Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
In a large bowl, combine the red velvet cake mix, unsweetened applesauce, water, and vanilla extract. Mix until just combined—do not overmix!
15.25 ounces red velvet cake mix, 1/2 cup unsweetened applesauce, 1/4 cup water, 1 teaspoon vanilla extract
Drop by rounded tablespoons onto the prepared baking sheet.
Bake for 10-12 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake bites cool completely on the baking sheet before crumbling.
Once cool, crumble the cake bites in a big bowl
Roll the red velvet mixture into small, 1-inch balls. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
While the truffles are chilling, melt your white chocolate chips and vegetable oil in the microwave, in 30-second intervals, stirring in between, until smooth.
12 ounces white chocolate chips, 1 tablespoon vegetable oil
Dip each chilled truffle into the melted white chocolate, ensuring it’s fully coated.
12 ounces white chocolate chips
Immediately sprinkle with red sanding sugar, white chocolate shavings, or sprinkles, if desired.
Red sanding sugar, White chocolate shavings, Sprinkles
Place the decorated truffles back on the parchment-lined baking sheet and refrigerate for another 15-20 minutes, or until the chocolate is set.
Enjoy your homemade Red Velvet Truffles! Store in the refrigerator for up to a week (if they last that long!).
