Red Velvet Truffles
Servings: 22 Servings
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 mix, 1 ¼ cups water, ½ cup vegetable oil, 3 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.
Notes
- The water, oil, and eggs are used along with the cake mix to make the red velvet cake. Please check the box of your particular cake mix and adjust those ingredients accordingly.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 truffles. Actual calories will vary.
Nutrition Facts
Red Velvet Truffles
Serving Size
2 truffles
Amount per Serving
Calories
311
% Daily Value*
Fat
20
g
31
%
Saturated Fat
9
g
45
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
38
mg
13
%
Sodium
227
mg
9
%
Potassium
160
mg
5
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
23
g
26
%
Protein
4
g
8
%
Vitamin A
179
IU
4
%
Vitamin C
0.1
mg
0
%
Calcium
95
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
