Easy Red Velvet Cake Truffles (Printable)

Bite-sized red velvet and cream cheese treats dipped in white chocolate

# What You’ll Need:

→ Cake

01 - 1 box red velvet cake mix (15.25 oz)
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water

→ Filling

05 - 4 oz cream cheese, softened
06 - 1/4 cup powdered sugar (optional)

→ Coating

07 - 12 oz white chocolate chips or melting wafers
08 - 1 tablespoon coconut oil or vegetable shortening (optional)
09 - Red or pink sprinkles (optional)

# How To Make It:

01 - Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan.
02 - Combine the cake mix, eggs, oil, and water in a large bowl. Mix until smooth, pour into the prepared pan, and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
03 - Crumble the cooled cake into fine crumbs in a large bowl.
04 - In a separate bowl, beat the softened cream cheese (and powdered sugar, if using) until smooth.
05 - Add the cream cheese mixture to the cake crumbs. Mix thoroughly until well combined and a dough-like consistency forms.
06 - Scoop out tablespoon-sized portions and roll into balls. Place on a parchment-lined baking sheet.
07 - Freeze the cake balls for 20–30 minutes, or until firm.
08 - Melt the white chocolate chips (with coconut oil, if using) in a microwave-safe bowl in 20-second intervals, stirring until smooth.
09 - Using a fork, dip each cake ball into the melted white chocolate, letting excess drip off. Place onto a clean parchment-lined baking sheet.
10 - Decorate with sprinkles if desired. Chill the truffles in the refrigerator for at least 30 minutes, or until the coating is set.

# Expert Tips:

01 -
  • These truffles taste like you spent all day crafting them but come together in under an hour
  • The cream cheese creates an incredibly smooth texture that practically melts on your tongue
  • They're perfectly portable for parties and make stunning gifts without any fancy equipment
02 -
  • I learned the hard way that even slightly warm cake crumbs turn into a sticky mess instead of neat truffles
  • Room temperature cream cheese blends seamlessly but cold cream cheese leaves lumpy pockets in your dough
  • The freezer time is nonnegotiable because cold balls don't crack their chocolate coating
03 -
  • The coconut oil trick makes the white chocolate coating incredibly smooth and professional-looking
  • If your chocolate starts to seize, add a teaspoon more oil and stir gently to save it

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