Red Velvet Truffles
Red Velvet Truffles are a colorful Valentine’s Day dessert. Red velvet cake balls are rolled in a sweet vanilla topping then topped with bright sprinkles.
Red velvet truffles are a fun way to make sweet and colorful treats for Valentine’s Day. These truffles are like cake balls without the stick.
I guess you could probably call these red velvet cake truffles or red velvet truffles interchangeably.
Unlike our dark chocolate peppermint truffles, snickerdoodle truffles, and peanut butter balls, these start with boxed red velvet cake and softened cream cheese as a binder.
Our brownie truffles are made with boxed brownie mix and in a similar style.
The cake mixture is rolled into uniform balls and dipped into a sweet vanilla coating. I like to add some cute sprinkles or a drizzle of pink frosting for some color.
How to Make Red Velvet Truffles:
These truffles are super easy to make. The most tedious part is rolling them into balls and dipping them into the icing.
Start with a simple red velvet cake mix. Choose your favorite brand, and bake per the package directions.
Each package/brand may require a different amount of eggs, water, and oil, so use the amount your package lists. I listed the amount for our particular brand below in the recipe card.
Allow the cake to cool completely, then use your hands to break it up into fine crumbs. Add the softened cream cheese to the cake mix, and use your hands, forks, or a spoon to combine.
A soft, slightly gummy feeling cake mixture will form. It should hold together when pressed.
Take about 1.5 tablespoons of the cake mixture, and roll it into a ball. Place the cake ball onto a parchment or wax paper lined baking sheet.
I was able to get about 45 cake balls (5 aren’t pictured), but the amount will vary depending on the size of the cake balls. Place the baking sheet in the refrigerator for 30 minutes to an hour to allow them to set.
While the cake balls are in the refrigerator, melt the vanilla icing. We used two (10 ounce) packages of Ghirardelli vanilla flavored melting wafers.
The icing may need to be reheated a couple of times, because it cools considerably as the cold cake balls are added. Just reheat for 15-20 seconds as needed.
When you’re ready to make the red velvet truffles, use a fork or a tool for dipping truffles and dip the cake balls, one-by-one, into the icing. Allow the excess to drip back into the bowl, and place the truffle back onto the baking sheet.
If you’d like to add sprinkles, add them before the icing begins to set. Otherwise, place the baking sheet back in the refrigerator for 20-30 minutes to allow the icing to set.
To add pink or red drizzle, use the remaining icing and add a few drops of food coloring. Stir to combine.
It may be necessary to add 1-2 teaspoons of coconut or vegetable oil to the icing if it begins to thicken when the food coloring is added. Use the icing to drizzle over the truffles, and allow them to set before enjoying.
Can you use old, leftover cake for red velvet truffles?
Yes, day old cake would work well for these truffles. Cakes or cupcakes that didn’t quite turn out or didn’t make the cut would also work great for making truffles.
Can you use chocolate instead of vanilla for the frosting?
Yes, you can use milk, semi-sweet, or dark chocolate instead of vanilla to dip the red velvet cake truffles.
Depending on what type of chocolate is use (baking, chocolate chips, etc.), it may be necessary to add 1-2 teaspoons of coconut or vegetable oil to the chocolate to help it melt more smoothly.
Can you use homemade cake for red velvet truffles?
Absolutely! Please keep in mind that the ingredients in the recipe card (found below) will be slightly different.
We’ve listed out the ingredients found on the box of cake mix and those will differ if you make a homemade cake.
Ingredients
- 15.25 ounces red velvet cake mix, 1 box
- 1 ¼ cups water, used for the cake
- ½ cup vegetable oil, or canola oil, used for the cake
- 3 large eggs, used for the cake
- 8 ounces block-style cream cheese, softened
- 20 ounces vanilla melting wafers, two (10 ounce packages), plus more for drizzling the truffles
Instructions
- Preheat the oven to 350°F, grease a 9 x 13-inch cake pan, and line a large baking sheet with parchment or wax paper. Set aside.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs according to the package instructions. Pour the batter into the prepared cake pan, and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.15.25 ounces red velvet cake mix1 ¼ cups water½ cup vegetable oil3 large eggs
- Use your hands to break the cake into fine crumbs, then add the softened cream cheese. Continue to mix until the cream cheese is evenly distributed. The mixture should hold together when pressed.8 ounces block-style cream cheese
- Take 1 ½ tablespoons of the cake mixture, and roll it into a ball. Place it on the prepared baking sheet. Continue with the remaining cake mixture. Place the cake balls in the refrigerator for 30 minutes to an hour to cool. Just before removing the cake balls from the refrigerator, melt the vanilla icing.
- Place the melting wafers in a small, microwave-safe bowl, and heat until melted, stirring every 20-30 seconds. Use a fork or truffle dipper to dip each ball into the vanilla, and allow the excess to drip off. Place the truffle back onto the baking sheet. Top with sprinkles if desired.20 ounces vanilla melting wafers
- Place the truffles back into the refrigerator to set. Store leftovers in the refrigerator for up to 3-4 days.
- *Optional: To add pink or red drizzle, add a few drops of red food coloring to the remaining icing. If necessary, add 1-2 teaspoons of coconut or vegetable oil if it thickens. Stir to combine, use drizzle over the cooled truffles. Allow the drizzle to set before serving.
Can these truffles be frozen ?
Hi Wendi!
We haven’t tried to freeze the truffles. It might work ok, but I’m not sure. My concern is either the cake portion or the chocolate covering will sweat as it warms to room temperature. That may cause the chocolate to fall off or become gummy underneath.