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red velvet cake with bite taken out
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Red Velvet Cake Balls

Red Velvet Cake Balls, easy and delicious cake balls with cream cheese frosting! Make for a fun dessert anytime or decorate for the holidays!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Decorating Time 15 minutes
Total Time 37 minutes
Servings 30 cake balls
Calories 156kcal
Author Lisa

Ingredients

  • 1 box red velvet cake mix
  • 1 ¼ cup Water
  • ½ cup vegetable oil
  • 3 eggs
  • 16 oz cream cheese frosting store bought, or homemade
  • 12 oz white candy melts- may need more see notes*
  • Sprinkles or Other Candy Melts for decorating- optional

Instructions

  • Preheat oven to 325°F. Grease a large rimmed sheet pan* with cooking spray (17-¾” x 25-¾”).
  • Combine the cake mix, water, vegetable oil, and eggs in a large bowl.
    1 box red velvet cake mix, 1 ¼ cup Water, ½ cup vegetable oil, 3 eggs
  • Beat on medium speed for 2 minutes, scraping down the sides when needed.
    cake batter in sheet pan before baking
  • Pour into prepared baking sheet and bake for 12-15 minutes or until a toothpick inserted comes out clean.
    baked cake in sheet pan
  • Allow cake to cool, then crumble* and place in a large bowl.
    crumbled red velvet cake in bowl
  • Add cream cheese frosting to the bowl and stir until well combined.
    16 oz cream cheese frosting
    frosting mixed into crumbled cake
  • Drop spoonfuls of the mixture onto a parchment lined baking sheet, then freeze for 10 minutes. This will allow the batter to set up enough to roll into balls without being super sticky.
    cake balls spooned out on baking sheet
  • Once set, roll each spoonful into a nice ball, then return to freezer.
  • Melt candy melts in a microwave safe bowl. Melt on 50% power stirring every 30 seconds, until melted and smooth.
    12 oz white candy melts- may need more see notes*, Sprinkles or Other Candy Melts for decorating- optional
    melted white candy melts in bowl
  • Dip your cake balls in the melted candy melts and set on a parchment lined baking sheet. * If you are wanting to add sprinkles, I recommend adding them pretty soon after dipping, otherwise the candy melts will set up and the sprinkles won’t stick.
    dipping cake ball in candy melts
  • Once all are dipped and the shells are hardened you can add a second color as strips or a spirals by melting more candy melts of a different color, placing in a Ziploc bag, cutting the tip off of the bag, then drizzling on.
    holding a cake ball a bite taken out

Video

Notes

Tips and Tricks
  • *I used 12 oz candy melts to make ~30 decent sized cake balls. If you make smaller cake balls you will need more candy melts.
  • *If you don’t have a large rimmed sheet pan baking a 9x13 dish or in cake rounds according to the box’s instructions.
  • *Crumbling by hand is the easiest and fasted way, but you could also place the cake in a gallon Ziploc baggie and shake/smash until it was crumbled.
  • *Keeping the cake balls in the freezer will keep them from falling apart when you dip them. I like to work with only 2-3 at a time, while keeping the rest in the freezer, then once those are dipped, I grab the next 2-3 and repeat.

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 24IU | Calcium: 25mg | Iron: 1mg