Can I use homemade cake instead of a mix?

Yes! You can absolutely use a homemade red velvet cake instead of a boxed mix. Just make sure the cake is completely cooled and crumbly before mixing with frosting.

Why are my cake balls falling apart?

If your mixture feels too dry or crumbly, add a little more frosting—just one tablespoon at a time—until it holds together like cookie dough. Freezing also helps firm them up before dipping.

How do I make cake balls without cream cheese frosting?

You can substitute buttercream or chocolate frosting if you prefer a different flavor. For a lighter option, try a whipped cream–based frosting, though the texture may be softer.

Can I use candy melts instead of white chocolate?

Absolutely. Candy melts are often easier to work with and come in various colors, perfect for themed occasions. Just melt them according to the package instructions before dipping.

How long should I freeze cake balls before dipping?

Freeze them for about one hour. This gives them enough firmness to stay intact during dipping but not so hard that they crack when coated with chocolate.

Red Velvet Cake Balls –Best 2026 Recipe for Perfect Truffles

Red Velvet Cake Balls

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These Red Velvet Cake Balls are moist, bite-sized truffles made from red velvet cake and cream cheese frosting, dipped in smooth white chocolate for a festive, elegant treat perfect for holidays or gifts.

Author: Emily
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 55 minutes (includes chilling)
Yield: Approximately 36 cake balls 1x
Category: Dessert
Method: No-bake (after baking base cake)
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 box red velvet cake mix (plus ingredients listed on the box)
1 to 1 1/3 cups cream cheese frosting (store-bought or homemade)
24 ounces white chocolate or vanilla almond bark
Sprinkles or melted dark chocolate for decoration (optional)

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Instructions

Bake the red velvet cake according to package or homemade recipe directions. Let it cool completely.
Crumble the cooled cake into fine crumbs using your hands or a food processor.
Add 1 cup of cream cheese frosting to the crumbs and mix until the texture resembles stiff cookie dough. Add more frosting a spoonful at a time if needed.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Freeze the rolled balls for about 1 hour to firm them up.
While freezing, melt the white chocolate or almond bark slowly using a double boiler or microwave in short intervals.
Dip each frozen cake ball into the melted chocolate using a fork or toothpick, letting excess chocolate drip off.
Place dipped balls on parchment paper and add sprinkles immediately if desired. Let the chocolate set completely.
Store in the refrigerator for up to 7 days or freeze for up to 6 weeks.

Notes

Allow the cake to cool completely before crumbling to avoid sogginess.
If the mixture is too dry, add frosting gradually until smooth and moldable.
Let the cake balls rest 5 minutes after freezing before dipping to prevent cracks.
Add a teaspoon of coconut oil to melted chocolate if it becomes too thick.
Decorate with colored sprinkles or drizzle with dark chocolate for a festive look.

Nutrition

Serving Size: 1 cake ball
Calories: 80
Sugar: 9 g
Sodium: 24 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 4 mg

Find it online: https://recipeshots.com/red-velvet-cake-balls-recipe/