Description

These Red Velvet Truffles are rich, creamy, and incredibly easy to make using a boxed red velvet cake mix. The soft, moist cake is crumbled and mixed with luscious cream cheese frosting, then dipped in smooth chocolate for a decadent bite-sized treat. Perfect for holidays, parties, or as a sweet homemade gift!

Ingredients

Units Scale

1 box red velvet cake mix (plus ingredients listed on the box—usually eggs, oil, and water)
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
16 oz white chocolate or semi-sweet chocolate, melted (for coating)
Sprinkles, crushed candy canes, or red velvet crumbs (optional, for decoration)

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Instructions

Bake the Red Velvet Cake:
- Preheat your oven according to the cake mix instructions (usually 350°F/175°C).
- Prepare the red velvet cake mix as directed on the box.
- Pour the batter into a 9×13-inch baking pan and bake according to package instructions.
- Allow the cake to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Form the Truffles:
- Once the cake has cooled, crumble it into fine crumbs in a large mixing bowl.
- Add the cream cheese frosting to the crumbled cake and mix until fully combined and the mixture holds together like dough.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Refrigerate for at least 1 hour or freeze for 30 minutes until firm.
Dip in Chocolate:
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Using a fork or toothpick, dip each cake ball into the melted chocolate, letting the excess drip off.
- Place the coated truffles back on the parchment-lined baking sheet.
- While the chocolate is still wet, decorate with sprinkles, crushed candy canes, or a drizzle of contrasting chocolate if desired.
Set and Serve:
- Allow the chocolate coating to set completely at room temperature or in the refrigerator.
- Store in an airtight container in the refrigerator for up to 1 week.

Notes

For a festive twist, use colored candy melts for the coating (red, green, or white for holidays).
To prevent cracking, make sure the cake balls aren’t too cold when dipping them in hot melted chocolate.
You can freeze the truffles for up to 2 months—just thaw in the fridge before serving.