Preheat your oven to 350°F (175°C) and prepare the red velvet cake mix according to package instructions.

Once baked, remove from the oven and allow the cake to cool completely on a wire rack.

Crumble the cooled cake into small pieces using your hands or a fork until a fine consistency is achieved.

Add 10 oz of softened cream cheese to the crumbled cake and mix until a cohesive dough forms.

Scoop approximately two tablespoons of the mixture and roll into smooth balls, then chill in the freezer for about 30 minutes.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals until smooth.

Dip each chilled truffle into the melted chocolate and place on a parchment-lined baking sheet.

Let the coated truffles sit at room temperature for about 20-30 minutes to harden.