Red velvet cake made bite-sized! Try these decadent bites of luxurious red velvet cake for Valentine’s Day, or any special occasion.
If I were a superhero, cake truffles would be my kryptonite. An awesome (and probably pretty clumsy) superhero I’d be, but these babies would take me DOWN.
These cute little red velvet cake truffles are easy to make, pretty to look at, and absolutely amazingly addictive. Using softened cream cheese, they’re much less sweet than other truffles that mix in frosting. The cake is crumbly and moist, and coated with a hard white chocolate candy shell each one is a little bite of luxury!
Make them as a sweet, sentimental Valentine’s Day gift for someone special, or just to try something new and fun!
Red Velvet Cream Cheese Cake Truffles
Yield:
20 to 25 truffles
Ingredients
- 1 (18.25 oz.) box red velvet cake mix*
- Eggs, oil and water, as required on box
- 1 cup (8 oz.) cream cheese or Neufchatel cheese, softened
- White candy melts or Baker’s chocolate bars
Instructions
- Prepare and bake cake mix in a 13 x 9 inch pan, according to package directions. Let cake cool.
- Crumble cake into a large bowl, add cream cheese and stir until the mixture is well combined. (A Kitchenaid mixer fitted with the paddle attachment is useful for this). It should be moist and hold together after forming a ball of cake with your fingers. If the cake mixture remains dry, stir in more cream cheese to achieve the desired consistency.
- Using a small cookie scoop, or your hands, portion small balls of cake and roll between your palms until nicely rounded. Place cake balls on a baking sheet covered with aluminum foil. Place sheet in the freezer for at least 30 minutes.
- In a microwave-safe bowl, heat candy coating in the microwave until melted, stirring often to prevent overheating. If needed, add a small amount of butter or shortening to thin the candy coating to a more drippy consistency.
- To coat, rest a cake ball on a fork and spoon candy coating over top. Tap handle of fork on the edge of the bowl to allow excess coating to drip off. Place the dipped truffle on the foil-lined baking sheet. Repeat with remaining cake balls.
- Refrigerate truffles to set coating completely, about 20 minutes. Store in a resealable container or plastic bag in the refrigerator, up to one week.
- Enjoy!
What an incredible treat for valentines day my friend :D
Cheers
CCU
wow– beautiful photo!
I love simple truffles like this – perfect for the season and you can’t beat red velvet. These are stunning, Georgia!
It would be dangerous to have these at my house. They sound delicious!
these are the cutest stinking truffles I have ever seen!
WOW!!!! So pretty! I’m just mesmerized by these beautiful truffles, Georgia. :)
These look they sould be in a bakery–wow!
These are gorgeous! I made red velvet cake truffles for Christmas covered in regular chocolate, but these are even prettier!
Cake truffles are my favorite- and nothing is more perfect for Valentine’s Day. Love these!
I pinned this, you need a Pinterest page! So pretty.
http://pinterest.com/pin/33495590950617999/
Got one! http://pinterest.com/comfortcooking/
These are so perfect for Valentines Day. So adorable – and tasty too, I’m sure.
These look SO good! Perfect for VDAY!
we are both in the red velvet state of mind Georgia!! These look dangerous. I don’t think I’d be able to STOP eating one after the other…
Such pretty truffles, Georgia!
Stunning!
Wow, that red is stunning and vibrant. These sound so good! Perfect for V-Day.
I could eat my weight in these, so fantastic!
Heck yes – red velvet, cream cheese and white chocolate in one truffle!?! I’m sold :)
They’re so vibrant and pop-able. I want to pop a handful, immediately!
Very striking dessert!
These look just classic! What a wonderful February dessert. The color just can’t be beat…I could easily eat a dozen. Thank you for sharing this sweet post. I hope you are having a wonderful week of good food, love, and laughter.
Wow. I have never tried anything red velvet, nor have I tried cake truffles, but I’m thinking these would be my kriptonite too. They look fabulous!!
The color of your red velvet cake truffles is knocking my socks off!!! Just gorgeous- what a fun Valentine’s Day treat;-)
Wow – these are amazing. I love the vivid color.
Look at those perfect, delectable orbs! I stink at making truffles, but you’ve inspired me to try again!
These look absolutely stunning!
Wow – so pretty! Sounds amazing for a Valentine’s Day treat!
Words…failing me….so beautiful! So tasty! These are phenomenal and I’m completely impressed by your beautiful photographs. Hats of to you, my dear!!
You hit the nail on the head. That is my kryptonite. I love truffles in any shape or form. This is truly comfort food at its best. Beautiful pictures, great recipe.
These sound so delicious & I love that bright and vivid red!
I don’t think I could resist these either! They look amazing!
What a gorgeous photo!
These are gorgeous and I definitely believe that they are addictive too! :)
that picture looks crazy beautiful…makes me think of vampire with that bright red and white…lovin’ it…and i would so be loving these truffles they are such a weakness for me.
GORGEOUS truffles, Georgia! Who can resist that bright, tasty red velvet for Valentine’s? (Not me!)
These truffles would totally be my kryptonite too!
how gorgeous! i would love to have a few of these right now!
These are stunners Georgia! The perfect Valentine’s treat!
These look absolutely WOW! Perfect for Valentines treat.
these look yummy!
Amazing, that colour! I am stunned…will have to try them out :)
Brilliant combination of colours and flavours. THey look amazing,
This seems to be the only recipe out of many that just uses cream cheese and not the cream cheese frosting. What makes the cream cheese better than the frosting? Thanks!
My explanation is in the post, but feel free to use a can of the prepared frosting if you prefer.
Can these be frozen and for how long. Was so excited to make these I went ahead and started them today but don’t want to serve them until Christmas.
Sure! You can freeze them for up to 1 month.
Just made these for christmas and let me tell you… They were awesome!!! They blew me away! Love the idea of using the cream cheese instead of the icing. So incredibly moist!!! Fabulous Job!!!
Can any flavor of cake be used for these?
Yes!
It looks delicious. Thank you for sharing this recipe.
I had great difficulty with several things. First, I did not use entire cake because I could tell the mixture with cream cheese was not moist enough to hold together well. I only had 8 ounces of cream cheese per ingredients. I could not get the smooth balls like in your pictures and instructions. I used a double boiler with a premium bag of white chocolate disks. They melted well but the consistency was too thick to use. Your instructions don’t say how much oil or butter to add. I tried a small amount but chocolate was way to thick to get a pretty result….also….I had bits of red crumbs in the white chocolate from dipping the red velvet balls. I had to discard entire recipe. Yours are beautiful but I think there are many tips needed to be successful with this recipe.