Red Velvet Cake Truffles
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.
Servings: 24
Calories: 93kcal
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.
Notes
Store in an airtight container in the fridge for up to 5 days.
Freeze up to 3 months, thaw slightly then enjoy.
Nutrition
Calories: 93kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 25mg | Potassium: 36mg | Fiber: 0.02g | Sugar: 11g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.04mg