Red Velvet Truffles are a perfect treat for your Christmas dessert table. Easy red velvet cake bites infused with cream cheese and coated in a white chocolate shell are rich, smooth, and absolutely irresistible.
These festive truffles start with a freshly baked red velvet cake mix. Once cooled, the cake is crumbled and mixed with cream cheese to create the creamiest centers. Rolled into bite-sized treats and dipped in white chocolate, these Red Velvet Cake Bites become a gorgeous holiday dessert perfect for cookie trays, homemade gifts, and Christmas parties.
I first published this recipe in 2015 and updated it in December 2025 with improved instructions and additional tips for achieving perfectly smooth truffles every time.
Why You’ll Love This Red Velvet Cake Truffles Recipe:
- Simple to prepare
- Creamy and smooth inside
- Classic, rich red velvet flavor
- Made with only 7 simple ingredients, including the ones you need for cake mix
- Great make-ahead dessert for the holidays and parties
- Easy to transport and serve
Ingredients You Need:
- Red velvet cake mix (plus eggs, oil, and water as directed on the box)
- Cream cheese, softened
- White chocolate for dipping
- Dark chocolate for decoration
- Optional toppings: sprinkles, red velvet crumbs, crushed candy canes
How to Make Red Velvet Truffles:
- Bake red velvet cake. Prepare the red velvet cake as directed on the box, bake, and allow it to cool completely.
- Crumble cooled cake. When the cake is completely cooled, break it into fine crumbs using your hands or a fork.
- Make the truffle mixture. Add softened cream cheese and knead until the texture resembles thick, soft dough.
- Roll the truffles. Roll each portion into one-inch balls and chill for at least 30 minutes so they firm up.
- Dip in melted white chocolate. Coat each truffle, tap off excess chocolate, and place on parchment paper to firm.
- Decorate. Drizzle melted dark chocolate after the coating firms slightly. If using sprinkles or crumbs, add them before the coating sets.
Expert Tips for Perfect Red Velvet Cake Truffles:
- Bake the cake a day ahead -for easier crumbling and to save time.
- Make sure the cake is completely cool before mixing-warm cake melts the cream cheese, and the mixture becomes mushy.
- Use room-temperature cream cheese-It blends smoothly into the crumbs without lumps.
- Start with less cream cheese– add more if needed, so the mixture isn’t too soft.
- Mix just until combined -overmixing can make the mixture too soft.
- Chill the rolled truffles- cold centers are much easier to dip. You can put them in the freezer if they become too soft to work with.
- Work in batches, so truffles don’t soften too much. Keep half the truffles in the fridge while dipping the other half
- Thin white chocolate with 1–2 teaspoons of coconut oil if it’s too thick for coating.
- If needed, reheat white chocolate if it thickens while working with truffles previously chilled in the freezer.
- Use a fork for dipping and tap gently to remove excess coating from red velvet cake truffles.
- Decorate immediately. If using sprinkles or crumbs, they stick the best while the coating is still wet.
Storage & Freezing:
• Refrigerator: Store up to 1 week in an airtight container.
• Freezer: Freeze up to 2–3 months. Thaw in the fridge overnight.
• Make ahead: Bake the cake a day ahead, cool, wrap it in plastic wrap, and store it in the fridge until ready to make the mixture. Roll the centers up to 2 days in advance; dip the day of serving.
FAQ:
- Can I use homemade red velvet cake instead of a cake mix?
Absolutely — just make sure it’s fully cooled before crumbling.
- Can I use frosting instead of cream cheese? You can, but cream cheese gives the best classic red velvet flavor, and if using frosting, add a little at a time to avoid making the mixture too soft to work with. Also, the truffles will be much sweeter.
- Can I dip these in dark or milk chocolate? Yes — any chocolate coating works beautifully.
- Do I need to chill the truffles before dipping? Yes, chilling is essential for smooth dipping.
Decoration Ideas:
- Milk, dark, or white chocolate drizzle
- Red velvet crumbs for a bakery look
- White, red, and green sprinkles, or crushed candy canes, for Christmas
- Heart-shaped sprinkles for Valentine’s Day
Craving More Holiday Red Velvet Desserts?! Then You Will Like These:
Christmas Lasagna is a whimsical layered dessert with buttery red velvet shortbread cookie crust, peppermint cheesecake layer, white chocolate pudding, whipped cream, and mini marshmallows on top.
Red Velvet Cheesecake Cupcakes are a perfect Valentine’s Day treat that will satisfy anyone’s sweet tooth, and they’re absolutely adorable, too!
Red Velvet Truffles
Description
Creamy Red Velvet Truffles made from red velvet cake and cream cheese, dipped in white chocolate. Easy, festive cake bites perfect for Christmas and holiday parties.
Ingredients
- 1 box red velvet cake mix (plus ingredients listed on the box to prepare the cake)
- 8 oz. cream cheese-softened
- 16 oz. white chocolate
- 2 oz. dark or semi-sweet chocolate
Instructions
- Prepare red velvet cake according to package instructions, bake in a 9 x 13-inch pan, and let it cool completely.
- Crumble cooled cake in a large bowl.
- Add softened cream cheese and knead gently with your fingers until the cream cheese is fully incorporated.
- Roll about 1 heaping tablespoon of the mixture into balls and place on a baking sheet lined with parchment paper. You will get about 35-40 balls. Place in the fridge for 30 minutes.
- Melt white chocolate, and remove cake balls from the fridge. Using a fork, dip each truffle into melted chocolate. Place one ball at a time into the melted chocolate, roll the ball to coat evenly with the chocolate, then slightly tap the fork against the side of the bowl to drip off the excess chocolate, and place the truffle on the parchment paper. Set them back in the fridge until the chocolate is firm.
- Melt dark chocolate, transfer it into a small bag, cut the corner off, and pipe melted chocolate on top of the truffles.
- Store in the fridge.
Notes
Make-ahead suggestion: Bake the cake a day ahead, cool, wrap it in plastic wrap, and store it in the fridge until ready to make the mixture.
If you make these Red Velvet Truffles, be sure to leave a comment and tell me how they turned out -I love hearing from you!
Share this recipe with friends, and don’t forget to pin it for your holiday baking boards!
