Easy Red Velvet Cake Truffles (Print version)

Rich red velvet cake blended with cream cheese, rolled into balls, and coated in white chocolate for an irresistible bite-sized treat.

# What you need:

→ Cake Base

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

→ Coating

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

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x13-inch baking pan.
02 - Combine cake mix, eggs, oil, and water in a large bowl. Mix until smooth, pour into prepared pan, and bake for 25-30 minutes until toothpick comes out clean. Cool completely.
03 - Crumble cooled cake into fine crumbs in a large bowl.
04 - Beat softened cream cheese and powdered sugar until smooth in a separate bowl.
05 - Add cream cheese mixture to cake crumbs and mix thoroughly until dough-like consistency forms. Scoop tablespoon-sized portions and roll into balls. Place on parchment-lined baking sheet.
06 - Freeze cake balls for 20-30 minutes until firm.
07 - Melt white chocolate chips with coconut oil in microwave-safe bowl in 20-second intervals, stirring until smooth.
08 - Dip each cake ball into melted white chocolate using a fork, allowing excess to drip off. Place onto clean parchment-lined sheet. Decorate with sprinkles while chocolate is wet.
09 - Refrigerate truffles for at least 30 minutes until coating is completely set.

# Expert advice:

01 -
  • These truffles taste like you spent all day in the kitchen but actually use a boxed cake mix as a brilliant shortcut
  • The combination of tangy cream cheese filling and sweet white chocolate coating creates that perfect bakery style balance
  • They freeze beautifully so you can make a huge batch and pull them out for unexpected guests or last minute gifts
02 -
  • If your white chocolate seizes and turns grainy while melting, stir in a teaspoon of coconut oil to smooth it back out
  • Room temperature cake balls will fall apart in the melted chocolate, so keep the unused ones in the freezer while you work in batches
  • The truffles must be stored in the refrigerator because the cream cheese filling needs to stay cold for food safety
03 -
  • Use a cookie scoop instead of a spoon for uniformly sized truffles that look bakery perfect and cook evenly
  • Keep a damp paper towel nearby while rolling the balls to wipe sticky cake mixture off your hands between each one

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