Name: Red Velvet Truffles
Prep time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups red velvet cake crumbs (homemade or store-bought); 4 oz cream cheese, softened; 1 teaspoon vanilla extract; 8 oz white chocolate or semi-sweet chocolate, melted; Optional: red food coloring; Optional: sprinkles, cocoa powder, or white chocolate drizzle for decorating

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Red Velvet Truffles are rich, creamy, and perfectly bite-sized treats that feel both elegant and indulgent. I love how they capture that classic red velvet flavor—slightly chocolatey, subtly tangy, and incredibly smooth—wrapped up in a beautiful truffle form. They’re perfect for holidays, gifting, or anytime I want a no-bake dessert that feels special.

Why You’ll Love This Recipe

I like this recipe because it’s simple to make but looks impressive once finished. The texture is soft and fudgy on the inside with a smooth chocolate coating on the outside. I don’t need an oven, and the ingredients are easy to work with. These truffles are great for making ahead and always disappear fast whenever I share them. 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 white 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 chill the mixture in the fridge for about 20–30 minutes so it’s easier to handle.
I roll the mixture into small balls and place them on a 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 with sprinkles or drizzle if I want.
I let the truffles set completely in the fridge 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 with minimal hands-on work.

Variations

Sometimes I coat the truffles in white chocolate for a classic red velvet look, or dark chocolate for a richer contrast. I’ve also added a pinch of cocoa powder to deepen the chocolate flavor or rolled the finished truffles in cocoa powder for a more traditional truffle feel. For holidays, I decorate them with themed sprinkles.

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 freeze them in a single layer, then transfer to a container. I don’t reheat these; I just let them sit at room temperature for a few minutes before serving.

FAQs

Can I use boxed red velvet cake?

Yes, I use boxed cake all the time for this recipe. It works perfectly and saves time.

Do these truffles need to stay refrigerated?

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

Can I make these truffles ahead of time?

Absolutely. I usually make them a day or two ahead—they actually taste even better after chilling.

What kind of chocolate is best for coating?

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

Can I make these without cream cheese?

Cream cheese is key for texture and flavor, but I’ve experimented with 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, making them perfect for sharing or gifting. Whether I’m making them for a celebration or just because, these truffles always feel like a little bite of luxury.