These homemade cake truffles are the treat that you need! Made with red velvet cake, they are perfect for Valentine’s and Christmas, and all year round!
Red Velvet Cake Truffles Recipe
Cake truffles are one of my favorite dessert treats, and when they are made with chocolate red velvet cake they are hard to resist!
Simple to make, these truffles are a real showstopper, and are perfect to share on Valentine’s Day or for Christmas.
You will be so glad you made these decadent bites!
Be sure to try our classic Red Velvet Cake with Cream Cheese Frosting or these Easter Cookie Dough Truffles.
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.
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How to Make Red Velvet Cake Truffles
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the dry ingredients and set to one side.
- Cream together the butter and sugar and mix in the eggs, vanilla and lemon juice.
- Stir in the dry ingredients and add in the food coloring.
- Pour the batter into a pan and bake.
- Let the cake cool.
- Break the cake into pieces.
- Mix the cake crumbles with the frosting and scoop the mixture into balls.
- Let the balls freeze.
- Dip the balls in melted chocolate and allow to set.
- Drizzle more chocolate on top.
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
These red velvet cake truffles are easy to decorate to suit any occasion. You can mix up the colors of the chocolate used to coat the truffles to fit in with your theme. I love white chocolate with red velvet, but you can easily use dark or milk if you prefer. Feel free to add sprinkles if you like!
These cake truffles will keep well 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.
You sure can! 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!
Recipe Tips and Tricks
- 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.
These red velvet cake truffles are so rich and decadent and they are so fun to make! They’re sure to win the hearts of your friends and family!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Red Velvet Cake Truffles
Ingredients
- 2¼ cups all-purpose flour 270 grams
- 2 tablespoons cornstarch 15 grams
- 2 tablespoons unsweetened cocoa powder 15 grams
- 1 teaspoon baking soda 6 grams
- ½ cup salted butter 113 grams, room temperature (1 stick)
- 1½ cups granulated sugar 300 grams
- 2 large eggs 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon lemon juice 5 grams
- 1 cup milk 227 grams
- 2 tablespoons red food coloring 28 grams
- 16 ounces cream cheese frosting 1 standard 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. Using a spoon or scoop, roll spoonfuls of the cake mixture into tight ball shapes. Repeat until all of the cake mixture is used.16 ounces cream cheese frosting
- 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 chocolates 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. Drizzle with the red melting chocolate and let set before serving.12 ounces white chocolate chips or candy melts, 6 ounces red candy melts
Notes
- This recipe makes about 36-40 cake truffles, if rolled to 1½ inch in diameter. A cookie portion scoop can help you to make even truffles.
- If using unsalted butter, add ½ teaspoon of kosher salt to the dry ingredients for the cake.
- When mixed with the frosting, the cake should be soft but not sticky. Add the frosting slowly. You may not need the whole tub.
- Chill the cake balls before dipping them in the chocolate. They will be much easier to work with.
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