Pioneer Woman Red Velvet Cake Balls
This dessert is a no-fuss, no-fork version of red velvet cake, made by mixing crumbled cake with frosting, forming small balls, and dipping them in melted chocolate or candy coating. They’re simple to make yet look beautifully polished — ideal for special occasions like Valentine’s Day, Christmas, or birthdays.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 24 1x
- Category: Dessert
- Method: No-Bake (except cake baking)
- Cuisine: American
Ingredients
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1 box red velvet cake mix (plus ingredients listed on the box: eggs, oil, water)
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1 cup cream cheese frosting (store-bought or homemade)
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2 cups white chocolate melting wafers (or candy coating)
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1 tablespoon vegetable oil (optional, for smoother coating)
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Optional: red or white sprinkles for decoration
Instructions
Prepare the red velvet cake according to the package instructions. Once baked, let it cool completely before moving to the next step.
In a large bowl, crumble the cooled cake with your hands or a fork until it resembles fine crumbs. Make sure there are no large chunks left.
Add the cream cheese frosting to the crumbled cake. Mix until the texture resembles soft dough and can easily hold its shape when pressed.
Using a cookie scoop or tablespoon, scoop small portions of the mixture and roll them into smooth balls about 1 inch in size. Place them on a parchment-lined baking sheet.
Refrigerate for at least 1 hour or freeze for 20 minutes. This step helps the cake balls firm up, making them easier to coat in chocolate.
In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each until smooth. Add a tablespoon of oil if needed for a thinner, glossier coating.
Using a fork, dip each chilled cake ball into the melted chocolate, allowing the excess to drip off. Place them back on the parchment paper.
Before the coating sets, sprinkle with red velvet crumbs or decorative sprinkles. Let the coated cake balls sit at room temperature or refrigerate until fully set.