Red Velvet Cake Balls

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Red Velvet Cake Balls
Pictures of the process here.

First of all, YUM. Secondly, YUM. Thirdly, YUM.

Now that I’ve gotten that out of the way, I have to tell you that I have a newfound respect for people who dip chocolate by hand. What a pain in the ass. Lesson learned: Spend the extra money and buy the dipping chocolate in the little containers you find next to the strawberries in the produce section of the market. The one I used is called Dolci Frutta Fruit Dip Chocolate and it was delicious and you will thank me for it later! I got it at Pavilions which is owned by Safeway, in case you have a hard time finding it. This chocolate is so cool, once you dip the balls in it (yes, you may giggle) it hardens sorta like Magic Shell (please don’t tell me you’re not old enough to remember Magic Shell) and about five seconds later they are ready to eat.

So, not only are these good, they are easy! And I’ll even admit to using a box mix and canned frosting. I know, for shame! Am I still allowed to have a baking blog? Perhaps we can keep this admission on the down low. Thanks.

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
chocolate for dipping


  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
  3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)
  4. Chill for several hours. (You can speed this up by putting in the freezer.)
  5. Melt chocolate in microwave per directions on package.
  6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

My notes:

  • I used a small cookie scoop.
  • Buy the dipping chocolate!
  • I made the balls then refrigerated them overnight (covered with Press N Seal) and dipped them the next day with no problems.

Recipe from Bakerella.


27 Responses to “Red Velvet Cake Balls”

    Joy the Baker on 1 February 21st, 2008 9:15 am

    This picture perked me up this morning! I’m on the edge of my seat!

    Bakerella on 2 February 21st, 2008 5:44 pm

    You did a great job on these! I haven’t seen that chocolate before. I’ll have to look for it. And watch out, they’re addictive.

    Dawn on 3 February 21st, 2008 9:56 pm

    I second the YUM! And these look GREAT! I made these also and everybody said they were just the best thing ever. Who knew, huh?! 🙂 I also had a hard time with the dipping (what a pain indeed!). I melted 2 tsp. of shortening with a bag of premium dark chocolate chips and the chocolate did have a nice sheen to it and coated well. I guess it takes practice though. Thanks for the tip on the dipping chocolate! I’ll have to try that next time.

    Amelia on 4 February 22nd, 2008 7:05 am

    I absolutely love the contrast of the red and dark chocolate. It looks rich and totally yummy. Nice photography.

    Kristin on 5 February 22nd, 2008 9:08 am

    Those look so good!

    superluckykitchen on 6 February 23rd, 2008 8:32 am

    what a great idea for red velvet cake. my boyfriend loves red velvet, i must give this a go! thanks for the inspiration.

    Marq on 7 February 24th, 2008 1:00 pm

    These look great and I bet they taste even better! You did an amazing job. I actually have some leftover cake pieces that have been sitting in the fridge for about a week. I think I may give this a shot!

    Cakespy on 8 February 25th, 2008 9:52 am

    Oooh, sweet surrender. From the sexy color to what I imagine to be a decadent and silky texture and flavor, these look totally awesome.

    Jessica on 9 February 25th, 2008 2:00 pm

    Wow these look great. I definitely have to try these really soon!

    Paula on 10 February 27th, 2008 5:21 pm

    First YUM!! Second haha on keeping them “on the down low” I can’t feel bad about using a mix if the end result is yummy:) These look totally awesome.

    Erin on 11 February 29th, 2008 8:57 am

    I have to make these! I adore red velvet cake.

    I wanted to tell you about a very similar recipe I got from my sister-in-law over Christmas. I made them for Valentine’s Day for my co-workers and my husband’s co-workers. They were a HUGE hit. And it’s so easy. I highly suggest freezing them before dipping so they don’t fall apart.

    -1 package of Oreos
    -1 package of cream cheese (the standard size Philly or whatever)
    -Dipping chocolate (I used white for half of the balls and semi-sweet for the other half)
    -Sprinkles on top, if you want, while the chocolate is still gooey

    Crush the Oreos a good bit in a Ziploc. Throw them in your KitchenAid, and add the cream cheese (in chunks). Keep mixing until you have a thick, dark brown batter. You will probably have to scrape the sides a good bit, and maybe your mixing attachment at first. Then do the same as for the red velvet ones. Roll into balls, freeze, dip! Delicious and decadent!

    Erin on 12 February 29th, 2008 8:59 am

    Oh, and I second the addition of a little shortening to chocolate chips while you’re dipping, especially for white chocolate.

    Ron on 13 March 6th, 2008 6:40 pm

    Wow! You might get me to make something other than brownies!

    Here’s a question: Can you mix in mini chocolate chips (or mini M&Ms) in with the crushed velvet cake to make chocolate chip red-velvet balls? Also, would you recommend (or advise against putting in something like raspberry flavor in there? Just thinking out loud here.

    Maybe something like tongs would work for the dipping process? Yeah, I know, only a guy would think of that! 😉

    H on 14 March 6th, 2008 6:48 pm

    Ron, you could mix in anything…I actually made them again and used a frosting that had rainbow sprinkles in it.

    The frosting and cake mixed together is VERY sweet, so you might want to cut back on the flavor (extract?) if you’re going that route.

    And believe it or not, I tried tongs. And chopsticks. But a spoon and fork was the easiest way for me. The tongs squished the balls too easily.

    Good luck!

    Tartelette on 15 March 10th, 2008 9:49 pm

    That is a great Valentine’s Day indeed!! Great job!

    marla on 16 March 17th, 2008 12:02 am

    I use a fondue fork to dip the balls!

    Jillian on 17 March 21st, 2008 10:15 pm

    WOW! I want one. In addition to the bakery, i think you should write a cook book…

    Helen on 18 March 25th, 2008 12:00 pm

    I remember magic shell! Except it was called Ice Magic. I bet dipping those is as much of a pain as rolling truffles – I hate that! They look delicious though – great contrast of colours.

    leslie on 19 December 15th, 2008 10:46 am

    Ok…I made these last night…and I don’t know what I did wrong?! The cake is too moist…it tastes like the mexican milk cake…and I don’t think it is very good at all. Even coated with chocolate(which makes every thing better!!) Did I do something wrong..add too much frosting that the way they are suppose to be and I just don’t like them? Thanks!

    Hilary on 20 December 15th, 2008 11:16 am

    Leslie, it sounds like you added too much frosting. Did you use a boxed cake mix and one tub of frosting? Hmm.

    I’m sorry they didn’t work out!

    leslie on 21 December 15th, 2008 12:13 pm

    I didn’t even use the whole tub of frosting. I used a Red Velvet cake mix and Cream Cheese frosting…what is the texture of the finished cake mix suppose to be?

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    Seanna Lea on 23 December 30th, 2008 12:15 pm

    I’ve made these with a pumpkin bread mix and cream cheese frosting rolled in graham cracker crumbs and a second time with a white cake mix and lemon marmalade in dark chocolate. I didn’t use the full container of frosting/marmalade for either of them, because I figured it would be way too sweet. So tasty and fun to make!

    nonna on 24 February 16th, 2009 6:31 am

    My daughter and I tried to make cake balls this weekend and found that using the whole tub of frosting made the cake too moist, so the next batch, we only used 3/4 of the frosting called for. The second batch were much better in texture. My question is how do you get a smooth coating for the cake balls? I used almond bark and have used almond bark before to dip strawberrries, but the cake balls weren’t very smooth. So I covered the flaw by sprinkling candy sprinkles on them.

    Sheila on 25 June 8th, 2009 5:16 am

    Hi these look incredible and I want to make them this weekend for a birthday party I am putting on! My question is if i make them the day before, freeze over night and then do the roll’n’dip in chocolate in the morning – can i refigerate them until the evening? Or should I freeze them again and then leave them out at room temperature?

    Will they still taste as good or is this something i need to make and then serve within the hour? Also I was thinking of dipping them in chocolate and then rolling them in coconut flaxes or maybe sprinkles – do you think this is a good idea?

    Lisa Houston on 26 June 13th, 2009 5:03 pm

    I use one of the small 1 qt crock pots for melting the choc and then turn it on low while dipping. Works great.

    Jen on 27 July 13th, 2009 1:39 pm

    I had these at a party the other night and honestly thought they were from a fine chocoltier or bakery. No kidding. After rolling them the hostess had put them in miniature candy/cupcake holders in silver and gold and I suppose that dressed them up a bit. I was amazed to find out how easy they were and what they consisted of. The cake was very, very moist but to me it reminded me of the inside of a truffle and I think that’s what made them so interesting and decadent. I ate 3 of these and didn’t care one bit. I just couldn’t help myself. Make these! You won’t be disappointed!