Pink Valentine Truffles

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Make Pink Valentine Truffles for a cute and simple dessert perfect for parties, gifting, or sharing with someone special.

Prep Time18

Cook Time25

Additional Time1

Total Time1 43

Course: Dessert

Cuisine: American

Servings: truffles

Author: Jamie Sherman

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