Monday, December 10, 2007

Red Velvet Cake Balls

Red Velvet Cake Balls

I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

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. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
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.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Want to see how good they look in white chocolate?

Cake Balls

Felix said...

I have just bought your book here in the UK and think it is amazing – so I have been shopping to get some stuff for it today,the only problem I have encountered is that buying the candy is difficult and very limited in colours! Fingers crossed it will all go well tomorrow!

May 1, 2011 11:50 AM
Binki Romeo said...

I made these and took them to work. They were a huge hit and my boyfriend loved them aswell!!!

May 1, 2011 09:29 PM
LadyBills said...

If you freeze the balls, when you dip them the chocolate will crack.

You can only add a flavor or color to the chocolate if there is no water in it. Wilton makes flavorings safe for ‘candy making’ ( and there is also oil based food colorings for chocolate ( you just have to look.

My problem is keeping the cake from expanding through the bottom. I hate having to re-dip the bottoms. How do I get a perfect seal?

May 2, 2011 05:00 PM
Melissa said...

My daughter’s party is Saturday. What do you recommend for a timeline for making these? Couldvi make them Wednesday? Would they still be fresh? How should I store until sat?

Also- I want to dip in pink/green sprinkles. Do you just dip in choc and immediately place in the sprinkles? Thanks!!

May 2, 2011 11:19 PM
Sheena said...

I was so excited to try out this recipe, so i went to the store and picked up the items needed. My local grocery store did not carry chocolate bark so i picked up Ghirardelli Classic White Chocolate Premium Baking Chips…. I dont know if it was the chocolate i used, but the taste was just not good. Im very disappointed with the result, is there another option for coating these other than chocolate?

May 3, 2011 04:23 AM
Katie Martinez said...

Hi! Thank you soooooo much for this recipe! I love redvelvet cake and i especially love cake balls! Im using it for recipe day in my computer class:) check out my website and keep me posted on your new recipes!


May 5, 2011 11:55 AM
Caitlin said...


I am making these for a party tonight and need to use the “sped up” process of cooling and setting them. How long should I leave them in the freezer? Thanks!


May 6, 2011 11:55 AM
Addie said...

I having difficulty finding chocolate bark. They have chocolate morsels and chocolate baking bars at the store but no bark. Is bark an essential part or can I buy some morsels and melt them for dipping. If I could use morsels, how much would I need?

May 6, 2011 10:39 PM
Julie said...

Hey i really love this idea and plan to make them for mothers day on Sunday. i just wanted to ask if chocolate icing would go good inside these. Also i love you mommy! 8)

May 7, 2011 04:52 PM
kristilyn said...

These look amazing! I want to make them for my wedding, How long do they keep at room temperature?

May 9, 2011 09:57 PM
Amanda said...

I was so glad i came across these. i was looking for ideas for my daughters 2nd b day when i trpped across this. I use to grab the cake pops from starbucks but now i think im going to make my own. This will be a great thing to have for lots of occasions.

May 11, 2011 05:53 PM
Gina Greco said...

I have a question. I have never made cake pops and was wondering if the recipe would work the same using a cake pop maker? I guess it would omit the steps of crumbling the cake, adding cream cheese to the mix and rolling them into balls. What do you think??

Thanks, Gina :)

May 11, 2011 06:01 PM
Karen said...

I just the purchased the babycakes cakepop maker I am so excited to get underway w this new hobby any recommendations with working with that machine? And I love all your little creations and the details put into them!

May 12, 2011 02:56 AM
jessica lynn said...

My daughter turns one next month and I’m going to try to make these look like lady bugs. I’m going to dip the bottom half of the balls in milk chocolate then make the top half red by food coloring in white chocolate.
I will make sure to post pictures. If you have am email I can send pictures too.
I am so excited hope they work for me.

May 12, 2011 02:17 PM
Megan said...

hi ! im thinking of doing these as a gift to a friend i was wondering how i should store them ? its just a over night thing and then ill give it to her. should i just pop them in the fridge ?

May 13, 2011 09:11 PM
Amanda & Balere said...

Hey Bakeralla,
We just made these today, we’re both 14 and tried to do the recipe ourselves. It came out great but when we wanted to eat them the had stuck to the pan. They were still really yummy though! Thanks for the recipe :)

May 14, 2011 02:01 PM
Renny said...

Lucky Me!! I was in the middle of making these wonderful treats when questions arose and I thought AHA! go to the net and find your answers. Your site was the 2nd that popped up and the best with information! Thank you so very much for great info and encouragement. My cake balls are my first but the first of many! They turned out delish with your help.
BTW you have an incredibe blog!!! I got hooked and spent almost an hour reading….and drooling !!
Thank so much !

May 15, 2011 04:54 PM
Cake Pop Boss said...

Hi bakerella, I am worried that I will have trouble getting them covered in the chocolate, do I use a spoon? Another thing are these difficult to make or pretty easy? Thanks!!! Your recipes are the best!

May 15, 2011 06:06 PM
Cake Pop Boss said...

Hey bakerella it is me again! I wanted to know how long to put the velvet balls in the freezer not the fridge.

May 15, 2011 07:17 PM
popcorn said...

Hi Bakerella – today I made these for the first time! They taste delicious. Love the idea. I had a question though. I used Baker’s chocolate and ended up melting the entire box (8 squares) and only had enough to coat 10 balls! What did I do wrong? How do I get a thinner chocolate coating so that there is enough to coat them all? Thanks!

May 16, 2011 08:18 PM
jesskiddin said...

can you use regular cream cheese?

May 16, 2011 09:09 PM
Melissa said...

I am making the puppy dog cake ball pops. How far ahead can I make them and I need to put them in lollipop bags. Do I need to refrigerate them or can I leave them on the counter with the AC on? We are giving them as favors at my grandson’s 1st birthday party.

May 18, 2011 07:44 AM
Katie said...

Love this! So easy and delicious :)

May 18, 2011 06:26 PM
Angie said...

I want to try to make these for my boyfriend, but shape them into hearts, and put them on a stick like the cake pops. If I use this recipe and technique (but put them onto sticks before I dip them), do you suppose they would come out well?

May 19, 2011 02:24 PM
Genie said...

If you use cream cheese icing do they have to be refrigerated?

May 21, 2011 11:01 PM
Tram said...

Hey there, I would like to ask if you can do anything that has to do with math with these. When I saw this I was blown away and wanted to use for my Math ‘social’ Party. Any Suggestions that could go with this?

May 22, 2011 05:19 PM
Shari said...

Will the cake pops stay fresh if I make them the weekend before the bridal shower? I am planning on wrapping them individually in a treat bag.

May 24, 2011 10:46 AM
Anonymous said...

Bakerella, I love red velvet and tried making these last night, however i had a very hard time figuring out how to dip them in the melted chocolate i kept burning my fingers rolling them in the melted bark and they didnt come out as pretty…any suggestions?

May 25, 2011 03:04 PM
Suzi Sanchez said...

I’m in love with this recipe, but my chocolate does not melt on as well as yours does!

how can I make the melting chocolate better?

May 26, 2011 10:18 PM
valentine kiselar said...

I loved the cake is very tasty I do not speak English is that I translated the English into Portuguese traduzir Adorei o bolo é muito gostoso eu não falar Inglês é que eu traduzi do Inglês para o Português

May 27, 2011 03:04 PM
valentine kiselar said...

Valentine is not the name of Valentine’s day so you know I live in Brazil there my name is not Valentine’s Day my name is Valentine but hey they do not talk like Valentine’s day ok ta bring.

May 27, 2011 03:08 PM
Jeny said...

I wanted to get a recipe which didnt need too much frosting and I love this idea!! Thank u for sharing!

May 27, 2011 07:01 PM
kmskid66 said...


May 28, 2011 10:09 AM
Crystal said...

I made these last night and my family LOVED them. Thanks you so much for this great recipe!

What i did for the chocolate part is; I set them on a spoon and with another spoon pour some of the chocolate on top. Then smooth it out with the bottom of spoon.

It takes a lot of time and patience, but they come out beautiful!

May 29, 2011 02:38 PM
Cam said...

What I did with the chocolate was roll it in chocolate then pick it up with a spoon and tapped it on the bowl like 10 times, the chocolate smooths itself out that way. Hope that helps!

May 30, 2011 09:15 PM
sora said...

Hi im 10 years old ilove this recipie thanks for sharing because of this i got 1st place in class

June 1, 2011 08:09 PM
Nic@daydreamaboutfood said...

Love these cake balls:)

June 2, 2011 05:06 PM
Shaylah said...

hi. i am baking for the school bake sale. my mom is worried about the sugar level so can you translate the recipe into sugar free???

June 3, 2011 01:22 AM
DairyGirl5 said...

Hi. Well I am making some cake pops fOr my sisters baby shower in 2 days and I’m getting a head start but I would like to know if I keep them in the fridge, freezer or even just keep then out??

June 3, 2011 07:30 PM
Anonymous said...

You can leave them in the fridge.

i personally think they taste better when they are chilled.

June 4, 2011 02:27 PM
loretta said...

can i just use peanutbutter…like a tandy cake…and how much peanutbutter

June 5, 2011 07:38 PM
Reena said...

Emma Stone mentioned cake balls and now I’m here

June 6, 2011 09:51 AM
Donna said...

Any SIMPLE ideas for 4th of July?

June 6, 2011 12:39 PM
J.J.Q said...

i once did this whith chocolat left over cake, cream cheese and hershes chocolate it turned out really yummmmmmmmmmyyy!!!!!!!!!!!

June 13, 2011 07:48 AM
samaya said...

I make and freeze the undipped cake balls. however when i take them out for dipping, they get frost(ice) on them in seconds. and when i dip in chocolate, i can see discolored dots on them the next day. they look awful. i have no idea what i am doing wrong. is it becoz i a using real chocolate? i used ghiradelli.

June 13, 2011 04:36 PM
Gill said...


I tried making cake pops. I did freeze them before dipping in the chocolate but when i dipped them in the chocolate, they kept falling off the stick. Was it because the chocolate was too hot? The cake balls were getting soft and falling off the stick. Any suggestions?

June 14, 2011 04:01 PM
Naomi said...

I was wondering if I can use your recipe for red velvet cake from scratch & use that to make these balls? The only RV mix I found is Duncan Hines, and to me, it just tastes like a normal cake. I am really looking for the thick, dense type of RV cake, and I dont think I can get that through a box mix. But I saw a review regarding the oil amount & how it can cause it to get messy. I wanted to know if I should just use the Duncan Hines box & will the frosting add some flavor? Or is it okay to use cake made from scratch?

June 16, 2011 11:57 AM
Sydney said...

I made these the other day! Totally delicious, however, in my rush to get them ready (it was about midnight) I didn’t do the almond bark dunking process correctly and it got a bit…messy. Oh well!

June 19, 2011 12:06 AM
Jiana said...

Hey thanks for this recipe! Do you think substituting chocolate cake for red velvet cake would produce good results too? Thanks a bunch for this yummy looking recipe!!!!!!!!!!!!!!!

June 20, 2011 09:35 PM
Beth said...

I am trying this right now. Crossing my fingers that they work out :) Thank you so much–your work is incredible. When I grow up (lol) I want to be just like you :))

June 22, 2011 12:42 AM
April said...

Bakerella- I’m making the red velvet cake balls for my parents 30th wedding anniversary. One of their wedding colors was red so its important that they are red all the way through inside.. do I need to color my cream cheese frosting before mixing into balls or will the red in the cake make it red all the way through? Thanks! :)

June 22, 2011 12:19 PM
christy Chadwick said...

can I add a liqueur to the red velvet balls?

June 22, 2011 12:34 PM
Nikkie said...

WOAH! I had no idea you could make other things
similar to the oreo truffle — I sound clueless i know.
but honestly, i’ll have to make this sometime — or chocolate
cake truffles. that sounds so good!
thanks for sharing :D!

June 25, 2011 06:51 PM
Elaine said...

other than adding cream cheese, can i substitute it for other cream?

June 26, 2011 06:33 AM
Anonymous said...


June 26, 2011 01:02 PM
Jessica said...

Do you have to let the cake cool complectely before you crumble it for cake balls?
I have no patience, and was wondering if you can skip that part?
Ps, i love the website(:

June 26, 2011 03:18 PM
Kailyn said...

It’s much easier to udenrstand when you put it that way!

June 27, 2011 11:26 AM
soxerqfzc said...

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June 27, 2011 01:56 PM
Amanda said...

Mixing the cake with the frosting was messy, but it was no problem. The only real issue I had was that I bought Kroger brand Vanilla chocolate bark and melted it in the tray as it said, and it got pretty melted after a minute and fifteen seconds, but I thought it would get more melty… It didn’t. It became crumbly and I couldn’t melt it again, so all I had was just the cake balls without the candy coating! I suppose if it looks semi-smooth, it will work. Any suggestions to help me next time?

June 28, 2011 03:13 PM
kmskid66 said...

I’m going to make these!!! My family loves my Red Velvet Cake!!! I got the recipe from When I showed these to my son, he suggested dipping them in caramel, then the chocolate!!!! I think it’s a great idea!! I’ve been sick and in and out of the hospital since I came across you recipe, when I well enough, I’ll be making these!!! The family can’t wait!!! I’m thinking about making a double batch, so I’ll have enough to go around!!!

June 29, 2011 01:11 PM
sadly frustrated said...

Hi! My friend and I tried to make these the other day. But we could not get the balls to roll in chocolate so nicely. It was very hard to cover the entire ball with chocolate. Is this a problem with the melting of the chocolate or our rolling skills? We used a spoon, but when we tried to put the balls down with the spoon, the spoon ended up scrapping some chocolate off the ball and leaving a bit of the ball uncovered. The final result was still very yummy, but looked less than appetizing .

Thank you for your time! This is an amazing recipe!

June 30, 2011 08:23 AM
sherry m said...

This is such a great idea, I am making them today but just realized I did not buy a cream cheese frosting. Will a regular frosting work as well? thanks!!!

July 1, 2011 04:56 PM
Jessie said...

i love the idea but why dont you use almond bark from western family. thats what i use andthey come out perfect every time!

July 3, 2011 01:27 PM
Leigh said...

Can you mix the cream cheese frosting in using the kitchen aid mixer?

July 3, 2011 05:26 PM
samantha said...

I am making these today for our party tonight, ive made triple chocolate ones before and everybody loved them. I do use store bought ingredients, but they always turn out wonderful. I am so excited, they are super simple yet look and taste like something professional.

July 4, 2011 01:09 PM
Cece said...

Ah, I’m going to seem so impressive bringing these to my boyfriend’s parents’ house!

July 4, 2011 06:58 PM
Patricia said...

I am planning on making cake pops when I have two of my grandkids for a week later this month. Can we dip them in melted chocolate chips or a baking chocolate/butter mixture?

July 6, 2011 09:16 PM
Tidge said...

hi , im in australia and im finding it really hard to find a cream cheese frosting , is there one you might be able to email to me for these cakes ?
thanks :)

July 10, 2011 03:10 AM
Angie said...

My friend and I are trying to make cake pops for a wedding shower. We are having trouble with the candy melts. It stays thick and when its time for the dipping part, the cake comes right off of the stick. Is there anything you can recommend us, so we dont have to keep wasting more cakes and candy melts??? Thanks!!!!

July 10, 2011 07:59 PM
Stormi said...

I made these for the first time yesterday and they are delicious! They came out a little more moist than I would have liked, so when I make them again I think I will use maybe 3/4 the can of frosting rather than the whole thing. I just love them though; I am SO glad I found your blog! I’ll definitely continue making these as I want to try out several different cake/frosting combination’s (as well as get better at the dipping process!) Thank you so much for such an ingenious idea!

July 12, 2011 03:46 PM
Bria said...

After I make these do you think I would be able to send them to my friends in packages would they hold up ok

July 13, 2011 12:22 AM
Cameron said...

I absolutely love your site and everything on it! I am so passionate about trying new things (especially food things) and I made them for my boyfriend who absolutely LOVED them and took them into work. I am definitely going to try to make these in all sorts of different flavors and see how they come out! Thank you so much for all these wonderful ideas!

July 13, 2011 03:36 PM
Shana said...

Hi! I made these for a banquet and they turned out great! Thank you so much, they were a hit!

July 13, 2011 09:57 PM
Vanessa said...

For the cake balls, is it better to crumble the cake with a fork or to crumble it in a food procesor?

July 14, 2011 12:53 AM
Nikki said...

I LOVE this idea.

I modified it a bit for a baby shower that I threw a few weeks ago for a good friend of mine. She is having a little girl, so instead of adding a ton of red food coloring to the white cake mix to make it red, I added a few drops at a time until it got to the perfect shade of baby-girl pink! I rolled the cake balls in the white chocolate bark and let them cool. Let me tell you, they were a HIT!!! Most of the guests were shocked that I had made them as they thought they had been purchased. I had a card for each dessert and food item and labeled these little treats “Cake Bites.”

This is a great dessert treat and can be easily modified in color for any occasion. I’m just not sure if I’d use them for a baby-boy shower….as the cake balls would be blue (if you get my drift!) :)

Thanks for the great recipe!

July 14, 2011 02:06 PM
nicole said...

ive made these using a recipe that uses 16oz of cream cheese . needless to say adding the rest off the ingredients must put it over.everyone loves them though so they can’t be that bad

July 18, 2011 10:27 PM
Julie said...

Bakerella, I have made these cakeballs before and I love them! I just have one question. I might be in charge of making these for a wedding instead of the grooms cake. I would say that I would need to make at least 2 for every person and right now there should be 300+ at the wedding. That’s 600+! Could I make these weeks in advance and freeze them before dipping in chocolate? Would they still be good?

July 19, 2011 05:06 PM
Nancy said...

OMG my mind is just flying…from red velvet cake to pumpkin with cream cheese frosting and white bark to carrot cake …I have got to get baking….maybe all of the above ….

July 22, 2011 10:11 PM
Carson said...

I absolutely love making these. But when ever I dip them in the chocolate, they fall apart. How can I avoid that?

July 24, 2011 11:46 PM
Kaitlyn said...

How much does it cost for all the supplies ?

July 25, 2011 07:05 PM
livelovebake said...

where did u get the cake mix at i looked for it at savemart and it wasnt thier:( have u tried oreo balls???

July 26, 2011 12:43 AM
Diana Solomon said...

Hello, i tried the cakeballs and they were tasty but very moist., should I just cut back on the creme frosting ? and what do you consider few hours in the fridge after you make the balls?


July 26, 2011 12:39 PM
Gwen said...

Hi, Ive been making the cakepops for family and friends, and they look sooooo like a professional made the, The problem im coming into is i bought the wilton candy, and its so thick… do i need to keep it in the micro longer or what do i do. HELP !

July 27, 2011 11:06 PM
Jamie said...

I made these last year for the first time when cake I was making crumbled as I switched it out of the pan. I didn’t want to waste the cake and thought about making little cake calls with the icing already inside/mixed in. I thought I was just the coolest person ever cause I hadn’t ever seen them before but thought they would be nifty… Lol I’m a dork I know, everyone seems to have heard of them except me!! I started out with red velvet, but have also made lemon, orange, French vanilla and of course, chocolate!!! They are a super hit at work, parties, and make great gifts for any occasion! So glad to see other people enjoying them as much as I do!!

July 30, 2011 03:50 AM
Ashley said...

These are actually what origanlly brought me to your blog. I love Red Velvet cake after trying it for the first time this last valentines day. I’d love to make these but I’ve never seen Red Velvet cake mix in the stores. I’m gonna give it a trh from scratch, I’ll let you know how it turns out.

August 1, 2011 01:10 AM
daisyp. said...

Bakerella, hello! Your ideas rock! With tough times at home, i decided to do this for a few freinds that were looking for something creative for their kids birthdays. So i decided to create cakepops and sell them. It helped me so much financially as a single mom with two kids. I have a home busniess now making lollipops, cupcakes, cakepops! I named my Home business “Eat Your Expressions”. Now i’m the life of their parties and people are talking! Thank you so much!

August 1, 2011 06:15 PM
Kenziee-Taylor said...

So.good. The cake was a bit tricky to get completely cooled, the directions said 15 mins, but that still wasn’t enough. They were amazing though! If I was to use a different cake mix, would anything else in the recipe change? Thanks you’re awesome! God bless.

August 5, 2011 08:27 PM
grant said...

thanks for the recipe. I was dying for the recipe ever since i first tasted them. thanks a lot.

August 6, 2011 02:37 PM
mccgurtly said...

rock in and fan out i love these yo!

August 6, 2011 02:52 PM
no one said...

i LOVE watermelon

August 6, 2011 03:06 PM
Leah said...

I am trying this tonight!

August 6, 2011 10:34 PM
Leah said...


August 7, 2011 12:40 AM
Katie's Mommy said...

Where would we be able to get color candy melt and how much are they my daughter thinks the world of you she is one of your biggest fans thanks for the ideas

August 9, 2011 04:37 AM
Katie's Mommy said...

Hi there my daughter katie is such a big fan and so am I we were wondering where would get color candy. Melts we do this for momy and daughter time but I think we would rather do it more often thanks for the memories you are giving us

August 9, 2011 04:42 AM
karen said...

Hi Bakerella! I’ve tried to make these with SOOO many different kinds of chocolate, and NONE of them work. My local supermarkets don’t sell chocolate bark, and all the kinds I’ve used have been too thick and they just glob over the cake (and it makes a mess)… what kind would you recommend I use instead of the bark? Thanks!! =)

August 9, 2011 10:51 AM
Roxanne Marco said...

Hey! We dont have cream cheese frosting in a can in South Africa. What could I use as a substitute or make from scratch?

August 9, 2011 06:46 PM
Chris said...

Hi! I am going to try to make these for my daughter’s fall wedding. The idea is to make white pumpkins with cake similar to the pumpkin bar recipe we have. I think it will pair very well with the cream cheese frosting so I am so excited to try it. I read every single one of the notes to you from different people and am glad I did. I’m going to make sure they’re cooled completely by sticking them in the fridge before I dip them in the white bark and then I’m going to put them in an airtight container a few days before the wedding. (I’m going to make a practice batch here in the next few days though just to make sure I have the process downpat.) I was wanting to know though, what you would suggest to use as stems for the pumpkins? I don’t really want anything green since that isn’t usually seen with white pumpkins and we’re trying to keep it fall-looking and not Halloween-looking. Thank you and I love your adorable site! :D

August 10, 2011 02:04 AM
Lisa Langley said...

How far in advance can we make them. I have a potluck dinner tomorrow at 12:00. Can I store them in the fridge over night?

August 10, 2011 03:41 PM
juliana said...

To start off i think your site Is amazing and wonderful! I have been wanting to make the cake balls for years but was always scared of the result lol I finally baked the cake, formed the balls and put them in the freezer over night…my question is am I supposed to dip them in the chocolate while they are frozen? Or let them sit for a bit? Also is it okay to leave them out of the fridge for one night or they have to be refrigerated?? Thanks so much!

August 12, 2011 09:43 AM
calandra said...

i love these!! so addicttive!:)

August 14, 2011 03:49 PM
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