Homemade Red Velvet Cake Balls Recipe

I still remember the first time I made Red Velvet Cake Balls for a holiday cookie swap: I rolled one into my palm and the kitchen filled with the scent of cocoa and a faint tang of cream cheese. Those little orbs felt like the perfect single-bite answer to dessert cravings — rich, tender cake coated in glossy white chocolate. Red Velvet Cake Balls make an afternoon feel special, and they travel well, which is why I reach for them when I need a make-ahead treat for parties or a last-minute gift.

These treats taste like the center of a slice of red velvet cake compressed into a tender bite — slightly tangy from the frosting, cocoa-bright, and finished with a sweet, crisp chocolate shell. If you like make-ahead desserts that melt on the tongue, you’ll find Red Velvet Cake Balls are exactly that. For other quick crowd-pleasers, you might also enjoy this simple three-ingredient orange sauce as a savory contrast to sweet party trays: three-ingredient orange chicken sauce homemade version.

why you’ll love this recipe

• Bite-sized indulgence: Red Velvet Cake Balls are easy to serve and impossible to resist once you pop one in your mouth.
• Make-ahead friendly: You can assemble them one day and dip them the next, which saves party-day stress.
• Consistent texture: The balance of cake and cream cheese frosting produces a moist, cohesive center that holds together during dipping.
• Flexible finish: The white chocolate coating gives a pretty canvas for sprinkles or drizzle without masking the red velvet flavor.

at a glance

• Yield: about 30–40 Red Velvet Cake Balls (depending on size)
• Prep time: 20–30 minutes (plus chilling)
• Cook time: 0 minutes if using store-bought cake (if baking a 9×13 homemade cake, add 25–35 minutes bake time)
• Total time: ~1 hour (including 30–45 minutes chill and set time)
• Difficulty: Easy
• Key tools: large mixing bowl, 1-inch cookie scoop or spoon, baking sheet, parchment paper, microwave-safe bowl or double boiler, toothpicks, cooling rack

how to make Red Velvet Cake Balls — overview

1. First, break the cake into crumbs and mix with frosting until it binds. Technique note: aim for a slightly sticky, firm dough that holds shape.
2. Next, portion and roll into uniform balls, then chill so they firm up. Technique note: chill 30–45 minutes for easiest dipping.
3. Finally, melt the white chocolate and dip each ball, letting the coating set. Technique note: work in batches and use toothpicks or a fork to lift for a smooth finish.

ingredients

• Red velvet cake (homemade or store-bought)
• Cream cheese frosting
• White chocolate (for dipping)

The cake provides the crumb base and all the flavor; a moist red velvet cake gives you soft, fudgy centers, while an older or dryer cake will need a touch more frosting to bind. The cream cheese frosting does two jobs: it adds the classic tang and acts as the glue that turns crumbs into a malleable dough. If you use a very sweet, thick frosting, the balls will be richer and more cohesive; a thinner frosting yields a looser texture and may require more chill time. White chocolate creates the shiny shell; real white chocolate gives a creamier mouthfeel and a firmer set than candy melts, while candy melts make dipping easier because they require less tempering but produce a less rich flavor.

Realistic substitutions:

• Cake: use a comparable flavored cake (chocolate, vanilla) if you want to change the profile — the texture will be similar but the iconic red velvet flavor will change.
• Frosting: plain buttercream will work but lose the tang; Greek yogurt mixes or stabilized cream cheese frosting can lighten the flavor but may change firmness.
• White chocolate: you can substitute dark or milk chocolate for a contrast in flavor and color; melting characteristics and snap will differ slightly.

directions

1. Crumble the red velvet cake into a large bowl. Break the cake apart with your fingers or pulse chunks in a food processor until you have fine crumbs. Aim for crumbs about the size of coarse sand — not powder, but small enough to combine smoothly.
2. Add the cream cheese frosting and mix until combined. Dollop frosting over the crumbs and fold with a spatula until the mixture resembles damp dough and holds together when pinched. If the cake seems dry, add a little more frosting; if it’s too sticky, chill it for 10–15 minutes.
3. Roll the mixture into small balls and place them on a baking sheet. I use a 1-inch cookie scoop to create consistently sized Red Velvet Cake Balls; you should get roughly 30–40. Roll each scoop between your palms to form smooth, even spheres, and set them on a parchment-lined baking sheet about 1 inch apart.
4. Chill in the refrigerator for about 30 minutes. The goal here is firmness: chilled centers dip cleanly and resist cracking. If you’re short on time, freeze for 10–15 minutes, but watch closely so they don’t become rock-hard.
5. Melt the white chocolate in a microwave or double boiler. If microwaving, heat in 20–30 second bursts, stirring between intervals until glossy and smooth. If using a double boiler, keep water at a gentle simmer and stir until fully melted. White chocolate should be warm and fluid but not boiling — around 105°F (40°C) is a good target to avoid seizing.
6. Dip each cake ball into the melted white chocolate and place back on the baking sheet. Use a toothpick or fork to dip, tapping off excess chocolate and smoothing with a gentle swirl. If the coating thickens, rewarm the chocolate briefly in 10-second bursts. Place dipped balls back on parchment and, if desired, add sprinkles or a contrasting drizzle before the coating sets.
7. Allow to set before serving. Let the Red Velvet Cake Balls sit at room temperature until the chocolate firms, about 20–30 minutes, or speed it up by chilling for 10–15 minutes. Enjoy!

Visual cues: your mixture should look like a dense, slightly glossy dough before rolling. During melting, the white chocolate should become shiny and free of lumps; if it looks grainy, add a teaspoon of neutral oil and stir gently. A properly dipped ball will have a smooth shell that sets with a slight snap.

test-kitchen notes

1. Chilling time test — I made two batches: one chilled 10 minutes, the other chilled 40 minutes. The 10-minute batch slipped and left streaks when dipped; the 40-minute batch held shape and produced smooth shells. Recommendation: chill at least 30 minutes.
2. Coating test — I tried straight white chocolate melted in the microwave and white chocolate tempered over a double boiler. Tempered chocolate gave a glossier finish and a firmer snap, but the microwave method was faster and still attractive for home use. Recommendation: temper if you want professional sheen; microwave method is fine for everyday treats.
3. Size test — I rolled 1-inch balls (using a 1-tablespoon scoop) and 1.5-inch balls. The 1-inch made about 36 pieces and set uniformly in 20 minutes; the 1.5-inch (about 24 pieces) needed more time to chill and a thicker coat to avoid cracking. Recommendation: stick with 1-inch for even setting and consistent servings.

tips for perfect Red Velvet Cake Balls

• Use a consistent scoop for uniform baking and presentation. A 1-inch cookie scoop produces even bites and predictable yield.
• Don’t overwork the mixture; stop when it just holds shape. Overmixing yields dense, gummy centers.
• Chill well before dipping. Firm centers reduce breakage and give you a clean dip.
• Melt white chocolate gently. Heat in short bursts and stir to avoid burning or seizing.
• Work on a cold surface or in a cool room. Warm hands will soften the balls and make dipping messy.

variations

• Dark chocolate coating: swap the white chocolate for dark chocolate for an intense contrast. Dark chocolate sets faster and gives a cleaner snap; tempering still helps for shine.
• Gluten-free: use a gluten-free red velvet cake and a gluten-free frosting. Texture will remain similar, but GF crumbs can be drier; add a touch more frosting if needed.
• Vegan: choose a vegan red velvet cake, vegan cream cheese frosting, and dairy-free white chocolate. Expect a slightly different mouthfeel and a softer shell unless you chill longer.
• Mini truffle size: make 3/4-inch balls for bite-sized party nibbles. They will set more quickly and feel lighter per bite.
• Festive finishes: before the coating sets, add colored sprinkles, crushed nuts, or a contrast drizzle (melted dark chocolate). These add texture and visual interest without changing the core technique.

how to serve Red Velvet Cake Balls

Serve them chilled or at cool room temperature on a platter lined with doilies or parchment. For a party, arrange them by garnish — one row with sprinkles, one row with a chocolate drizzle — so guests can pick their favorite. They pair beautifully with coffee, hot chocolate, or a flute of bubbly for contrast.

If you’re presenting them for a brunch or snack board, pair Red Velvet Cake Balls with savory bites and a small stack of warm pancakes; I like to include one of my breakfast favorites alongside for variety: breakfast pancake poppers you’ll crave every morning.

how to store Red Velvet Cake Balls

Refrigerate in a single layer on a parchment-lined tray inside an airtight container for up to 5 days. For longer storage, freeze on a tray until firm, then transfer to a freezer-safe container with parchment between layers; they keep well for up to 2 months. To thaw, move them to the refrigerator for several hours or overnight, then bring to room temperature for 15–20 minutes before serving. If you need to refresh the coating, a quick 10–15 minute chill will re-firm the shell without softening the center.

conclusion

I hope this guide makes baking and gifting Red Velvet Cake Balls feel effortless and joyful. Whether you’re adapting them for dietary needs or perfecting the dip, these little treats reward a bit of patience with big flavor. For more inspiration and alternate takes on this classic, check these tested recipes: Red Velvet Cake Balls – Chocolate with Grace and Red Velvet Cake Balls – Iowa Girl Eats. Both show helpful step-by-step variations and plating ideas to spark your own spin.

• Red Velvet Cake Balls – Chocolate with Grace: https://chocolatewithgrace.com/red-velvet-cake-balls-dipped-in-white-chocolate/
• Red Velvet Cake Balls – Iowa Girl Eats: https://iowagirleats.com/red-velvet-cake-balls/

FAQs

Q: Can I make Red Velvet Cake Balls ahead of time?

A: Yes. You can assemble the balls and keep them refrigerated for up to five days. For longer storage, freeze them; thaw in the refrigerator before serving.

Q: My white chocolate seized and turned grainy. What can I do?

A: If it seizes, try stirring in a teaspoon of neutral oil or a small splash of warm milk to smooth it. Gentle reheating in short bursts can also help, but avoid overheating.

Q: How do I prevent the shell from cracking?

A: Chill the centers adequately before dipping and avoid applying too-thick a coating in one go. Tap off excess chocolate and let each piece rest between additional coats.

Q: Can I use store-bought cake and frosting?

A: Absolutely. Store-bought cake and frosting are convenient and produce excellent results. Just ensure the cake isn’t overly dry; add a touch more frosting if needed to reach a pliable dough.

Q: What’s the best temperature for melting white chocolate?

A: Keep temperatures low: about 100–105°F (38–40°C) is ideal. Heat in short intervals and stir frequently to avoid burning.

Q: How many cake balls will one standard 9×13 cake yield?

A: Using a 1-inch scoop, a 9×13 cake typically yields around 30–40 Red Velvet Cake Balls, depending on how much frosting you add and how compactly you roll them.

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