Red Velvet Cake Truffles
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These red velvet cake truffles start with a baked red velvet cake, get mixed with frosting, and are dipped in white chocolate for a creamy, bite-sized treat.
Red Velvet Cake Balls
Red velvet cake truffles are one of those desserts that look fancy but couldn’t be easier to make. You start with a simple red velvet cake, mix it with frosting until it’s soft and creamy, then dip each bite in smooth white chocolate. The result is a rich, velvety truffle that feels special enough for holidays, parties, or gifting.
They’re also perfect for make-ahead dessert trays and pair beautifully with something festive like a cranberry mimosa, Grinch balls or my Christmas trifle dessert for holiday hosting. Whether you’re bringing them to a party or keeping a stash in the fridge for quick sweet bites, these cake balls always get attention.
Why You’ll Love This Recipe
- Rich and creamy texture. The soft red velvet center mixed with frosting gives every bite a smooth, melt-in-your-mouth feel.
- Perfect for any occasion. Holiday trays, gifting, parties, or just a sweet bite after dinner, these truffles always fit in.
Ingredient Notes
Find the full printable recipe with directions.
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- Red velvet cake mix: Use any boxed red velvet cake mix you like. Prepare it according to the package instructions so the cake bakes up soft and tender.
- Cream cheese frosting: Homemade or store-bought both work. You only need enough to bind the cake crumbs into a soft dough that holds together easily.
- White chocolate or candy melts: White chocolate gives a softer, creamier coating, while candy melts set a little firmer and are easier to work with. Use whichever you prefer.
- Red candy melts (optional): Perfect for a pretty drizzle on top. You can also use white chocolate tinted with a drop of red food coloring.
- Sprinkles: Heart sprinkles or any festive sprinkles add a cute finishing touch while the coating is still wet.
How to Make Red Velvet Cake Truffles
Start by preparing the red velvet cake according to the package instructions. Let it cool completely so it doesn’t melt the frosting.
Use your hands or a fork to break the cooled cake into fine crumbs in a large mixing bowl. Add the cream cheese frosting and stir until the mixture turns into a soft, dough-like texture that presses together easily.
Scoop and roll the mixture into 1-inch balls. Set them on a parchment-lined baking sheet and freeze for 20–30 minutes until firm.
Melt the white chocolate or candy melts in the microwave, stirring every 20–30 seconds until smooth. Dip each chilled truffle, letting excess drip off, then set them back on the tray. Refrigerate until the chocolate shell is firm, about 20 minutes, then enjoy!
Recipe Tips
- Let the chocolate cool slightly. If the white chocolate is too warm and the cake balls are very cold, the coating can crack. Let the melted chocolate sit for a minute before dipping.
- Use a round cake pan. Baking the cake in a round pan keeps the edges softer, so you won’t have dry, crusty pieces in your truffles.
- Mix just enough frosting.You want the cake mixture soft and dough-like, not wet. Add the frosting gradually if needed so the mixture holds together without being sticky.
- Freeze before dipping. Chilling the rolled cake balls for 20–30 minutes helps them keep their shape when coated.
- Tap off excess chocolate. After dipping, gently tap the truffle on the edge of the bowl to remove extra coating and get a smoother finish.
- Decorate while wet. Drizzle with red candy melts and add sprinkles while the coating is still soft so everything sticks.
More Dessert Recipes
Red Velvet Cake Truffles
Ingredients
- 1 15.25 oz red velvet cake mix , plus ingredient on box to prepare cake
- 1/2 cup cream cheese frosting , I used store-bought
- 10 ounces white chocolate melting wafers
Optional: Red candy melts or white chocolate for drizzle, heart sprinkles
Instructions
- Bake the cake. Make the red velvet cake according to the package instructions, then let it cool completely.
- Crumble it. Once cooled, crumble the cake into a large bowl with your hands or a fork until it’s fine and even.
- Add the frosting. Mix in the cream cheese frosting until the texture feels like soft dough that easily holds together.
- Roll into balls. Scoop and roll the mixture into 1-inch truffles. Place them on a parchment-lined baking sheet and freeze for 20–30 minutes so they firm up.
- Coat in chocolate. Melt the white chocolate or candy melts in the microwave, stirring every 20–30 seconds until smooth. Dip each chilled truffle into the melted coating and place back on the tray to set.
- Decorate. Melt the red candy melts and drizzle over each truffle. Add heart sprinkles while the coating is still wet.
- Chill and store. Refrigerate until fully set, about 20 minutes.
