Pink Valentine Truffles
Make Pink Valentine Truffles for a cute and simple dessert perfect for parties, gifting, or sharing with someone special.
Servings: 24 truffles
Equipment
Ingredients
Cake
- 1 box white cake mix (about 15 ounces)
- 1 cup water
- 3 large eggs
- ½ cup vegetable oil
- 6 drops pink food coloring
Cream Cheese Frosting
- 2 tablespoons unsalted butter softened
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 6 drops pink food coloring
Candy Coating
- 16 ounces vanilla candy coating
- 10 drops pink food coloring
- 4 drops red food coloring optional
- sprinkles optional
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray.
- In a large bowl, combine cake mix, water, eggs, oil, and pink food coloring. Mix on medium speed for 2 minutes, scraping the bowl as needed.1 box white cake mix, 1 cup water, 3 large eggs, 1/2 cup vegetable oil, 6 drops pink food coloring
- Pour batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely, then place it in the freezer until chilled.
- In a mixing bowl, beat butter and cream cheese until smooth. Add powdered sugar, vanilla, and pink food coloring. Mix until thick but spreadable.2 tablespoons unsalted butter, 2 ounces cream cheese, 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 6 drops pink food coloring
- Crumble the chilled cake into a large bowl. Add 2 tablespoons of frosting and mix until the crumbs hold together when pressed. Add more frosting if needed.
- Scoop mixture into even portions and roll into balls. Place on a parchment-lined baking sheet.
- Freeze the truffles while preparing the coating.
- Melt the candy coating in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Tint with food coloring if desired.16 ounces vanilla candy coating, 10 drops pink food coloring, 4 drops red food coloring
- Dip each truffle into the melted coating, tapping off excess. Place back on parchment and decorate with sprinkles if using.sprinkles
- Chill for 15 minutes until set before serving.
Notes
🥡 STORAGE: Store truffles in an airtight container in the refrigerator for up to 5 days.
Let truffles sit at room temperature for 10 minutes before serving.
♨️ REHEATING: Not recommended. These are best served chilled or at room temperature.
❄️ FREEZING: Freeze truffles in a single layer, then transfer to a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS: Chill the cake fully before crumbling for easier handling.
If the mixture feels greasy, add a tablespoon of cake crumbs to balance it.
Use a toothpick or dipping tool for cleaner coating results.
🍳 ALTERNATE COOKING METHODS: Cake can be baked in two 8-inch pans if preferred. Adjust bake time as needed.
♻️ LEFTOVERS: Leftover truffles make great gifts or party favors when packaged in small treat boxes.
📝 NOTES: Candy melts set quickly, so work in small batches.
For a deeper pink color, add food coloring gradually to avoid over-tinting.
For the smoothest finish, tap off excess coating before placing truffles down.
This pink truffles recipe can easily be doubled for parties or events.
Nutrition
Serving: 1truffle | Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 95IU | Calcium: 54mg | Iron: 1mg
