Red Velvet Cake Truffles
55 Comments
Posted: 02/04/15
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Red Velvet Cake Truffles are the ultimate Valentine’s Day treat. Be prepared to fall head over heels for these sweet bites!
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Today’s recipe is all about Valentine’s Day, which is one of my very favorite holidays when it comes to food. I mean, we’re talking all things chocolate and red velvet this time of year. I can’t help but be drawn into my little kitchen and whip up something special to spread the love.
I actually cannot believe that I have never shared this recipe online until right now. It’s one of those staples I prepare every year and definitely one of the treats that disappear in no time.
When I started to make them a little bit earlier this year in anticipation for this post, my husband, Adam was thrilled. He usually wants nothing to do in the kitchen and almost never volunteers to help, unless eating counts as helping, ha! But as soon as the red velvet cake (the base for the recipe) came out of the oven, he asked right away how he could assist me. I think that alone speaks to how much we adore these truffles.
If you knew me personally, you’d also know that I am all about homemade and made from scratch recipes. I rarely use a box mix and almost never make an exception. These Red Velvet Cake Truffles fall into my “special” recipe category. I have tried making them using a homemade red velvet cake in the past, but somehow they just don’t taste the same. I’ve since accepted the fact that 3 simple ingredients (including the box mix) are the key to Valentine’s Day happiness. And I’m quite alright with that :).
Hope you give these easy peasy truffles a go!
Love red velvet? You have to try Red Velvet Cookies, too!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Red Velvet Cake Truffles
Red Velvet Cake Truffles are the ultimate Valentine's Day treat. Be prepared to fall head over heels for these sweet bites!
Ingredients
- 1 box red velvet cake mix plus ingredients listed on the box to prepare the cake
- 1 8 oz package cream cheese (1/3 less fat), softened
- 1 12 ounce package milk, dark or white chocolate chips
- 2 teaspoons vegetable oil optional
Instructions
- Prepare the cake according to package instructions. Let cool completely before moving on to the next step.
- Using a fork or your hands, break the cake into fine crumbs into a large bowl. Add softened cream cheese and knead gently with your hands until cream cheese is fully incorporated.
- Roll into 42 cake balls (about 1 heaping tablespoon per ball) and place on a wax paper-lined baking sheet. Place in the fridge to chill while you prepare the chocolate.
- Heat chocolate in a heatproof bowl until completely melted. Add oil, if using, and stir to combine. Remove cake balls form the fridge and place one ball at a time into the melted chocolate. Using a fork, evenly coat each ball with the chocolate. Use the fork to remove the truffle from the chocolate and before transferring it back to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining chocolate balls.
- Pour leftover melted chocolate into a small ziptop bag, cut off one corner and pipe melted chocolate in desired design on top.
- Return truffles to the fridge for 15 minutes or until truffles are set. Devour!
Nutrition Information
Calories: 113kcal (6%), Carbohydrates: 14g (5%), Protein: 1g (2%), Fat: 5g (8%), Saturated Fat: 2g (13%), Cholesterol: 7mg (2%), Sodium: 124mg (5%), Potassium: 48mg (1%), Sugar: 9g (10%), Vitamin A: 90IU (2%), Vitamin C: 0.1mg, Calcium: 33mg (3%), Iron: 0.7mg (4%)
Things You Might Need for this Recipe!
Kelly says
I made these tonight and used dark chocolate for the coating which was delicious. Based on reviews I did freeze them before dipping in chocolate. I also melted the chocolate in a Bain Marie type situation in lieu of microwaving. I’ll make these again but next time I’ll probably add more cream cheese because I didn’t get that cream cheese zing that I was looking for when I first read the recipe.
Katie says
The chocolate was way to thick to dip the balls in. I tried adding more oil and it was still way too thick. What did sO do wring? I used chocolate chips and melted them in microeave.
Julie Evink says
Did you melt the chocolate to long? Sometimes it gets thick if it gets to hot. I’d recommend trying a chocolate almond bark it’s easier to work with if you have issues!
Briana says
These are truly SO delicious. However, as others have mentioned I double the chocolate, use full fat cream cheese, and refrigerate the balls overnight before coating to get a clean coat with no crumbs.
Julie Evink says
Great tips Briana!
Arden says
I couldn’t find the receipe
Julie Evink says
There is a “Jump to Recipe Button” at the top of the page that brings you straight to the recipe or it’s at the end of the post. I’m not sure why you aren’t seeing it. I can see it when I view the website.
Art says
Is that cake mix a 15.25 oz or an 18.25 oz box? I want to get the ratios right.
Jade says
How long can they keep in the fridge for?
Julie says
They will keep in the fridge for 1-2 weeks or you can freeze them!
Leah White says
How long will they keep if you freeze the finished truffles?
Julie Evink says
About 2-3 months.
Bobbi Burgess says
Every time I have made these they have turned out perfectly. I made around 200 total for Christmas presents and just for my home. Only had trouble with one batch of tge white chocolate seizing on me but otherwise great.
Julie says
I’m so glad you enjoyed these! Thanks for sharing!
Rose B says
My first time making these, or any truffles, and I think it takes a bit of practice. But they taste great! Cake got into the melted chocolate so I’ll have to work on that but definitely will be making again!
Julie Evink says
Try freezing them instead of putting them in the refrigerator it might help!
Eric says
These look so delicious! I’d love to make some and ship them to friends for the holidays…But because of the cream cheese, they need to be refrigerated! Are there any substitutions that can be made so they’ll be safe to eat after being unrefrigerated for a few days?
Julie says
I’m not sure there would be a substitute for this one. You may just need to find another recipe, sorry!
Carly says
Maybe try canned cream cheese frosting from the baking aisle!
Michelle Sperr says
Hi Carly. I haven’t tried that but feel free to give it a try! Hope it turns out delicious!
Kim says
How do u color the chocolate red for the drizzle on top?
I cannot get it red enough. It looks pink. Any tips? If I use to much food coloring, it clumps up.
Julie says
Try using gel food coloring, it is more concentrated so it takes less to achieve a bright red color.
Rachel says
I actually am bummed about not being able to find the liquid food coloring! I made a sweet dip for Halloween and the food coloring changed the taste! It was disgusting!
Umbayi says
I’ve made these a couple times and they delicious! I actually make them with cream cheese icing instead of just the cream cheese. I’ll have to try it the other way now and see which one I like best :).
Julie says
Sounds delicious! Glad you love these!
Ritika says
How long do they stay good for? Can you give a little idea on the shelf life
Julie Evink says
They will keep in the fridge for 1-2 weeks or you can freeze them!
Rachel says
Freezing them is so much better because the chocolate doesn’t stick very well unless it is frozen. Is that why we have to use oil in the chocolate too? That seemed really gross!
Danielle says
I tried these tonight and it became a disaster 🙁 the balls left crumbles in the white chocolate making it pink. The chocolate was not easy to dip in to coat, and eventually seemed to dry up. Ugh lesson learned on trying something for the first time when your expecting it to be one of the main sweets on your table for Christmas.
Nita says
The recipe must work because too many people have tried them. Not necessarily ones from this site. The recipe is all over the internet.
Allison says
I’m actually so annoyed that this didn’t work at all. I followed the recipe and it ended up being a waste of money and materials.
Rachel says
I agree! Mine are definitely not as pretty and the chocolate didn’t stick well! I also used way more chocolate than needed so a 12 oz bag is not enough!
Rachel says
I agree! The cake just kept on crumbling and I used way more chocolate than was told in the recipe and it still barely covered the chocolate all the way. Definitely not as pretty as the picture! 😢
Julie says
I’m so sorry to hear that! I haven’t had that issue with these, I’ll have to try making them again.
Jenna says
If making a head of time, should they be kept in fridge or are they okay in an air tight container on the counter?