Red Velvet Truffles

The pan clicks into place on the stove. The kitchen smells like sugar and cocoa and a soft hint of vanilla. I can hear my older daughter laughing at something my son whispered from the other room. I reach across the counter and break the crust of a recently baked red velvet sheet cake. The crumb is tender and moist. A little of it sticks to my fingers, and I smile.

That sticky cake crumb is the start of something small and kind. In the evenings when life in our New York apartment feels full and fast, I make a tray of Red Velvet Truffles. They are sweet, compact, and perfect for passing around while we trade stories about the day. Once they are dipped in white chocolate, the kitchen lights seem softer. The kids press their noses to the counter. The first bite is silky cream cheese, then velvet cake. It is comfort in a bite-sized form.

I first tried a truffle idea after making a batch of other red velvet treats, and it stuck with me. If you like playful takes on classic cakes, you might enjoy the twist I learned from a favorite recipe for Hershey’s Red Velvet Blossoms that I often adapt for weeknight fun.

Why Make This Red Velvet Truffles

There is a small joy in turning a slice of cake into a little gift. Red Velvet Truffles work for busy families because they are quick to assemble and slow to disappear. You bake one pan of cake, and from that you make a dozen or more tiny moments. They feel special, but they do not demand a whole afternoon.

In my home they sit on a little plate by the coffee pot, ready for my husband to grab on his way out. The kids like to help roll the balls. My oldest will carefully press sprinkles on top while the little one tries to wear them. From there, they become tokens for after-school victories, for quiet movie nights, or warm-weather picnics in the park.

These truffles teach kids about simple steps in the kitchen. They mix, they shape, and they learn to be gentle when dipping into chocolate. They make a holiday table look pretty, and they make a Tuesday feel a bit like a treat. The recipe is forgiving. Use a boxed cake mix for speed. Use full-fat cream cheese for richness. This is comfort that fits real life.

How to Make Red Velvet Truffles

“Every time I stir this pot, it smells just like Sunday at home.”

The air in my kitchen changes as I work. The bright red of the cake crumbs looks cheerful against the white bowl. The cream cheese slips into the crumbs and becomes glossy and soft. When the white chocolate melts, it becomes silky and gleaming. My hands get dusted with red crumbs. I hum while I roll. The kitchen feels like a small bakery for a moment.

I like to pause and take in the details. The cake should be cool before you touch it. The cream cheese should be soft so it mixes easily. When the balls are chilled, they hold their shape and dipped coats look neat and even. Watch the white chocolate carefully as it melts. Heat it in short bursts and stir. If it gets too hot, it can seize or go grainy. Once it’s ready, dip gently and let excess drip back into the bowl.

Before you begin, gather your tools. A 9×13 baking pan keeps the cake thin and easy to crumble. A sheet of parchment saves clean up. A small ice cream scoop helps make even truffles. You will want a bowl for melting chocolate and a tray for chilling. Keep a spoon and a fork handy for drizzling extra chocolate on top.

Ingredients You’ll Need

1 Red velvet cake mix
Cake mix ingredients (water, oil, eggs)
10 oz cream cheese, softened
12 oz almond bark OR white chocolate candy melts
Festive sprinkles

Personal side notes: Use full-fat cream cheese whenever you can. It makes the truffles creamier and helps them hold shape. If you have unsalted butter and want a slightly richer taste, you can add a tablespoon, but keep the texture tight. For a different flavor, a splash of vanilla or a pinch of fine sea salt can lift the sweetness.

I also keep a small bowl of extra cake crumbs for garnish. They make the truffles look homemade and pretty. If you like a little tang, stir in a teaspoon of lemon zest to the cream cheese before you mix. It brightens the flavor without stealing the velvet character.

Step-by-Step Directions

1. Prepare the red velvet cake following the box instructions. Bake in a 9×13 pan as per box instructions. Allow to cool completely before moving to the next step. Watch for golden edges and a firm top. Let it rest until it is room temperature or cooler.
2. Remove the crisp outer edges of the cake and discard. In a large mixing bowl, crumble the rest of the cake into small pieces. Add the softened cream cheese and mix (easiest with hands) until a dough has formed. Mix until creamy and even. If it feels too wet, chill briefly and then continue.
3. Scoop the cake mixture into balls (about 2 Tablespoonfuls of cake mixture per ball) and place on a baking sheet lined with parchment paper. Freeze for 30 minutes or until hardened. Use a cookie scoop for even sizes. Press gently to round each ball with your palm.
4. Place the white chocolate in a bowl and heat, stirring every 30 seconds until melted. Heat in short bursts. Stir thoroughly and watch for smooth gloss. If the chocolate thickens, add a teaspoon of vegetable oil or shortening to smooth it.
5. Dip each cake ball into the white chocolate and tap off any excess chocolate. Place back onto the parchment paper-lined baking sheet. If desired, garnish with white chocolate drizzle and festive sprinkles. You can also garnish with extra cake crumbs. Work quickly so the chocolate sets neat and shiny.
6. Place back into the freezer for a few minutes to allow the white chocolate to set or let harden at room temperature. Once the chocolate firms, move the truffles to a covered container or platter. Let flavors rest for a little while to blend.

Helpful hints inside the steps: Use chilled balls so the chocolate does not soak into the cake. Tap off excess chocolate with a quick wrist motion for a thin coat. If you want a drizzle, pop a few spoonfuls of the melted chocolate into a small zip-top bag, snip a corner, and drizzle over the truffles with easy control. If the chocolate looks thick while you dip, warm it for 10 to 20 seconds and stir.

Timing and tools: Plan for about 1.5 to 2 hours from start to finish if you include chilling time. Active hands-on time runs about 30 to 40 minutes. Tools that help: a small cookie scoop, parchment paper, two bowls for chocolate (one for melting and one for setting), and an oven-safe pan for the cake.

Serving Red Velvet Truffles at the Family Table

I like to bring the tray right to the table. The truffles look like little red moons on white plates. The kids crowd in and the candles on the table throw a soft light. Someone always reaches before I can say sit. There is the quiet clink of forks and the gentle patter of small hands.

We serve them with strong coffee for adults and warm milk for the kids. They go well with a plain black tea or a fizzy lemon drink if you want a contrast. For a holiday spread, line them on a tiered stand with other cookies and small treats. They pair nicely with berries or small squares of dark chocolate.

If guests arrive, I set them on a small cake stand near the living room couch and call my family to come together. The moment often turns into talk: about the day, a funny bus driver, a school art project. The truffles become a reason to sit and share. They make quick gifts too. Place a few into a small box and tie with ribbon. My neighbors love when the kids deliver a bag with a note.

Pairing ideas: Serve a small plate of fruit to cut the richness. A cup of cold milk makes them feel like a childhood treat. For an adult gathering, arrange them with coffee, espresso, or a simple dessert wine. The white chocolate coat keeps them tidy, so they are easy to pass around without a mess.

Storing and Reheating Red Velvet Truffles

Store the truffles in an airtight container. Keep them in the refrigerator for up to one week. The cream cheese centers stay fresh longer when chilled. If you want to make them last for gifts or for a party, freeze them.

To freeze, place the truffles in a single layer on a baking sheet and freeze for an hour. Then move them into a freezer-safe container with parchment between layers. They will keep up to three months. When you want to serve them, thaw in the refrigerator for several hours or on the counter for 30 minutes. Once they are at a good temperature, the texture returns and the flavors settle.

Reheating is not really needed. If you like a slightly softer center, let them sit at room temperature for 10 to 15 minutes. Avoid microwaving the truffles; the chocolate can sweat and the texture can get grainy. If your chocolate shell has lost its shine, a quick chill on a tray will help the surface regain its crispness.

Note on condensation: When you move frozen truffles to the fridge or counter, place them on a paper towel first. Tiny beads of water can form as they thaw. Pat gently if needed before serving to keep the look tidy.

Quick Tips from My Kitchen

1. Measure with your eyes and your hands. A small cookie scoop makes even truffles and saves time when you have tired hands after a busy day.
2. Chill between steps. If the cake-cream mixture feels soft, a short chill helps it firm and makes rolling easy. Chilled balls dip cleaner.
3. Work with low heat for the chocolate. Short bursts in the microwave or a double boiler keep the chocolate glossy and smooth.
4. Use parchment and small bowls. Parchment saves cleanup and small bowls keep your workspace neat. Pour sprinkles into a shallow dish to dip the tops quickly.
5. Taste along the way. A little extra vanilla or a pinch of salt can change the mood of the truffle. Adjust for your family’s sweetness level.

These are little habits I picked up across years of making treats with the kids. They keep the process fun and the results consistent. A few small choices make a big difference in texture and look.

Variations on Red Velvet Truffles

Cocoa boost. Stir a teaspoon of extra cocoa powder into the cake mixture for a deeper chocolate note. It keeps the color but adds a slightly richer flavor.

Cream cheese swirl. Add a dollop of whipped cream cheese on top of each truffle before you drizzle chocolate. It creates a pretty two-tone effect and a creamier bite.

Dark chocolate coat. Swap the white chocolate for dark chocolate if you prefer less sweetness. The dark shell adds contrast and pairs beautifully with the tang of the cream cheese.

Spice it up. Add a pinch of cinnamon or ground cardamom into the cake-cream mix. It gives the truffles a warm, cozy edge that pairs well with winter gatherings.

Nutty crunch. Roll finished truffles in finely chopped toasted pecans or almonds. It adds texture and a toasty flavor that kids and grown-ups both enjoy.

Boozy touch. For adult gatherings, a teaspoon of liqueur like Kahlua, Frangelico, or a red berry liqueur can be mixed into the cream cheese for a grown-up twist. Keep it small so the texture holds.

Mini cupcakes. Use the same cake-cream mixture and pipe it into mini cupcake liners. Top with chocolate drizzle and sprinkles for little cake-bite treats that look elegant on a platter.

Health-minded swaps. Use a reduced-sugar cake mix and a lower-fat cream cheese if you want to cut calories. The texture will change slightly, but the joy of sharing stays the same.

Seasonal spins. For winter holidays, use red and green sprinkles. For Valentine’s Day, add heart-shaped sprinkles. In summer, top with a tiny fresh raspberry on each truffle for a bright finish.

These variations help you match the truffles to your season, mood, or pantry. I like to change one small element each time so the kids notice and bring new ideas to the table.

Red Velvet Truffles

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• Author: Natali Rossi
• Total Time: 90 minutes
• Yield: 24 truffles
• Diet: Vegetarian

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Description

Delicious bite-sized treats made from red velvet cake and dipped in white chocolate, perfect for sharing with family and friends.

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Ingredients

• 1 Red velvet cake mix
• Ingredients for cake mix (water, oil, eggs)
• 10 oz cream cheese, softened
• 12 oz almond bark or white chocolate candy melts
• Festive sprinkles

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Instructions

1. Prepare the red velvet cake according to box instructions and bake in a 9×13 pan. Allow to cool completely.
2. Remove the outer edges of the cake and crumble the remaining cake into small pieces in a large mixing bowl.
3. Add the softened cream cheese and mix until a dough forms.
4. Scoop the mixture into balls (about 2 tablespoons each) and place on a parchment-lined baking sheet. Freeze for 30 minutes until hardened.
5. Meanwhile, melt the white chocolate in a bowl, stirring every 30 seconds until smooth.
6. Dip each cake ball in the melted white chocolate and tap off excess. Place on the parchment-lined baking sheet.
7. Garnish with additional chocolate drizzle and festive sprinkles, if desired.
8. Freeze again for a few minutes to allow the chocolate to set, then transfer to a serving dish.

Notes

For extra flavor, consider adding a splash of vanilla or a pinch of salt to the cream cheese mixture. These truffles can be stored in the refrigerator for up to one week.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Chilling and Dipping
• Cuisine: American

FAQs About Red Velvet Truffles

A Final Thought

There is a quiet pleasure in taking something simple and making it special. Red Velvet Truffles fit into the small pockets of time we have during the week. They teach kids a few kitchen skills, give grown-ups a sweet pause, and make neighbors smile when you share a few.

If you want a little inspiration from other home cooks, the recipe from Julie’s blog is a great reference for technique and ideas. For a variation that focuses on cake mix convenience and clear steps, CakeWhiz offers a useful version you can compare and adapt to your taste.

For more ideas on similar quick desserts that the family will love, I often look back at resources like Red Velvet Cake Truffles – Julie’s Eats & Treats ® and Red Velvet Truffles {With Cake Mix} – CakeWhiz as helpful guides and springboards for my own twists.

Thank you for letting me share this recipe and these small kitchen moments. May your kitchen be warm, and may your truffles bring a little extra sweetness to your table.