Red Velvet Cake Truffles
Easy red velvet cake truffles feature moist cake bites dipped in a sweet candy coating.
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Instructions
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Bake the red velvet cake mix in a 9x13-inch pan according to package directions, then cool it completely.
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Crumble the cooled cake into a large bowl. Add three-fourths of the frosting and mix thoroughly until the mixture is moist and holds its shape; add more frosting if needed. Optionally, reserve a few crumbs for topping.
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Scoop and roll the cake mixture into small balls, then arrange them on a foil-covered baking sheet and refrigerate.
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Melt the candy coating in a microwave-safe bowl, stirring frequently to prevent overheating.
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Dip each refrigerated cake ball into the melted coating, allowing excess to drip off, then return it to the baking sheet.
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Optionally, sprinkle with reserved crumbs or other decorations while the coating is still wet. Repeat for all cake balls.
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Refrigerate the truffles for 20 minutes to fully set the coating. Serve at room temperature.