Red Velvet Cake Truffles
These red velvet cake truffles are easy to make, delicious to eat and perfect for gifting to a loved one.The red velvet filling is made from cake crumbs mixed with cream cheese frosting. It's soft, moist and moreish. The cake truffles are coated in a thick white chocolate shell for an indulgent, chocolatey finish. Like a slice of cake but in a cute little bite!
Ingredients
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
Instructions
Start by making the red velvet cake
- Preheat the oven to 160°C fan / 180°C conventional. Line the base and sides of an 8x8 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!
Notes
Store your red velvet cake truffles in a baking tin, in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!