Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Prepare the red velvet cake mix according to the package instructions, or if using homemade red velvet cake, bake it at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

Crumble the cake: Once the cake is cooled, crumble it into small pieces using your hands or a fork. You should have fine crumbs—no large pieces should remain.

Make the filling: In a mixing bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar, 1/2 cup at a time, until the mixture becomes smooth and creamy.

Combine cake and filling: Add the cream cheese filling into the crumbled cake and mix together until well combined. The mixture should be moist enough to hold its shape when rolled into balls. If it’s too dry, add a little more cream cheese or butter.

Shape the truffles: Using your hands or a spoon, roll the red velvet cake mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Once all the truffles are rolled, place the baking sheet in the fridge for 1 hour to chill. This will help them firm up.

Coat the truffles: Once the truffles are chilled, melt the white or dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 20-30 second intervals, stirring in between. If the chocolate is too thick, add a teaspoon of vegetable oil to thin it out.

Dip the truffles: Using a fork or toothpick, dip each truffle into the melted chocolate, coating it completely. Tap off the excess chocolate and return the truffle to the parchment-lined baking sheet. If desired, you can sprinkle the top with red velvet cake crumbs or sprinkles for a festive touch.

Let the truffles set: Allow the chocolate to set and harden, either at room temperature or by placing the truffles in the fridge for about 20 minutes.

Serve: Once the chocolate coating has hardened, your Red Velvet Truffles are ready to enjoy! Store them in an airtight container in the fridge for up to a week.