Red Velvet Truffles

Red Velvet Truffles are made with love and crafted with the convenience of cake mix and melting wafers. Perfect for Christmas or Valentine's Day!

Author Amber Brady

Prep Time 1

Cook Time 30

Chill Time 30

Total Time 2

Yields servings

Ingredients

13.25 oz (378 g) box red velvet cake mix, dry/unprepared
1 cup (237 ml) water, or amount listed on cake mix box
½ cup (118 ml) oil , (canola/vegetable) or amount listed on cake mix box
3 large eggs, or amount listed on cake mix box
8 oz (226 g) block-style cream cheese, softened
20 oz (568 g) white (vanilla flavored) melting wafers, I use 2 (10oz) bags Ghirardelli brand
⅓ cup (58 g) red candy melts

Instructions

Preheat the oven to 350℉. Grease a 9x13-inch cake pan. Then line a half sheet pan with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl, combine the cake mix, water, oil, and eggs according to the package instructions. Pour the batter into the prepared cake pan, and bake as directed on package (ex. Bake at 350℉ for approximately 28-33 minutes) or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the cake to cool completely.
Use your hands to break the cooled cake into fine crumbs. Add softened cream cheese and mix together with your hands or a spatula until the cream cheese is fully incorporated. It will start to clump together when it's well-mixed.
Shape into 1.5-inch balls using a heaping Tablespoon or small cookie scoop (#50). Squeeze the cake mixture together and roll with your hands until smooth and round. Place on a parchment or silicone lined baking sheet. You should end up with around 48 red velvet truffles.
Place in the fridge for 30 minutes or in the freezer for 15 minutes to chill. Do not chill longer than this or the coating may crack after setting.
While the red velvet cake balls are chilling, melt the white vanilla wafers according to the directions on the package.
Place a truffle at the tip of a large fork. Use a large spoon to pour some of the melted mixture over the top. Go over it twice to ensure full coverage. Gently tap/shake off any excess. Use a toothpick to slide the red velvet truffles off of the fork and back onto the parchment or silicone lined baking sheet. Allow vanilla coating to set.
Melt a small amount (⅓ to ½ cup) of red candy melts according to the directions on the package. Once melted, transfer into a zip-top sandwich bag and make a very small cut in the corner. Gently squeeze and drizzle back-and-forth over the truffles. Chill in fridge, until firm.

Notes

Store truffles in an airtight container with parchment paper between layers for up to 2 weeks.
To freeze, first let the coating set. Then fill the bottom of a freezer-safe container with some of the truffles. Place parchment paper on top of the first layer, then stack more on top. Repeat as needed, using parchment paper between each layer. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Do not allow truffles to sit out at room temperature for more than 2 hours.

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