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RECIPE
8 INGREDIENTS9 STEPS4HR 30MIN

Red Velvet Cake Truffles

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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These are such decadent red velvet cake truffles that are so fun for dessert. The white chocolate shell and tender cake center work so well together! Using boxed cake mix and store bought frosting really cuts down on the time as well.
4HR 30MIN
Total Time
1HR 30MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
1 box
Red Velvet Cake Mix
1 cup
to replace the water in the box instructions
1/3 cup
Vegetable Oil
adjust amount if different on your box
3
adjust amount if different on your box
1 Tbsp
Unsweetened Cocoa Powder
1 1/4 cups
Whipped Cream Cheese Frosting
4 cups
White Chocolate Chips
to taste
Red Crystallized Sugar
for sprinkling on top

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Nutrition Per Serving

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CALORIES
793
FAT
40.2 g
PROTEIN
10.1 g
CARBS
99.4 g

Author's Notes

Yields 40 truffles.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (177 degrees C) and grease a 9x13-inch baking dish well.
Step 2
Combine the Red Velvet Cake Mix (1 box), Milk (1 cup), Vegetable Oil (1/3 cup), Egg (3), and Unsweetened Cocoa Powder (1 tablespoon) in a large mixing bowl and stir it all together thoroughly until smooth.
Step 3
Pour it into the pan and bake the cake for 25-30 minutes, until a toothpick comes out cleanly. Adjust the cooking time and temperature if different on your box.
Step 4
Let it cool enough to handle, then crumble it all into crumbs thoroughly and let it cool completely. Add in Whipped Cream Cheese Frosting (1 1/4 cup) and stir it in with a spoon. Switch to your clean hands and mush it all together into a solid dough.
Step 5
Get out a sheet tray and line it with either a silicone mat or parchment. Then use a 1 1/2- inch cookie scoop to scoop out perfect portions of the dough and roll them into smooth little balls. Line them up on the tray as you make them, you should get 40 total using that measurement.
Step 6
Put the tray in the refrigerator to set the centers for 2 hours.
Step 7
After 2 hours, microwave the White Chocolate Chips (1.5 pound) in a microwave safe bowl for a minute, then stir it and microwave it for another minute or so until it is easily pourable and smooth. Let it cool just a little so that it doesn’t melt the centers, and set up another lined tray while it does.
Step 8
Get out the centers from chilling and place the first one on a fork above the bowl of chocolate. Spoon the chocolate over the center and gently tap the fork on the side of the bowl so that the excess drips into the bowl.
Step 9
Gently nudge it onto the tray and sprinkle the Red Crystallized Sugar (to taste) on top before the chocolate hardens. If the chocolate gets too hard to work with, just heat it up again for about 30 seconds to make it pourable again. Store them sealed in the refrigerator for up to 3 days and enjoy!

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Nutrition Per Serving
Calories
793
% Daily Value*
Fat
40.2 g
52%
Saturated Fat
23.8 g
119%
Trans Fat
1.8 g
--
Cholesterol
80.0 mg
27%
Carbohydrates
99.4 g
36%
Fiber
0.9 g
3%
Sugars
84.1 g
--
Protein
10.1 g
20%
Sodium
415.8 mg
18%
Vitamin D
0.3 µg
2%
Calcium
134.0 mg
10%
Iron
2.1 mg
12%
Potassium
28.9 mg
1%
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