Description

These Red Velvet Truffles are a delightful twist on classic red velvet cake, transformed into bite-sized treats coated in creamy white chocolate and decorated with festive sprinkles. Perfect for holiday celebrations or any special occasion, these truffles combine the moist texture of red velvet cake with the rich tang of cream cheese, encased in a smooth almond bark shell.

Ingredients

Scale

Red Velvet Cake

1 box red velvet cake mix
Ingredients called for on the cake mix box (typically water, oil, eggs)

Truffle Coating and Decoration

10 oz cream cheese, softened
12 oz almond bark or white chocolate candy melts
Festive sprinkles, for garnish

Instructions

Prepare the Cake: Follow the instructions on the red velvet cake mix box to prepare the batter using the specified amounts of water, oil, and eggs. Pour the batter into a greased 9×13 inch pan and bake according to the package directions. Once baked, allow the cake to cool completely to room temperature before handling further.
Form the Truffle Dough: Remove and discard the crisp outer edges of the cooled cake. Crumble the remaining cake into fine crumbs in a large mixing bowl. Add the softened cream cheese to the cake crumbs and mix thoroughly by hand until a uniform dough forms.
Scoop and Chill: Using about 2 tablespoons of the cake mixture per truffle, shape the dough into balls. Place them on a baking sheet lined with parchment paper. Freeze the balls for about 30 minutes or until they are firm enough to coat.
Prepare the Coating: Place the almond bark or white chocolate candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
Coat the Truffles: Dip each chilled cake ball into the melted white chocolate, ensuring it is fully coated. Tap off any excess chocolate and set the coated truffle back on the parchment paper-lined baking sheet. Before the chocolate sets, decorate with white chocolate drizzle, festive sprinkles, or extra cake crumbs if desired.
Set the Coating: Return the coated truffles to the freezer for a few minutes to allow the white chocolate shell to harden, or leave them at room temperature until the coating has set.

Notes

Be sure the cake is completely cooled before mixing with cream cheese to prevent melting the cream cheese.
Using room temperature cream cheese makes it easier to blend evenly with the cake crumbs.
If almond bark or white chocolate melts are not available, high-quality white chocolate bars can be used instead.
Store the truffles in an airtight container in the refrigerator and consume within 5 days for best freshness.
You can add a splash of vanilla extract or a pinch of cinnamon to the cream cheese mixture for extra flavor.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Truffles, Red Velvet Cake, Cream Cheese Truffles, Holiday Dessert, White Chocolate Truffles