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+ servings
Red velvet cake balls stacked on a plate.

Red Velvet Cake Balls With Cream Cheese

Author: Jenna
These scrumptious no-bake red velvet cake balls are certain to be a hit at your next get-together. Using simple pantry ingredients such as a cake mix and cream cheese, they make an ideal party dessert or snack. Effortless and tasty, this red velvet cake ball recipe will have everyone begging for more!
5 from 14 votes
Prep Time 1 hour
Chilling Time 2 hours
Course Dessert
Cuisine American
Servings 20 balls
Calories 195 kcal

Ingredients
 
 

  • 15.25 ounce box red velvet cake mix
  • 8 ounces cream cheese softened
  • 10 ounces Ghirardelli white vanilla melting wafers
  • 10 ounces Ghirardelli dark chocolate melting wafers
  • sprinkles or colored candy melts to decorate

Instructions
 

  • You will need to heat treat the cake mix before you begin to kill any bacteria. To do this, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius), line a baking sheet with parchment paper, spread the cake mix onto the parchment paper, and bake for 5-10 minutes. Set aside to cool completely.
  • In a medium bowl, beat the cream cheese with a hand mixer until smooth and creamy.
  • Add the cooled cake mix to the cream cheese and mix until everything is well blended and you reach a cookie dough consistency.
  • Cover the dough and refrigerate for 2 hours.
  • Line two baking trays with parchment paper. Once the dough has chilled, use your hands or a 1½ tablespoon cookie scoop to form small balls and place them on the lined trays.
  • Roll each scoop of dough into smooth balls using your hands and place them back onto the trays. Allow the dough balls to rest for 15 minutes at room temperature before dipping.
  • Using two double boilers, melt the vanilla and chocolate wafers on the stovetop over low heat and stir occasionally until smooth. You can alternatively use two microwave-safe bowls and microwave on a low setting for 30-second increments, stirring between each time, until fully melted.
  • Using a fork, dip each dough ball one at a time into the melted wafers. Remove and gently tap the fork on the edge of the bowl or pot to remove the excess coating from the ball. Place the coated ball back onto the baking sheet.
  • Before the coated ball sets, sprinkle with your choice of sprinkles. Repeat with only half of the dough balls.
  • Finish coating the remaining dough balls in the white and dark chocolate melts and set them 2 inches apart. These ones will not need any sprinkles.
  • Pour the leftover melts from each double boiler into two separate small piping bags. Massage the bag to mix around the contents and make sure there are no lumps.
  • Snip off a small piece of the tip and then drizzle onto the leftover balls.
  • Allow to set completely before serving. Enjoy!

Nutrition

Calories: 195kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 227mgPotassium: 86mgFiber: 1gSugar: 16gVitamin A: 153IUCalcium: 43mgIron: 1mg

* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.

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