Red Velvet Cake Truffles Recipe

a bitten red velvet cake truffle in a glass bowl with more truffles.

Course: candy, chocolate, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Chilling time: 30

Total Time: 1 20

Servings: truffles

Calories: 178kcal

Author: Becky Hardin

These red velvet cake truffles are the perfect mix of rich, tangy, and sweet! Made with red velvet cake mix and cream cheese frosting, they taste just like mini red velvet cheesecakes dipped in white chocolate. Easy to make, no decorating skills required—just roll, dip, and drizzle!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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.

Video

Notes

Yield: 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.

*For a homemade cake, try my red velvet cake with raspberry frosting!

**You may not need all of the frosting, so start with a small amount and add more as needed.

Tips:

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.

Make-Ahead: Bake the cake up to 1 day in advance. Store in an airtight container at room temperature until ready to use.

Storage: Store red velvet cake 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.

Nutrition