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Red Velvet Cake Pops

Red Velvet Cake Balls

Red Velvet Cake Balls Made Entirely From Scratch. These are Truly Delicious Beyond Belief!
Course Dessert
Cuisine American
Keyword Red Velvet Cake Balls
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 12311kcal
Author Kathleen


  • 1 Red Velvet Cake Baked and Cooled
  • 1 3/4-2 Cups Cream Cheese Frosting
  • 1 Package Candy Bark Coating

Red Velvet Cake

  • Nonstick Vegetable Spray
  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 Cups Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1 1/2 Cups Vegetable Oil
  • 1 Cup Buttermilk at Room Temperature
  • 2 Large Eggs at Room Temperature
  • 2 Tablespoons Red Food Coloring
  • 1 Teaspoon White Distilled Vinegar
  • 1 Teaspoon Vanilla Extract

Cream Cheese Frosting:

  • 8 Ounces Cream Cheese at Room Temperature
  • 2 Cups Powdered Sugar Sifted
  • 1/2 Cup Unsalted Butter at Room Temperature
  • 1 Teaspoon Vanilla Extract


  • Cake Ball Assembly:
  • When cake is cooled completely, crumble into a large bowl.
  • Add 1/2 of the frosting recipe to bowl and mix thoroughly with a hand-held electric mixer.  (Mixture will be completely smooth and there will be no white flecks left from frosting.) If you prefer a moister cake ball, add more of the frosting to desired consistency and mix until mixture is consistent.
  • Roll mixture into quarter size balls and lay on cookie sheet lined with a Silpat.
  • Place the cookie sheets in the freezer until the balls have a frozen exterior.
  • Melt bark in microwave per directions on package.
  • Dip or roll balls in melted chocolate and lay on wax paper until firm. (I used a plastic fork with the two interior tines broken off to dip with then tapped off extra chocolate.)
  • If you're going to decorate with sprinkles, apply them immediately after each ball is dipped in chocolate and the chocolate is still wet.

Red Velvet Cake:  

  • Preheat the oven to 350 degrees F. Lightly oil and flour 2 ( 9 by  1 1/2-inch round) cake pans. 
  •  In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. 
  • Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 
  • Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. 
  •  Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. 
  • Cream Cheese Frosting: 
  • In the bowl of a standing mixer, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) 
  • Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.


Calories: 12311kcal | Carbohydrates: 1529g | Protein: 95g | Fat: 689g | Saturated Fat: 419g | Cholesterol: 847mg | Sodium: 9257mg | Potassium: 3054mg | Fiber: 25g | Sugar: 1100g | Vitamin A: 6755IU | Calcium: 1315mg | Iron: 40.3mg