Easy Red Velvet Cake Pops Recipe (Valentine's Truffles)
Moist Red Velvet Cake Pops are perfect for Valentine’s Day, or any special occasion! Easy recipe with cake mix, cream cheese, and white chocolate. Slightly lower in sugar than regular cake pops. Best Valentine's truffles!
15ounce boxred velvet cake mixUse your favorite brand, if less it won't impact the recipe
Ingredients for baking red velvet cake according to package directions
3largeeggsroom temperature is best
1cupwater
⅓ cupvegetable oilDouble check the mix you purchase and bake according to package directions, these are for nutrition estimation only
10ozcream cheeseroom temperature, this is one 8 ounce brick plus 2 ounces
12ozwhite chocolate white chocolate chips, almond bark (rough chopped) or white chocolate candy melts. May also use semi-sweet or milk chocolate chips.
Festive sprinklesMatch the occasion, I used festive Valentine's hearts
Preheat the oven to the temperature recommend on the cake mix packages. Prepare the red velvet cake, following the box instructions. Spray a 9x13 inch baking pan with baking spray. Allow to cool completely before moving to the next step.
Trim the crisp outer edges of the cake and discard. Crumble the rest of the cake into small pieces in a large mixing bowl. Add the softened cream cheese and mix (easiest with hands) until a dough has formed.
Use a 2 tablespoon cookie scoop and roll the cake mixture into 2 tablespoon sized balls and place on a baking sheet lined with parchment paper. Freeze for 30 minutes or until hardened.
Place the white chocolate in a bowl and heat, stirring every 30 seconds until melted. Fresh Tip: Chocolate continues melting outside of the microwave, be sure to stir really well between heatings, should only take about 3 heatings.
Dip each cake ball into the white chocolate and tap off any excess chocolate. Place back onto the parchment paper lined baking sheet.
If desired, spoon leftover white chocolate into a baggie or piping bag and snip off a tiny piece, squeeze to drizzle over the tops of the truffles. If adding sprinkles, add immediately. You can also garnish with extra cake crumbs.
Place back into the freezer for a few minutes to allow the white chocolate to set.
Notes
Depending on how large or small you make your cake pops, you can get as many as 45-50 from a batch (though you may need a bit more white chocolate) and as few as about 30-35. Storage TipsRefrigerate - Keep the cake pops in an airtight container in the refrigerator for up to three days. Then, let them come to room temperature before serving again.How to Freeze - Red velvet truffles freeze very well. Store them in an airtight, freezer-safe container or bag, and keep them for up to three months. Let them thaw in the fridge overnight before serving the next day.If you plan on freezing ahead of time, keep the sprinkles off as they may bleed as the cake pops thaw; instead, add a little fresh swizzles of melted chocolate and sprinkles.Make ahead tipsCake pops are an excellent dessert to make in advance. Just bake the cake and store it in the fridge to cool. Then, crumble the cake, discarding the crisp edges. You can combine the cream cheese and cake the following day, then dip them in chocolate. Or you can make the entire recipe and store the cake pops in the fridge until ready to serve.Variations & Substitutions
Gluten-Free | Use a gluten-free box cake mix and gluten-free chocolate to make gluten-free truffles.
Chocolate Coating: If preferred, dip the cake pops into dark chocolate or milk chocolate. Use red candy melts for a bright and fun red coating!
Add-Ins: Add chopped nuts or chocolate chips to the cake pop dough for texture.
Cream Cheese Frosting: Mix the cake with canned or homemade cream cheese frosting or vanilla frosting for sweeter results.
Toppings: Garnish the truffles with extra cake crumbles or chopped nuts instead of sprinkles. You can also drizzle the balls with milk chocolate or melted semi-sweet chocolate chips for a contrast in color and flavor.
Cake Mix: Use your favorite flavor of cake mix, like vanilla cake or chocolate cake.