These delightful treats are the perfect fusion of rich cocoa, velvety cream cheese frosting, and a luscious chocolate coating, all wrapped up in a convenient, bite-sized package.

Celebrate this Valentine’s Day with a sweet gesture that’s as delightful as it is delicious. My Red Velvet Cake Pops are not like every other one out there. The dark chocolate dipped cake pops are unbelievably rich, creamy and decadent thanks to my easy creamy satin semi-sweet chocolate glaze!

I’ve been making red velvet cake balls for years! The first time my brother ate one, he said, and I quote, “These are little balls of joy and happiness!”. I have to agree with his summation of this tasty treat! They sure make me smile!

You don’t have to make them into “pops”, but it does make for a fun way to serve this treat at parties, or to give them as gifts. Decorate them with a drizzle of chocolate and a dash of your favorite holiday sprinkles.

Let’s get baking friends!

Ingredients to Gather

• 1 (15.25 ounce) Red Velvet Cake Mix – I use Duncan Hines, you can use any brand you prefer. Also, note that you can use a homemade red velvet cake for this recipe. Simply bake your favorite 2 layer red velvet cake mix recipe.
• 1–1⅓ cups cream cheese frosting – store bought keeps it simple, but you can use homemade.
• 1 (10 ounces) Ghirardelli White Vanilla Flavored Melting Wafers
• 1 (10 ounces) Ghirardelli Dark Chocolate Flavored Melting Wafers (for drizzling)
• 1½ cups semi-sweet chocolate chips
• 6 tablespoons butter
• 2 tablespoons light corn syrup
• ½ teaspoon vanilla extract
• Holiday sprinkles and sucker sticks (optional)

How to Make Red Velvet Cake Balls

Bake the cake according to the directions on the box. Let it cool.

Then my favorite part of this recipe. Honestly, it’s like all my childhood dreams coming true! Crumble that cooled cake into a large bowl. Just dig in there with your hands and crumble it into fine crumbs. It’s so weirdly satisfying!

TIP: IF using your hands to crumble the cake, you may want to wear gloves to prevent your hands from turning red. You can also crumble it with a pastry blender.

Place 1 cup of cream cheese frosting in the microwave on medium for 30 seconds. You want the frosting to be pourable. This makes it easier to blend the cake crumbs and the frosting together.

Combine them together with a spoon or electric mixer. The mixture may seem dry at first. It takes a minute for the cake crumbs to absorb the frosting. Think of it like your face cream…it’s gonna take a hot minute!

Wait about 5 minutes to see if it will need more frosting. If so, add more, a tablespoon at a time. DO NOT add all the frosting at once! It may make the cake mixture too wet! The amount you will add will depend on how dry your cake is.

The mixture should be smooth and workable.

How to easily form cake balls

Line a large baking sheet with parchment paper.

To roll the cake mixture into smooth balls, I like to use a small, 1-inch cookie dough scoop to scoop the cake mixture out of the bowl. Then I lightly wet my hands and roll the cake balls into 1-inch balls and place them on the parchment-lined baking sheet.

Place in the freezer for a minimum of one hour.

How to make the Chocolate Satin Glaze and White Dipping Chocolate

I like to dip mine in two different coatings. White vanilla flavored melting chips and my homemade satin glaze, that creates a chocolate fudge coating that is so rich and decadent it always has everyone swooning. It pairs beautifully with these red velvet cake balls.

In a medium-sized, microwave-safe bowl, add 1½ cups of semi-sweet chocolate chips, butter, and light corn syrup. Set the microwave at 50% power and cook for 2 minutes. Stir. If needed, repeat for another minute. Stir until the chocolate is smooth and creamy. Add ½ teaspoons of vanilla and stir.

For the white chocolate melting chips, follow the directions on the back of the package. Don’t melt them until you are ready to dip each cake ball as it hardens quickly! The satin glaze takes a little longer to set up.

Dipping cake balls

If making “cake pops”, dip the end of each stick into the white melted wafers, it will harden faster, and then insert into the center of each frozen cake ball.

Dip each cake pop into the melted chocolate. Give each one a twirl.

TIP: If making cake “balls” instead of cake “pops”, dip using a toothpick or a fork!

Gently scrape the bottom of each cake-pop on the edge of the bowl. Place the cake pops on a parchment lined tray.

If you want to add sprinkles, add them right away while the chocolate is still wet.

Once the chocolate has hardened, you can drizzle the additional melted dark chocolate wafers on top of the vanilla dipped cake pops and with white vanilla chocolate over the semi-sweet chocolate dipped cake pops.

I like to wrap them individually and tie them with a cute ribbon. Store them in the refrigerator for 2–3 days in an airtight container.

Honestly, what sets my cake ball recipe apart from all the other recipes out there is that chocolate satin glaze. It’s like a chocolate truffle wrapped around each delicately moist cake ball, creating a treat that is truly unforgettable and yet so easy to make.

You’ll be weak in the knees after your first bite!

Favorite Valentine Treat Recipes

• White Chocolate Raspberry Milk Shake
• Cookies and Cream Valentine’s Day Popcorn Mix
• Strawberry Brownie Marshmallow Valentine Kabobs
• Cherries on a Cloud Valentine’s Fruit Dip
• Red Velvet Cupcakes with Cream Cheese Frosting
• Easy Strawberry Cobbler Recipe from Julia’s Simply Southern

Share the love and make this Valentine’s Day unforgettable with every bite of these scrumptious, easy-to-create, homemade treats!

Thanks for stopping by my Nest today! I hope you have a wonderful day!

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