Yield: Approximately 40 truffles (1½-inch diameter)

Prep Time: 20 minutes

Cook Time: 30-35 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 20 minutes (plus cooling time for cake)

Ingredients

• 15.25 ounces red velvet cake mix (1 standard box)
• 1¼ cups water
• ½ cup vegetable oil
• 3 large eggs
• 16 ounces cream cheese frosting (1 standard tub)
• 12 ounces white candy melts or high-quality white chocolate chips
• 6 ounces red candy melts

Equipment

• 9×13-inch Baking Pan
• Large mixing bowls
• Whisk or electric mixer
• Wire cooling rack
• Parchment paper or wax paper
• Cookie Portion Scoop (optional, for uniform truffle size)
• Microwave-safe bowls for melting chocolate
• Fork or dipping tools
• Ziplock bag (for drizzling)

Instructions

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with nonstick cooking spray, ensuring all surfaces are covered to prevent sticking. Set the prepared pan aside.

   

2. Mix the Cake Batter: In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and large eggs. Whisk them together until the batter is smooth and all ingredients are well-incorporated. Be careful not to overmix, as excessive mixing can lead to a dry and dense cake, which we want to avoid for moist truffles.

   

3. Pour and Level Batter: Pour the prepared cake batter evenly into the greased 9×13-inch baking pan. Gently tap the pan on your counter a few times to help the batter settle into an even layer and release any trapped air bubbles. This step ensures a uniform bake.

   

4. Bake and Cool Cake: Bake the red velvet cake in the preheated oven for 30-35 minutes. To confirm it’s done, insert a toothpick into the center; it should come out clean. The cake should also spring back gently when lightly touched. Once baked, remove the pan from the oven and transfer the cake (still in the pan) to a wire rack to cool completely. Ensure it’s fully cooled before proceeding.

   

5. Crumble the Cake: Once the cake has thoroughly cooled, break it into smaller pieces and then crumble it finely with your hands. The goal is a texture resembling sand; avoid leaving large chunks to ensure smooth and uniform truffles. This step is crucial for the truffle’s final consistency.

   

6. Combine with Frosting: In a large bowl, combine the finely crumbled cake with the cream cheese frosting. Mix thoroughly until the frosting is fully incorporated and the mixture holds together when gently pressed, forming a firm yet pliable “truffle dough.” Start with about 2 ounces of frosting and add more incrementally as needed until the desired consistency is achieved—it should be soft but not sticky.

   

7. Form and Chill Truffles: Using a spoon or a 1½-inch cookie scoop (for consistent sizing), roll spoonfuls of the cake mixture into tight, uniform ball shapes. Repeat this process until all of the cake mixture is used. Place the formed cake balls into a clean bowl or onto a parchment-lined baking sheet, then transfer them to the freezer for about 30 minutes. This chilling step is absolutely crucial for firming them up, which makes them significantly easier to dip in melted chocolate without losing their shape.

   

8. Melt White Chocolate: Once the cake balls are firm from chilling, melt the 12 ounces of white candy melts or white chocolate chips in the microwave according to package directions. Heat in short intervals (30 seconds), stirring well after each, until the chocolate is fully melted and smooth, with no lumps remaining. Ensure the chocolate is not too hot.

   

9. Dip Truffles in White Chocolate: Carefully dip each chilled cake ball into the melted white chocolate. Use a fork or a specialized dipping tool to fully coat the truffle. Gently tap off any excess chocolate against the side of the bowl before carefully placing the dipped truffle onto a sheet of parchment paper. Allow the chocolate to set completely, either at room temperature or by refrigerating briefly for faster setting.

   

10. Melt Red Candy Melts: Next, melt the 6 ounces of red candy melts in the microwave, following the same method as the white chocolate (short intervals, stirring frequently) until smooth and lump-free. Once melted, transfer the red chocolate to a small Ziplock bag.

    

11. Drizzle and Set: Snip off a tiny corner of the Ziplock bag to create a fine nozzle. Drizzle the melted red chocolate decoratively over the white chocolate-coated truffles that have already set. Allow the red drizzle to set completely before serving your beautifully decorated red velvet cake truffles. This final touch adds both visual appeal and a contrasting flavor element.

    

Recipe Notes & Expert Tips for Success

• Yield: This recipe typically yields a generous batch of about 36-40 delicious cake truffles when each is rolled to approximately 1½ inches in diameter. For perfectly uniform truffles, a cookie portion scoop is highly recommended for scooping the cake mixture.
• Homemade Cake Option: While a boxed cake mix offers unparalleled convenience and speed, feel free to substitute with your favorite homemade red velvet cake recipe for an extra touch of gourmet flavor. Just ensure the homemade cake is fully cooled and crumbled to the appropriate consistency before mixing with frosting. You can find a red velvet cake recipe here if you’re feeling ambitious!
• Frosting Ratio is Key: You may not need the entire tub of cream cheese frosting. Start by adding about 2 ounces of frosting to your crumbled cake, then gradually add more, mixing thoroughly until the cake crumbs just hold together when gently pressed. The goal is a pliable dough, not a wet or sticky one. If your dough feels a little dry, add more frosting a tablespoon at a time until it reaches the desired consistency.
• Avoid Overmixing Cake Batter: When preparing the cake mix initially, mix just until the ingredients are combined and smooth. Overmixing develops gluten, which can result in a dense and dry cake, compromising the light and moist texture essential for delectable truffles.
• Ensure Even Baking: After pouring the batter into the pan, gently tap the baking pan on your countertop a few times. This simple trick helps to distribute the batter evenly and eliminates any trapped air bubbles, leading to a more uniform and beautifully baked cake.
• Cool Cake Completely: This tip cannot be stressed enough: ensure your cake is thoroughly cooled before you attempt to crumble it. Trying to crumble a warm cake will make it sticky and difficult to work with, negatively impacting the final truffle texture and ease of handling. If you’re pressed for time, breaking the warm cake into a few larger chunks can help it cool faster on the wire rack.
• Chilling is Crucial: Do not skip the freezing step for the cake balls! Chilling them until they are firm makes them significantly easier to dip in melted chocolate. Cold truffles will hold their shape better and prevent the warm chocolate from melting the cake as quickly, resulting in a cleaner, smoother coating.
• Prepare Your Dipping Surface: Always line your baking sheets or trays with parchment paper or wax paper before placing your dipped truffles. This prevents them from sticking to the surface and makes for incredibly easy cleanup once the chocolate has set.
• Achieving the Perfect Drizzle: For elegant, fine red chocolate drizzles, transfer the melted red candy melts into a small Ziplock bag. Snip a tiny corner off the bag to create a makeshift piping bag with a fine nozzle, allowing for precise and decorative lines.
• Kid-Friendly Fun & Mess-Free Eating: For a delightful treat that kids will adore and that minimizes mess, consider making these into cake pops! Insert a lollipop stick into each cake ball after they’ve been rolled and before chilling. Dip the end of the stick into a little melted white chocolate first to act as “glue” to secure the cake ball. Chill for 5 minutes before dipping the entire cake pop into the chocolate. This makes them easy for little hands to hold and enjoy!
• Storage Guidance: If you opt to use homemade cream cheese frosting for your truffles (which contains fresh dairy), they should always be stored in the refrigerator. Truffles made with store-bought frosting typically have a longer shelf life at room temperature, but refrigeration is always a safe bet for extended freshness and food safety.

Make-Ahead & Storage Instructions

Make-Ahead: The red velvet cake component can be baked up to 1 day in advance. Once baked and cooled, store the cake (either whole or in large pieces) in an airtight container at room temperature until you are ready to proceed with crumbling and truffle formation. This helps to break up the preparation process.

Storage: Store your delightful Red Velvet Cake Truffles in an airtight container at room temperature for up to 5 days. For extended freshness, they can be refrigerated for up to 1 week. If you wish to store them for an even longer period, they freeze beautifully for up to 3 months. To serve frozen truffles, simply thaw them overnight in the refrigerator or allow them to sit at room temperature for 1-2 hours until they reach your desired soft and delicious consistency. The protective chocolate coating helps to keep the cake moist and prevents it from drying out.

Nutrition Facts

Amount Per Serving (1 truffle)

• Calories: 178
• Calories from Fat: 90
• Total Fat: 10g (15% Daily Value*)
• Saturated Fat: 4g (25% Daily Value*)
• Trans Fat: 0.02g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 3g
• Cholesterol: 16mg (5% Daily Value*)
• Sodium: 126mg (5% Daily Value*)
• Potassium: 69mg (2% Daily Value*)
• Total Carbohydrates: 22g (7% Daily Value*)
• Dietary Fiber: 0.3g (1% Daily Value*)
• Sugar: 18g (20% Daily Value*)
• Protein: 2g (4% Daily Value*)
• Vitamin A: 23IU (0% Daily Value*)
• Vitamin C: 0.04mg (0% Daily Value*)
• Calcium: 36mg (4% Daily Value*)
• Iron: 1mg (6% Daily Value*)

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is an estimate and can vary based on ingredients used.

Author: Becky Hardin