I made Red Velvet Truffles and the creamy white chocolate shell makes them look scandalously fancy for something that took zero effort.

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I’m obsessed with Red Velvet Truffles because they taste like the best part of cake smacked into a candy. I love how the red velvet cake mix gives a deep cocoa tang and the creamy white chocolate melting wafers shell snaps and melts at the same time.

I call them ridiculous for Valentine Desserts, and I will eat a dozen standing at the counter. But it’s not just sugar rush, there’s that little tang that keeps me going.

I make little rounds of dangerously good stuff. I have zero apologies for that, and I hide them in my freezer.

Ingredients

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Box red velvet cake mix: Basically the shortcut that gives instant cakey texture and color.
Large eggs: They bind the batter and add structure, makes it hold together.
Vegetable oil: Keeps the cake moist and soft, no weird flavors.
Water: Keeps things thin enough to mix, simple and necessary.
Cream cheese softened: Creamy, tangy center that makes these truffles decadent.
Unsalted butter softened: Adds richness and smoothness, tames the tang.
Powdered sugar sifted: Sweetens and firms the filling without grittiness.
Vanilla extract: Simple warmth, ties the cream cheese and cake together.
Pinch of salt: Balances sweetness, makes flavors pop without being salty.
White chocolate melting wafers: Smooth shell that hardens for that perfect snap.
Vegetable shortening or coconut oil: Basically thins the coating for easier dipping.
Sprinkles or colored sugar: Fun finishing touch, makes them party-ready and cute.

Ingredient Quantities

1 (15.25 oz) box red velvet cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

8 oz cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

Pinch of salt

12 oz white chocolate melting wafers or white chocolate chips

1 tablespoon vegetable shortening or coconut oil, optional (for thinning coating)

Sprinkles or colored sugar for decorating, optional

How to Make this

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1. Preheat oven to the temperature on the cake mix box. Grease a 9×13 pan or line with parchment, then mix the red velvet cake mix with 3 eggs, 1/2 cup vegetable oil and 1 cup water until smooth. Pour into the pan and bake per box directions, then cool completely on a rack.

2. Crumble the cooled cake into a large bowl with your hands or a fork until there are no big chunks left. It should feel like coarse crumbs, not a paste.

3. In a separate bowl beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth. Add 2 cups sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt; beat until combined but don’t overwork it.

4. Add the cake crumbs to the cream cheese mixture and fold until evenly moistened. The mixture should hold together when pressed. If it’s too wet, add a little more powdered sugar; if too dry, add a teaspoon of cream cheese.

5. Chill the mixture for 30 minutes to make rolling easier. Scoop about 1 tablespoon portions and roll into balls, placing them on a parchment lined baking sheet. For uniform size use a cookie scoop. Chill or freeze the balls for at least 15 minutes; firm truffles dip better.

6. Melt 12 oz white chocolate melting wafers or white chocolate chips in a microwave-safe bowl in 20 to 30 second bursts, stirring in between until smooth. If needed stir in up to 1 tablespoon vegetable shortening or coconut oil to thin the chocolate so it coats smoothly.

7. Dip each chilled cake ball into the melted white chocolate using a fork or dipping tool, tap off excess, and place back on the parchment. If bubbles form, gently pop them with a toothpick. Work quickly but keep the chocolate warm; if it thickens, reheat briefly in the microwave.

8. Decorate immediately with sprinkles or colored sugar if you want, before the coating sets. For a neater finish, rotate and lift each truffle straight up to avoid drips.

9. Let the coating set at room temperature or chill briefly until firm. Store truffles in an airtight container in the fridge for up to 5 days or freeze for longer. Bring to room temperature before serving for best flavor.

Equipment Needed

1. 9×13 inch baking pan (greased or lined with parchment)
2. Cooling rack
3. Large mixing bowls (one for cake crumbs, one for frosting)
4. Electric hand mixer or sturdy whisk
5. Rubber spatula and wooden spoon
6. Cookie scoop (1 tablespoon) or tablespoon measure
7. Baking sheet lined with parchment
8. Microwave safe bowl or small saucepan for melting chocolate
9. Fork or dipping tool plus toothpicks for popping bubbles

FAQ

Q: Can I use a homemade red velvet cake instead of the box mix?
A: Yes, you can. Use the cooled cake crumbs from a single-layer 9 inch cake or equivalent volume. Make sure cake is fully cool and not too moist, or the mixture will be soggy.

Q: My mixture is too wet or too dry, what do I do?
A: If too wet, chill the cake-cream cheese mix for 30 to 60 minutes so it firms up, then roll. If still wet, add a few tablespoons of extra sifted powdered sugar. If too dry and crumbly, beat in a teaspoon of cream cheese or a splash of milk until it holds together.

Q: How do I get a smooth white chocolate coating without streaks or lumps?
A: Melt the white chocolate slowly in short bursts in the microwave, stirring between each burst. Stir in 1 teaspoon of vegetable shortening or coconut oil only if needed to thin. Work quickly while chocolate is fluid, dip the chilled truffles, tap off excess, then let set on parchment. If chocolate thickens while you work, rewarm briefly.

Q: Can I freeze these truffles?
A: Yes. Freeze on a tray until firm, then transfer to an airtight freezer bag or container with parchment between layers. They keep 2 to 3 months. Thaw in the fridge for a few hours before serving so they dont sweat.

Q: Why did my coating crack or separate from the truffle?
A: That usually happens when the truffles arent cold enough or the chocolate was too hot. Always chill the centers well and let your melted chocolate cool slightly before dipping. Also avoid rapid temperature changes when storing.

Q: Any tips for decorating so they look pro?
A: Use sprinkles right after dipping so they stick. For drizzles, thin some melted white chocolate a little more, put in a small zip bag, snip a tiny corner and drizzle. Let the coating set at room temp for a few minutes, then chill to finish.

Red Velvet Truffles: Cake Balls Made With A Cake Mix Recipe Substitutions and Variations

Red velvet cake mix: Use a plain chocolate cake mix plus 1 tablespoon cocoa powder and a few drops of red food coloring to match the color. Or swap for homemade red velvet batter if you want control over sugar and cocoa.
Eggs: Replace each egg with 1/4 cup applesauce or 1/4 cup mashed banana for a moist binder, or use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg if you need a vegan substitute. Note the texture might be a touch denser.
Cream cheese: Use equal parts mascarpone or Neufchatel cheese for a similar tang and texture. For a dairy-free option, use a vegan cream cheese, but chill the mix well so truffles hold shape.
White chocolate melting wafers: Use good quality white chocolate chips or chopped couverture white chocolate instead. If the coating is too thick, stir in 1 teaspoon vegetable shortening or 1 teaspoon coconut oil at a time to thin it out and get a smoother dip.

Pro Tips

1. Chill the cake balls long enough. If you try to dip them while theyre only slightly cool theyll fall apart or the coating will pool weirdly. Freeze for 10 to 15 minutes if you need them firm fast, but dont leave them so long they freeze solid — let them sit at room temp a few minutes before dipping.

2. Get the coating consistency right. Melt the white chocolate gently and only add a tiny bit of shortening or coconut oil at a time to thin it. Too much makes the shell soft and greasy, too little makes clumpy coverage. If the chocolate thickens as you work, warm it in short 10 second bursts and stir, dont overheat it.

3. Use tools to keep things neat. A small cookie scoop makes uniform balls so baking and presentation are consistent. Use two forks or a dipping tool to drop and lift each truffle, and tap the fork gently to remove excess chocolate. Pop any air bubbles with a toothpick before the coating sets for a smooth finish.

4. Balance texture and flavor. If the cake mix filling feels too wet, add powdered sugar a tablespoon at a time until it holds, instead of dumping a lot at once. For brighter flavor, fold in a teaspoon of lemon juice or a pinch of espresso powder to the cream cheese mix — it makes the white chocolate taste less flat. Store in the fridge but bring to room temp 20 minutes before serving so the center is soft not chalky.

Red Velvet Truffles: Cake Balls Made With A Cake Mix Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Red Velvet Truffles and the creamy white chocolate shell makes them look scandalously fancy for something that took zero effort.

Servings

servings

Calories

701

kcal

Equipment: 1. 9×13 inch baking pan (greased or lined with parchment)
2. Cooling rack
3. Large mixing bowls (one for cake crumbs, one for frosting)
4. Electric hand mixer or sturdy whisk
5. Rubber spatula and wooden spoon
6. Cookie scoop (1 tablespoon) or tablespoon measure
7. Baking sheet lined with parchment
8. Microwave safe bowl or small saucepan for melting chocolate
9. Fork or dipping tool plus toothpicks for popping bubbles

Ingredients

1 (15.25 oz) box red velvet cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
12 oz white chocolate melting wafers or white chocolate chips
1 tablespoon vegetable shortening or coconut oil, optional (for thinning coating)
Sprinkles or colored sugar for decorating, optional

Directions

Preheat oven to the temperature on the cake mix box. Grease a 9×13 pan or line with parchment, then mix the red velvet cake mix with 3 eggs, 1/2 cup vegetable oil and 1 cup water until smooth. Pour into the pan and bake per box directions, then cool completely on a rack.
Crumble the cooled cake into a large bowl with your hands or a fork until there are no big chunks left. It should feel like coarse crumbs, not a paste.
In a separate bowl beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth. Add 2 cups sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt; beat until combined but don’t overwork it.
Add the cake crumbs to the cream cheese mixture and fold until evenly moistened. The mixture should hold together when pressed. If it’s too wet, add a little more powdered sugar; if too dry, add a teaspoon of cream cheese.
Chill the mixture for 30 minutes to make rolling easier. Scoop about 1 tablespoon portions and roll into balls, placing them on a parchment lined baking sheet. For uniform size use a cookie scoop. Chill or freeze the balls for at least 15 minutes; firm truffles dip better.
Melt 12 oz white chocolate melting wafers or white chocolate chips in a microwave-safe bowl in 20 to 30 second bursts, stirring in between until smooth. If needed stir in up to 1 tablespoon vegetable shortening or coconut oil to thin the chocolate so it coats smoothly.
Dip each chilled cake ball into the melted white chocolate using a fork or dipping tool, tap off excess, and place back on the parchment. If bubbles form, gently pop them with a toothpick. Work quickly but keep the chocolate warm; if it thickens, reheat briefly in the microwave.
Decorate immediately with sprinkles or colored sugar if you want, before the coating sets. For a neater finish, rotate and lift each truffle straight up to avoid drips.
Let the coating set at room temperature or chill briefly until firm. Store truffles in an airtight container in the fridge for up to 5 days or freeze for longer. Bring to room temperature before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.