Red velvet cake mix, cream cheese, and white chocolate make the dreamiest Red Velvet Cake Truffles — easy, rich, and totally irresistible!
You ever stare at a box of cake mix and think, “There’s gotta be more to you than this?” That was literally me last Saturday. I mean, I could have just made the cake. Frosted it. Called it a day. But that felt… meh. Predictable.
Instead? I went rogue. I grabbed that cake mix, pulled out some cream cheese that was this close to expiring (classic), and said, “Let’s get a little wild today.” That’s how these Red Velvet Cake Truffles were born.
Not gonna lie — the first batch? Messy. Like, chocolate-everywhere, wore-an-apron-for-nothing messy. But when I finally popped that first little truffle in my mouth? Wow. Soft, sweet, creamy, and coated in this delicate white chocolate shell that cracked just right. I actually laughed and said out loud, “Oh, you’re dangerous.”
My husband? He walked in, saw me hoarding them in a Tupperware and said, “Are we having these for dinner?” Yep. Yep, we are.
Why You’ll Love This Red Velvet Cake Truffles Recipe?
I’m not even gonna sugarcoat it (ha—see what I did there?). These Red Velvet Cake Truffles are sneaky little devils. They’re too easy. Too pretty. Too good.
Like, you could make these in your pajamas. No fancy tools, no culinary degree required. They’re that forgiving. And they somehow look like they belong at a boutique bakery. You know, the kind where they wrap stuff in gold foil and charge $5 a pop? Yeah, those.
But here’s the kicker — they’re also super versatile. Birthday party? Check. Valentine’s Day? Oh yes. Random Tuesday when you’re over life and need comfort? These truffles have your back.
Ingredient Notes:
Before we get into the whole rolling and dipping fun, let’s talk ingredients. Spoiler alert: nothing crazy here. Just simple pantry staples doing their thing.
-
Red Velvet Cake Mix:
Straight from the box. I’m all for homemade sometimes, but today’s about easy. Bake it up just like the box says and you’re golden. -
Cream Cheese:
Full-fat and softened. Don’t skip softening it. If it’s too cold, mixing it will feel like arm day at the gym, and who needs that? -
White Chocolate or Almond Bark:
White chocolate is fancy and melts like a dream if you’re patient. Almond bark is your stress-free buddy. Both are perfect in their own way. -
Sprinkles (Optional but fun):
Are they necessary? Nope. But do they make these Red Velvet Cake Truffles pop? Absolutely.
How To Make Red Velvet Cake Truffles?
Okay, ready? Don’t overthink it. These are as low-key as dessert gets.
- First up — bake that cake. Just follow the directions on the box and let it cool completely. And I mean completely. Tried rushing once and… let’s just say melted cream cheese + warm cake = chaos.
- Next, crumble that cooled cake into fine crumbs. You can use your hands here. It’s weirdly therapeutic. Then, add the softened cream cheese and mix until smooth. You want a texture that feels like cookie dough. Not too dry, not too sticky.
- Now roll! Scoop out heaping tablespoons and roll them into cute little balls. This part is oddly satisfying, I’m not gonna lie. Once they’re all rolled, pop them on a baking sheet lined with parchment and freeze for about 30 minutes. Not forever, just enough to firm them up so dipping is a breeze.
- While those chill, melt your white chocolate in the microwave. Go slow — 30 seconds at a time. Stir, repeat. Burned chocolate? Been there. Don’t recommend.
- Take those chilled truffles and dip each one into the melted chocolate. Use a fork to help, tap off the excess, and place them back on the tray. Feeling fancy? Sprinkle on some toppings before the coating hardens. Work fast, though — that chocolate sets up quick!
- Once they’re all dipped, pop them into the fridge for about 15 minutes to set. And just like that… boom. Red Velvet Cake Truffles worthy of a standing ovation.
Storage Options:
Good news — these truffles are basically made for make-ahead magic.
Store them in an airtight container in the fridge, and they’ll stay fresh and fabulous for up to a week. Honestly, though… they rarely make it past day three in my house.
Want To Save This Recipe?
Want to stash some for later? Freeze them! Just lay them flat on a baking sheet first so they don’t stick together, then toss them into a freezer bag. They’ll keep for two months — if you can resist that long.
Variations and Substitutions:
If you’re anything like me, you probably love a good remix now and then. Here’s how you can switch up your Red Velvet Cake Truffles when the mood strikes.
-
Different Cake Mixes:
Chocolate fudge, vanilla, lemon… the world’s your oyster. Go wild. -
Switch Up the Coating:
Milk chocolate for a classic vibe, dark chocolate for something a little more grown-up, or colorful candy melts for fun themes. -
Add-ins:
Toss in a splash of vanilla extract or a pinch of salt to the dough for extra flavor. No rules here. -
Vegan Options:
Swap regular cream cheese for dairy-free and grab vegan chocolate. Still dreamy, still truffle-y.
What to Serve with Red Velvet Cake Truffles?
You don’t need much to enjoy these, but if you wanna get a little extra, here’s what I recommend:
-
Coffee or Espresso:
Perfect balance. Bitter meets sweet. Love that for us. -
Bubbly:
Fancy dessert night? Pop some champagne. Very Instagram-worthy. -
Ice Cream:
Crumble some truffles over vanilla ice cream and pretend you’re at a trendy dessert bar. -
On a Dessert Board:
These are tiny show-offs. Put them on a platter with other goodies and watch them disappear first.
Frequently Asked Questions:
Can I use homemade cake instead?
Totally! If you’ve got time or just love homemade, go for it. Just make sure it’s not too dry.
My chocolate cracked after dipping. What gives?
Ah, classic rookie mistake. Truffles too cold + hot chocolate = cracks. Let them sit for a few before dunking.
Can I make these ahead of time?
Yes, and you should. They’re actually better after sitting overnight. The coating gets that nice snap, and the filling is extra fudgy. Win-win.
And there you have it — Red Velvet Cake Truffles that are dangerously easy, crazy good, and basically begging to be made.
Seriously, try them and let me know how many you ate before they even hit the fridge. Spoiler: It’s always more than you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Red Velvet Cake Truffles
Ingredients
- 1 15.25 oz box red velvet cake mix (plus ingredients required on the box)
- 8 oz cream cheese softened
- 16 oz white chocolate or almond bark
- Sprinkles or decorative toppings optional
Instructions
Prepare the Cake:
- Begin by baking the red velvet cake according to the package instructions. Once baked, allow the cake to cool completely to avoid melting the cream cheese later in the process.
Create the Cake Mixture:
- Once cooled, crumble the entire cake into fine crumbs using your hands or a fork. Transfer the crumbs to a large mixing bowl. Add the softened cream cheese and mix thoroughly until the mixture is fully combined and smooth. It should hold together easily and resemble cookie dough in consistency.
Shape the Truffles:
- Using a heaping tablespoon of the mixture, roll portions into uniform balls. Place the formed truffles on a parchment-lined baking sheet. Transfer the sheet to the freezer and chill the truffles for approximately 30 minutes, or until firm.
Melt the White Chocolate:
- While the truffles are chilling, melt the white chocolate or almond bark. Place the chocolate in a microwave-safe bowl and heat in 30-second increments, stirring well between each interval, until fully melted and smooth.
Coat the Truffles:
- Remove the chilled truffles from the freezer. Using a fork, dip each truffle into the melted white chocolate, ensuring it is evenly coated. Gently tap the fork on the edge of the bowl to remove any excess chocolate before returning the coated truffle to the lined baking sheet.
Decorate and Set:
- If desired, immediately add sprinkles or other decorative toppings before the chocolate coating hardens. Continue working in batches to ensure the coating remains workable. Once all truffles are coated, place the baking sheet in the refrigerator and allow the chocolate to set for approximately 15 minutes.
Serve and Enjoy:
- Once set, the Red Velvet Cake Truffles are ready to be served. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
