From the ultra-moist cake and cream cheese base to the white chocolate coating, these easy red velvet truffles are decadent, sweet, and beautifully bold.
Perfect for any occasion, they’re delicious and visually stunning, making them an ideal gift or a show-stopping addition to your dessert table.
And thanks to the boxed cake mix, they couldn’t be easier to whip up!
Why You’ll Love These Red Velvet Truffles
Perfect for Parties: The red and white color makes them ideal for the holidays. But the sweet flavor and easy eating make them a super versatile party treat at any time of year.
Simple Preparation: This recipe uses a boxed cake mix, so it’s straightforward and accessible for bakers of all skill levels.
Fan Favorite Flavor: Red velvet is always a winner, and these truffles are guaranteed to please your family and friends.
Ingredients
- Red Velvet Cake Mix: Plus the ingredients listed on the box. Choose a brand you know and love and bake it per the instructions. Then, let it cool fully before starting on the truffles.
- Cream Cheese: Adds tangy richness and helps bind the cake crumbs together to form the truffle base. Plus, it adds that signature frosting flavor!
- White Chocolate Chips: Used for coating the truffles, giving them a smooth, creamy exterior. It’s the perfect contrast in flavor and color.
How to Make Red Velvet Cake Truffles
These bite-sized delights combine the rich, velvety flavor of red velvet cake with the creamy goodness of cream cheese, all encased in a smooth white chocolate shell.
And while that sounds gourmet, it’s crazy easy to pull off!
1. BAKE: Prepare the red velvet cake according to box instructions. Let cool completely.
2. MIX: Crumble the cooled cake into fine crumbs. Add softened cream cheese and mix until smooth and combined.
3. FORM: Roll the mixture into heaped tablespoon-sized balls. Place on a parchment-lined baking sheet and freeze for 30 minutes.
4. MELT: Melt the white chocolate in the microwave in 30-second intervals, stirring until smooth.
5. DIP: Dip each chilled truffle into the melted chocolate using a fork. Tap off the excess chocolate and place back on the baking sheet.
6. ADD: Immediately add sprinkles or toppings before the chocolate sets, if desired.
7. SET: Refrigerate the truffles until the coating sets. Enjoy!
Tips For the Best Red Velvet Truffles
These red velvet truffles are dangerously delicious.
The cake is moist and tender, the cream cheese adds the perfect amount of richness, and the white chocolate shell just ties it all together.
Plus, they’re so pretty to look at with that vibrant red color peeking through.
And with these tips, they’ll be perfect every time!
- Room temperature ingredients. Make sure the cream cheese is softened to room temperature for easier mixing and a smoother truffle filling.
- Finely crumble the cake. Use your hands or a food processor to break the cooled red velvet cake into very fine crumbs for the best truffle texture. Discard any hard edges.
- Add more cream cheese. If the cake is a bit dry, you may need to add another 2-4 ounces of cream cheese. It should scoop and hold its shape but not be super sticky.
- Chill before dipping. Refrigerate or freeze the rolled truffles for 30-60 minutes so they hold their shape when dipped in the melted white chocolate.
- Use high-quality white chocolate. For the best flavor, use good quality white chocolate for dipping. Cheaper chocolate doesn’t melt as well or taste as rich.
- Thin the chocolate for dipping. If the melted white chocolate seems too thick for dipping, add a teaspoon of coconut oil or shortening to thin it out.
- Toppings for texture. Top the freshly dipped truffles with sprinkles, chopped nuts, toasted coconut, or crushed peppermints for added crunch and flavor.
- Drizzle for decoration. Melt a small amount of dark chocolate and drizzle it over the coated and set truffles for a beautiful contrast.
- Gifting idea. Place finished truffles in mini cupcake liners for a pretty presentation.
How to Store
Want to make these ahead for a special occasion? You totally can!
To Store: Transfer chilled truffles to an airtight container in the fridge for up to 1 week. Place parchment paper between layers to prevent sticking.
To Freeze: Freeze the uncoated truffles on a baking sheet until solid, then transfer them to an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight, then coat with fresh chocolate to serve.
More Truffle Recipes We Can’t Resist
White Chocolate Truffles
Brownie Truffles
White Chocolate Lemon Truffles
Raspberry Truffles
Red Velvet Truffles
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kcalFrom the ultra-moist cake and cream cheese base to the white chocolate coating, these easy red velvet truffles are decadent, sweet, and beautifully bold.
Ingredients
1 (15.25 ounce) box red velvet cake mix (plus the ingredients listed on the box)
8 ounces cream cheese, softened
16 ounces white chocolate (or almond bark)
Instructions
- Prepare the red velvet cake according to the instructions on the box. Let it cool completely.
- Crumble the cooled cake into fine crumbs in a large bowl. Add the softened cream cheese and mix until well combined and smooth. The mixture should be moist but hold together like cookie dough.
- Portion and roll the mixture into 1 heaped tablespoon-sized balls and place on a parchment-paper-lined baking sheet. Put the tray in the freezer for about 30 minutes to firm up.
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring well between each spin, until smooth.
- Using a fork, dip each chilled truffle into the melted white chocolate to coat it completely. Tap the fork on the side of the bowl to remove excess chocolate, then place the dipped truffles back on the lined baking sheet.
- Immediately top the dipped truffles with sprinkles or other toppings before the chocolate sets, if desired. Work in batches so the chocolate doesn’t harden too fast.
- Place the tray into the fridge to let the coating set for about 15 minutes. Enjoy!
Notes
- Finely crumble the cake. Use your hands or a food processor to break the cooled red velvet cake into very fine crumbs for the best truffle texture. Discard any hard edges.
- Chill before dipping. Refrigerate or freeze the rolled truffles for 30-60 minutes so they hold their shape when dipped in the melted white chocolate.
