thanksgiving and Christmas. These bite-size treats are also ideal for anniversaries, graduations, wedding showers and baby showers. Serve these cake bites at birthday parties instead of sliced cake.
ingredients
Make these easy cake balls with 4 basic ingredients. Here’s what you’ll need.
- Box of Red Velvet Cake Mix (prepare cake according to box instructions)
- Store-bought container of cream cheese frosting
- Package of vanilla candy coating (or Ghirardelli white vanilla-flavored melting wafers)
- FOR SPRINKLING: Wilton candy sprinkles
- FOR DRIZZLING: Pink melting wafers, or tube of pink decorating icing
OPTIONAL: Wilton Candy Cups, for serving
SHOPPING TIP: At the market, look for vanilla candy coating in the baking aisle next to the chocolate chips. This product has several others names: white chocolate bark, vanilla almond bark, white vanilla melting wafers.
RECIPE STEPS
RECIPE PREP: Prepare red velvet cake according to instructions on the box. Allow the cake to cool completely. Over a mixing bowl, crumble it into small pieces. Set the bowl of crumbs aside.
- STEP 1: Transfer cream cheese frosting from its container to a microwave-safe bowl. Microwave the frosting for 15 to 20 seconds, or just until it’s thinned and pourable. Drizzle the warm frosting over the cake crumbs. Mix well to combine. We want to form a nice soft dough.
- STEP 2: With a metal scoop, create 1-tablespoon-sized balls. Place them on the prepared metal tray. Freeze the cake balls for 30 minutes until firm. Roll the balls between your hands to make sure they’re smooth and perfectly round. Keep them refrigerated and cold.
- STEP 3: Melt vanilla candy coating according to package directions. One at time, dip the cake balls into the melted chocolate then place them back on the parchment paper. While the white coating is still wet, decorate the cake truffles with candy sprinkles. If desired, drizzle the tops with pink icing.
- STEP 4: Allow the red velvet cake balls to set completely before transferring them to white paper candy cups and/or an airtight container with snap-on lid. The red velvet truffles can be stored in the fridge for up to 3 days.
RECIPE FAQ
These are the most commonly asked questions when making red velvet cake balls, and the most helpful answers for recipe success.
Yes, you can. You’ll need a 9 x 13 red velvet cake to make these red velvet cake balls.
Yes, you can! You’ll need about 1 1/4 cups to 1 1/2 cups of homemade cream cheese frosting (depending on the consistency) to replace a store-bought container of cream cheese frosting.
It’s not recommended. White chocolate bark (also called: white vanilla candy coating, vanilla almond bark, and white vanilla-flavored melting wafers) is super easy to use. It melts smoothly and hardens quickly. Although you can use a bar of white chocolate or white chocolate chips instead, you’ll need to temper these products, not just melt them. Read this helpful article by Pop Sugar on tempering white chocolate.
As long as the melted candy coating is free from cake crumbs, you can use it for drizzling over the top of the cake balls. Transfer it to a small zip-top bag. With scissors, snip off one corner to create a piping bag. Pipe the melted coating onto the cake truffles in a zig-zag design.
Before dipping cake balls into white melted coating, coat the lollipop sticks one at a time. Dip the tip of each lollipop stick 1/2 inch into the melted candy coating, then insert the stick halfway into the cake ball (not all the way through). Place cake pops on a parchment paper-lined tray and refrigerate 10 minutes. Dip cold cake balls into melted candy coating. Press end of sticks into a foam block to keep cake pops upright. Immediately decorate with candy sprinkles. Allow the coating to set.
It’s fun to mix things up! Use any flavor cake mix with store-bought frosting. Delicious combos include lemon cake with lemon frosting, strawberry cake with strawberry frosting, funfetti cake with vanilla frosting, chocolate cake with chocolate frosting. For the coating, use either white vanilla melting wafers or dark chocolate melting wafers.
The uncoated cake balls can be formed up to a week in advance and frozen. Line an airtight container with 2 layers of parchment paper. Arrange balls in a single layer with some space between each. Freeze. When you’re ready to serve this dessert, dip the cake balls in melted white candy coating and decorate as desired. Allow the coating to set.
MORE VALENTINE’S DAY DESSERTS
These delicious desserts are perfect Valentine’s Day treats. Save your favorite recipes from this collection for later. Print them out, or pin them to Pinterest so you can easily find them again.
- Raspberry Macarons
- Chocolate Mousse Trifles
- Strawberry Pop Tarts
- Mint Chocolate Cupcakes
- Chocolate Chip Cheesecake Bars
- Tiramisu Cupcakes
- Chocolate Ganache Tarts
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
When it comes to expressing love, it’s the little unexpected surprises that are remembered most. Gifting red velvet cake balls on Valentine’s Day is a wonderful feeling for both the giver and the receiver.
If you enjoyed these red velvet truffles, give them a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.
RED VELVET CAKE BALLS
- Total Time: 55 Minutes
- Yield: 36 Cake Balls 1x
Description
Red velvet cake balls are decadent treats that are simple to make. They’re ideal for Valentine’s Day and special occasions all year round. With lollipop sticks you can turn these truffles into cake pops!
Ingredients
- 1 box red velvet cake mix, prepared according to box instructions
- 1 16–ounce container cream cheese frosting
- 1 16–ounce package vanilla candy coating (or Ghirardelli white vanilla-flavored melting wafers)
FOR SPRINKLING: Wilton candy sprinkles
FOR DRIZZLING: Pink melting wafers, or tube of pink decorating icing
FOR SERVING: Paper candy cups
Instructions
RECIPE PREP: Allow red velvet cake to cool completely. Crumble it into small pieces over a large mixing bowl. Put the bowl aside. Line a cookie sheet with parchment paper.
- Transfer cream cheese frosting from its container to a microwave-safe bowl. Microwave the frosting for 15 to 20 seconds, or just until it’s thinned and pourable. Drizzle the warm frosting over the cake crumbs. Mix well to combine. We want a nice soft dough.
- With a metal scoop, create 1-tablespoon-sized balls. Place them on the prepared metal tray. Freeze the cake balls for 30 minutes until firm. Roll the balls between your hands to make sure they’re smooth and perfectly round. Keep them refrigerated and cold.
- Melt vanilla candy coating according to package directions. One at time, dip cake balls into melted chocolate then place them back on the lined tray. While the white coating is still wet, decorate the cake truffles with candy sprinkles. If desired, drizzle the tops with pink icing.
- Allow the red velvet cake balls to set completely before transferring them to white paper candy cups and/or an airtight container with snap-on lid. Store in the fridge for up to 3 days.
Notes
WHERE TO FIND CANDY COATING: At the market, look for vanilla candy coating in the baking aisle next to the chocolate chips. This product has several others names: white chocolate bark, vanilla almond bark, white vanilla melting wafers.
CAN I USE WHITE CHOCOLATE INSTEAD OF CANDY COATING? It’s not recommended. White vanilla candy coating (also called: white chocolate bark, vanilla almond bark, and white vanilla-flavored melting wafers) is super easy to use. It melts smoothly and hardens quickly. Although you can use a bar of white chocolate or white chocolate chips instead, you’ll need to temper these products, not just melt them.
HOW TO USE LEFTOVER CANDY COATING: As long as the melted candy coating is free from cake crumbs, you can use it for drizzling over the top of the cake balls. Transfer it to a small zip-top bag. With scissors, snip off one corner to create a piping bag. Pipe the melted coating onto the cake truffles in a zig-zag design.
- Prep Time: 25 Minutes
- Chill Time: 30 Minutes
- Cook Time: 0 Minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
RED VELVET CAKE BALLS > join the conversation
What are your favorite Valentine’s Day desserts? Would you like to make and share these red velvet cake truffles? Share your thoughts in the comments.
