Preheat your oven to 350°F (175°C). In a large bowl, combine the red velvet cake mix, melted butter, softened cream cheese, add vanilla extract. Mix until well combined and smooth.
1 box Red Velvet Cake Mix, 1/2 cup unsalted butter, 4 oz cream cheese, 1 teaspoon vanilla extract
Coat a 9x13 inch baking pan with non stick spray. Pour the cake batter into your prepared baking pan. Bake on middle rack for approximately 20–25 minutes. Let it cool completely.
Once the cake is cooled, use your hands to crumble it into fine crumbs, or place it into a blender for perfect crumbs.Add ½ cup of the cream cheese frosting into crumbs and mix until dough forms.
Roll the mixture into 1-inch balls. Place the truffles on a baking sheet lined with parchment paper.
Refrigerate for at least 30 minutes to firm up. This will make them easier to dip.
In a double boiler or heat-safe bowl set over a saucepan of simmering water, combine the white chocolate chips and coconut oil. Stir until smooth and completely melted. Add red food coloring, if desired, for a vibrant red.
12 oz white chocolate chips, 1 tablespoon coconut oil, Red food coloring
Using a fork or dipping tool, dip each truffle into the melted white chocolate, ensuring it's fully coated.
Before the chocolate sets, sprinkle with red velvet cake crumbs, sprinkles, or chopped nuts, if desired.
Red velvet cake crumbs, Sprinkles, Chopped nuts
Place the dipped truffles back onto the parchment-lined baking sheet. Refrigerate for another 15-20 minutes, or until the chocolate is set. Serve and enjoy your homemade Red Velvet Truffles!
