Red Velvet Cream Cheese Cake Truffles

Red Velvet Cake Truffles

If I were a superhero, cake truffles would be my kryptonite. An awesome (and probably pretty clumsy) superhero I’d be, but these babies would take me DOWN.

These cute little red velvet cake truffles are easy to make, pretty to look at, and absolutely amazingly addictive. Using softened cream cheese, they’re much less sweet than other truffles that mix in frosting. The cake is crumbly and moist, and coated with a hard white chocolate candy shell each one is a little bite of luxury!

Make them as a sweet, sentimental Valentine’s Day gift for someone special, or just to try something new and fun!

PrintPrint Recipe

Red Velvet Cream Cheese Cake Truffles

Yield: Makes 20-25 truffles

Ingredients:

1 (18.25 ounce) box red velvet cake mix*

Eggs, oil and water, as required on box

1 cup (8 oz.) cream cheese or Neufchatel cheese, softened

White candy melts or Baker’s chocolate bars

Directions:

Prepare and bake cake mix in a 13 x 9 inch pan, according to package directions. Let cake cool.

Crumble cake into a large bowl, add cream cheese and stir until the mixture is well combined. (A Kitchenaid mixer fitted with the paddle attachment is useful for this). It should be moist and hold together after forming a ball of cake with your fingers. If the cake mixture remains dry, stir in more cream cheese to achieve the desired consistency.

Using a small cookie scoop, or your hands, portion small balls of cake and roll between your palms until nicely rounded. Place cake balls on a baking sheet covered with aluminum foil. Place sheet in the freezer for at least 30 minutes.

In a microwave-safe bowl, heat candy coating in the microwave until melted, stirring often to prevent overheating. If needed, add a small amount of butter or shortening to thin the candy coating to a more drippy consistency.

To coat, rest a cake ball on a fork and spoon candy coating over top. Tap handle of fork on the edge of the bowl to allow excess coating to drip off. Place the dipped truffle on the foil-lined baking sheet. Repeat with remaining cake balls.

Refrigerate truffles to set coating completely, about 20 minutes. Store in a resealable container or plastic bag in the refrigerator, up to one week.

Enjoy!

* Here’s my red velvet cake recipe from scratch

      

47 Responses to “Red Velvet Cream Cheese Cake Truffles”

  1. #
    1
    Guru Uru — February 11, 2013 @ 8:53 am

    What an incredible treat for valentines day my friend :D

    Cheers
    CCU

  2. #
    2
    Elizabeth@ Food Ramblings — February 11, 2013 @ 1:30 pm

    wow– beautiful photo!

  3. #
    3
    Cassie | Bake Your Day — February 11, 2013 @ 2:27 pm

    I love simple truffles like this – perfect for the season and you can’t beat red velvet. These are stunning, Georgia!

  4. #
    4
    Nicole@HeatOvenTo350 — February 11, 2013 @ 3:27 pm

    It would be dangerous to have these at my house. They sound delicious!

  5. #
    5
    a farmer in the dell — February 11, 2013 @ 6:05 pm

    these are the cutest stinking truffles I have ever seen!

  6. #
    6
    Nami | Just One Cookbook — February 11, 2013 @ 6:58 pm

    WOW!!!! So pretty! I’m just mesmerized by these beautiful truffles, Georgia. :)

  7. #
    7
    SkinnyMommy — February 11, 2013 @ 7:23 pm

    These look they sould be in a bakery–wow!

  8. #
    8
    Maggie @ A Bitchin Kitchen — February 11, 2013 @ 7:45 pm

    These are gorgeous! I made red velvet cake truffles for Christmas covered in regular chocolate, but these are even prettier!

  9. #
    9
    Audra — February 11, 2013 @ 7:48 pm

    Cake truffles are my favorite- and nothing is more perfect for Valentine’s Day. Love these!

  10. #
    10
    AnnaZed — February 11, 2013 @ 8:02 pm

    I pinned this, you need a Pinterest page! So pretty.
    http://pinterest.com/pin/33495590950617999/

  11. #
    12
    Katie@Cozydelicious — February 11, 2013 @ 8:07 pm

    These are so perfect for Valentines Day. So adorable – and tasty too, I’m sure.

  12. #
    13
    Natalie G — February 11, 2013 @ 8:08 pm

    These look SO good! Perfect for VDAY!

  13. #
    14
    sally @ sallys baking addiction — February 11, 2013 @ 8:10 pm

    we are both in the red velvet state of mind Georgia!! These look dangerous. I don’t think I’d be able to STOP eating one after the other…

  14. #
    15
    Laura (Tutti Dolci) — February 11, 2013 @ 9:08 pm

    Such pretty truffles, Georgia!

  15. #
    16
    Katrina Bahl — February 11, 2013 @ 9:15 pm

    Stunning!

  16. #
    17
    Jennie @themessybakerblog — February 11, 2013 @ 9:20 pm

    Wow, that red is stunning and vibrant. These sound so good! Perfect for V-Day.

  17. #
    18
    Miss @ Miss in the Kitchen — February 11, 2013 @ 9:21 pm

    I could eat my weight in these, so fantastic!

  18. #
    19
    Tracey Wilhelmsen — February 11, 2013 @ 9:50 pm

    Heck yes – red velvet, cream cheese and white chocolate in one truffle!?! I’m sold :)

  19. #
    20
    Averie @ Averie Cooks — February 11, 2013 @ 11:33 pm

    They’re so vibrant and pop-able. I want to pop a handful, immediately!

  20. #
    21
    Paula — February 11, 2013 @ 11:39 pm

    Very striking dessert!

  21. #
    22
    Monet — February 12, 2013 @ 12:38 am

    These look just classic! What a wonderful February dessert. The color just can’t be beat…I could easily eat a dozen. Thank you for sharing this sweet post. I hope you are having a wonderful week of good food, love, and laughter.

  22. #
    23
    Cathleen — February 12, 2013 @ 1:09 am

    Wow. I have never tried anything red velvet, nor have I tried cake truffles, but I’m thinking these would be my kriptonite too. They look fabulous!!

  23. #
    24
    Patty — February 12, 2013 @ 1:17 am

    The color of your red velvet cake truffles is knocking my socks off!!! Just gorgeous- what a fun Valentine’s Day treat;-)

  24. #
    25
    Val — February 12, 2013 @ 1:19 am

    Wow – these are amazing. I love the vivid color.

  25. #
    26
    Lizzy Do — February 12, 2013 @ 2:37 am

    Look at those perfect, delectable orbs! I stink at making truffles, but you’ve inspired me to try again!

  26. #
    27
    Annie @ Natural Sweet Recipes — February 12, 2013 @ 2:55 am

    These look absolutely stunning!

  27. #
    28
    Erin @ Dinners, Dishes, and Desserts — February 12, 2013 @ 2:58 am

    Wow – so pretty! Sounds amazing for a Valentine’s Day treat!

  28. #
    29
    Julia — February 12, 2013 @ 3:25 am

    Words…failing me….so beautiful! So tasty! These are phenomenal and I’m completely impressed by your beautiful photographs. Hats of to you, my dear!!

  29. #
    30
    Frank @ Kraemers Culinary Blog — February 12, 2013 @ 4:00 am

    You hit the nail on the head. That is my kryptonite. I love truffles in any shape or form. This is truly comfort food at its best. Beautiful pictures, great recipe.

  30. #
    31
    Stephanie @ Eat. Drink. Love. — February 12, 2013 @ 7:09 am

    I don’t think I could resist these either! They look amazing!

  31. #
    32
    london bakes — February 12, 2013 @ 9:40 am

    These sound so delicious & I love that bright and vivid red!

  32. #
    33
    Kelsey AppleaDay — February 12, 2013 @ 5:36 pm

    What a gorgeous photo!

  33. #
    34
    Angela AnotherBitePlease — February 12, 2013 @ 7:24 pm

    that picture looks crazy beautiful…makes me think of vampire with that bright red and white…lovin’ it…and i would so be loving these truffles they are such a weakness for me.

  34. #
    35
    Kiersten @ Oh My Veggies — February 12, 2013 @ 11:51 pm

    These are gorgeous and I definitely believe that they are addictive too! :)

  35. #
    36
    ashley - baker by nature — February 13, 2013 @ 3:19 am

    how gorgeous! i would love to have a few of these right now!

  36. #
    37
    Hayley @ The Domestic Rebel — February 13, 2013 @ 4:40 am

    GORGEOUS truffles, Georgia! Who can resist that bright, tasty red velvet for Valentine’s? (Not me!)

  37. #
    38
    Chung-Ah | Damn Delicious — February 13, 2013 @ 5:35 am

    These truffles would totally be my kryptonite too!

  38. #
    39
    Reeni Pisano — February 14, 2013 @ 2:00 am

    These are stunners Georgia! The perfect Valentine’s treat!

  39. #
    40
    Sarah Park — February 14, 2013 @ 9:17 am

    These look absolutely WOW! Perfect for Valentines treat.

  40. #
    41
    Dina — February 14, 2013 @ 7:44 pm

    these look yummy!

  41. #
    42
    cookingrustic.com — February 18, 2013 @ 10:38 pm

    Amazing, that colour! I am stunned…will have to try them out :)

  42. #
    43
    David — February 22, 2013 @ 10:57 am

    Brilliant combination of colours and flavours. THey look amazing,

  43. #
    44
    Sally — February 12, 2014 @ 5:08 pm

    This seems to be the only recipe out of many that just uses cream cheese and not the cream cheese frosting. What makes the cream cheese better than the frosting? Thanks!

    • Georgia — February 13th, 2014 @ 8:58 am

      My explanation is in the post, but feel free to use a can of the prepared frosting if you prefer.

  44. #
    45
    Tina — December 14, 2014 @ 7:08 pm

    Can these be frozen and for how long. Was so excited to make these I went ahead and started them today but don’t want to serve them until Christmas.

    • Georgia — December 15th, 2014 @ 8:11 am

      Sure! You can freeze them for up to 1 month.

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