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+ servings
red velvet cake truffles in bowl

Red Velvet Cake Truffles

Course: candy, chocolate, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 40 truffles
Calories: 186kcal
These homemade cake truffles are the treat that you need! Made with red velvet cake, they are perfect for Valentine's and Christmas, and all year round!
Print Recipe


  • cups all-purpose flour 270 grams
  • 2 tablespoons cornstarch 15 grams
  • 2 tablespoons unsweetened cocoa powder 15 grams
  • 1 teaspoon baking soda 6 grams
  • ½ cup salted butter 113 grams, room temperature (1 stick)
  • cups granulated sugar 300 grams
  • 2 large eggs 50 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 teaspoon lemon juice 5 grams
  • 1 cup milk 227 grams
  • 2 tablespoons red food coloring 28 grams
  • 16 ounces cream cheese frosting 1 standard tub
  • 12 ounces white chocolate chips or candy melts
  • 6 ounces red candy melts


  • Preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray and set aside.
  • In a large bowl, combine the flour, cornstarch, cocoa powder, and baking soda. Stir together to combine, then set the bowl aside.
    2¼ cups all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until they are creamy. Add in the eggs, vanilla, and lemon juice and mix to combine.
    ½ cup salted butter, 1½ cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1 teaspoon lemon juice
  • Add in the flour mixture and the milk, alternating, in two additions, mixing until they are well combined with the sugar mixture.
    1 cup milk
  • Add in the food coloring, mixing on medium speed until the color is evenly distributed. You may add in an additional teaspoon of color, until it reaches your desired color.
    2 tablespoons red food coloring
  • Pour the batter into the prepared baking pan and bake for 28-30 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. Using a spoon or scoop, roll spoonfuls of the cake mixture into tight ball shapes. Repeat until all of the cake mixture is used.
    16 ounces cream cheese frosting
  • 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 chocolates 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. Drizzle with the red melting chocolate and let set before serving.
    12 ounces white chocolate chips or candy melts, 6 ounces red candy melts



  • This recipe makes about 36-40 cake truffles, if rolled to 1½ inch in diameter. A cookie portion scoop can help you to make even truffles.
  • If using unsalted butter, add ½ teaspoon of kosher salt to the dry ingredients for the cake.
  • When mixed with the frosting, the cake should be soft but not sticky. Add the frosting slowly. You may not need the whole tub.
  • Chill the cake balls before dipping them in the chocolate. They will be much easier to work with.
Storage: Store red velvet cake truffles in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.


Serving: 1truffle | Calories: 186kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 83mg | Potassium: 53mg | Fiber: 1g | Sugar: 21g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg