Red Velvet Truffles Cream Cheese (Printer-friendly)
Smooth white chocolate coated red velvet bites blended with creamy cheese for a festive indulgence.
# What You’ll Need:
→ Red Velvet Cake Components
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
→ Cream Cheese Filling
12 - 4 oz cream cheese, softened
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
→ White Chocolate Coating
15 - 10 oz white chocolate or white chocolate chips
16 - red velvet cake crumbs or red sprinkles for garnish (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease an 8x8-inch baking pan and line with parchment paper, ensuring overhang on sides for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until uniformly blended.
03 - Combine buttermilk, red food coloring, and vanilla extract in a separate bowl, stirring until color is evenly distributed.
04 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes. Add egg and beat until incorporated.
05 - Alternate adding dry ingredients and buttermilk mixture to butter mixture, beginning and ending with dry ingredients. Mix until just combined, being careful not to overmix.
06 - Pour batter into prepared pan, spreading evenly. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
07 - Crumble cooled cake into fine crumbs using hands or food processor. Transfer to large bowl.
08 - Beat softened cream cheese, powdered sugar, and vanilla extract in separate bowl until smooth and creamy.
09 - Add cream cheese mixture to cake crumbs. Mix thoroughly until dough forms and holds together when compressed.
10 - Scoop mixture and roll into 1-inch balls, approximately 24 total. Place on parchment-lined baking tray. Freeze for 20-30 minutes until firm.
11 - Melt white chocolate in microwave in 30-second intervals, stirring between each, or use double boiler until completely smooth.
12 - Dip each chilled truffle ball into melted white chocolate using fork or dipping tool, ensuring complete coverage. Tap gently to remove excess coating. Return to lined tray.
13 - Sprinkle with cake crumbs or red sprinkles immediately while chocolate remains wet. Refrigerate for 20 minutes until coating is completely set. Store refrigerated.
# Expert Tips:
01 -
- You get that incredible red velvet flavor without committing to a whole layered cake
- These little bites keep beautifully in the fridge, making them perfect for unexpected guests or midnight cravings
- The cream cheese filling creates the most velvety texture that just melts in your mouth
02 -
- Room temperature cream cheese incorporates smoothly into the cake crumbs, while cold cream cheese creates stubborn lumps
- Freezing the truffle balls before dipping is non negotiable, or they will disintegrate into your melted chocolate
- White chocolate seizes easily, so melt it slowly and never let any water or steam touch it
03 -
- Use a cookie scoop for uniform truffles, which helps them melt at the same rate and look professionally made
- If your cake feels too moist, toast the crumbs in a 300°F oven for 10 minutes before mixing with cream cheese