Heart-Shaped Valentine’s Cake Truffles – Cute and Easy Treat
These Valentine’s cake truffles are the kind of treat that looks fancy but is surprisingly simple to make. They are perfect for when you want something sweet without spending all day in the kitchen.
Made with a boxed cake mix and cream cheese, they come together quickly and transform into soft, rich truffles that are shaped into cute little hearts. Finished with a pink candy coating and a drizzle of red and white, they’re ideal for Valentine’s Day parties, gifting, or a fun baking project with kids.
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I love that you can make these little heart-shaped truffles ahead, decorate them as simply or as fancy as you like, and keep them chilled until you’re ready to serve. You may also like my Valentine’s White Chocolate Crock Pot Candy.
How to Make Valentine’s Cake Truffles
Here are the ingredients you need to make these heart shaped Valentine’s cake truffles, plus step by step instructions for how to make it.
Ingredients
- Boxed cake mix
- 3 eggs
- ⅓ cup oil
- 1 cup water
- 8 oz cream cheese
- Candy Melts
- Pink gel food coloring
Step by Step Instructions
1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.
2. In a large bowl, whisk together the cake mix, eggs, water, and oil until the batter is smooth and fully combined.
3. Add the pink gel food coloring and whisk again until the color is evenly distributed.
4. Pour the batter into the prepared pan and spread it into an even layer. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, place the cream cheese on the counter to soften.
6. Remove the cake from the oven and allow it to cool for 15-20 minutes.
7. Once cooled, crumble the cake into a large mixing bowl. Add the softened cream cheese and beat with a mixer until fully blended and a thick, dough-like mixture forms.
8. Scoop and roll the mixture into 1-inch balls, then gently shape each one into a heart.
9. Melt the pink candy melts according to the package directions.
10. Dip each heart into the melted candy, coating completely, and place on parchment paper to set.
11. Add a few red and white candy melts to separate sandwich bags and microwave until melted, squeezing the bag to smooth out any lumps.
12. Snip a tiny corner off each bag and drizzle the red and white candy over the coated hearts.
13. Store the finished truffles in an airtight container in the refrigerator until ready to serve.
If you’re looking for a Valentine’s dessert that’s cute, cozy, and guaranteed to make people smile, these cake truffles are it.
Valentine’s Cake Truffles
Ingredients
- Boxed cake mix
- 3 eggs
- ⅓ cup oil
- 1 cup water
- 8 oz cream cheese
- Candy Melts
- Pink gel food coloring
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.
- In a large bowl, whisk together the cake mix, eggs, water, and oil until the batter is smooth and fully combined.
- Add the pink gel food coloring and whisk again until the color is evenly distributed.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, place the cream cheese on the counter to soften.
- Remove the cake from the oven and allow it to cool for 15-20 minutes.
- Once cooled, crumble the cake into a large mixing bowl. Add the softened cream cheese and beat with a mixer until fully blended and a thick, dough-like mixture forms.
- Scoop and roll the mixture into 1-inch balls, then gently shape each one into a heart.
- Melt the pink candy melts according to the package directions.
- Dip each heart into the melted candy, coating completely, and place on parchment paper to set.
- Add a few red and white candy melts to separate sandwich bags and microwave until melted, squeezing the bag to smooth out any lumps.
- Snip a tiny corner off each bag and drizzle the red and white candy over the coated hearts.
- Store the finished truffles in an airtight container in the refrigerator until ready to serve.
