5 from 2 votes
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Valentine’s Day Red Velvet Cake Balls

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These Valentine’s Day red velvet cake balls are so simple to make. Grab a red velvet cake mix pair with cream cheese chocolate, and sprinkled with red, pink, and white sprinkles. This cake mix cake ball recipe is crazy simple but so addictive to enjoy.

A stacked of red velvet cake balls topped with sprinkles sitting on a red plate.

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If you do not love red velvet, simple.. swap to a different cake mix flavor. This cake ball recipe is crazy simple and so delicious and addictive. These are a hit for a school party, play dates, or even a dessert to serve up after dinner.

Try out my Italian Ricotta cookies, chocolate brownie cupcakes, or Valentine’s Day message cookies.

Why this recipe works!

  • Made with box cake mix.
  • Creamy cake mix filling that is perfectly sweet.
  • Dipped in chocolate and decorated with festive sprinkles.
  • Kid friendly.

Cake Ball Ingredients

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Red velvet cake mix, cream cheese, Ghirardelli vanilla melting wafers, Ghirardelli dark chocolate melting wafers, and assorted sprinkles.
  • Cake Mix – Red velvet cake mix, any brand.
  • Cream Cheese – Softened, room temperature.
  • Melting Chocolate – White and dark chocolate, Ghirardelli.
  • Sprinkles – Valentine’s Day themed.

What to serve with cake balls

Are you wanting to make a date night at home? If so, here are some great recipes to create a restaurant worthy meal at home for Valentine’s day for your partner or family.

How To Make Red Velvet Cake Balls

Collage of creating red velvet cake.
  1. Preheat the oven and prep the cake pan as directed.
  2. Once flour mixture has cooled after being baked, place in the bowl. (Photo 1)
  3. Add in the cream cheese and mix until smooth and creamy. (Photo 2)
  4. Use a cookie scoop and roll the batter into balls. Let the balls sit for 15 minutes before dipping. (Photos 3 & 4)
Collage of decorating Red Velvet cake balls.
  1. You will melt the chocolate as directed on the package. (Photo 5)
  2. Melt chocolate and then dip into the melted chocolate.
  3. Shake off the excess chocolate, and place on a parchment lined pan or counter. Then add sprinkles. (Photo 6)
Red plate piled high with red velvet cake balls.

Storing Leftovers

You will want to store your cake balls in an airtight container in the fridge. The bake balls will last for up to a week.

Now you can also freeze the cake balls for 3-4 months. Just place in a freezer bag or freezer container. Then thaw in the fridge overnight.

Possible Substitutions/Additions

  • Use any flavor of cake mix you want.
  • I used candy melts, but you can use any chocolate you want.
  • Dip and decorate cake balls one at a time. Otherwise, the chocolate will set up quickly.
  • Change up the sprinkles to fit a different holiday or theme.
  • Using a cookie scoop will give you evenly shaped balls.
Valentine’s themed red velvet cake balls topped with sprinkles on a red plate.

Recipe FAQs

Why do you cook the cake mix?

Just like raw eggs, raw flour can have bacteria that can make you sick if consumed raw. Baking the flour in the oven heats the flour to a safe level, so you can then consume the flour and it to be safe.

Can I double the recipe?

Of course, you can make a double batch if you want. This is a simple cake ball recipe that takes a bit of time to make, but overall the steps are very easy to follow.

What type of cream cheese did you use for cake balls?

Full fat cream cheese is going to give you this incredible rich flavor. Now, if you are looking to reduce the fat, reach for a lower fat cream cheese if you would prefer.

Need more Valentine’s Day recipes? Try these:

More Dessert Recipes We Love

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A pile of Valentine’s themed Red Velvet Cake Balls.
5 from 2 votes

Red Velvet Cake Balls

Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 1 hour
2 hours
Total Time: 3 hours
Red Velvet Cake Balls are a red velvet cake that is paired with cream cheese and rolled into balls and dipped in melted chocolate and festive sprinkles. This red velvet cake pop recipe is so simple to make.


  • 15.25 ounce (432 ⅓ g) box red velvet cake mix I used Betty Crocker
  • 8 ounce (226 ⅘ g) cream cheese softened to room temperature
  • 10 oz (283 ½ g) bag Ghirardelli vanilla melting wafers
  • 10 oz (283 ½ g) bag Ghirardelli dark chocolate melting wafers
  • Assorted sprinkles for topping


  • Preheat the oven to 350 °F (177 °C) and line a baking sheet with parchment paper. You will need to heat treat the cake mix to get rid of any bacteria before starting.
  • Once the oven is heated, spread the cake mix onto the prepared baking sheet and bake for 5 minutes. Then remove from the oven and allow to cool completely on a wire rack.
  • As the cake mix cools, place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium-high speed until smooth and creamy.
  • Add the cooled cake mix into the bowl and fold it in with the cream cheese a few times with a rubber spatula. Then finish mixing with your hand mixer on medium-high speed until fully combined and you get a dough consistency. I like to fold with a spatula first to help avoid a flour mess.
  • Cover the cake mix dough with plastic wrap and allow it to chill in the refrigerator for 2 hours.
  • Once chilled, line two baking sheets with parchment paper and use a 1 ½ tablespoon cookie scoop to scoop the dough and place onto the baking sheets. Roll each of them into smooth and even balls with your hands. Set aside and allow them to expand, about 15 minutes, otherwise you are more likely to experience cracking of the coating.
  • Prepare a double boiler to melt the melting wafers on the stovetop over low heat. Alternatively, you can use a microwave safe bowl and microwave on a low setting for 30 seconds increments, stirring between each time, until entirely melted. I prefer the double boiler method as it helps to keep the melted wafers at the right temperature.
  • Place one dough ball on a fork and dip it fully into the melted wafers. Lift it out and tap the fork gently on the edge of the bowl or pot to help remove any excess coating from the dough ball, then place the coated balls onto the lined baking sheet. Before the coating dries, add some sprinkles on top.
  • Repeat for the rest of the dough balls and space each one 2 inches apart.
  • Allow to set completely before serving.
  • Serve and enjoy!


Chilling the dough helps to make it easier to roll into balls. When you remove them from the refrigerator and roll them, the balls will continue to expand a little bit. If you dip them into the melted wafers before they have had a chance to expand, you are more likely to experience cracking. Let it sit for about 15 minutes after rolling into balls.
You can use any flavor cake mix and any kind of melted wafers you like. I prefer to use high quality melting wafers like Ghirardelli vanilla or dark chocolate to coat the balls.
If you do not want to heat treat the cake mix in the oven, you can also heat treat it using the microwave. Microwave it in a microwave safe bowl for 3 minutes, stirring the cake mix every 30 seconds to ensure it is evenly heated and to avoid any hot spots.
STORING: Store in an airtight container in the refrigerator for up to 7 days.

Nutrition Information

Calories: 167kcal (8%) Carbohydrates: 24g (8%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 1mg Sodium: 271mg (12%) Potassium: 103mg (3%) Fiber: 1g (4%) Sugar: 17g (19%) Vitamin A: 7IU Calcium: 72mg (7%) Iron: 1mg (6%)

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