These red velvet cake truffles are the ultimate bite-sized dessert! Each bite is soft, tangy, and coated in smooth white chocolate. Made with boxed red velvet cake mix and cream cheese frosting, my red velvet truffles taste just like a rich and creamy cheesecake in candy form. They’re a fun and easy treat for Valentine’s Day, Christmas, or any celebration where I want something sweet and elegant without the fuss of baking from scratch.
Easy Red Velvet Cake Balls
These red velvet cake truffles with cream cheese frosting are all about ease and indulgence. I start with a simple boxed cake mix, crumble it up, and mix it with a tub of store-bought cream cheese frosting to form the perfect truffle texture. Then, I dip them in white chocolate and finish them with a red drizzle that looks as good as it tastes.
They’re festive, freezer-friendly, and totally customizable–you can even use homemade red velvet cake if you’re feeling extra ambitious. I like to decorate these red velvet cake balls with red and green chocolate for Christmas or colorful sprinkles for Valentine’s Day.
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How to Get the Perfect Cake Crumble Texture
The key to perfect cake balls is all in the texture of the cake crumbs. After baking, let the cake cool completely, then crumble it finely between your fingers until it resembles sand. If the crumbs are too large, the truffles won’t hold together; too fine, and they’ll turn gummy once mixed with frosting. I like to break up the cake by hand so it doesn’t get overdone and then fold in the frosting just until the mixture starts to bind. This gives me that perfect “truffle dough” consistency that’s soft but not sticky and helps my cake balls dip and set beautifully without falling apart.
Red Velvet Cake Truffles Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Cookie Portion Scoop (optional)
Ingredients
- 15.25 ounces red velvet cake mix (1 box)*
- 1¼ cups water
- ½ cup vegetable oil
- 3 large eggs
- 16 ounces cream cheese frosting (1 tub)**
- 12 ounces white candy melts or white chocolate chips
- 6 ounces red candy melts
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
- In a large bowl, whisk together the cake mix, water, oil, and eggs until smooth.15.25 ounces red velvet cake mix, 1¼ cups water, ½ cup vegetable oil, 3 large eggs
- Pour the batter into the prepared baking pan in an even layer.
- Bake for 30-25 minutes. Once the cake springs back when touched on top, remove from the oven and cool on a baking rack.
- Once the cake has cooled, break into pieces and crumble. The crumble should be fine pieces.
- In a large bowl, combine the crumble with the frosting. Combined, the mixture should hold together when pressed together.16 ounces cream cheese frosting
- Using a spoon or scoop, roll spoonfuls of the cake mixture into tight ball shapes. Repeat until all of the cake mixture is used.
- Place the balls into the bowl, and place in the freezer for about thirty minutes.
- Once the cake balls have had time to become firm in the freezer, melt the white chocolate in the microwave.12 ounces white candy melts
- Dip each ball into the melted chocolate and, using a spoon or fork, cover the bite completely before removing. Place the dipped bites onto parchment paper and let cool to have the chocolate set.
- Melt the red candy melts in the microwave.6 ounces red candy melts
- Drizzle the melted red chocolate over the set truffles and let set before serving.
Notes
- Take care not to overmix the cake batter, or your cake will bake up dry and dense.
- Tap the pan on your counter a few times to even out the cake batter and pop any bubbles.
- Let the cake cool completely before crumbling so it doesn’t turn out sticky.
- You can break the cake into a few larger chunks to help it cool faster, if you like.
- Only add enough frosting for the cake to start to hold together. Start with 2 ounces and go from there. Add more frosting if the dough is a little dry.
- I used a 1½-inch cookie scoop to get evenly sized cake truffles.
- Chill the cake balls before dipping them in the chocolate. They will be much easier to work with.
- Line a baking sheet with parchment or wax paper so you have a surface for the chocolate to harden on without making a mess.
- For a perfect drizzle, I added the melted red chocolate to a Ziplock bag and cut a small opening at the corner.
- For a super fun treat that the kids will love, dip a lollipop stick in a little bit of white chocolate, then place a truffle on it. Let chill for 5 minutes before dipping the truffle into the chocolate. It will help to keep little fingers from getting messy while eating them!
- If using homemade cream cheese frosting, make sure to store these truffles in the refrigerator. Store-bought frosting can be left out at room temperature.
How to Make Red Velvet Cake Truffles Step-by-Step
Mix the Batter: Preheat your oven to 350°F, spray a 9×13-inch baking pan with nonstick spray, and set aside. In a large bowl, whisk together 15.25 ounces (1 box) of red velvet cake mix, 1¼ cups of water, ½ cup of vegetable oil, and 3 large eggs until well-combined and smooth. Take care not to overmix the batter, or your cake will turn out dry and dense.
Spread the Batter: Pour the cake batter into your prepared baking pan, and smooth it out into an even layer. You can tap the pan gently on your countertop a few times to even it out and pop any air bubbles. This will help it bake more evenly in the oven.
Bake the Cake: Bake the red velvet cake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once the cake springs back when touched on top, remove it from the oven and cool on a baking rack. You can break it up into a few large pieces to help it cool more quickly.
Crumble the Cake: Once the cake has cooled, crumble it into fine crumbs. I recommend using your hands to do this rather than a masher or mixer so the crumbs stay delicate and light.
Form the Truffles: Combine the crumbled cake with cream cheese frosting (from a 16-ounce tub). I added about 2 ounces at a time until the cake just held together when gently pressed. Using a spoon or scoop, roll spoonfuls of the cake mixture into tight ball shapes. Repeat until all of the cake mixture is used. Place the balls into the bowl, and place them in the freezer for about thirty minutes to firm up. This will help them keep their shape better when dipped into the warm chocolate.
Coat the Truffles: Once the cake balls have had time to become firm in the freezer, melt 12 ounces of white chocolate chips in the microwave. Dip each ball into the melted chocolate and, using a spoon or fork, cover the bite completely before removing. Place the dipped bites onto parchment paper and let cool to have the chocolate set. Melt 6 ounces of red candy melts in the microwave. Drizzle the set truffles with the red melting chocolate and let set before serving. I did this by adding the chocolate to a Ziplock bag and cutting the corner off to create a “nozzle” for drizzling.
How to Store and Freeze
Store leftover red velvet truffles in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator or for 1-2 hours at room temperature before serving. This makes them perfect to enjoy throughout the holidays or give as food gifts to friends and family. The chocolate coating helps to protect the cake from drying out.
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