3-Ingredient Red Velvet Cake Balls

3-Ingredient Red Velvet Cake Balls bring together everything people love about red velvet—rich cocoa notes, a soft crumb, and that signature cream cheese tang—while keeping the process unbelievably simple. These bite-size treats look festive and luxurious, yet they come together quickly, making them perfect for holidays, parties, or any last-minute dessert moment.

Red velvet has been adored in America for over a century, originally gaining fame in the 1920s when bakeries began adding cocoa to create its iconic deep color and velvety texture. Today, the flavor remains a classic, and these cake balls highlight that nostalgia in a modern, easy format.

Although the recipe uses only three ingredients, the flavor tastes far more complex. The cream cheese frosting adds richness, while the white chocolate coating gives each bite a satisfying snap. With minimal effort and maximum payoff, these Cake Balls offer a fun, crowd-pleasing dessert that always disappears fast.

Recipe Yield: 18–22 servings

INGREDIENTS

3 cups crumbled red velvet cake (fully cooled)
1 cup cream cheese frosting
2 cups white chocolate melting wafers

Optional Decoration: red velvet cake crumbs, white chocolate drizzle

INSTRUCTIONS

1. Prepare the cake base:
In a large bowl, crumble the cooled red velvet cake into fine, even pieces. Remove any hard edges so the texture stays soft and uniform.

2. Mix with frosting:
Add the cream cheese frosting to the crumbled cake. With a spatula or clean hands, gently mix until a soft, dough-like mixture forms and everything is evenly combined.

3. Shape the cake balls:
Scoop out 1-tablespoon portions and roll into smooth balls. Place them on a parchment-lined baking sheet and chill in the refrigerator for 20 minutes to firm up slightly.

4. Melt the white chocolate:
Warm the white chocolate wafers in a microwave-safe bowl in 20-second intervals, stirring between each, until fully smooth.

5. Coat the cake balls:
Dip each chilled cake ball into the melted white chocolate, letting the excess drip off naturally for an even coating. Place the coated balls back onto the parchment sheet. While the chocolate is still soft, drizzle additional melted white chocolate over the tops for a homemade finish. If you prefer, you may also sprinkle a few red velvet crumbs on some of the cake balls as an optional garnish.

6. Set and serve:
Refrigerate for 15 minutes, or just until the chocolate coating fully sets. Serve chilled or at room temperature.

Helpful Tips to Perfect This Recipe

• Use Soft Cake Crumbs: Finely crumbled, moist cake ensures smooth, even cake balls. However, avoid large chunks because they prevent the dough from binding and create cracks in the coating.
• Chill Before Dipping: Cooling the shaped cake balls helps the white chocolate set cleaner. Additionally, the chill time keeps the centers firm, which prevents them from falling apart during coating.
• Tap Off Excess Chocolate: When dipping, gently tap the fork against the bowl. This creates a thinner, more elegant shell while keeping the coating smooth and avoiding messy puddles underneath.