Red Velvet truffles with red velvet cake and cream cheese frosting in the filling, plus a white chocolate coating.
These red velvet cake truffles are one of my favorite holiday food gifts to make!
Have you ever made a cake truffle or a cake pop? It’s essentially cake, crumbled and mixed with frosting until it sticks together in a compact little ball. Then, after a quick chill session, the cake ball is dunked in a coating to make it pretty.
I used the recipe for my small batch red velvet cupcakes to make these red velvet truffles, but I have a few notes about this.
The recipe below is almost identical to the cupcakes, and uses 4 cupcakes to make a small batch of 10 truffles. However, you can easily double the recipe, bake it in a 6″ mini cake pan and get twice the cake truffles.
When I’m making these red velvet truffles as gifts, I double the recipe. In my slightly expert opinion, I’ve found that 4 little cake truffles tucked into a small box is the perfect gifting size.
How to make red velvet truffles:
The video for this recipe (either seen above or on the right side of the page) uses the 6″ cake pan method to make the cake for the truffles. Alternatively, you can make the cupcakes. Remember: 4 cupcakes makes TEN truffles; adapt the recipe accordingly. Regardless, we’re still crumbling lots of red velvet cake to make red velvet truffles!
Here’s the best part: to bind the cake together, we use cream cheese frosting. So, we’re getting a bite of cake AND frosting at the same time! Now this is exactly why everyone loves cake truffles!
The little cake bites are totally delicious on their own, but a little white chocolate coating never hurt anyone either. I use almond bark to coat these red velvet truffles, because I find it much easier to work with than white chocolate, but you know your own chocolate skills. Use the coating that you’re the most comfortable with. If your’e great at melting white chocolate without burning it (I am not), then use it! To play it safe, grab almond bark at the store–it’s much more forgiving.
A fun twist on this recipe is bake one batch of the cupcakes using green food coloring instead of red. In each box, I put 2 green and 2 red velvet truffles.
If you made this recipe and love it, please let me know in the comments section!
- 1/3 cup plus 1 tablespoon flour
- 2 teaspoons unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup canola oil
- 1/4 cup sugar
- 2 tablespoons buttermilk
- 1 egg white
- 1 teaspoon red food coloring
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon white vinegar
For the rest:
- 3 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 12 oz. almond bark (or white chocolate), for coating
- In a cupcake tin, place 4 cupcake liners on the outside edge.
- In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.
- In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
- Slowly add the dry ingredients to the wet ingredients, mixing all the while. Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
- When cool, crumble the cupcakes into crumbs. In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well. Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least 4 hours.
- To make the coating, chop the almond bark into 1" chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted. Dip each ball into the coating quickly, using a fork to turn, then let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge.
*Recipe is easily doubled and baked in a 6" round cake pan.
Amount Per Serving: Calories: 3191Total Fat: 196gCarbohydrates: 319gProtein: 32g
Other fun red velvet cake recipes from me: