Have you ever wondered how to take a classic Southern dessert and turn it into something magical? Something that fits perfectly in the palm of your hand, yet delivers all the flavor and charm of its full-sized counterpart? Enter Red Velvet Cake Truffles. These bite-sized beauties are like little edible gifts from the South, wrapped in festive cheer and ready to steal the show at your holiday table.
Whether you’re a seasoned baker or just someone who loves to whip up something special for Christmas, these truffles are here to make your life easier—and tastier. Let’s dive in and discover why this twist on a classic red velvet cake is about to become your new favorite holiday tradition.
Why Red Velvet Cake Truffles Are a Must-Try
If you’ve ever had a slice of red velvet cake, you know it’s more than just a dessert—it’s an experience. That rich, velvety texture paired with the tangy cream cheese flavor is pure magic. Now imagine shrinking that magic down into a perfectly poppable treat. Sounds irresistible, right?
These truffles combine everything you love about a classic Southern red velvet cake—its vibrant color, moist crumb, and signature cream cheese kick—but in a format that’s easy to share (or hoard for yourself). Plus, they’re vegetarian-friendly, making them a crowd-pleaser no matter who’s at your table.
Ingredients
- 1 batch red velvet cake (store-bought mix or homemade; see notes)
- 8 oz cream cheese, softened
- 1 lb white vanilla almond bark or candy coating (e.g., Ghirardelli)
- Edible gold leaf (optional)
How to Make Red Velvet Cake Truffles: A Step-by-Step Guide
Ready to roll up your sleeves and get baking? Don’t worry—this recipe is as straightforward as it gets. Here’s how to bring these truffles to life:
1. Start with Your Favorite Red Velvet Cake
You can go the homemade route with a tried-and-true recipe or grab a box mix for convenience. Either way, bake your cake in a 9×13 pan and let it cool completely. Why does cooling matter? Because warm cake crumbs + sticky fingers = a kitchen disaster waiting to happen.
Once cooled, crumble the cake into fine crumbs. Think of it as giving your cake a second life—just smaller, cuter, and more versatile.
2. Add Cream Cheese for That Signature Tang
Here’s where the magic happens. Instead of frosting, we’re using softened cream cheese to bind the crumbs together. Knead it in with your hands (gloves optional) until you have a soft, pliable dough. Yes, it might feel a little greasy—that’s normal! It’s just the oil from the cake doing its thing.
3. Scoop, Roll, and Freeze
Use a cookie scoop or spoon to portion out the dough, then roll each piece into a smooth ball. Pop them onto a parchment-lined tray and freeze until solid. Freezing is non-negotiable—it keeps the balls firm enough for dipping without falling apart.
4. Dip and Decorate
Melt your white candy coating (almond bark works great!) according to the package instructions. Skewer each frozen ball with a toothpick, dip it into the melted coating, and let any excess drip off. Once set, remove the toothpick and cover the hole with a zigzag drizzle of leftover coating.
Want to add some extra sparkle? Top each truffle with a tiny piece of edible gold leaf. It’s like giving your truffles a pair of holiday party shoes—they’ll shine brighter than ever!
Why These Truffles Are Perfect for Christmas
Let’s face it: Christmas is all about traditions. And while sugar cookies and gingerbread houses will always have their place, sometimes you need something fresh and exciting to wow your guests. That’s where Red Velvet Cake Truffles come in.
Their bright red interior peeks through the white candy shell, creating a stunning contrast that screams “festive.” Plus, they’re bite-sized, which means no plates, forks, or messy cleanup required. Just grab, pop, and enjoy!
Tips for Success
- Box Mix vs. Scratch: Both work beautifully! If you’re short on time, a box mix is totally fine. But if you want authentic Southern flavor, try Aunt Alice’s scratch-made red velvet cake recipe—it’s worth the effort.
- Don’t Skip the Freezer: Trust me, chilling the cake balls before dipping makes all the difference. They’ll hold their shape and save you from a sticky mess.
- Thin Out Your Coating: If your candy coating feels too thick, stir in a teaspoon of shortening for a smoother finish.
Serving Suggestions
Serve these truffles in cute candy liners for a polished presentation. They’re perfect for gifting, party favors, or simply indulging at home. Store them in the fridge for up to a week—or freeze them if you’re planning ahead.
Final Thoughts: Bring the Southern Charm to Your Holidays
Red Velvet Cake Truffles are more than just a dessert—they’re a conversation starter, a crowd-pleaser, and a delightful nod to classic Southern baking. Whether you’re hosting a holiday gathering or looking for a sweet treat to brighten someone’s day, these truffles are sure to impress.
So, what are you waiting for? Grab your ingredients, crank up your favorite holiday playlist, and let’s get baking. After all, isn’t Christmas the perfect time to spread a little joy—one bite-sized truffle at a time?
More Recipes You’ll Love
- Heart Jam Thumbprint Cookies
- Lemon Bar Cookies
- Fudgy Chewy Brownie Cookies
- Lemon Turkish Delight
- Authentic Turkish Delight (Lokum)
Tried This Recipe?
I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.
Red Velvet Cake Truffles: A Festive Southern Treat Perfect for Christmas
Ingredients
- 1 batch red velvet cake store-bought mix or homemade; see notes
- 8 oz cream cheese softened
- 1 lb white vanilla almond bark or candy coating e.g., Ghirardelli
- Edible gold leaf optional
Instructions
- Start with Your Favorite Red Velvet Cake
- You can go the homemade route with a tried-and-true recipe or grab a box mix for convenience. Either way, bake your cake in a 9×13 pan and let it cool completely. Why does cooling matter? Because warm cake crumbs + sticky fingers = a kitchen disaster waiting to happen.
- Once cooled, crumble the cake into fine crumbs. Think of it as giving your cake a second life—just smaller, cuter, and more versatile.
- Add Cream Cheese for That Signature Tang
- Here’s where the magic happens. Instead of frosting, we’re using softened cream cheese to bind the crumbs together. Knead it in with your hands (gloves optional) until you have a soft, pliable dough. Yes, it might feel a little greasy—that’s normal! It’s just the oil from the cake doing its thing.
- Scoop, Roll, and Freeze
- Use a cookie scoop or spoon to portion out the dough, then roll each piece into a smooth ball. Pop them onto a parchment-lined tray and freeze until solid. Freezing is non-negotiable—it keeps the balls firm enough for dipping without falling apart.
- Dip and Decorate
- Melt your white candy coating (almond bark works great!) according to the package instructions. Skewer each frozen ball with a toothpick, dip it into the melted coating, and let any excess drip off. Once set, remove the toothpick and cover the hole with a zigzag drizzle of leftover coating.
- Want to add some extra sparkle? Top each truffle with a tiny piece of edible gold leaf. It’s like giving your truffles a pair of holiday party shoes—they’ll shine brighter than ever!
Notes
- Don’t Skip the Freezer: Freezing the cake balls before dipping makes coating them 100% easier.
- Thin That Coating: If your candy coating feels too thick, stir in a teaspoon of shortening for a smoother finish.
