Red Velvet Cake Truffles
Soft and fudgy Red Velvet Cake Truffles made with homemade red velvet cake – no boxed cake mix needed. Dipped in chocolate and sprinkles.
Servings 24 servings
Ingredients
Homemade Red Velvet Cake
- 2 1/4 cup all purpose flour
- 1 tablespoons cornstarch
- 4 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup white sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk (or substitute with buttermilk)
- 1 teaspoon white vinegar (only add if not using buttermilk)
- 1-2 tablespoons red food coloring
Truffles
- 6 ounces white melting chocolate
- 6 ounces dark melting chocolate
- 1 16 oz cream cheese frosting
Instructions
- Preheat the oven to 350 degrees (F)
- Begin by preparing the homemade red velvet cake. In a large bowl, whisk the dry ingredients until smooth.
- In a separate mixing bowl, using a hand mixer, whisk the soften butter and the sugar. Once smooth add the eggs, vanilla, white vinegar and milk. Then add the red food coloring.
- With a spatula fold in the dry ingredients into the wet ingredients. Once smooth, add the prepared batter into a greased baking dish and bake for 27-30 minutes.
How to Make Red Velvet Truffles
- Once the cake is done and slightly warm, crumble the cake into small fine pieces.
- Add the cream cheese frosting and thoroughly mix until the cake crumbles resemble wet sand. Mixture should be able to hold shape easily.
- Using a small cookie scooper, spoon the truffle mixture in your palms and gently form a ball. Then place on a parchment lined sheet. Sizes can vary. Repeat the process until all the truffle mixture is used.
- Cool the truffles in the freezer or fridge for 1 to 3 hours. While they chill, prepare 2 small bowls of melting chocolate.
- Dip/coat the chilled truffle balls into the melting chocolate until exterior coating is well-covered and glossy. Place back on to the parchment paper. Cover in sprinkles, if desired. Then, repeat the process and chill the truffles once more.