Red velvet cake balls with cream cheese are the ultimate Valentine truffles when you want something that looks bakery-perfect but starts with a simple cake mix. These red velvet cake truffles combine crumbled red velvet cake with cream cheese frosting, then get coated in white chocolate and drizzled with red for a stunning Valentine dessert.
Red Velvet Cake Balls
What I love most is how forgiving this recipe is. You just crumble up a baked cake, mix it with frosting, roll it into balls, and dip. Kids can help with every step, and these valentine cake balls are perfect for class parties, bake sales, or gift boxes. They look fancy but honestly couldn’t be easier.
Ingredients & Equipment
- Red velvet cake mix
- Eggs and milk (as directed on cake mix package)
- Cream cheese frosting
- White chocolate or white candy melts
- Red candy melts or colored white chocolate
- Heart sprinkles (optional)
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Cake pan (size per package directions)
- Large mixing bowl
- Fork or your hands for crumbling
- Parchment lined baking tray
- Microwave safe bowls
- Piping bag or spoon for drizzling
- Airtight container for storage
Step By Step Directions
This recipe makes 24 cake truffles. It takes 30 minutes of prep time and 30 minutes of cook time, plus 50 minutes of chilling time.
Step 1. Prepare and bake the red velvet cake according to package instructions. Let it cool completely.
Step 2. Once cooled, crumble the cake into a large bowl using your hands or a fork until finely crumbled.
Step 3. Add cream cheese frosting and mix until the texture is like soft dough. You should be able to press it into a ball easily.
Step 4. Scoop and roll the mixture into 1-inch balls. Place on a parchment-lined cutting board or tray and freeze for 20 to 30 minutes to firm up.
Step 5. Melt white chocolate or candy melts in the microwave, stirring every 20 to 30 seconds until smooth. Dip each truffle into the melted coating, then place on the tray to set.
Step 6. Melt red candy melts and drizzle over the top using a piping bag or spoon. Add heart sprinkles while the coating is still wet.
Step 7. Let set completely in the fridge for about 20 minutes, then store in an airtight container in the refrigerator for up to 5 days.
Variations
- Chocolate Coating – Use milk chocolate or dark chocolate instead of white chocolate for a different look and flavor
- Pink Drizzle – Use pink candy melts for the drizzle instead of red for a softer Valentine’s Day color scheme
- Add Oreos – Mix crushed Oreo cookies into the cake and frosting mixture for cookies and cream red velvet truffles
- Different Sprinkles – Try red sugar crystals, Valentine conversation hearts, or edible glitter for different decorating options
- Make Them Cuter – Shape some into hearts instead of balls using a small heart cookie cutter to press the mixture into shape before freezing
Leftovers & Storage
Store red velvet cake balls in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Let frozen truffles thaw in the fridge overnight before serving. They taste best when they’re slightly chilled but not ice cold, so take them out of the fridge about 10 minutes before serving.
Tips & Tricks
- Make sure the cake is completely cool before crumbling or the frosting will melt and make the mixture too wet
- Start with less frosting and add more if needed – you want the mixture to hold together but not be too sticky
- Use a small cookie scoop to make uniform sized balls that look professional and consistent
- Tap excess chocolate off each truffle after dipping by gently tapping your hand against your other wrist
- If the chocolate coating is too thick, add a teaspoon of vegetable oil to thin it out
- Work quickly when adding sprinkles because the coating sets fast
- You can use store-bought cream cheese frosting to save time or make your own if you prefer
Recipe FAQs
Can I use homemade red velvet cake instead of a box mix? Yes, any red velvet cake works perfectly for this recipe. Just make sure you have about 3 to 4 cups of crumbled cake. Homemade or box mix both turn out great.
What if my mixture is too crumbly and won’t hold together? Add more cream cheese frosting, one tablespoon at a time, until the mixture holds its shape when you press it into a ball. The texture should be like Play-Doh.
Can I make these ahead of time? Absolutely! These red velvet truffles actually taste better after sitting in the fridge for a few hours because the flavors blend together. Make them up to 3 days ahead for parties or gifts.
Do I have to freeze the balls before dipping? Yes, freezing them makes dipping so much easier because they hold their shape and don’t fall apart in the melted chocolate. It’s a step you really don’t want to skip.
What’s the best way to drizzle the red chocolate? Put the melted red candy melts in a zip lock bag, cut off a tiny corner, and squeeze back and forth over the truffles. A piping bag works great too, or you can just use a spoon and move it quickly back and forth.
Can I use white chocolate chips instead of candy melts? Yes, but add a teaspoon of vegetable oil or shortening to help the white chocolate melt smoothly and set with a nice shine. Candy melts are a bit easier to work with for beginners.
More Valentine’s Day Treats
- Strawberry Fudge
- Strawberry Shortcake Puppy Chow
- Valentine Oreos
- Valentine Marshmallow Pops
- Heart Shaped Nutella Fudge
- Valentine Pretzels
- Valentine Cake Pops
- Valentine Peanut Butter Blossom Cookies
- Valentine’s Day Candy Bark
- Valentine Peanut Butter Balls
- Valentine Chocolate Cake Mix Cookies
- Easy Heart Shaped Cupcakes
Equipment
- Parchment Paper or plastic wrap
Ingredients
- 1 box red velvet cake mix plus eggs and milk according to package instructions
- ½ cup cream cheese frosting store-bought or homemade
- 10 oz white chocolate or white candy melts for coating
- Red candy melts or colored white chocolate for drizzle
- Heart sprinkles optional, for decoration
Instructions
- Prepare and bake the red velvet cake according to package instructions. Let it cool completely.
- Once cooled, crumble the cake into a large bowl using your hands or a fork until finely crumbled.
- Add cream cheese frosting and mix until the texture is like soft dough. You should be able to press it into a ball easily.
- Scoop and roll the mixture into 1-inch balls. Place on a parchment-lined cutting board or tray and freeze for 20 to 30 minutes to firm up.
- Melt white chocolate or candy melts in the microwave, stirring every 20 to 30 seconds until smooth. Dip each truffle into the melted coating, then place on the tray to set.
- Melt red candy melts and drizzle over the top using a piping bag or spoon. Add heart sprinkles while the coating is still wet.
- Let set completely in the fridge for about 20 minutes, then store in an airtight container in the refrigerator for up to 5 days.
Notes
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