Step 1: Bake the Red Velvet Cake

1. Preheat oven to 350°F (175°C) and prepare a 9×13-inch cake pan with nonstick spray or parchment paper.
2. Prepare the red velvet cake mix according to the package instructions. Bake as directed.
3. Let the cake cool completely before moving to the next step.

Step 2: Make the Cake Ball Mixture

1. Crumble the cooled cake into fine crumbs in a large mixing bowl.
2. Add ½ cup cream cheese frosting and mix with a spoon or hands until the mixture is moist and holds together when pressed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
4. Freeze for 20-30 minutes to firm up.

Step 3: Melt the Chocolate

1. In a microwave-safe bowl, melt white chocolate or candy melts in 30-second intervals, stirring after each, until smooth.
2. If the chocolate is too thick, stir in 1 teaspoon of coconut oil to thin it out.

Step 4: Dip the Cake Balls

1. Using a fork or toothpick, dip each chilled cake ball into the melted chocolate, coating evenly.
2. Tap off the excess chocolate and place the coated cake balls back onto the parchment-lined tray.
3. While the chocolate is still wet, add sprinkles, crushed red velvet cake crumbs, or a dark chocolate drizzle for decoration.

Step 5: Chill and Serve

1. Refrigerate the cake balls for 15-20 minutes, or until the chocolate sets.
2. Serve and enjoy! Store in an airtight container in the fridge for up to 5 days.