I love easy recipes that I can turn to again and again for a delicious result, and these red velvet cake truffles are one of my favorites. Made with red velvet cake, they are perfect for Valentine’s Day and Christmas, but they’re also so yummy all year round. I went the extra mile with homemade red velvet cake, but I kept it simple with canned frosting. Coated in white chocolate, these truffles are perfectly sweet and delicious.
Red Velvet Cake Truffles Recipe
These red velvet cake truffles are one of my favorite desserts of all time. Whoever decided mixing crumbled cake with frosting was a good idea is a genius. Whether you use boxed cake mix (hey, I won’t judge!) or my homemade recipe, these truffles always turn out delicious.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
How to Store
Store leftover red velvet cake truffles in an airtight container at room temperature for around 5 days, or up to 1 week in the refrigerator. This makes them perfect to enjoy throughout the holidays or give as food gifts to friends and family. The chocolate coating helps to protect the cake from drying out.
Tips for Success
- If you have cake flour, you can skip the cornstarch in the cake.
- If you have buttermilk, you can skip the lemon juice in the cake as well.
- When mixed with the frosting, the cake should be soft but not sticky.
- Add more frosting if the dough is a little dry.
- Chill the cake balls before dipping them in the chocolate. They will be much easier to work with.
- For a super fun treat that the kids will love, dip a lollipop stick in a little bit of white chocolate, then place a truffle on it. Let chill for 5 minutes before dipping the truffle into the chocolate. It will help to keep little fingers from getting messy while eating them!
Red Velvet Cake Truffles Recipe
Ingredients
- 2¼ cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ cup salted butter room temperature (1 stick)
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 cup milk
- 2 tablespoons red food coloring
- 16 ounces cream cheese frosting (1 tub)
- 12 ounces white chocolate chips or candy melts
- 6 ounces red candy melts
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 9×13 Baking Pan
- Cookie Portion Scoop (optional)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
- In a large bowl, combine the flour, cornstarch, cocoa powder, and baking soda. Stir together to combine, then set the bowl aside.2¼ cups all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until they are creamy. Add in the eggs, vanilla, and lemon juice and mix to combine.½ cup salted butter, 1½ cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1 teaspoon lemon juice
- Add in the flour mixture and the milk, alternating, in two additions, mixing until they are well combined with the sugar mixture.1 cup milk
- Add in the food coloring, mixing on medium speed until the color is evenly distributed. You may add in an additional teaspoon of color, until it reaches your desired color.2 tablespoons red food coloring
- Pour the batter into the prepared baking pan and bake for 28-30 minutes. Once the cake springs back when touched on top, remove from the oven and cool on a baking rack.
- Once the cake has cooled, break into pieces and crumble. The crumble should be fine pieces.
- In a large bowl, combine the crumble with the frosting. Combined, the mixture should hold together when pressed together.16 ounces cream cheese frosting
- Using a spoon or scoop, roll spoonfuls of the cake mixture into tight ball shapes. Repeat until all of the cake mixture is used.
- Place the balls into the bowl, and place in the freezer for about thirty minutes.
- Once the cake balls have had time to become firm in the freezer, melt the white chocolate in the microwave. Dip each ball into the melted chocolate and, using a spoon or fork, cover the bite completely before removing. Place the dipped bites onto parchment paper and let cool to have the chocolate set.12 ounces white chocolate chips or candy melts
- Melt the red candy melts in the microwave. Drizzle the melted chocolate over the set truffles and let set before serving.6 ounces red candy melts
Notes
How to Make Red Velvet Cake Truffles Step-by-Step
Whisk the Dry Ingredients: Preheat your oven to 350°F, spray a 9×13-inch baking pan with nonstick spray, and set aside. In a large bowl, combine the 2¼ cups of all-purpose flour, 2 tablespoons of cornstarch, 2 tablespoons of unsweetened cocoa powder, and 1 teaspoon of baking soda. Stir together to combine, then set the bowl aside.
Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of salted butter and 1½ cups of granulated sugar together until they are creamy. Add in 2 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon juice and mix to combine.
Combine the Batter: Add in the flour mixture and 1 cup of milk, alternating, in two additions, mixing until they are well combined with the sugar mixture.
Color the Batter: Add in 2 tablespoons of red food coloring, mixing on medium speed until the color is evenly distributed. You may add in an additional teaspoon of color, until it reaches your desired color.
Bake the Cake: Pour the batter into the prepared baking pan and bake for 28-30 minutes. Once the cake springs back when touched on top, remove it from the oven and cool on a baking rack.
Crumble the Cake: Once the cake has cooled, break it into pieces and crumble. The crumble should be fine pieces.
Add the Frosting: In a large bowl, combine the crumble with 16 ounces (1 tub) of cream cheese frosting. Combined, the mixture should hold together when pressed together.
Form the Truffles: Using a spoon or scoop, roll spoonfuls of the cake mixture into tight ball shapes. Repeat until all of the cake mixture is used. Place the balls into the bowl, and place them in the freezer for about thirty minutes.
Coat the Truffles: Once the cake balls have had time to become firm in the freezer, melt 12 ounces of white chocolate chips in the microwave. Dip each ball into the melted chocolate and, using a spoon or fork, cover the bite completely before removing. Place the dipped bites onto parchment paper and let cool to have the chocolate set.
Decorate the Truffles: Melt 6 ounces of red candy melts in the microwave. Drizzle the set truffles with the red melting chocolate and let set before serving.
Leave a Review