Red Velvet Truffles Cream Cheese (Printable)
Bite-sized red velvet delights with a creamy cheese center and white chocolate coating, ideal for festive treats.
# What You’ll Need:
→ For the Red Velvet Cake
01 - 1 cup all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1 teaspoon red gel food coloring
08 - 1/2 teaspoon vanilla extract
09 - 1/2 cup granulated sugar
10 - 1/4 cup unsalted butter, softened
11 - 1 large egg, room temperature
→ For the Cream Cheese Filling
12 - 4 oz cream cheese, softened
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
→ For Coating
15 - 10 oz white chocolate or white chocolate chips
16 - Red velvet cake crumbs or red sprinkles (optional, for garnish)
# Steps:
01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
03 - Combine buttermilk, red food coloring, and vanilla extract in a separate bowl.
04 - In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg.
05 - Alternately add dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
06 - Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
07 - Crumble the cooled cake into fine crumbs in a large bowl.
08 - In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
09 - Add cream cheese mixture to cake crumbs and mix until a soft, moldable dough forms.
10 - Scoop and roll the mixture into 1-inch balls. Place on a parchment-lined tray and freeze for 20-30 minutes.
11 - Melt white chocolate in a microwave or double boiler until smooth.
12 - Dip each truffle ball in melted white chocolate, coating evenly. Return to tray.
13 - Garnish with cake crumbs or red sprinkles while chocolate is still wet. Refrigerate until set, about 20 minutes. Serve chilled.
# Expert Advice:
01 -
- Transforms imperfect cake into something infinitely better than the original
- The white chocolate coating creates that satisfying snap when you bite through
- These disappear faster than you can say red velvet at any gathering
02 -
- Freezing the rolled balls for at least 20 minutes prevents them from falling apart in the warm chocolate
- If your chocolate seizes, add a teaspoon of coconut oil and stir gently until smooth again
- Room temperature truffles taste best, so let them sit for 10 minutes before serving
03 -
- Use store-bought red velvet cake crumbled to save time without sacrificing flavor
- A small cookie scoop makes perfectly uniform truffles every time