|Nutrition Facts (per serving)|
|Servings: 15 to 30|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 0g||1%|
|Total Sugars 26g|
|Vitamin C 0mg||0%|
|*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.|
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.
Prepare and bake the red velvet cake mix according to the directions of the package for a 9-inch by 13-inch cake.
Once baked, allow the cake to cool completely.
Crumble the cake into a large bowl and work it with your hands until it is in small pieces.
If desired, reserve a few spoonfuls of crumbs to use as decorative toppings on the finished truffles.
Spoon three-fourths of the frosting into the bowl and stir with a rubber spatula until the mixture is well combined.
It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy.
If the cake mixture is still a bit dry, add more frosting to reach the desired consistency.
Using a small cookie or candy scoop, scoop out small balls of cake and roll between your palms until they are round.
Place the cakes balls on a baking sheet covered with aluminum foil and refrigerate them while you prepare the candy coating.
Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.
Using dipping tools or a fork, submerge a cake ball in the melted candy coating.
Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating.
Replace the dipped truffle on the foil-covered baking sheet.
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.
Refrigerate the truffles to set the coating completely, about 20 minutes.
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.