Description
Red Velvet Truffles: Indulgent chocolate treats with a creamy red velvet center. Quick, easy, and perfect for any crowd.
Ingredients
Scale
- 1 box (15.25 oz/432g) red velvet cake mix
- 3 large eggs, room temperature
- ⅓ cup (79ml) vegetable oil
- 1 cup (8oz/227g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 24 oz (680g) white chocolate or candy melts
- 12 oz (340g) semi-sweet chocolate (optional for drizzling)
- 2 tablespoons (30ml) vegetable shortening or coconut oil (divided)
Instructions
- Step 1: Prepare the Cake Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Combine the red velvet cake mix, eggs, and vegetable oil in a large bowl and beat with an electric mixer until fully incorporated and smooth, about 2 minutes. Pour the batter into your prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack – patience here results in better-textured **Red Velvet Truffles**.
- Step 2: Make the Cream Cheese Mixture While your cake cools, beat together the softened cream cheese and butter until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, mixing on low speed initially to prevent a sugar cloud, then increase to medium-high until smooth. Stir in the vanilla extract until fully incorporated. This mixture provides that classic tangy-sweet element that makes **Red Velvet Truffles** so distinctive.
- Step 3: Create the Truffle Mixture Crumble the cooled cake into fine crumbs in a large mixing bowl – using your hands works best for even texture. Add the cream cheese mixture to the cake crumbs and mix thoroughly until fully combined. The mixture should be moist enough to hold together when pressed but not so wet that it’s sticky. If needed, refrigerate for 30 minutes to firm up slightly.
- Step 4: Form the Truffles Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion the mixture into 1-inch balls. Roll each portion between your palms to create smooth, even spheres. For consistent-sized **Red Velvet Truffles**, weigh each portion to about 1 oz (28g). Place the formed truffles on the prepared baking sheet and refrigerate for at least 2 hours or overnight to firm up completely.
- Step 5: Dip and Decorate In a microwave-safe bowl, combine the white chocolate with 1 tablespoon of shortening. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Working with a few truffles at a time (keeping the rest refrigerated), dip each truffle into the melted chocolate. Use a fork to lift it out, gently tap off excess, and place on parchment paper. If desired, drizzle with melted semi-sweet chocolate for a beautiful contrast. Let your **Red Velvet Truffles** set completely before serving or storing, approximately 1 hour at room temperature.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg