A decadent, bite-sized twist on classic red velvet cake—these creamy truffles are rich, indulgent, and perfect for gifting or special occasions.

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.

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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).

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.
Remove from fridge ~10 minutes before serving for best texture.
Can use cream cheese frosting instead of plain cream cheese for a smoother mixture.
To make gluten-free, use gluten-free red velvet cake mix and ensure coatings are GF certified.
For variations, try different chocolate coatings or toppings like sprinkles, nuts, or edible gold leaf.
For a faster make-ahead option, freeze undipped truffle balls and dip when needed.