Name: Red Velvet Truffles
Prep time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups red velvet cake crumbs (homemade or store-bought); 8 oz cream cheese, softened; 1 teaspoon vanilla extract; 12 oz white chocolate or semi-sweet chocolate, melted; Optional: red food coloring; Optional: sprinkles, cocoa powder, or chocolate drizzle for decorating

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Red Velvet Truffles are rich, creamy, and perfectly bite-sized treats that I love making when I want an elegant dessert with very little effort. They have that classic red velvet flavor—slightly chocolatey, smooth, and indulgent—wrapped in a silky chocolate coating. They feel fancy, but they’re surprisingly easy to put together.

Why You’ll Love This Recipe

I like this recipe because it’s no-bake, simple, and always impressive. The truffles are soft and fudgy on the inside with a smooth chocolate shell on the outside. They’re perfect for gifting, holidays, parties, or anytime I want a dessert that looks special without spending hours in the kitchen. Red Velvet Truffles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red velvet cake crumbs (homemade or store-bought cake)
Cream cheese, softened
Vanilla extract
White chocolate or semi-sweet chocolate, melted
Optional: red food coloring
Optional: sprinkles, cocoa powder, or chocolate drizzle for decorating

Directions

I start by crumbling the red velvet cake into fine crumbs and placing them in a large bowl.
I mix in the softened cream cheese and vanilla extract until a smooth, dough-like mixture forms.
I refrigerate the mixture for about 20–30 minutes so it’s easier to roll.
I roll the mixture into evenly sized balls and place them on a parchment-lined baking sheet.
I chill the truffle balls again for about 15 minutes to help them hold their shape.
I dip each truffle into melted chocolate, letting the excess drip off.
I place them back on the baking sheet and decorate if I’m using sprinkles or drizzle.
I refrigerate until the chocolate is fully set before serving.

Servings and timing

This recipe makes about 24–30 truffles and takes roughly 45 minutes total, including chilling time. It’s a great make-ahead dessert.

Variations

Sometimes I coat the truffles in dark chocolate for a richer contrast or white chocolate for a classic red velvet look. I’ve also rolled them in cocoa powder for a more traditional truffle finish. For holidays, I decorate them with themed sprinkles or colored drizzle.

Storage/reheating

I store red velvet truffles in an airtight container in the fridge for up to 5 days. They also freeze well for longer storage—I thaw them in the fridge before serving. I don’t reheat these truffles.

FAQs

Can I use boxed red velvet cake?

Yes, I often use boxed cake and it works perfectly for this recipe.

Do these truffles need to stay refrigerated?

Yes, because of the cream cheese, I keep them chilled until ready to serve.

Can I make these ahead of time?

Absolutely. I usually make them a day or two in advance, and they taste even better once chilled.

What chocolate works best for coating?

I like using melting wafers or good-quality baking chocolate because they coat smoothly and set well.

Can I make these without cream cheese?

Cream cheese gives the best texture, but I’ve also used mascarpone for a slightly richer result.

Conclusion

Red Velvet Truffles are one of my favorite no-bake desserts because they’re easy, elegant, and incredibly satisfying. I love how they combine classic red velvet flavor with a smooth chocolate coating to create a dessert that feels indulgent and special. Whether I’m making them for a celebration or just because, these truffles always feel like a little bite of luxury.