*This post may contain affiliate links. Please see my disclosure for more details!*
Delightful red velvet cake truffles with a red velvet and cream cheese centre, coated in white chocolate!
When you think of truffles you may think of things such as lots of chocolate, or maybe caramel… or just basically anything that is delicious. I love these truffles, I really do… but I wanted to try something a little fun… RED VELVET CAKE TRUFFLES!
My Biscoff truffles were so popular when I posted them that I wanted to try another type of truffle – which you could probably argue is a cake pop to a degree – but I stand by these still being truffles.
Instead of using biscuits as a base like I did in my Biscoff truffles, I used a red velvet sponge! You can use a leftover sponge if that’s what you have, or you can follow the recipe below if you specifically wanted to make these and didn’t have any cake just lying around.
I know, something seems a little comical in suggesting that you may have a spare cake… but some people do! Usually, yes, they are cake sellers, but roll with me here. You can use leftover cupcakes, you can use anything! The basics behind these red velvet cake truffles is just making sure you get the ratios right!
After a little experimenting I worked out you want about 650-700g of sponge to have a good truffle like these. I purposely made the recipe for the sponge below fit this so that’s why it’s a little different to my red velvet cake recipe, and my red velvet loaf cake recipe.
Before you ask – this is the red food colouring that I use. It is mentioned on my favourite food colouring post that I posted recently – and I stand by it. It’s the only colouring I use when making a red velvet cake!
As this is a red velvet cake themed truffle, I stuck to the idea of using cream cheese to bind the truffle, as cream cheese frosting and red velvet cake is a marriage made in heaven. I also used some icing sugar to add a little sweetness.
These red velvet cake truffles are super simple to mix up – I used a large bowl, broke the sponge into chunks, added the soft cream cheese, icing sugar and used my electric hand mixer to beat it together! You can use a food processor, a stand mixer – anything really! It just needs to be really well combined.
Making the truffles
Once you have combined the mixture, as this is a cake based truffle, I found it really easy to use a tablespoon measure to scoop and portion the mixture. I scooped all of the truffles onto a lined tray, and then rolled all of the truffles into the classic round shape.
You can of course make these bigger or smaller, but using the tablespoon size measure, I got 32 truffles out of the mixture. I then shoved the red velvet cake truffles in the freezer to make sure they were solid and then much easier to cover.
Freeze and coat
You can prep these ahead and freeze them at this stage, or you can freeze them after decorating. Either way, it’s best to freeze the red velvet cake truffles for at least an hour before you coat them, as if they are too soft they may disintegrate slightly.
I decided to coat my truffles in a white chocolate mixture as it complimented the colouring of the cake so well – but this is up to you. You could try using candy melts, or another flavour chocolate if that is what you prefer!
I dunk a frozen red velvet truffle into a bowl of white chocolate, move it about slightly to coat it, let the excess drip off slightly, and add back onto the lined tray. Because the truffles are frozen, the white chocolate will set really quick, so if you want to add sprinkles – you need to do it straight away.
Tools and tips
It’s always best to have slightly too much chocolate for coating, but using the right truffle decorating tools definitely helps the most. I use this set of tools because it never fails me, and usually use the small round tool.
I decided to coat all of my red velvet cake truffles in white chocolate, and then I coloured the leftover chocolate from the coating red, and drizzled that over. It means I wasted no chocolate, and again, it fit the red theme really well.
I hope you love these truffles as much as I did! Enjoy! Jane x
Red Velvet Cake Truffles!
- 75 g unsalted butter
- 165 g caster sugar
- 2 medium eggs
- 1/2 tsp red food colouring (I use sugarflair red extra)
- 1 tsp vanilla extract
- 175 ml buttermilk
- 20 g cocoa powder
- 200 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp white wine vinegar
- 200 g soft cream cheese
- 50 g icing sugar
- 400 g white chocolate
- red food colouring
- If you have a cake to use already, you will need about 650g worth of cake. If you need to make it - follow below!
- Preheat the oven to 170ºc/150ºfan and line one 8"/20cm tin with parchment paper.
- In a bowl, beat together the unsalted butter and caster sugar.
- Add the eggs, vanilla extract and food colouring and beat again until combined.
- Add the cocoa powder, plain flour, baking powder, bicarbonate of soda, white wine vinegar and buttermilk and beat again.
- Pour the mixture into the tin, and spread until even.
- Bake in the oven for 35-40 minutes, or until baked through.
- Once baked, leave to cool completely.
- Break the cake into chunks in a bowl.
- Add the cream cheese, and icing sugar.
- Beat together until completely combined - I used my electric hand mixer with the beater attachments for speed.
- Prepare a lined tray. I then use a tablespoon measure to scoop the mixture into portions. Roll each truffle into a ball with the palm of your hands.
- Freeze the truffles for at least one hour, until they are solid.
- Melt the white chocolate carefully until smooth - I do this in the microwave.
- Using some spoons/fork, or a truffle dipping tool like me, dunk each truffle into the melted chocolate and add back onto the lined tray.
- Once all the truffles have been covered, colour the leftover white chocolate red.
- Drizzle this onto the truffles, and leave the truffles to set in the fridge.
- These truffles will last easily for 1+ weeks (but ideally in the fridge because of the cream cheese).
- If you want them to be out of the fridge, you will need to use a plain buttercream (250g in weight).
- You can coat the truffles in any chocolate you fancy - I used white chocolate because it looks good!
- I use this red food colouring for the sponge as it's my favourite for the job.
- I did use this red food colouring for the chocolate though as it mixes better!
- These are the truffle dipping tools I use!
- You can use these piping bags for the drizzle on the truffles - or just use a spoon if you prefer!
Find my other Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.