Easy Red Velvet Truffles
I made these truffles for the first time for Valentine’s day two years ago. They turned out better than I expected. Most people think you need to be a baker to make something like this, but that’s not true. Basically you just need a box of cake mix and some patience while they chill. I just love easy recipes like that, that also turn out so beautiful looking!
They look super nice to give as gifts also! And you can totally make them for different occasions, birthday parties, etc. I’ve brought them to parties before and got asked for the recipe, so I’ll take that as a good sign.
The white chocolate coating makes them seem extra fancy. But really – you’re just rolling cake and frosting into balls – couldn’t be easier.
Ingredients
Makes about 24 truffles
- 1 box red velvet cake mix (plus eggs and milk — follow whatever the box says for amounts). Any brand works fine, I usually grab whatever’s on sale.
- 1/2 cup cream cheese frosting (store-bought or homemade). The cream cheese kind is important here because it adds that classic red velvet flavor. I use canned frosting most of the time to keep things simple.
- 300 g (10 oz) white chocolate or white candy melts (for coating). Candy melts are easier to work with than real chocolate. They melt smoother and set up faster, which matters when you’re coating two dozen truffles.
- Red candy melts or colored white chocolate (for drizzle). This is just for looks but it makes them pretty.
- Heart sprinkles (optional, for decoration). You can use any sprinkles you want, or skip them entirely.
How to do it
Bake the cake
Make your red velvet cake the way the box tells you to. Then you have to wait for it to cool all the way down. This part takes a while but don’t skip it or the frosting will melt when you mix everything together.
Crumble the cake
Break up the cooled cake in a big bowl. Your hands work best for this. Keep going until there are no big chunks left, just crumbs. A fork can help but I find hands are faster.
Mix with frosting
Pour in the cream cheese frosting and stir it all together. The mixture should feel like play dough. If you can roll it into a ball that holds its shape, you’re good. Too dry? Add a tiny bit more frosting.
Roll into balls
Now scoop out small amounts and roll them between your palms. They should be about 1 inch across, like a large marble. Line them up on a tray with parchment paper underneath. Stick the whole tray in the freezer for 20 to 30 minutes because soft truffles are impossible to dip in chocolate.
Coat with chocolate
Melt your white chocolate in the microwave. Stop and stir it every 20 or 30 seconds so it doesn’t burn. When it’s completely smooth, you’re ready. Take each cold truffle and dip it in the melted coating, then set it back on the tray. A fork works better than a spoon for this because the extra chocolate drips off through the tines.
Decorate
Melt the red candy melts the same way you did the white chocolate. Drizzle it over each truffle using a piping bag if you have one, or just use a spoon. Don’t wait too long or they’ll harden before you add sprinkles. Press the heart sprinkles on top while everything is still wet and sticky.
Also, sometimes I skip this step, it’s completely up to you – red color cake balls dipped in white chocolate actually look pretty good just like that. Especially if you get creative with the white chocolate and drizzle it on in creative ways.
Chill
Put them back in the fridge for about 20 minutes until the coating sets hard. After that, keep them in a container with a lid in the refrigerator. They stay good for up to 5 days, though mine never last that long.
Red Velvet Truffles
Ingredients
- 1 box red velvet cake mix plus eggs and milk — grammage according to the instructions on the package
- 1/2 cup cream cheese frosting store-bought or homemade
- 300 g 10 oz white chocolate or white candy melts (for coating)
- Red candy melts or colored white chocolate for drizzle
- Heart sprinkles optional, for decoration
Instructions
- Prepare and bake the red velvet cake according to package instructions. Let it cool completely.
- Once cooled, crumble the cake into a large bowl using your hands or a fork until finely crumbled.
- Add cream cheese frosting and mix until the texture is like soft dough. You should be able to press it into a ball easily.
- Scoop and roll the mixture into 1-inch balls. Place on a parchment-lined tray and freeze for 20–30 minutes to firm up.
- Melt white chocolate or candy melts in the microwave, stirring every 20–30 seconds until smooth. Dip each truffle into the melted coating, then place on the tray to set.
- Melt red candy melts and drizzle over the top using a piping bag or spoon. Add heart sprinkles while the coating is still wet.
- Let set completely in the fridge (about 20 minutes), then store in an airtight container in the refrigerator for up to 5 days.
