Red Velvet Cake Truffles

Red velvet cake truffles
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Prep: 60 mins
Cook: 0 mins
Total: 60 mins
Servings: 15 to 30 servings
Yield: 30 truffles
Nutrition Facts (per serving)
210 Calories
8g Fat
33g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 15 to 30
Amount per serving
Calories 210
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 3mg 1%
Sodium 170mg 7%
Total Carbohydrate 33g 12%
Dietary Fiber 0g 1%
Total Sugars 26g
Protein 2g
Vitamin C 0mg 0%
Calcium 67mg 5%
Iron 0mg 2%
Potassium 57mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red velvet cake truffles are balls of delicious red velvet cake mixed with real cream cheese frosting. The cake balls are then dipped in candy coating for a moist, sweet, and tangy cake bite in candy form.

This recipe is very versatile. You can use other flavors of cake, frosting, or candy coating with great success. For a very easy variation, simply skewer them on lollipop sticks to make red velvet cake pops. Be warned that the red cake tends to show through the white coating, so if you want perfectly white candies, you will probably need to dip these truffles twice.

Red velvet cake is a popular Southern cake. The red coloring comes from food coloring, cocoa, or beetroot. This recipe calls for red velvet cake mix and prepared cream cheese frosting, but feel free to make your own red velvet cake and frosting from scratch if you're feeling inspired.


  • 1 box red velvet cake mix, and ingredients to make the cake

  • 1 (16-ounce) can prepared cream cheese frosting, or homemade cream cheese frosting

  • 1 pound white candy coating, or dark chocolate

  • Sprinkles, to taste, or small candies to decorate, optional

Steps to Make It

  1. Prepare and bake the red velvet cake mix according to the directions of the package for a 9-inch by 13-inch cake.

  2. Once baked, allow the cake to cool completely.

  3. Crumble the cake into a large bowl and work it with your hands until it is in small pieces.

  4. If desired, reserve a few spoonfuls of crumbs to use as decorative toppings on the finished truffles.

  5. Spoon three-fourths of the frosting into the bowl and stir with a rubber spatula until the mixture is well combined.

  6. It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy.

  7. If the cake mixture is still a bit dry, add more frosting to reach the desired consistency.

  8. Using a small cookie or candy scoop, scoop out small balls of cake and roll between your palms until they are round.

  9. Place the cakes balls on a baking sheet covered with aluminum foil and refrigerate them while you prepare the candy coating.

  10. Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.

  11. Using dipping tools or a fork, submerge a cake ball in the melted candy coating.

  12. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating.

  13. Replace the dipped truffle on the foil-covered baking sheet.

  14. If desired, top it with a sprinkle of cake crumbs, small candies, or other decorations while the coating is still wet. Repeat with remaining cake balls.

  15. Refrigerate the truffles to set the coating completely, about 20 minutes.

  16. These cake truffles are best served at room temperature and can be stored in an airtight container in the refrigerator for up to a week.