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–+ servings

Red Velvet Cake Truffles

Heather Baird
These Red Velvet Cake Truffles are a festive holiday treat made with crumbled red velvet cake (box mix or scratch-made), mixed with cream cheese, and dipped in white almond bark. Decorate with a zigzag drizzle or edible gold leaf for a luxe touch. Perfect for gifting, parties, or indulging at home!
5 from 4 votes
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Southern United States
Servings 3 dozen

Equipment

Ingredients
  

  • 1 recipe red velvet cake box mix or scratch-made; see notes
  • 8 oz. cream cheese at room temperature
  • 1 lb. white vanilla almond bark or candy coating such as ghiradelli
  • Edible gold leaf optional

Instructions
 

  • Bake the red velvet cake - use a box mix and follow the instructions for a 9x13 pan, or try my Aunt Alice’s scratch-made recipe (linked in post) for authentic red velvet flavor. Let the cake cool completely.
  • Line one or more large cookie sheets with parchment paper.
  • Once the cake is cooled, crumble it into fine crumbs in a big bowl. Remove any crust bits - go for a smooth consistency, no one wants lumpy truffles.
  • Add in the softened cream cheese and knead the mixture with your (gloved) hands until it forms a soft, pliable dough. (The oil in the cake will make the dough feel a little greasy - this is normal.) Scoop the dough using a cookie scoop or by the slightly heaping tablespoons, and roll into balls. Place on the prepared cookie sheet. Freeze the cake balls until solid, about 20-25 minutes.
  • Melt the white almond bark or candy coating according to the package directions. Insert a toothpick into each frozen ball, then dip it into the melted coating. Let any excess drip off before setting the truffles back onto the parchment.
  • Once the coating has set, remove the toothpicks by twisting gently. Re-melt and transfer any leftover melted candy to a piping bag, and pipe a zigzag design over the holes.
  • If using, add a small piece of edible gold leaf to the top of each truffle. It should adhere naturally to the melted candy zigzag.
  • Place the truffles in cute candy liners for serving. Store them in the fridge for up to a week—or in the freezer if you’re saving them for later.

Notes

Box Mix or Scratch?: Either works, but my Aunt Alice’s red velvet cake recipe will taste delicious and isn't difficult to mix up with a big bowl and a hand mixer. See the notes in that recipe for how to bake it in a 13 x 9 pan. 
If using a box mix, simply prepare it according to the instructions with the ingredients called for, and let it cool completely before using.
Don’t Skip the Freezer: Freezing the cake balls before dipping makes coating them 100% easier. 
Thin That Coating: If your candy coating feels too thick, stir in a teaspoon of shortening for a smoother finish.

Nutrition

Serving: 1g
Keyword christmas candy ideas, classic red velvet cake, cream cheese, easy christmas treats, gold leaf, gold leaf truffles, homemade holiday truffles, red velvet cake truffles recipe, red velvet dessert, southern red velvet dessert, Valentine's Day Truffles, white candy coating
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