Why You’ll Love This Recipe

Easy yet impressive: Uses a simple red velvet cake base mixed with cream cheese for irresistible flavor.
Customizable coatings: Dip in white, milk, or dark chocolate and add fun toppings like sprinkles or nuts.
Make-ahead friendly: Prepare in advance and store in the fridge or freezer—ideal for parties or last-minute desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box red velvet cake mix (plus required ingredients listed on the box)
8 oz (227 g) cream cheese, room temperature
12–16 oz (340–450 g) coating (white chocolate, candy melts, almond bark; milk or dark chocolate optional)
Optional: 1–2 tsp vegetable oil (to thin melted coating)
Optional toppings: sprinkles, chopped nuts, cocoa powder, colored candy, gold leaf, etc.

Directions

Bake the cake. Prepare as directed on the box using a 9×13 pan. Cool completely.
Crumble and mix. Break cake into fine crumbs in a bowl. Add cream cheese and knead until uniform, forming a dough.
Form balls. Use heaping tablespoon or cookie scoop to form ~35–60 balls, depending on size. Place on parchment-lined tray.
Chill or freeze. Refrigerate for 1 hour or freeze 30 minutes (some recommend overnight for extra firmness).
Melt coating. Warm chocolate/melts in microwave (30-second intervals) or double boiler; stir until smooth. Add oil if needed.
Dip truffles. Use fork or dipping tool to coat balls in chocolate. Tap off excess, place on parchment.
Decorate. Drizzle contrasting color coating or sprinkle toppings before coating sets.
Set. Refrigerate until firm (about 15 minutes).

Servings and timing

Yield: Approximately 35–60 truffles (size dependent).
Prep time: 15–30 minutes (mixing and forming balls)
Cook/bake time: 25–35 minutes for cake.
Chill time: 30 minutes to 1 hour (refrigerator or freezer).
Total: Approximately 1½–2 hours including chilling.

Variations

Use milk or dark chocolate for coating instead of white.
Mix homemade red velvet cake instead of box mix.
Toppings: almond bark, sprinkles, nuts, edible gold leaf, or candy melts.
Flavor add-ins: fill balls with nuts, dried fruit, marshmallows, or mini cookies.
Undipped version: roll in cocoa powder, powdered sugar, or cake crumbs instead.

Storage/reheating

Refrigerator: Store in airtight container for up to 1 week.
Freezer: Freeze undipped balls up to 2 months; dip after thawing. Freeze fully made truffles for up to 2 months; thaw in fridge.
Serving: Remove from fridge ~10 minutes before serving for best texture.

FAQs

What is a red velvet truffle?

A bite-sized cake ball made of red velvet cake crumbs mixed with cream cheese, dipped in chocolate coating.

Can I make them gluten-free?

Yes—use gluten-free red velvet cake mix and ensure coatings are GF certified.

Do you have to bake the cake?

No. You can mix foil cake mix or raw cake mix + powdered sugar + cream cheese—no bake needed.

How do I prevent balls from falling apart?

Make sure to chill/freeze balls solid before dipping; some add extra cream cheese if too dry.

Can I use cream cheese frosting instead of plain?

Yes—cream cheese frosting (16 oz) works well and makes mixture smoother.

What coating is best?

White chocolate or almond bark for traditional look; milk/dark chocolate for richer taste.

Why add vegetable oil to coating?

Helps thin melted chocolate for smoother dipping.

Can I decorate with sprinkles?

Absolutely—add them before coating sets for festive toppings.

How to transport these truffles?

Place in single layer in an airtight container, separated by parchment or mini cupcake liners.

Any tips for fast make-ahead?

Freeze uncoated balls months in advance and dip when needed.

Conclusion

Red velvet truffles are the perfect blend of moist red velvet cake and creamy filling, encased in chocolate. Versatile enough for everyday indulgence or elegant enough for special celebrations, they’re easy to customize and store. With minimal prep and maximum impact, this recipe is sure to win hearts (and taste buds).