Preheat your oven to the temperature specified on the cake mix package, usually around 350°F (175°C). Bake the red velvet cake mix according to the package instructions.

Let the cake cool completely on a wire rack.

Crumble the cooled cake into fine pieces until it resembles breadcrumbs.

Add the softened cream cheese to the crumbled cake and blend until smooth, resembling a dough-like texture.

Roll small portions of the mixture into balls about 1 inch in diameter and place them on a parchment-lined baking sheet.

Chill the shaped truffles in the refrigerator for at least 30 minutes.

Melt the white chocolate in a microwave-safe bowl or double boiler, stirring until smooth.

Dip each chilled truffle into the melted white chocolate and place back on parchment to set.

Drizzle melted semi-sweet chocolate over the coated truffles for decoration.

Allow the truffles to sit until the chocolate hardens, typically 20-30 minutes.