Description
Delight in these charming Valentine’s Cake Truffles, featuring a moist pink cake base blended with creamy cream cheese, shaped into adorable hearts, and coated with smooth, pink candy melts accented by decorative candy drizzle. Perfect for a festive, bite-sized treat that’s as delightful to look at as it is to eat.
Ingredients
Scale
Cake Batter
- 1 box cake mix
- 3 eggs
- ⅓ cup oil
- 1 cup water
- Pink gel food coloring, as needed
Filling
- 8 oz cream cheese, softened
Coating and Decoration
- Pink candy melts
- Red candy melts
- White candy melts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prevent sticking. Set the pan aside while you prepare the batter.
- Make Cake Batter: In a large bowl, whisk together the boxed cake mix, eggs, oil, and water until the batter is smooth and well combined, ensuring no lumps remain.
- Add Coloring: Stir in pink gel food coloring, whisking thoroughly until the color is evenly distributed throughout the batter for the perfect Valentine’s hue.
- Bake Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 15-20 minutes.
- Soften Cream Cheese: While the cake is baking, leave the cream cheese out on the counter to soften, making it easier to blend into the crumbled cake later.
- Crumble Cake and Mix: Once cooled, crumble the cake into a large mixing bowl. Add the softened cream cheese and beat with a mixer until fully incorporated and a thick, dough-like consistency is achieved.
- Shape Truffles: Scoop the mixture and roll into 1-inch balls. Gently shape each ball into a heart by pinching or molding the dough.
- Melt Candy Coating: Melt the pink candy melts according to package instructions, ensuring a smooth, even consistency for dipping.
- Dip and Set: Dip each heart-shaped truffle into the melted pink candy melt, coating completely. Place on parchment paper to allow the coating to set and harden.
- Prepare Drizzle: Melt red and white candy melts separately by placing small amounts in sandwich bags and microwaving until smooth. Squeeze gently to remove lumps and clip a tiny corner of each bag for controlled drizzling.
- Decorate Truffles: Drizzle the melted red and white candy over the coated hearts in lines or patterns for a beautiful and festive finish.
- Store: Store the finished Valentine’s Cake Truffles in an airtight container in the refrigerator until ready to serve, keeping them fresh and firm.
Notes
- Ensure the cream cheese is fully softened to create a smooth filling mixture.
- Use gel food coloring for vibrant pink without altering the batter texture.
- Work quickly when shaping and dipping truffles, as the mixture can firm up.
- If the candy melts thicken as you work, reheat gently to maintain a smooth dipping consistency.
- Store truffles refrigerated and consume within 3-5 days for optimal freshness.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 13g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
