If you’re looking to impress at your next gathering—or simply treat yourself to something utterly delightful—look no further than Red Velvet Cake Balls. These sweet, no-bake gems couldn’t be more crave-worthy: they’re soft, creamy bites with the tang of cheesecake, a gorgeous scarlet hue, and a luscious white chocolate shell. Whether you’re a red velvet devotee or just in the mood for a fun twist on classic cake, this recipe is bound to join your all-time favorites list.
Ingredients You’ll Need
What I adore about Red Velvet Cake Balls is that you only need a handful of straightforward ingredients that work together like a little dessert dream team. Each one is easy to find, but they each play a huge role in making the texture melt-in-your-mouth and the flavors shine.
- Red velvet cake mix (15.25 ounces): This is the heart and color of your cake balls—don’t skip the heat treatment so everything is safe to eat!
- Cream cheese (8 ounces, softened): The magic ingredient for that unmistakable cheesecake tang and creamy texture; make sure it’s at room temperature.
- White almond bark (12 ounces): Provides the silky-smooth, toothsome coating that pairs so perfectly with the red velvet interior.
- Red candy melts (3/4 cup, optional): Use these for a pretty, bakery-style striped garnish to really make your Red Velvet Cake Balls pop.
How to Make Red Velvet Cake Balls
Step 1: Heat Treat Your Cake Mix
Start by pouring your dry red velvet cake mix into a medium-sized, microwave-safe bowl. It’s essential to heat treat it to ensure it’s safe to eat raw—simply microwave it in two 30-second bursts, giving it a good stir each time. Let the cake mix cool completely before you use it, so you don’t melt your cream cheese later.
Step 2: Beat the Cream Cheese
In a medium bowl, use a handheld mixer on medium-high to beat your softened cream cheese for about one and a half to two minutes, or until it’s totally smooth and fluffy. The softer your cream cheese, the silkier your cake ball centers will be, so don’t rush this step.
Step 3: Mix Cake and Cream Cheese
Gently sprinkle your cooled cake mix over the whipped cream cheese and mix until just combined. It’ll quickly turn into a thick, rich, cheesecake-y dough with that classic red velvet vibrance.
Step 4: Chill the Dough
Cover the bowl tightly and pop it in the fridge for two hours. This helps the cheesecake dough firm up, making it easier to roll into beautiful little spheres.
Step 5: Roll Into Balls
Line a baking sheet with parchment paper. Use a tablespoon-sized cookie scoop (or your hands) to portion out even mounds, rolling each into a ball and placing them on the prepared tray. This makes the perfect “bite” size for snacking.
Step 6: Melt the Almond Bark
Break up the white almond bark into a heat-safe bowl, and microwave in 30-second intervals. Stir well between each round until it’s velvety-smooth and easy to dip. If it ever gets too thick, a quick reheat will bring it back to dipping consistency.
Step 7: Coat the Balls
Roll each chilled ball in the melted almond bark, then lift out with a fork—let the excess drip, then transfer gently back to your parchment-lined sheet. If you miss a spot, just spoon a bit more coating over and use a toothpick for a neater finish.
Step 8: Add the Red Stripes
Melt your red candy melts (the same way as the almond bark), then drizzle over the top of your Red Velvet Cake Balls in thin, elegant stripes for a professional touch. Let them set until the coating is firm, and voilà—they’re ready to eat!
How to Serve Red Velvet Cake Balls
Garnishes
For maximum wow-factor, finish your Red Velvet Cake Balls with more than just the candy melt stripes. Try a light dusting of edible glitter, a scattering of sprinkles, or even a few shavings of dark chocolate. These little touches add sparkle, crunch, and a sense of celebration to every bite.
Side Dishes
These treats are delightful all on their own, but you can serve them with a scoop of vanilla bean ice cream or alongside fresh berries for a tart contrast. Arrange them on a platter with other mini desserts for a party spread that’s irresistible.
Creative Ways to Present
Presentation is half the fun when it comes to Red Velvet Cake Balls. Try piling them high on a tiered cake stand, nestling them in decorative cupcake wrappers, or skewering them on sticks for cake pops. They also make gorgeous gifts—pile into a pretty box and tie with a ribbon for a homemade treat that looks straight from a bakery.
Make Ahead and Storage
Storing Leftovers
Store any extra Red Velvet Cake Balls in an airtight container in the fridge. They’ll stay fresh, soft, and luscious for up to a week, making them perfect for prepping ahead for parties, holidays, or late-night cravings.
Freezing
Red Velvet Cake Balls are freezer-friendly! After the coating has set, arrange them in a single layer in a freezer-safe container (use parchment between layers to prevent sticking). They’ll keep for up to 2 months—just let them thaw in the fridge before serving.
Reheating
There’s no need to reheat these, as they’re designed to be enjoyed chilled or at room temperature. If you’ve frozen them, simply transfer to the refrigerator to thaw overnight, and they’ll taste bakery-fresh again.
FAQs
Can I use homemade red velvet cake instead of boxed mix?
Absolutely! If you have leftover red velvet cake, just crumble it up and use in place of the boxed mix. Just be sure your cake isn’t too moist, or your dough may get sticky—dry cake works best.
What’s the best way to melt almond bark and candy melts evenly?
The microwave is your friend: heat the almond bark or candy melts in 30-second intervals, stirring well each time. This ensures a smooth, lump-free coating that’s easy to work with.
Can I use chocolate instead of white almond bark?
Definitely! If you love the pairing of red velvet and chocolate, swap in semi-sweet or dark chocolate for a decadent, slightly less sweet finish. Just use the same melting method.
Do Red Velvet Cake Balls need to be refrigerated?
Yes, since they contain cream cheese, it’s best to keep them refrigerated until serving. They’re at their best chilled or just slightly below room temperature.
How can I make these ahead for a party?
Prepare and coat your cake balls a day or two ahead, and store them in the fridge. If you want to freeze them, just set them out to defrost a few hours before the party—they’ll be just as delicious as fresh!
Final Thoughts
Once you try these Red Velvet Cake Balls, you’ll wonder how you ever entertained without them! They’re festive, easy, and almost too adorable to eat—but trust me, they disappear fast. Give them a try and let these little bites of cheesecake magic steal the show at your next gathering.
Print
Red Velvet Cake Balls Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 28 cake balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These delightful no-bake red velvet cake balls are packed with cheesecake flavor, making them a perfect dessert or indulgent treat to satisfy your sweet tooth.
Ingredients
For the Cake Balls:
- 15.25 ounces red velvet cake mix
- 8 ounces cream cheese, softened
For Coating:
- 12 ounces white almond bark
- ¾ cup red candy melts, optional for garnish
Instructions
- Heat Treat Cake Mix: Microwave the dry cake mix in two 30-second intervals, stirring well after each interval. Allow to cool.
- Prepare Cream Cheese: Beat cream cheese until smooth.
- Mix Cake Mix and Cream Cheese: Combine cake mix with cream cheese until well incorporated.
- Chill Dough: Cover mixture and chill in the refrigerator for 2 hours.
- Form Cake Balls: Roll dough into balls and place on a lined baking sheet.
- Coat Cake Balls: Melt almond bark, dip cake balls, and place on the baking sheet.
- Add Garnish: Melt red candy melts and drizzle over the coated cake balls.
- Allow to Harden: Let the coating harden before serving.
Notes
- Ensure cream cheese is at room temperature for a smooth mixture.
- If coating thickens, reheat in the microwave in short intervals.
- Use a squeeze bottle or fork for drizzling the candy melts.
Nutrition
- Serving Size: 1 cake ball
- Calories: 177 kcal
- Sugar: 17g
- Sodium: 159mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 8mg
