Red Velvet Cake Truffles are fantastic bite-sized treats made from red velvet cake crumbs and cream cheese frosting, then coated in chocolate candy melts and adorned with sprinkles. Sweet, moist, and pretty, they are the perfect little dessert candy for Valentine’s Day or any time!
You’d be hard pressed to flip through any southern cookbook and not find a recipe for red velvet cake, or not find a slice at any luncheon throughout southern communities. So one would think that red velvet cake must have originated there. But honestly, nobody really knows. Some say it came from New York’s Waldorf-Astoria hotel in the 1930’s, while others say it was a product of World War II, where they used beet juice in cake, not wanting to waste any food.
One thing is for sure, no matter where it was first created, this scarlet-colored cake is super popular today. These Red Velvet Cake Truffles are basically mini red velvet cakes, coated in a sweet chocolate candy shell. We love them!
Red Velvet Cake Truffles Ingredients
- Red velvet cake mix (+ ingredients to make the cake): For these cake balls, the brand doesn’t seem to matter. I’ve made them with Betty Crocker, Pillsbury, and Duncan Hines all with the same results.
- Cream cheese frosting: Instead of plain cream cheese, we use cream cheese frosting! You won’t need the entire container.
- White candy melts: We prefer candy melts or melting wafers for candy making because of their smooth consistency and once dried and hardened, they don’t soften at room temperature.
- Sprinkles: Sprinkles or nonpareils are optional, but recommended – because, pretty!
- Try a different cake mix and/or frosting: You can use other flavors of cake or frosting with great results.
- Use chocolate candy melts: Want the candy coating brown instead of white? Just use different candy melts. Or do a combination. You can use chocolate morsels, but they are manufactured with additives to hold their shape, so they don’t melt as easily and also once set, they tend to soften up at room temperature.
- Replace the sprinkles: If sprinkles aren’t your thing, you can top the truffles with crushed nuts or cookies. Or drizzle a contrasting chocolate color over the hardened truffle candy, which would look (and taste!) just as good.
How to Make Cake Truffles
Don’t miss the detailed printable recipe card below, but here’s a brief summary:
- Bake the cake: bake the cake according to package directions and let cool completely.
- Make the cake balls mixture: gently crumble the cake until it resembles fine crumbs, then add in the frosting a little at a time until the cake is moist and holds together, but isn’t greasy. (I used 4 big spoonfuls.)
- Form the cake balls: Using a tablespoon sized cookie scoop, roll mixture in the palm of your hands to form tight 1-inch balls.
- Chill: Freeze the cake balls for 30 minutes.
- Coat in melted chocolate: Dip the cake balls in the melted candy melts, letting excess run off. Top with sprinkles and chill again until set.
How To Store Cake Balls
- You can store uncoated cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then dip in the melted chocolate.
- Once coated and completely hardened, they should be stored in an airtight container in the fridge for up to 1 week. To freeze, layer them between sheets of parchment paper in an airtight, freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge, then bring to room temperature, if desired, before serving.
Other Candy Truffles We Love
Red Velvet Cake Truffles
- 15 ounce box red velvet cake mix
- (+ ingredients to make the cake such as water, oil, and eggs.)
- 14 ounce container cream cheese frosting – you won’t need all of it!
- 16 ounces white candy melts
- Red and pink sprinkles
- Lightly coat a 9×13 baking dish with non-stick cooking spray.
- In a large bowl, mix your cake ingredients and pour into the baking dish; bake according to package directions. Let cool completely.
- Using a fork or your hands, gently crumble until it resembles fine crumbs.
- Add in frosting a little bit at a time until cake is moist and can hold together when you squeeze it with your fingers, but not overly wet or greasy (I used 4 big spoonfuls.)
- Line a cookie sheet with parchment paper.
- Using a tablespoon sized cookie scoop, roll mixture in the palm of your hands to form tight 1-inch balls; place on the cookie sheet. Transfer to the freezer for 30 minutes.
- After the balls are done freezing, melt the chocolate candy melts according to package directions.
- With a slotted spoon or fork dip each ball into the chocolate, letting the excess drip back into the bowl, and place the balls back onto the lined baking sheets.
- Top with sprinkles before the chocolate hardens.
- Place into the fridge for about 15 minutes to set.
- Eat and enjoy!