Red Velvet Cake Truffles

I wanted cake pops but I don’t like making cake pops. It’s extremely stressful the balls always fall off the sticks I hate it.

So I made these red velvet cake truffles instead.

These are so much easier to make, you don’t have to worry about them falling off the sticks, and they taste just as good.

A close up of the red velvet cake truffles on a plate.

Video Tutorial

The red velvet cake

The first thing we are going to make is the red velvet cake.

I made mine from scratch, but you absolutely can just use a box mix if you want to make this recipe even easier. No one has to know.

But if you are making it from scratch, these are the ingredients you will need:

  • Unsalted butter
  • Oil – for moisture. Any flavourless oil works, but I like to use vegetable oil.
  • Granulated sugar – caster sugar work too.
  • Vanilla
  • Eggs
  • Buttermilk – also for moisture. Plain natural yoghurt can be used instead.
  • Food colouring – a gel or paste food colouring works best.
  • Plain flour – also known as all purpose flour.
  • Cocoa powder – unsweetened cocoa powder is always best to use.
  • Baking soda
  • Vinegar – this is going to react with the baking soda and give your cake layers an extra lift, which will make them fluffier and give them a velvety texture. I use white vinegar, apple cider vinegar works great too.
The ingredients needed to make the red velvet cake layers.

Baking the cake layers

I baked my cake layer in two 8 inch cake tins.

After baking the cakes, we are going to let them cool and then mash them.

So it doesn’t really matter what you bake your cake batter in.

You also don’t have to use two tins, you can add the batter all into one tin.

I didn’t do this because it would’ve taken longer for the cake to bake, I didn’t want to wait longer so I divided the batter into two tins.

But again use whatever you have, it does not matter.

1 of the cake layers before baking.
1 of the cake layers after being baked.

Making the truffles

Once the cakes have baked and cooled completely, we can make the truffles.

To do this, you want to start by mashing your cake.

I did with my stand mixture. I just broke up the cake layers, added it to my bowl, attached the paddle attachment to my mixer, then turned the mixer on. 

The paddle attachment does a very good job and turning your cake into fine crumbs.

BUTTTT you can also easily just do this by hand, you don’t need to use a mixer.

After you have fine crumbs, you want to add something to the crumbs, to make make them stick together. 

I went with cream cheese frosting…because red velvet cake.

But any buttercream of frosting will work, use whatever you want.

Also side note, I bought the cream cheese frosting, I did not make it.

But just add a dollop of the frosting to the crumbs and mix. You want to have a mixture that sticks together, you should be able to roll balls out of it.

If it’s too dry to roll into balls, add more frosting. 

The cake crumbs after the cream cheese frosting was mixed into it.

FREEZE THE TRUFFLE BALLS

After you have rolled the mixture into balls, make sure to freeze them.

This step is important, please don’t skip it.

The truffle balls will be quite soft at first, so if you try coating them in the chocolate at this point, it will not be easy. They might even start breaking.

Freezing them will make things a lot easier for you.

So leave them in your freezer for about an hour before coating them in the chocolate.

The truffles before being coated in chocolate.

Coating the truffles

Once they have frozen, you can now coat them.

So just melt some white chocolate and dunk the truffles into this. The easiest way to do this is by using a fork.

Place them on some baking paper, then you can decorate them if you want, or you can leave them plain.

I just added some food colouring to the leftover melted chocolate, then drizzled this over the truffles.

But again, you can decorate them however you want. After they have been decorated, let the chocolate set up in the fridge and then they are done! 

Use the right food colouring for the chocolate

If you do decide to colour your melted chocolate, it’s important to use the right food colouring.

You can’t use any food colouring, the wrong kind will make your chocolate seize and go clumpy.

You need to use an oil based food colouring, one that is made for chocolate.

The brand Sugarflair has one that I like a lot, I used their ‘Red chocolate colouring’ for this.

If you are unsure, or can’t find an oil based food colouring, I say just ignore this step. You don’t need to change the colour of the chocolate.

Or just buy some candy melts that are already a different colour!

The truffles after being coated.

Here are some other recipes I’ve posted recently, I think you should try these too:

Red Velvet Cake Truffles

5.0 from 1 vote

Ingredients

  • For the red velvet cakes:
  • 125g unsalted butter, softened

  • 100ml vegetable oil

  • 250g granulated sugar

  • 2 teaspoons vanilla extract

  • 4 eggs

  • 140g buttermilk

  • Some gel red food colouring

  • 230g plain flour

  • 20g cocoa powder

  • 1 teaspoon baking soda

  • 2 teaspoons white vinegar

  • To make the truffles:
  • Some cream cheese frosting

  • The coating:
  • 400g white chocolate

  • Red food colouring, optional (make sure to use an oil based food colouring, one that can be used to colour chocolate)

Directions

  • Making the cakes:
  • Start by pre-heating your oven to 180c/350f. Also grease and line two 8 inch cake tins.
  • In a large bowl, add your softened butter, oil, sugar and vanilla. Using an electric mixer, beat these together on high speed for 5 minutes. If you're making this by hand, just aggressively whisk for as long as you can.
  • Add 2 of your eggs into this and mix. Then mix in the remaining 2 eggs, buttermilk and red food colouring.
  • Add the flour and cocoa powder. Whisk just until you get a smooth batter.
  • In a separate small bowl, add the baking soda and then pour the vinegar over it. This will start bubbling, just give it a quick mix, then pour it into your cake batter and whisk until incorporated.
  • Pour this into your cake tins and bake at 180c/350f for around 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
  • Once baked, leave to cool completely.
  • Making the truffles:
  • In a large bowl, break up your cakes until you get fine crumbs. You can either do this in a stand mixer using a paddle attachment, or just break the cake up with your hands.
  • Add a large dollop of cream cheese frosting to this and mix this into the cake crumbs. You should be able to get a piece of this mixture and easily roll it into a ball, if it's too dry and crumbly, mix in some more cream cheese frosting.
  • Get about 1-2 tablespoons (depending on how big you want your truffles to be) of this mixture and roll it into a ball. Place this onto a tray.
  • Keep repeating this until you've used all of the mixture, then leave these in your freezer for an hour.
  • Coating the truffles:
  • Melt your white chocolate. You can either do this in your microwave, or in a double boiler.
  • Using a fork, get one of your truffles and dunk it into the melted chocolate, then place the truffles on a sheet of baking paper.
  • Keep repeating until you have coated all of your truffles.
  • This is optional, but with the remaining white chocolate, add some red food colouring into it and mix this in.
  • Add this chocolate into a piping bag and drizzle it over your truffles.
  • Leave these in the fridge so the chocolate can set up, then enjoy!
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