I’ve been making these Red Velvet Truffles for parties and quiet Sunday treats for years — they’re a fast, show-stopping way to turn boxed cake into bite-sized decadence. Soft red velvet cake mixed with tangy cream cheese, chilled into balls, then dipped in white chocolate makes a festive, crowd-pleasing confection perfect for holidays, potlucks, or last-minute gifts.
Why you’ll love this dish
These truffles give you all the flavor of red velvet cake in one perfect bite — no slicing, no frosting a layered cake, and minimal cleanup. They’re fast (mostly chilling time), budget-friendly because they use a boxed mix, and wonderfully adaptable: dress them up with sprinkles for a party or keep them simple for afternoon coffee.
“Velvety inside with a crisp white chocolate shell — everyone asked for the recipe after one plate disappeared.” — a friend who declared them party-musts
How this recipe comes together
Quick step-by-step overview so you know what to expect:
- Bake a 9×13 pan of red velvet cake from the box and let it cool completely.
- Trim and discard the overbrowned edges; crumble the rest into a bowl.
- Mix in softened cream cheese until a cohesive dough forms.
- Scoop into 2-tablespoon balls and freeze until firm.
- Melt white chocolate (almond bark or candy melts) and dip each ball, then decorate.
- Chill briefly so the coating sets, then enjoy.
What you’ll need
- 1 box red velvet cake mix (plus the water, oil, and eggs called for on the box)
- 10 oz cream cheese, softened (block style, not spreadable tub)
- 12 oz almond bark OR white chocolate candy melts (for coating)
- Festive sprinkles (optional)
Notes/substitutions: - For dairy-free: use dairy-free cream cheese and vegan white chocolate melts.
- If you prefer a deeper chocolate shell, swap the white coating for milk or dark chocolate.
- If you don’t have almond bark, good-quality white chocolate chips work; add a little vegetable oil to aid melting if needed.
Step-by-step instructions
- Prepare the cake: Mix and bake the red velvet cake according to the box instructions in a 9×13-inch pan. Cool completely — room temperature is fine.
- Trim edges: Remove and discard the crisp outer edges; they’re too dry for truffles.
- Crumble: Break the cooled cake into small crumbs in a large bowl.
- Add cream cheese: Add the softened 10 oz cream cheese. Mix with your hands (wear disposable gloves) or a sturdy spoon until a smooth, moldable dough forms.
- Scoop balls: Use a small cookie scoop or two tablespoons to portion mixture into balls (~2 tbsp each). Roll lightly to smooth.
- Freeze: Place the balls on a parchment-lined baking sheet and freeze for 30 minutes or until firm.
- Melt coating: Put the almond bark or white chocolate melts in a microwave-safe bowl. Heat in 30-second bursts, stirring between, until smooth. Alternatively, melt over a double boiler.
- Dip: Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate. Tap off excess and return to the parchment-lined sheet.
- Decorate: While the coating is wet, drizzle extra white chocolate or add festive sprinkles or extra cake crumbs.
- Set: Return to the freezer or fridge for a few minutes until the coating is set. Let come to near room temperature briefly before serving so the center is soft.
Best ways to enjoy it
- Plate on a decorative tray with doilies for parties.
- Serve alongside coffee or a glass of milk.
- Pair with fresh berries to cut through sweetness.
- Box a few in paper candy cups for homemade gifts — tie with ribbon for holidays.
How to store & freeze
- Refrigerator: Store truffles in a single layer or separated with parchment in an airtight container for up to 5 days. Because of the cream cheese center, keep refrigerated.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.
Food safety tip: Do not leave truffles at room temperature for more than 2 hours because of the cream cheese filling.
Helpful cooking tips
- Soften the cream cheese to room temperature for easier mixing; cold cream cheese leads to lumps.
- Chill the mixture before scooping if it’s too soft to shape.
- Use a small cookie scoop for uniform size; consistent balls give even coatings.
- If white chocolate seizes, stir in a teaspoon of neutral oil or a small amount of warm cream to smooth it.
- Work in batches when dipping to keep the truffles cold; very cold centers reduce the risk of the coating cracking.
Creative twists
- Chocolate lovers: dip in dark chocolate and sprinkle with sea salt.
- Peppermint holiday version: use crushed candy cane on top.
- Red velvet cheesecake balls: add 2–3 tablespoons of powdered sugar to the mixture for firmer filling.
- Nut coating: roll in crushed toasted pecans, pistachios, or graham cracker crumbs before the chocolate sets.
- Gluten-free: use a gluten-free cake mix or make a small homemade gluten-free red velvet cake.
Common questions
Q: How long does it take to make these truffles?
A: Active hands-on time is about 25–35 minutes (excluding bake and chill). Total time including baking and chilling is roughly 2–3 hours.
Q: Can I use leftover cake or store-bought cake?
A: Yes. As long as the cake is fresh and not overly dry, it works. Avoid using cake that’s been sitting out for days.
Q: Will they melt if left out at a party?
A: The white chocolate shell gives good protection, but if the room temperature is warm, keep them chilled and bring out small batches. Don’t leave them out more than 2 hours.
Q: Can I replace cream cheese with frosting?
A: You can use a thick buttercream or cream-cheese frosting, but texture and flavor will change. If using frosting, reduce extra liquid and make sure the mixture can be rolled into balls.
Q: Why do my coatings crack?
A: Cracking usually happens from temperature shock — dipping very warm centers or allowing truffles to warm and then cool quickly. Keep centers cold and dip quickly; set at cool room temp or in the fridge.
Conclusion
If you want another take on red velvet truffles for inspiration or presentation ideas, check out this detailed version at Red Velvet Cake Truffles – Julie’s Eats & Treats ®. For an alternative dipping and decorating approach, see the tips on Chocolate-Covered Red Velvet Cake Truffles (Cake Balls …).
Red Velvet Truffles
Ingredients
For the Truffles
- 1 box red velvet cake mix Plus the ingredients needed as per box instructions (water, oil, and eggs)
- 10 oz cream cheese, softened Block style, not spreadable tub
- 12 oz almond bark or white chocolate candy melts For coating
- festive sprinkles Optional
Instructions
Preparation
- Mix and bake the red velvet cake according to the box instructions in a 9x13-inch pan. Cool completely.
- Trim and discard the overbrowned edges; crumble the rest into a bowl.
- Add the softened cream cheese and mix with your hands or a sturdy spoon until a smooth, moldable dough forms.
- Use a small cookie scoop or two tablespoons to portion mixture into balls (approximately 2 tbsp each). Roll lightly to smooth.
- Place the balls on a parchment-lined baking sheet and freeze for 30 minutes or until firm.
Coating
- Put the almond bark or white chocolate melts in a microwave-safe bowl. Heat in 30-second bursts, stirring between, until smooth.
- Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate. Tap off excess and return to the parchment-lined sheet.
- While the coating is wet, drizzle extra white chocolate or add festive sprinkles.
- Return to the freezer or fridge for a few minutes until the coating is set. Let come to near room temperature briefly before serving.
