These Red Velvet Cake Truffles are completely made from scratch for an easy treat that everyone is sure to love!
This post is sponsored by JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. All opinions are 100% my own. Thanks for continuing to support the brands that help make ‘Mike Bakes NYC’ possible!
I am crazy for red velvet & these red velvet cake truffles are no exception. A super moist and flavorful cake mixed with vanilla frosting and coated in dark chocolate… what’s not to love?!
Red velvet treats are wonderful year-round but they especially shine even brighter on Valentine’s Day, which is right around the corner! That’s why I partnered with my friends over at LACTAID® to bring you guys these red velvet cake truffles. The cake itself and the frosting it gets mixed with are both made with LACTAID® Whole Milk. LACTAID® is 100% real milk, just without the lactose. This means that using this milk in baking still yields the same moist and creamy results, and it allows anyone who suffers from lactose intolerance or dairy sensitivity to enjoy their favorite foods. Talk about a serious win-win! You can find LACTAID® Whole Milk at most retailers, however, here’s a nifty little store locator tool!
What Flavor is Red Velvet Cake?
Red velvet cake is the king of all cakes, in my opinion; the “I can’t quite put my finger on the flavor” cake. It’s a glorious combination of a mild cocoa flavor, tangy buttermilk (replaced/mimicked by the combination of LACTAID® Whole Milk & lemon juice in this recipe), sweet vanilla, and butter. Red velvet cake’s texture is worth writing home about too. It’s dense and soft with a moist and velvety crumb.
How to Make Red Velvet Cake Truffles
To make these red velvet cake truffles, you’ll start by making the cake batter, which is pretty straightforward. You’ll pour the red velvet cake batter into an 8×8-inch baking dish and bake the cake in the oven. Once the cake has cooled you can start making the frosting, which is simply butter, powdered sugar, LACTAID® Whole Milk, and vanilla bean paste. Once that’s ready, you’ll crumble the cake into fine crumbs, mix it with vanilla frosting and begin shaping the cake truffles; I like to use a 1.5 tablespoon spring-loaded cookie scoop and then roll that into a perfect little ball.
Once everything is rolled out nicely, you’ll place the cake truffles on a baking sheet, cover them with plastic wrap, and let them chill. I let mine chill overnight in the fridge, but a freezer chill for one hour will also work! Then it’s time to dunk! You can dip the cake truffles into chocolate, as I did, or you can use candy melts. Either way, the result will be delicious!
Red Velvet Cake Truffles Recipe Troubleshooting & FAQ
WHAT IS A CAKE TRUFFLE?
A cake truffle is a ball that’s made of cake crumbs and frosting that is dipped in chocolate or candy melts. Cake truffles are often topped with sprinkles or other fun toppings such as chocolate chips.
CAN I MAKE THESE CAKE POPS INSTEAD?
Yup, it’s easy! Simply place your formed cake balls onto lollipop sticks, then chill and dip into chocolate.
HOW DO YOU STORE CAKE TRUFFLES?
These red velvet cake truffles should be stored in the refrigerator since the cake is already mixed with frosting. You can store them in an airtight container or wrap them individually in little baggies, which is super convenient when you’re planning to pass these out as gifts.
Undipped cake truffles can be stored in the refrigerator for 3-5 days or keep frozen for much longer. If you’re planning to make ahead and freeze, don’t dip them; freeze until solid on a baking sheet in one layer, then transfer them to a freezer bag.
I’M HAVING TROUBLE DIPPING MY CAKE TRUFFLES NEATLY. ANY SUGGESTIONS?
First, make sure to chill/freeze your cake balls before dipping. It makes them SO much easier to work with and keeps them from falling apart when dipped in the warm chocolate. Also, have a cookie sheet lined with parchment paper prepared to set the cake balls on after dipping.
My favorite way to dip these red velvet cake truffles is with a chocolate dipping tool set; these are the ones I use. Simply drop each ball into the chocolate, and use any one of these tools to easily fish it out, making sure to let any excess chocolate drip off first before placing on the parchment-lined baking sheet.
Red Velvet Cake Truffles
For the Red Velvet Cake:
- 180 g cake flour (or all-purpose flour)
- 5 g unsweetened natural cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 60 g unsalted butter softened
- 200 g granulated sugar
- 120 g canola oil
- 2 large eggs
- ½ tbsp vanilla extract
- ½ tsp white vinegar (or apple cider vinegar)
- red gel food coloring
- 1½ tsp lemon juice
- 115 g LACTAID® Whole Milk
For the Vanilla Frosting:
- 60 g unsalted butter softened
- 120 g powdered sugar
- 15 g LACTAID® Whole Milk
- ½ tsp vanilla bean paste
For the Chocolate Coating:
- 170 g 70% cacao dark chocolate
- 15 g canola oil
- garnish: sprinkles
To Make the Red Velvet Cake:
- Preheat the oven to 350˚F (180˚C). Line an 8×8-inch pan with parchment paper and then grease the parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, about 3-4 minutes, stopping to scrape the sides of the bowl as needed. Add the oil, eggs, vanilla, and vinegar, and beat on high for 2 minutes.
- Combine the LACTAID® Whole Milk with the lemon juice. With the mixer on low speed, gradually add the flour mixture to the butter mixture alternately with the LACTAID® Whole Milk mixture, beginning and ending with the flour mixture. Beat just until combined after each addition.
- Beat in your desired amount of red food coloring just until combined, if using. Transfer the batter into the prepared pan. Tap the pan on a kitchen towel-lined counter a few times to settle the batter and release any air bubbles.
- Bake until a wooden skewer inserted near the center comes out with a few moist crumbs, about 20-25 minutes. Allow the cake to cool completely in the pan set on a wire rack.
To Make the Vanilla Frosting & Assemble the Cake Truffles:
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add powdered sugar, LACTAID® Whole Milk, and vanilla bean paste with the mixer running on low. Increase to high speed and beat for 3 full minutes.
- Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbs together until combined.
- Using a 1.5-tablespoon spring-loaded scoop, scoop the cake and frosting mixture and roll into a ball. Place balls on a parchment paper-lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth out, if needed.
To Coat the Cake Truffles:
- Add the chopped chocolate and oil to a large heatproof bowl, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the bowl touch the water. Stir until the chocolate is completely melted, then remove from the heat and transfer to a cup or glass measuring cup.
- Remove cake truffles from the fridge and dip into melted chocolate using a fork or chocolate dipping tool. Place on a parchment-lined baking sheet and top with sprinkles. Repeat with remaining cake truffles.
- Refrigerate for at least 15 minutes to allow the chocolate coating to set before enjoying.
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