About These Red Velvet Cake Truffles
- TASTE: the filling has all the flavours you’d expect in a red velvet cake – vanilla, cocoa and cream cheese frosting. The white chocolate coating brings a delicious, chocolatey richness.
- TEXTURE: the filling is soft and moist. The white chocolate shell snaps and cracks when bitten into.
- EASE: making red velvet cake truffles is easy-peasy. The cake crumbling, rolling and dunking into chocolate also makes it a great recipe for getting little ones involved.
- PERFECT FOR: Valentine’s or Christmas gifting, a party-food sweet treat, or as a tasty alternative to a slice of cake.
Ingredients Used To Make Red Velvet Cake Truffles
To make red velvet cake truffles you will need:
- Red velvet cake crumbs – take a shortcut and use a store-bought cake mix, or if you’d prefer to bake from scratch, you can find my red velvet sponge cake recipe in the recipe section below. It makes a perfectly light, soft and fluffy sponge.
- Cream cheese frosting – a delicious mix of butter, icing sugar and full-fat cream cheese. The frosting is used to stick the crumbs together.
- White chocolate – choose a good-quality brand (my go-to is Menier) that melts well and has a thick texture. Cheap chocolate tends to be a little watery and won’t coat the cake truffles very well.
Try This Chocolate Coating Technique
Coating the red velvet cake truffles in chocolate can be a little messy, particularly if you try using your fingers. The heat from your hands will warm up the cake balls, and they’ll become too soft, leaving crumbs in the white chocolate and an uneven coating.
I’ve found the ‘fork technique’ to be a great option. Place a cake ball on top of a fork and lower it into the melted chocolate to submerge the ball. Lift it out and use another fork to wipe any access chocolate from underneath. Then carefully transfer the truffle onto the baking tray and use the fork to nudge it off the other fork gently. Make sense? 😅 Just give it a go and it will I promise.
Add Some Decorations For A Festive Twist
I love this recipe because you can easily decorate the red velvet cake truffles to add a Valentine’s or Christmas twist. Here are a couple of decoration ideas:
Decoration ideas for Valentine’s Day:
- Decorate with love heart sprinkles
- Drizzle in pink and red icing
- Roll in pink hundreds and thousands
Decoration ideas for Christmas:
- Decorate with festive sprinkles
- Drizzle with red icing to make a candy cane effect
- Add edible holly and berries
For an extra special finish, line a gift box with greaseproof paper, place your treats inside and tie with a pretty ribbon. Now you have a thoughtful, edible gift to give a loved one!
Red Velvet Cake Truffles
For the red velvet cake (remember you can use a shop-bought cake mix instead)
- 75 g Unsalted butter soft at room temperature
- 150 g White caster sugar
- 2 medium Eggs at room temperature
- 0.5 tsp Vanilla extract
- 150 g Self-raising flour
- 1 tbsp Cocoa powder
- 120 ml Buttermilk
- 0.5 tsp Red gel food colouring I highly recommend Wilton's Red Red or Sugarflair's Red Extra
- 0.5 tsp White wine vinegar
- 0.5 tsp Bicarbonate of soda
Cream cheese frosting
- 50 g Unsalted butter soft at room temperature
- 50 g Full-fat Philadelphia cream cheese cold from the fridge
- 100 g Icing sugar
For the white chocolate coating
- 200 g Good-quality white chocolate my go-to brand in Menier
Start by making the red velvet cake
- Preheat the oven to 160°C fan / 180°C conventional. Line the base and sides of an 8×8 inch square baking tin with greaseproof paper.
- Beat the butter, caster sugar and vanilla extract together until creamy. Mix in the eggs one at a time, adding a teaspoon of flour, to stop the mixture from curdling. Set the bowl aside for now.
- In a separate bowl, sift the flour and cocoa powder together, then tip into the butter mixture along with the buttermilk. Fold everything together until combined. Now colour the cake mix using the red food colouring.
- In a small bowl, combine the white wine vinegar and the bicarbonate of soda. Add to the cake mixture and fold it into the cake mixture.
- Pour into the baking tin and bake for 40-45 minutes until risen on top and a toothpick inserted in the middle of the cake comes out clean. Leave to cool completely.
Make the cream cheese frosting
- Beat the butter until really soft and pale in colour. Sift in the icing sugar and beat again until smooth.
- Take the cream cheese out of the fridge and add it to the bowl. Gently fold the cream cheese into the frosting until smooth and combines. Be careful not to overdo it, as it can quickly become runny.
Make the red velvet cake truffles
- Use a fork or clean hands to crumble the red velvet cake into fine crumbs. Reserve a small pot of cake crumbs to decorate the cake truffles later.
- Now add the cream cheese frosting and mix to combine.
- Use your hands to shape the mixture into small balls, making roughly 15 in total, putting them on a lined baking tray as you go. Place in the freezer for 1 hour to set and firm up.
- Meanwhile, melt the white chocolate in the microwave in 30-second blasts until smooth.
- Use a fork to dunk the cake balls in the melted chocolate. Then place them back on the baking tray and decorate with leftover cake crumbs, sprinkles, nuts or anything else you fancy.
- Place in the fridge for 15 minutes or until the chocolate is set. Tuck in and enjoy!
More Valentine’s recipes to love
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