Introduction

These Pioneer Woman Red Velvet Truffles are a festive and easy-to-make treat perfect for holidays or any special occasion. Combining rich red velvet cake with creamy cream cheese and a smooth white chocolate coating, they deliver a delightful burst of flavor in every bite.

A close-up view of several round cake balls with three visual layers: the inside layer is a deep red crumbly cake texture; the middle layer is smooth white coating covering the cake; the outer layer is made up of dark chocolate drizzle lines and bright red crumbled cake pieces sprinkled on top. One cake ball is cut in half and held up, showing the deep red cake inside, while the others sit on a white marbled surface in the background with a soft focus. The white coating and dark chocolate lines create contrast with the red cake crumbs on top. photo taken with an iphone --ar 4:5 --v 7

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
Optional: sprinkles, crushed peppermint for garnish

Instructions

Step 1: Bake the red velvet cake according to the package directions in a 9×13-inch pan. Let it cool completely.
Step 2: Crumble the cooled cake into a large bowl using your hands or a fork until finely crumbled.
Step 3: Add the softened cream cheese to the bowl. Mix with your hands or a spatula until fully combined and the mixture forms a smooth dough.
Step 4: Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture to make 35–40 truffles.
Step 5: Place the truffle balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
Step 6: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Step 7: Dip each chilled truffle into the melted white chocolate using a fork. Let excess chocolate drip off before placing truffles back onto the parchment paper.
Step 8: Refrigerate the dipped truffles for 15–20 minutes until the coating is set.
Step 9: Melt the dark chocolate, transfer it to a sandwich bag, cut a small corner, and drizzle the chocolate over each truffle.
Step 10: Chill until the drizzle is firm. Serve immediately or store in the fridge.

Tips & Variations

Use crushed peppermint or festive sprinkles for a colorful, seasonal touch.
If you prefer, substitute the white chocolate coating with milk chocolate for a richer flavor.
Make sure the cream cheese is very soft to help blend smoothly with the crumbled cake.
Chill the truffle mixture before rolling if it feels too sticky to handle.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For best flavor and texture, let them sit at room temperature for about 10 minutes before serving. These truffles also freeze well—keep them frozen for up to three months, thawing in the fridge overnight before enjoying.

How to Serve

The image shows a white plate with a pile of round red velvet cake balls covered in smooth white chocolate. Each cake ball is decorated with thin, bright red stripes drizzled on top in a wavy pattern. One cake ball on top is cut in half, showing a deep red, moist and dense cake inside. The plate sits on a white marbled surface with a blurred white bowl holding more red drizzle in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake instead of mix?

Yes, you can use any red velvet cake recipe you like. Just ensure the cake is completely cooled before crumbling and mixing with cream cheese.

What is the best way to melt chocolate without burning it?

Melting chocolate in short 30-second intervals in the microwave, stirring each time, helps prevent burning. Alternatively, use a double boiler on the stove for gentle, even melting.

Pioneer Woman Red Velvet Truffles | Festive Treats Made Easy Recipe

Print Recipe

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These Pioneer Woman Red Velvet Truffles are a festive and indulgent treat, combining moist red velvet cake with creamy cream cheese and a luscious white chocolate coating. Perfect for holiday parties or any special occasion, these truffles are easy to make and wonderfully rich with a decorative dark chocolate drizzle and optional sprinkles or crushed peppermint for a seasonal touch.

Author: Lena
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 35 minutes
Yield: 35–40 truffles 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 box red velvet cake mix (plus ingredients listed on the box to prepare the cake)

Filling

8 oz cream cheese, softened

Coating and Garnish

16 oz white chocolate
2 oz dark or semi-sweet chocolate
Optional: sprinkles, crushed peppermint for garnish

Instructions

Bake the Cake: Prepare the red velvet cake according to the package directions in a 9×13-inch pan. Once baked, allow it to cool completely to room temperature before proceeding.
Crumble the Cake: Break the cooled cake apart in a large bowl using your hands or a fork until it is finely crumbled with no large chunks remaining.
Mix with Cream Cheese: Add the softened cream cheese to the crumbled cake. Mix thoroughly by hand or with a spatula until fully combined and forming a smooth, dough-like consistency.
Form Truffle Balls: Scoop about one tablespoon of the mixture and roll it between your palms to form smooth balls. Repeat until all the mixture is used, yielding approximately 35 to 40 truffles.
Chill the Truffles: Place the formed truffle balls on a parchment-lined baking sheet and refrigerate for 30 minutes to allow them to firm up.
Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate by heating in 30-second intervals, stirring well between each, until completely smooth and melted.
Dip Truffles: Using a fork, dip each chilled truffle into the melted white chocolate, letting excess drip off before placing them back onto the parchment paper.
Set the Coating: Refrigerate the dipped truffles again for 15 to 20 minutes or until the white chocolate coating is fully set and firm.
Melt Dark Chocolate for Drizzle: Melt the dark or semi-sweet chocolate in a microwave or double boiler, then transfer the melted chocolate into a small sandwich bag. Snip one corner for precise drizzling.
Drizzle and Final Chill: Drizzle the dark chocolate over each truffle in a decorative pattern. Chill once more until the drizzle is firm. Serve immediately or store in the refrigerator to keep fresh.

Notes

You can substitute cream cheese with mascarpone for a slightly different flavor and texture.
Ensure the cake is completely cooled before crumbling to avoid a soggy mixture.
If you prefer, add festive sprinkles or crushed peppermint on top of the white chocolate before it sets for added decoration and flavor.
Store truffles in an airtight container in the refrigerator for up to one week.
These truffles can also be frozen for longer storage; thaw in the refrigerator before serving.

Keywords: Red velvet truffles, holiday desserts, no-bake truffles, cream cheese red velvet, white chocolate treats