Chocolate-Covered Red Velvet Cake Truffles (Cake Balls)

Chocolate-Covered Red Velvet Cake Truffles with a bite missing out of one cake ball

5 from 1 vote

Chocolate-Covered Red Velvet Cake Truffles (Cake Balls)

Follow these instructions to make bite-size Red Velvet Cake Truffles (or cake balls!) from scratch at home. The cake truffles are moist, rich in flavor, and coated in dark chocolate. Recipe yields 30 irresistible cake balls! Follow the instructions for easy assembly of the cake balls — or cake pops — if you prefer!

Prep Time25

Cook Time25

Chill Time1 15

Total Time2 5

Course: Dessert, Snack

Cuisine: American

Keyword: Cakes & Cupcakes, Red Velvet

Servings: cake truffles

Calories: 173kcal

Author: Mike Johnson

Ingredients

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

Metric - US Customary

Instructions

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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