Try making these No Bake Red Velvet Cake Balls (or cake truffles) for a sweet and delightful treat that is also easy to make!
These sweet little red velvet cake balls are made from scratch, but are also so decadent that everyone will think a professional pastry chef made them! Mouthwateringly delicious with a creamy, cheesecake base, these cake truffles make an uber-fancy treat! Whether they are a gift for special someone on St. Valentine’s Day, or just a special snack for the kids, they will no doubt be appreciated by everyone who tries them!
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What are Cake Pops?
Cake coated in powdered sugar? Or cake coated in chocolate? Yes, please to both! Cake pops are the easiest no-bake way to make bite-sized mini-cakes and truffles, simply from a cake mix and cream cheese. These sweet treats are a lower calorie, indulgent snack that is almost guilt free!
Why We Love Red Velvet Cake Pops!
- Four basic ingredients, one bowl, and 3 steps to make the best mini-treats around without heating up the kitchen? So easy, even the kids can help out!
- Follow the simple base instructions to this recipe, then customize the add-ins and coatings for unique results every time!
- What is the difference between a cake pop and a cake truffle? A cake pop is held using a stick, where a cake truffle does not.
What’s in Red Velvet Cake Balls?
CAKE MIX– Red Velvet cake mix makes for a dramatic pop or truffle! No need to get the name brand because the store brand will do! Check out other flavors like French Vanilla, Apple Spice, Devil’s food, and even Confetti mixes!
ADD-INS – What’s a cake without extra goodies? Try colorful sprinkles, nuts, mini chocolate chips, toasted coconut, or even chopped-up dried fruit like cranberries, cherries, or mangoes!
OPTIONAL COATING – Take it to the next level and dip cake pops into melted white or dark chocolate and then roll in sprinkles, crushed nuts, or toasted coconut!
How to Make Red Velvet Truffles
A stand mixer works best for this recipe but a hand mixer works, too!
- Blend cream cheese until it is soft.
- Mix in cake mix, powdered sugar, and milk until the dough forms a ball.
- Using a 1 tablespoon cookie scoop, place portions on a prepared cookie sheet and roll into balls.
- Frost cake pops with powdered sugar or melted chocolate (as per recipe directions below).
Tips for Red Velvet Cake Truffles
- To be on the safe side, heat the boxed cake mix in order to make sure it is safe to consume, as raw flour can contain microorganisms. 350°F for 5 minutes will do the trick. (see recipe notes)
- Set cream cheese out while preparing for the rest of the recipe. Cream cheese works best when it is softened!
- You may not use all the milk in the recipe.
- Mix ins are added when the dough is formed.
- 2 tablespoon-sized cake balls (each about 1″ to 1/2” inch diameter) makes approximately 24 cake pops.
- Use a cookie or ice cream scoop to produce a more uniform sized result. Roll with hands for a smooth finish.
Storing Red Velvet Cake Pops
Always keep leftover cake truffles in the refrigerator until ready to serve. Alternately store in the freezer and thaw in the refrigerator prior to serving. Prepare balls and freeze them individually on a baking sheet, then store in a zippered bag with the date labeled on the outside for up to 6 weeks.
Other Easy Hand Held Treats!
- Chocolate Mint Truffle Cookies – another amazing truffle recipe.
- Flourless Peanut Butter Cookies – so easy!
- M&M Cookies – a favorite cookie.
- Sourdough Chocolate Chip Cookie Bars – gooey and delicious.
- Puppy Chow Recipe – a tasty treat for all ages.
No Bake Red Velvet Cake Balls
- 8 ounces cream cheese or cream cheese frosting, softened, room temperature
- 1 box red velvet cake mix 15.25 ounces
- 1 cup powdered sugar
- ¼ cup milk
- 1 cup add ins optional, sprinkles, nuts, mini chocolate chips, coconut
- ½ cup granulated sugar or powdered sugar, optional, for rolling
- 1 cup melted chocolate white or regular chocolate, for dipping, optional
- In a large bowl using a stand mixer or hand mixer, mix the cream cheese until soft, about 2 minutes on medium.
- Add cake mix and powdered sugar and combine on low speed, about 1-2 minutes, until it forms coarse crumbs. Add milk, ½ Tablespoon at a time, until the dough comes together. It should be quite firm. You may not use all of the milk (I used about 2 Tablespoons).
- Using a 1 Tablespoon cookie scoop (or a tablespoon), scoop dough. Roll into a ball with your hands.
Optional: To Coat With Sugar
- Line a baking tray with parchment paper.
- Add sugar to a bowl or container. Add a couple of cake balls, and toss to coat. Place on the baking tray to firm.
Optional: To Coat With Chocolate
- Line a baking tray with parchment paper.
- Optional step: Refrigerate or freeze cake balls for 15 minutes.
- Add chocolate to a tall measuring cup. Melt chocolate in the microwave, heating in 15 second increments, stirring in between, until fully melted.
- Place cake ball on a fork, and dip in the chocolate. Place on lined baking tray. Allow chocolate to firm, 20 minutes in the refrigerator.
- Drizzle with chocolate or candy melts if desired.
- Consuming raw flour can cause food poisoning because it typically has not been treated to kill germs such as E.Coli. Cooking the flour (and baking mixes) kill the bacteria. Preheat your oven to 350 degrees, line a pan with parchment paper and place the cake mix on the pan. Cook for 5 minutes. Cool completely.
- Refrigerate cake truffles in a covered container for up to one week.
- Nutrition information does not include optional garnish (sugar and chocolate)
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Cake Whiz