Red Velvet Cake Truffles are fantastic bite-sized treats made from red velvet cake crumbs and cream cheese frosting, then dipped 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!
Prep Time: 30mins
Cook Time: 30mins
Cool and Chill: 1hr30mins
Total Time: 2hrs30mins
Servings: 35-40 truffles
15ouncebox red velvet cake mix
(+ ingredients to make the cake such as water, oil, and eggs.)
14ouncecontainer cream cheese frosting – you won’t need all of it!
16ounceswhite 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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: cake balls, red velvet cake truffles, truffles