Red Velvet Truffle Bark
Have you ever had a cake ball? Or a cake pop? Or you at least know what I’m talking about?
If your answer is no, I’m afraid I can’t even dignify that with a response. I’m just going to send you straight over to Bakerella. She’ll explain it to you, and then you can come back over here when you’re good and educated on the cake-y concept that basically revolutionized dessert.
Kidding, kidding. I don’t really want you to leave :)
So, basically, we’re talking about baked cake all smushed up with canned frosting, rolled into balls, and dipped in chocolate. Very truffle-esque. Obviously, it’s delicious.
This bark is just an easier version of cake balls. I don’t know what it is, but the dipping part of cake balls is sort of a struggle for me. So if I can just smear down some chocolate, spread the cake ball filling over it, and then pour more chocolate on top instead– I’m good with that!
A note before you make these: if you make the top layer of chocolate thicker than the bottom layer, these will be a beast to cut into pieces. So be sure the top layer is spread just a bit thinner than the bottom layer. This is why the recipe instructs you to pour less chocolate on the top than on the bottom layer.
- 1 red velvet cake, baked and cooled (I used a Duncan Hines cake mix)
- 1 cup canned cream cheese frosting
- 7 cups white melting candy
- optional: chocolate chips and pecans for sprinkling on top
- Prepare two 9x13 jellyroll pans by lining them with foil.
- Crumble the red velvet cake into the bowl of a stand mixer (or in a large mixing bowl if you're mixing by hand). Add the frosting and mix until a moist, dough-like mixture has formed.
- Melt down the white melting candy according to the directions on the package.
- Evenly spread 2 cups of the melted white candy on each of the lined jelly roll pans. Place in the freezer for a few minutes to harden.
- Remove pans from freezer. Divide the red velvet mixture in half and spread one half over the white candy on each of the pans. You may find it's easier to use your fingers for this.
- Evenly divide the remaining melted white candy between the two pans, and spread on the top coat as evenly as you can.
- Let candy harden (either in the freezer or at room temp) before cutting into pieces to serve.
I strongly suggest using a knife to cut the bark instead of trying to break it with your hands. Use firm and even pressure when cutting to avoid splitting the layers apart.
Don’t miss a bite!
Connect with Something Swanky:
Check out these other great recipes:
Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Latest posts by Ashton (see all)