Print

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

A close-up of white chocolate-dipped red velvet cake balls, one cut in half showing the rich red interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich, bite-sized red velvet cake balls using a simple cake mix hack and cream cheese frosting. They are no-bake, easy to prepare for parties, and coated in smooth white chocolate.

Ingredients

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

Instructions

  1. Prepare the red velvet cake according to the package directions, using the water, eggs, and oil specified on the box. Bake the cake in a 9×13 inch pan.
  2. Let the cake cool completely on a wire rack.
  3. Once cool, crumble the entire cake into fine crumbs into a large bowl. Remove any overly browned edges if you prefer a very smooth center.
  4. Add the entire container of cream cheese frosting to the cake crumbs. Mix by hand or with a stand mixer until the mixture is fully combined and resembles a thick dough.
  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 prevents them from falling apart when dipping.
  7. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring well after each interval, until smooth. If using, stir in the coconut oil for a thinner consistency.
  8. Dip each chilled cake ball into the melted white chocolate, ensuring it is fully coated. Use a fork or dipping tool to lift it out, allowing excess chocolate to drip off.
  9. Place the dipped cake ball back onto the parchment-lined sheet. Immediately sprinkle with decorative sprinkles, if using.
  10. Allow the chocolate coating to set completely at room temperature, or speed up the process by placing the sheet back in the refrigerator for 10-15 minutes.

Notes

  • For a truly homemade flavor, bake the cake from scratch instead of using a mix.
  • These cake balls freeze well. Store them in an airtight container in the freezer for up to three months.
  • If you want a slightly richer center, substitute 4 ounces of the cream cheese frosting with 4 ounces of softened cream cheese.

Nutrition

Find it online: https://daisyrecipe.com/red-velvet-cake-balls-recipe-easy-no-bake/