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.
Pour into prepared baking sheet and bake for 12-15 minutes or until a toothpick inserted comes out clean.
Allow cake to cool, then crumble* and place in a large bowl.
Add cream cheese frosting to the bowl and stir until well combined.
16 oz cream cheese frosting
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.
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
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.
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.