Red Velvet Cake Balls Treat

These Red Velvet Cake Balls take classic cake and transform it into a bite-sized treat perfect for parties or holiday platters. The combination of moist red velvet cake blended with creamy cheese and encased in a white chocolate shell makes each bite unbelievably rich and satisfying. This recipe comes together quickly with a cake mix shortcut but delivers homemade flavor thanks to thoughtful techniques.

I first made these for my daughter’s birthday one winter and they disappeared before I could even serve coffee. Now I am asked to bring them to every family event because they make dessert feel extra special.

Ingredients

• Red velvet cake mix: Pick a brand you trust for flavor and make sure it is heat treated to be safe
• Block cream cheese: Softened to spread easily and help bind the cake mixture
• White chocolate melting wafers: For a perfectly smooth coating
• Red candy melting wafers: To add those signature decorative stripes
• Crisco shortening: Helps melt the chocolate into a silky texture and prevents cracking

• Choose the freshest cream cheese you can find and let it reach room temperature for easier mixing
• For the cake mix make sure it has recently been purchased and is not expired
• High quality white chocolate gives the outer shell a better snap and satiny finish

Instructions

Prepare the Pan:

Line a large cookie sheet with parchment paper making sure there are no wrinkles to prevent sticking

Blend Cake Base:

In a small mixing bowl combine the heat treated cake mix and cream cheese using a spoon or hand mixer until no white streaks remain and everything is plush and smooth

Shape Balls:

Using a one inch cookie scoop portion out the mixture into small mounds and roll each between your palms until the surface is as round as possible about one to one and a half inches in diameter

Chill:

Transfer each ball to the prepared cookie sheet and refrigerate uncovered for at least one hour so the mixture can firm for easier dipping

Melt the White Chocolate:

Five to ten minutes before chilling is complete add the white chocolate wafers to a glass or metal bowl and set the bowl over a saucepan with three inches of simmering water creating a gentle double boiler

Add Shortening and Stir:

Add about one to one and a half tablespoons of Crisco to the chocolate and use a spatula to stir the mixture continually until melted and satiny with no lumps

Coat Cake Balls:

Drop each chilled ball into the melted white chocolate and use two forks or dipping tools to roll and fully coat the surface

Set and Chill:

Gently return each dipped ball to the parchment and refrigerate again for at least twenty minutes so the coating hardens

Melt Red Candy Wafers:

Repeat the same double boiler method for the red candy melts adding the remaining Crisco and stirring until the dye is completely smooth and shiny

Decorate:

Transfer red melted candy to a piping or zip top bag snip a tiny corner and pipe narrow zigzag lines across each truffle for a festive finish

Final Chill:

Place decorated cake balls back in the refrigerator for a final twenty minute chill before serving

I absolutely love the lush texture the cream cheese brings to the center of these treats. My son likes to help drizzle on the red chocolate and tries to make each ball unique even if they end up a little wonky. Sharing these with family always brings plenty of laughs and sticky fingers.

Storage Tips

Red Velvet Cake Balls store well in an airtight container in the refrigerator for up to five days. If stacking layers use parchment between them to keep the decoration intact. For longer storage freeze in a single layer first then transfer to a freezer bag for up to one month.

Ingredient Substitutions

If you cannot find red candy melts use regular white melting chips and stir in a few drops of red food coloring. For the coating you can swap white chocolate with dark or milk chocolate for a different flavor. Dairy free cream cheese also works well if you need a vegan option.

Serving Suggestions

Pile them on a fancy cake stand for celebrations or wrap each in a mini cupcake liner for party favors. For Valentine’s Day press a little heart sprinkle on top before the red drizzle hardens. They are lovely on a holiday dessert tray beside cookies and chocolates.

Cultural or Historical Context

Red velvet cake traces its American origins back to the 1900s but gained massive popularity at iconic bakeries like the Waldorf Astoria. Turning classic cake into hand held bites is a trend inspired by Southern cake balls and the creativity of at home bakers looking for quick special desserts.

Seasonal Adaptations

Substitute green candy melts or holiday sprinkles for Christmas. Adorn with blue and white drizzle for a winter theme. Use pastel colors and edible flower petals for spring showers.

Success Stories

Last Christmas my niece and I made three batches and exchanged them with neighbors. She even came up with the idea to add crushed peppermint bits on top which made them taste just like winter. Every year now the neighbors ask if we are making them again.

Freezer Meal Conversion

Simply freeze finished cake balls on parchment for thirty minutes then store in airtight containers. Thaw at room temperature for fifteen minutes before serving. This works beautifully if you want to prep them a week ahead.

One batch of these pretty cake balls is never enough. Share them with friends or serve them at your next party for guaranteed smiles.

Common Recipe Questions

→ What type of red velvet cake mix should I use?

Any boxed red velvet cake mix will work. Be sure to heat treat it if using for uncooked treats.

→ How do I ensure the cake balls hold their shape?

Chill the rolled mixture for at least an hour before dipping in chocolate for best results.

→ Can I use dark chocolate instead of white?

Yes, dark or milk chocolate can be used for a different flavor and appearance.

→ Is there a substitute for cream cheese?

Mascarpone cheese offers a similar texture and mild flavor as a substitute.

→ How should I store finished cake balls?

Refrigerate in an airtight container for up to a week for optimal freshness and texture.

→ Can I freeze the cake balls?

Yes, freeze on a baking sheet then transfer to a container. Thaw in the fridge before serving.