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.