Red Velvet Truffles Cream Cheese

The first time I made red velvet truffles, it was actually an accident. I had baked a red velvet cake for a friend's birthday that collapsed in the center, and I couldn't bear to throw it away. My grandmother suggested mixing the ruined cake with cream cheese, just like she did with her leftover sponge cake, and suddenly those crumbled pieces became the most coveted dessert at the party.

Last Christmas, my sister claimed she didn't even like red velvet until she tried these truffles. She ended up eating five of them and sheepishly asked to take the rest home, hiding them in her purse like contraband. Now they're the only thing she specifically requests for every family celebration.

Ingredients

• All-purpose flour: The structure builder for your cake base, don't skip the sifting
• Unsweetened cocoa powder: Just enough to give that signature velvet depth without overwhelming
• Buttermilk: Creates the tenderest crumb and reacts with the cocoa for that classic red velvet flavor
• Red gel food coloring: Gel gives you that stunning crimson without thinning your batter like liquid dyes
• Cream cheese: Use it fully softened so it blends seamlessly into the cake crumbs
• White chocolate: The perfect sweet complement that doesn't compete with the velvet flavor

Instructions

Bake your velvet foundation:

Preheat your oven to 350°F and prep an 8x8-inch pan with parchment. Whisk your dry ingredients together while the oven warms, then beat butter and sugar until they're pale and fluffy before adding the egg.

Bring the batter together:

Alternate adding your dry ingredients and the buttermilk mixture, starting and ending with the dry ingredients. The key is mixing only until combined so you don't overwork the batter.

Cool completely before crumbling:

Let the cake cool entirely, then break it into fine crumbs in a large bowl using your hands or a fork. This is therapeutic work and crucial for smooth truffles.

Form the truffle centers:

Beat the cream cheese mixture until it's silky smooth, then work it into those cake crumbs until everything holds together when squeezed. Roll into 1-inch balls and freeze them briefly so they hold their shape during dipping.

Coat in white chocolate:

Melt your white chocolate until it's completely smooth, then dip each frozen truffle using a fork or dipping tool. Let any excess drip off before returning them to your parchment-lined tray.

Save

My neighbor started leaving little boxes of these on doorsteps during the holidays after I gave her a batch. Now the whole street participates in a red velvet truffle exchange every December, and it all started with that one ruined cake.

Making Them Ahead

I learned the hard way that these truffles actually taste better after a day in the refrigerator. The flavors meld together and the coating firms up perfectly, so I always make them the night before I need them.

Troubleshooting Coating Issues

White chocolate can be finicky to work with, especially if it gets too hot during melting. Keep your melting bowl over warm water rather than direct heat, and never let any water touch the chocolate or it will seize into an unusable mess.

Serving And Storage

These truffles make the most beautiful gift when boxed with wax paper between layers. They stay fresh in the refrigerator for up to five days, though they rarely last that long in my house.

• Let truffles come to room temperature for 10 minutes before serving
• Use a dipping fork to get that professional swirl on top of each one
• Experiment with dark chocolate coating if white feels too sweet for your taste

Save

Sometimes the best discoveries come from kitchen disasters, and these truffles are living proof of that. They've become the treat I'm most proud to share.

Recipe FAQs

→ Can I use store-bought red velvet cake for these truffles?

Yes, using store-bought red velvet cake simplifies preparation without compromising flavor.

→ What alternatives exist for the white chocolate coating?

Dark or milk chocolate can be substituted based on preference for a different taste profile.

→ How should the truffles be stored?

Store in an airtight container in the refrigerator for up to five days to maintain freshness.

→ Is it necessary to chill the truffles before dipping?

Freezing the truffle balls for 20-30 minutes firms them up, making dipping easier and cleaner.

→ Can I add extra flavor to the cream cheese filling?

A pinch of salt or vanilla extract can enhance the balance and depth of flavors in the filling.