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

Close-up of several red velvet cake balls dipped in white chocolate, one cut open to show the vibrant red interior.
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Make these simple, bite-sized Red Velvet Cake Balls using a cake mix hack and cream cheese frosting. They are coated in white chocolate for a rich, fudgy, and elegant party dessert.

Ingredients

Scale
  • 1 box (15.25 oz) Red Velvet Cake Mix
  • 1 container (16 oz) Cream Cheese Frosting (store-bought or homemade)
  • 12 oz White Chocolate Melting Wafers or Candy Melts
  • 1 teaspoon Coconut Oil (optional, for smoother dipping)
  • Red sprinkles or sanding sugar (optional, for decoration)

Instructions

  1. Prepare the cake according to the package directions for a 9×13 inch sheet cake. Bake the cake and let it cool completely on a wire rack.
  2. Once cool, crumble the entire cake into fine crumbs into a large mixing bowl. You can use your hands or a food processor for this step.
  3. Add the entire container of cream cheese frosting to the cake crumbs. Mix thoroughly until the mixture is uniform and holds together when pressed.
  4. Roll the mixture into small, uniform balls, about 1 inch in diameter. Place the rolled balls on a parchment-lined baking sheet.
  5. Chill the cake balls in the refrigerator for at least 30 minutes. This step helps them firm up before dipping.
  6. Melt the white chocolate wafers according to package directions. If using, stir in the coconut oil for a thinner consistency.
  7. Dip each chilled cake ball into the melted white chocolate, allowing excess chocolate to drip off. You can use a dipping tool or a fork.
  8. Immediately place the dipped balls back onto the parchment-lined sheet. If using, sprinkle with red sprinkles before the chocolate sets.
  9. Allow the chocolate coating to set completely at room temperature, or speed up the process by chilling them again briefly.

Notes

  • Using a boxed cake mix is a time-saving hack that keeps the center moist and fudgy.
  • For a richer flavor, use homemade cream cheese frosting instead of store-bought.
  • You can substitute the white chocolate coating with milk chocolate or dark chocolate candy melts.
  • These cake balls freeze well. Store them in an airtight container in the freezer for up to three months.

Nutrition

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