Red Velvet Cake Balls Recipe (Halloween)

Halloween gets a little bigger in the Netherlands year over year, and even though I don’t really celebrate it myself, it is always fun making some special Halloween treats. This year I went with red velvet cake balls, yum!

I made the cake a bit brighter red than I usually would for a red velvet cake since it fits the theme so well. For the decoration, I kept it simple by mixing some of my favorite Halloween sprinkles.

I did consider turning them into creepy eyeballs, but maybe I’ll save that for another time. I’d want to make sure they don’t look too realistic, otherwise I’d lose my appetite quickly. That was definitely not the case with the truffles in the photo, those disappeared in no time!

Why You’ll Love This Recipe

It’s the perfect bite-sized Halloween treat and the fun part is that you can go wild with the decoration if you want. You can keep it fairly plain as I did or you can add little Halloween details like eyeballs or other funky elements.

Also for ease of use you can bake the red velvet using a red velvet cake mix, but maybe add a bit extra food coloring (depending on the mix).

BAKING TIP: To get that deep red color in red velvet cake, I use gel-based food coloring.

Recipe Ingredients

For the cake, you will need the usual ingredients. I’m just listing the more special ingredients for this recipe. Check the recipe card below for full details.

• cream cheese – in order to make the truffles (which are essentially cake pops), you mix the crumbled cake with cream cheese
• food coloring – I find I get the best results with gel food coloring. For that bright red color, you need a relatively large amount of coloring
• white chocolate – the outside of this bite-sized treat is made of white chocolate. You can replace this with dark chocolate or milk chocolate as well. Candy melts in your favorite color are an option too!
• sprinkles – I simply added sprinkles to the white chocolate right after dipping the cake balls. You can also add candy eyes or use specific Halloween sprinkles.

How To Make The Red Velvet Cake Balls

Once you’ve baked your cake and it has cooled down completely you can use your hands or an mixer to crumble the cake. Mix this with the cream cheese until you have a sticky dough-like mixture.

You can use a cookie scoop to make equal sized little balls. Depending on the size you’ll have around 15 balls. Cover them with plastic wrap and let it chill in the fridge for at least an hour. Or place in the freezer for 15 minutes.

Now melt the white chocolate using a double boiler (check my tips for tempering chocolate without a thermometer) and dip each ball into the white chocolate.

TIP: You can turn it into red velvet cake pops by adding lollipop sticks. I chose not to do that for this recipe.

Once you dipped the balls into the chocolate place them on a parchment-lined baking sheet and add your sprinkles immediately while the chocolate is still soft. Repeat for all balls and let the chocolate coating harden completely.

Storing Red Velvet Cake Balls

You can store the Halloween cake balls in the fridge in an airtight container for up to a week. In the freezer they will keep for up tot 3 months.

More Red Velvet Recipes

Are you also a fan of that velvety-soft texture and rich, creamy flavor of red velvet? Then you’ve come to the right place! From classic cakes to creative twists, these red velvet recipes are all worth trying:

• Red velvet madeleines
• Red velvet crinkle cookies
• Marble cake with vanilla and red velvet