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Chocolate-Covered Red Velvet Cake Truffles
One thing about me... I go crazy for red velvet desserts. Whether it's a red velvet snack cake recipe, red velvet macarons, or red velvet brownies (the recipe for which can be found in my first cookbook, Even Better Brownies!) you can bet that I'm going to indulge in whatever it is. And these chocolate-covered red velvet cake truffles are no exception. A super moist and flavorful red velvet cake mixed with vanilla frosting and coated in dark chocolate... what's not to love?!
What Flavor is Red Velvet Cake?
Red velvet cake is the king of all cakes, in my opinion. It’s a glorious combination of a mild cocoa flavor, tangy buttermilk, 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 chocolate-covered 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 8x8-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, milk, and vanilla bean paste. When 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, 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!
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 them 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 kept frozen for up to 2 months. If you’re planning to make ahead and freeze, don’t dip them; freeze them 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 them. 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. 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 it on the parchment-lined baking sheet.
*Originally posted February 12, 2021*
*Blog post updated January 19, 2023*
Chocolate-Covered Red Velvet Cake Truffles (Cake Balls)
For the Red Velvet Cake:
- 180 g cake flour (or all-purpose flour)
- 5 g unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 60 g unsalted butter softened
- 200 g granulated sugar
- 120 g canola oil
- 2 large eggs
- ½ tablespoon vanilla extract
- ½ teaspoon white vinegar (or apple cider vinegar)
- red gel food coloring
- 120 g buttermilk
For the Vanilla Frosting:
- 45 g unsalted butter softened
- 90 g powdered sugar
- 8 g milk
- ½ teaspoon 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 8x8-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.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture alternating with the buttermilk, 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, 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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