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Red Velvet Truffle Bark

Red Velvet Truffle Bark | www.somethingswanky.com

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.

Red Velvet Truffle Bark | www.somethingswanky.com

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.

Red Velvet Truffle Bark

Yield: approximately 40 medium pieces


  • 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


  1. Prepare two 9x13 jellyroll pans by lining them with foil.
  2. 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.
  3. Melt down the white melting candy according to the directions on the package.
  4. 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.
  5. 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.
  6. Evenly divide the remaining melted white candy between the two pans, and spread on the top coat as evenly as you can.
  7. 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!

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Ashton Swank

Ashton is the owner and author of Something 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.

17 comments on “Red Velvet Truffle Bark”

  1. I am totally right there with you on the making of the cake balls. I refuse to make them. They never come out the way I want them and they are messy and time consuming. This is a MUCH better way to enjoy them!

  2. Omnomnom this is an excellent idea. Cake and icing in between layers of chocolate? Yes please. Lovely photos, Ashton!

  3. Yum! These look so good. I haven’t attempted cake pops before, they just seemed like a lot of work. I think this solves that problem.

  4. I just made my first R.V. dessert for VDay today and wasnt going to post it for awhile but maybe I should! Your bark looks so festive!

  5. What a fun idea for making bark! I bet it tastes delicious!

  6. Oh my stars! I’m drooling this morning looking at this. Forget breakfast…I want this candy now!!!

  7. If I don’t have a jellyroll pan, is there some other way to do this?

  8. Hi Ashton! You prob don’t know me, but I started following you when I joined the OBC facebook group and did the conference. Anywho, I love all your Red Velvet recipes (being the Southerner that I am!) and have pinned them to my Red Velvet board. Keep ’em coming!

  9. I don’t have to stand around for hours rolling making mix into balls?? I’m in!!!

  10. Ashton, this bark is so pretty!! I love the idea of bark vs. truffles. SO much easier! Love this, pinned!

  11. This looks so good! I love that it is an easier version of cake balls!! What a fun twist. And this is a great idea to make around valentine’s day!

  12. I’m thinking that if I used my square brownie pan (that have individual squares like cupcakes) and put the chocolate in a ziploc bag to melt and drizzle over them it would be easier. Think I need to make these tomorrow!

  13. Um, HOW did I never think of doing this? These look absolutely delicious! I love cake balls but I always have the same problem. Pinning now!

  14. hi Ashton, we dont have canned cream cheese frosting in South Africa. do you have a recipe for an alternative, or, at least what quantity of frosting one can yields?

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