Red Velvet Truffles Recipe Using Boxed Cake Mix

These red velvet truffles use boxed cake mix, cream cheese, and melted chocolate to create an easy, nostalgic bite-sized dessert.

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Prep Time: 10

Cook Time: 30

freeze time: 30

Total Time: 1 10

Servings: pieces

Calories: 235kcal

Bake the red velvet cake: Follow the box instructions, and bake in a 9×13 pan for the recommended time. Once baked, set the cake aside and allow it to cool completely before moving on.
Crumble and mix the cake: Trim off the outer edges of the cooled cake, then crumble the center into small, even pieces. Transfer the crumbs to a mixing bowl, add the softened cream cheese, and mix until a thick, dough-like cake mixture forms.
Shape the truffles: Scoop about one to two tablespoons of the cake mixture and roll it into smooth, bite-sized balls. Place the balls on a parchment-lined baking sheet and freeze for 20 to 30 minutes, until firm.
Melt the chocolate: Add the almond bark or white chocolate candy melts to a microwave-safe bowl. Heat in 30-second intervals, stirring between each round, until the chocolate is fully melted and smooth.
Dip the cake balls: Working one at a time, dip each cake ball into the melted chocolate until completely coated. Gently shake off any excess chocolate before placing it back onto the baking sheet.
Add the finishing touches: While the chocolate is still wet, garnish each truffle with festive sprinkles or drizzle with extra melted white chocolate for a decorative finish.
Set and chill: Return the coated truffles to the freezer for a few minutes, just until the chocolate sets and hardens. Once firm, they’re ready to serve or refrigerate. Enjoy!