Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Truffles: Cake Balls Made With A Cake Mix

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 3035 truffles 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)

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.