Red Velvet Truffles
These Red Velvet Truffles are an easy no-bake dessert made with baked red velvet cake, cream cheese, and white candy melts. They’re simple to prep, easy to decorate, and fit right in on a holiday dessert table any time of year.
Red velvet truffles work well for holidays when you want something that is easy to make and looks great. You can make them ahead, keep them chilled, and pull them out when needed, which makes them great for parties, gifting, or dessert trays. If you like no-bake treats like my Oreo Truffles, this recipe follows the same low-stress idea but with a red velvet twist.
Why you’ll love these Red Velvet Truffles
Are Red Velvet Truffles a Good Make-Ahead Dessert?
If you’ve ever hosted during the holidays, you know how helpful make-ahead desserts are. These red velvet truffles are easy to prep early and keep chilled until you’re ready to serve. They also work really well for Valentine’s Day since they can be made in advance and decorated simply, just like my Heart Cake Pops!. Having them ready in the fridge takes a lot of pressure off, no matter the occasion.
Ingredients Needed for Red Velvet Truffles
- Red velvet cake: This recipe uses half of a baked red velvet cake made according to the box directions. Using baked cake gives the truffles a soft, even texture that holds together well.
- Cream cheese: Softened cream cheese binds the cake crumbs and keeps the filling smooth without making it greasy.
- Unsalted butter: A small amount adds richness and helps the mixture come together without overpowering the cake.
- Powdered sugar: This adds sweetness and firms up the mixture so the truffles are easy to roll.
- Vanilla extract: A little vanilla rounds out the cocoa flavor in the cake.
- White candy melts: These coat the truffles smoothly and set up well, making them easy to handle.
How to make Red Velvet Truffles
**For more detailed instructions, please refer to the printable recipe card below.**
Bake the red velvet cake according to the instructions on the box and let it cool completely.
Crumble half of the cooled cake into fine crumbs and set aside one tablespoon of crumbs for topping.
Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth.
Add the cake crumbs to the cream cheese mixture and mix until evenly combined and the mixture holds together easily
Scoop and roll the mixture into 24 evenly sized truffles and place them on a parchment-lined baking sheet.
Melt the white candy melts until smooth.
Dip each truffle into the melted coating and return to the baking sheet.
Drizzle extra melted chocolate over the top and sprinkle the reserved red velvet crumbs on top.
Variations
- Chocolate coating: Swap the white candy melts for milk or dark chocolate if you want a deeper chocolate flavor. The red velvet still comes through nicely.
- Pink drizzle finish: Use pink candy melts for a light drizzle on top if you want a softer color variation without changing the base recipe.
- Mini truffles: Roll the mixture smaller and make bite-sized truffles. They work well for dessert platters or gifting boxes.
- Crumb-free topping: Skip the cake crumbs and finish with sanding sugar or sprinkles if you want a cleaner look.
- Extra cream cheese: If your cake is very dry, add an extra tablespoon of cream cheese to help the mixture bind.
Serving Suggestions
- Holiday dessert trays: These pair well with cookies like my Pinwheel Cookies and White Chocolate Cranberry Cookies when you want a mix of baked and no-bake options on one tray.
- Valentine-style dessert boards: Add them alongside Strawberries and Cream Fudge for a mix of textures and colors that still feels cohesive.
- No-bake dessert spread: Serve these with Biscoff Cheesecake Cups when you want a fully no-bake dessert table.
- Slice-and-serve desserts: Balance the truffles with something larger, like No-Bake Peanut Butter Pie, so guests can choose small bites or full slices.
- Gifting boxes: They hold up well in treat boxes and don’t crumble, which makes them easy to package and share.
Storage and Freezing
- How should I store Red Velvet Truffles?
Store the truffles in an airtight container in the refrigerator for up to five days. Keep them chilled until serving so the coating stays firm.
- Can I freeze Red Velvet Truffles?
Yes, they freeze well. Freeze them in a single layer, then transfer to a freezer-safe container for up to two months. Thaw overnight in the fridge before serving.
Don’t forget to pin this for later!
Tips & Tricks
- Use fully cooled cake: Warm cake will melt the cream cheese and make the mixture too soft to work with.
- Chill before rolling: A short chill makes rolling easier and keeps the truffles uniform in size.
- Dip in batches: Keep the truffles cold and only dip a few at a time so the coating sets cleanly.
- Tap off excess coating: Lightly tap the truffle against the bowl to avoid thick pools of candy melts at the base.
- Work on parchment: This makes cleanup easier and prevents sticking while the coating sets.
Recommended
More Easy Desserts
FAQ
Red Velvet Truffles
Video
Ingredients
- 1 box red velvet cake mix baked as directed on the box. Only use have the baked cake.
- 6 oz cream cheese softened
- 1 tablespoons unsalted butter softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 14 oz white candy melts for dipping and drizzling
Instructions
- Bake the red velvet cake according to the directions on the box. Let it cool completely, then cut it in half. Use only half for this recipe.
- Crumble the cooled cake into a large bowl. Scoop out 2 tablespoons of crumbs and set them aside for topping.
- Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth.
- Add the cake crumbs to the cream cheese mixture and mix until fully combined and the texture holds together easily.
- Chill the mixture for 30–45 minutes so it firms up for rolling.
- Scoop and roll into 1-inch truffle balls and place them on a parchment-lined baking sheet.
- Chill again for 15–20 minutes to make dipping easier.
- Melt the 12 oz white candy melts until smooth.
- Dip each chilled truffle in the melted candy coating and place them back on the baking sheet.
- Melt the remaining 2 oz white candy melts and drizzle over the tops.
- Sprinkle the reserved red velvet crumbs on top before the drizzle sets.
- Refrigerate until fully set.
