Description
Delight in the rich, velvety goodness of Red Velvet Truffles—bite-sized treats made from moist red velvet cake mixed with cream cheese, coated in smooth white chocolate, and topped with festive sprinkles. Perfect for holidays, parties, or anytime you crave an indulgent dessert.
Ingredients
For the Cake
- 1 box red velvet cake mix
- Water, as required by cake mix instructions
- Oil, as required by cake mix instructions
- Eggs, as required by cake mix instructions
For the Truffles
- 10 oz cream cheese, softened
- 12 oz almond bark OR white chocolate candy melts
- Festive sprinkles
Instructions
- Prepare the Cake: Follow the instructions on the red velvet cake mix box, combining water, oil, and eggs as directed. Pour the batter into a 9×13-inch pan and bake as instructed. Once baked, allow the cake to cool completely before proceeding.
- Form the Cake Mixture: Remove the crisp outer edges of the cooled cake and discard them. Crumble the remaining cake into a large mixing bowl. Add the softened cream cheese, and mix thoroughly using your hands until the mixture forms a smooth, dough-like consistency.
- Shape the Truffles: Scoop approximately 2 tablespoons of the cake mixture per truffle and roll into balls. Place each ball on a baking sheet lined with parchment paper. Freeze the cake balls for 30 minutes or until firm.
- Melt the Coating: Place the white chocolate or almond bark in a microwave-safe bowl. Heat in intervals of 30 seconds, stirring between each, until fully melted and smooth.
- Dip the Truffles: Using a fork or dipping tool, dip each frozen cake ball into the melted white chocolate, ensuring it is fully coated. Tap off any excess chocolate and place back onto the parchment-lined baking sheet. Garnish the truffles with a drizzle of white chocolate and festive sprinkles or extra cake crumbs if desired.
- Set the Coating: Return the dipped truffles to the freezer for a few minutes to allow the chocolate coating to harden, or let them set at room temperature.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing.
- Freezing the cake balls before dipping helps the coating set better and creates a cleaner finish.
- You can substitute almond bark with white chocolate candy melts based on preference or availability.
- Store the truffles in an airtight container in the refrigerator for up to 5 days.
- For added flavor, consider adding a teaspoon of vanilla extract to the cake and cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American