These red velvet cake truffles are one of my favorite holiday food gifts to make!
I used the recipe for my small batch red velvet cupcakes to make these cake 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. I double the recipe when I’m making these as gifts. I’ve found that 4 little cake truffles tucked into a small box is the perfect gifting size.
The video below uses the 6″ cake pan method. Regardless, we’re still crumbling lots of red velvet cake to make cake truffles! (See the video below for exact how-to steps). To bind the cake together, I used cream cheese frosting.
The little cake bites are totally delicious on their own, but a little white chocolate coating never hurt anyone either.
I use almond bark because I find it much easier to work with than white chocolate, but you know your own chocolate skills and use what suits you.
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 cake truffles.
Here’s the HOW-TO VIDEO that I made for you:
If you made this recipe and loved it, let me know in the comments section!
Yields 10 truffles
Makes 10 truffles* The first part of this recipe is identical to my recipe for red velvet cupcakes for two.
60 minPrep Time
22 minCook Time
1 hr, 22 Total Time
- 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
- 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.
Other fun red velvet cake recipes from me: