Red Velvet Cake Truffles

Ah, Valentine’s Day. My husband and I are both not super into it. We always keep it really low key and have a nice Italian dinner at home. We also usually get sweet cards but no gifts. I already make plenty of sweets, so no chocolates and our cats would destroy any flowers in the house. I also don’t wear much jewelry and neither does Marc. So we just spend the money on having the nice dinner together and a good bottle of wine. Like I said, I like to make the sweets so these red velvet cake truffles were perfect to work on for tomorrow’s dinner. They were really easy to make with a boxed cake mix that I flavored up a little and store bought frosting just coated in melted white chocolate. They were so fun though and the color was pure romance!

In the boxed cake batter I replaced the water in the instructions with milk to make it a little richer. I also added in a little extra cocoa powder to give it a slightly deeper chocolate flavor. Everything just came together easily in one bowl!
The cake took about 25 minutes to bake in my 9 x 13 pan and puffed up gorgeously. I absolutely love red velvet anything so just the cake alone made me happy.
I felt really bad pretty much destroying that lovely cake, but it was also really fun. It crumbled up really easily with me just diving in with my hands.
Then I used store bought whipped cream cheese icing to bring the cake together into a slightly wet dough. It felt like the consistency of meatballs, and I used my hands again to bring it together after I started it with a spoon.
I used a 1.5 inch cookie scoop to scoop perfect little mounds of that dough and rolled them into smooth truffle centers with my hands. With that measure, I ended up with 40 centers total, which was perfect!
After the centers chilled for a couple of hours, I took each of them and coated them in white chocolate. Doing it on a fork allowed the excess to drip back into the bowl before I carefully nudged it off onto a lined tray to set. Before they all set, I sprinkled the tops with red crystal sugar.

Once I made them all, they were good to go and I kept them in the refrigerator for a few days. They keep really well. I of course tried 1 or 5 to do quality control but I can’t wait to serve them to Marc for our Valentine’s dinner tomorrow. Hope you all love them too, they are easy to make last minute! xoxo

Red Velvet Cake Truffles
Red Velvet Cake Truffles
5 from 4 votes
Red Velvet Cake Truffles
Red Velvet Cake Truffles
Prep Time
1 hr
Cook Time
30 mins
Cooling and Setting Time
3 hrs
Total Time
1 hr 30 mins

These are such decadent red velvet cake truffles that are so fun for dessert. The white chocolate shell and tender cake center work so well together!

Course: Dessert
Cuisine: American
Keyword: Red Velvet Cake Truffles, Truffles
Servings: 40 truffles
Calories: 284 kcal
Author: Jeanie and Lulu’s Kitchen
  • 1 box red velvet cake mix
  • 1 cup milk to replace the water in the box instructions. Adjust the amount if different on the box.
  • 1/3 cup vegetable oil Adjust amount if different on your box
  • 3 whole eggs Adjust amount if different on your box
  • 1 tablespoon cocoa powder
  • 1 1/4 cup whipped cream cheese frosting
  • 1 1/2 pounds white chocolate chips
  • red crystal sugar for sprinkling on top
  1. Pre-heat the oven to 350 and grease a 9 x 13 baking dish well. Combine the boxed mix, milk, oil, eggs and cocoa powder in a large mixing bowl and stir it all together thoroughly until smooth. Pour it into the pan and bake the cake for 25-30 minutes, until a toothpick comes out cleanly. Adjust the cooking time and temperature if different on your box. Let it cool enough to handle, then crumble it all into crumbs thoroughly and let it cool completely. Add in the frosting and stir it in with a spoon. Switch to your clean hands and mush it all together into a solid dough. Get out a sheet tray and line it with either a silicone mat or parchment. Then use a 1.5 inch cookie scoop to scoop out perfect portions of the dough and roll them into smooth little balls. Line them up on the tray as you make them, you should get 40 total using that measurement. Put the tray in the refrigerator to set the centers for 2 hours.

  2. When the 2 hours is up, microwave the white chocolate in a large, microwave safe bowl for a minute, then stir it and microwave it for another minute or so until it is easily pourable and smooth. Let it cool just a little bit so that it doesn’t melt the centers, and set up another lined tray while it does. Get out the centers from chilling and place the first one on a fork above the bowl of chocolate. Spoon the chocolate over the center and gently tap the fork on the side of the bowl so that the excess drips into the bowl. Gently nudge it onto the tray and sprinkle the red sugar on top before the chocolate hardens. Repeat this with the remaining centers. If the chocolate gets too hard to work with, just heat it up again for about 30 seconds to make it pourable again. Store them sealed in the refrigerator for up to 3 days and enjoy!

Nutrition Facts
Red Velvet Cake Truffles
Amount Per Serving (2 truffles)
Calories 284 Calories from Fat 146
% Daily Value*
Fat 16.2g25%
Saturated Fat 7.4g46%
Cholesterol 26mg9%
Sodium 51mg2%
Carbohydrates 31.5g11%
Sugar 29.9g33%
Protein 3.6g7%
Calcium 80mg8%
* Percent Daily Values are based on a 2000 calorie diet.
These are such decadent red velvet cake truffles that are so fun for dessert. The white chocolate shell and tender cake center work so well together! #dessert #truffles #redvelvetCake #redvelvetcaketruffles #jeanieandluluskitchen
Red Velvet Cake Truffles

14 thoughts on “Red Velvet Cake Truffles”

  1. These look delish! I love red velvet cake. My husband and I aren’t super into Valentine’s Day either, but I always bake something special. Oh and I totally get you about the cats ruining flowers! haha

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