Easy Red Velvet Cake Truffles (Printer-friendly)

Bite-sized red velvet cake and cream cheese truffles coated in white chocolate

# What You'll Need:

→ Cake Components

01 - 1 box red velvet cake mix (15.25 ounces)
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water

→ Filling

05 - 4 ounces cream cheese, softened to room temperature
06 - 1/4 cup powdered sugar (optional)

→ Coating and Garnish

07 - 12 ounces white chocolate chips or melting wafers
08 - 1 tablespoon coconut oil or vegetable shortening
09 - Red or pink sprinkles for decoration

# How To Make It:

01 - Preheat oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
02 - Combine cake mix, eggs, oil, and water in a large bowl. Beat until smooth batter forms. Pour into prepared pan and bake for 25-30 minutes until toothpick inserted in center comes out clean. Cool completely.
03 - Break cooled cake into fine crumbs using hands or fork. Transfer to large mixing bowl.
04 - Beat softened cream cheese and powdered sugar (if using) in separate bowl until smooth and creamy.
05 - Add cream cheese mixture to cake crumbs. Mix thoroughly until completely combined and dough-like consistency forms.
06 - Scoop tablespoon portions and roll into smooth balls. Place on parchment-lined baking sheet.
07 - Freeze for 20-30 minutes until firm to touch. This prevents crumbling during coating.
08 - Combine white chocolate chips with coconut oil in microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth.
09 - Using fork, dip each chilled cake ball into melted white chocolate. Gently tap fork against bowl edge to remove excess coating. Place on clean parchment-lined sheet.
10 - Immediately sprinkle with red or pink sprinkles while chocolate is wet. Refrigerate for 30 minutes until coating is completely set.

# Expert Tips:

01 -
  • These truffles look impressive but take minimal effort, especially if you use a boxed cake mix
  • The combination of tangy cream cheese and sweet white chocolate creates that perfect red velvet balance
  • They freeze beautifully, so you can make them weeks ahead and just coat them before serving
02 -
  • If your cake balls start getting too soft while dipping, pop the entire tray back in the freezer for 10 minutes
  • The coating sets faster if you chill your dipping sheet in the refrigerator before you start
  • Room temperature chocolate seizes and becomes unusable, so keep the melted bowl over a pan of warm water while working
03 -
  • Use a cookie scoop for uniform-sized truffles that all coat at the same rate
  • Keep your hands slightly damp when rolling to prevent the mixture from sticking

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