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Red Velvet Cake Truffles!
Delightful Red Velvet cake truffles with a red velvet and cream cheese centre, coated in white chocolate!
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Category:
Sweets
Type:
Truffles
Keyword:
Red Velvet
Prep Time:
2
hours
hours
Cook Time:
25
minutes
minutes
Decorating/Setting Time:
2
hours
hours
Total Time:
4
hours
hours
25
minutes
minutes
Servings:
30
truffles
Author:
Jane's Patisserie
Ingredients
Cake
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
Truffles
200
g
soft cream cheese
50
g
icing sugar
Decoration
400
g
white chocolate
red food colouring
Grams
-
Ounces
Instructions
Cake
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.
Truffles
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.
Decoration
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.
Enjoy!
Notes
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!