Description
Delight in these decadent Chocolate-Covered Red Velvet Cake Truffles, which capture the classic flavors of red velvet cake in bite-sized, chocolate-coated treats. Perfect for parties or an indulgent snack, these cake balls combine a moist red velvet base with creamy vanilla frosting, all enrobed in rich dark chocolate and adorned with colorful sprinkles.
Ingredients
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, as desired
- 120 g buttermilk
Vanilla Frosting
- 45 g unsalted butter, softened
- 90 g powdered sugar
- 8 g milk
- ½ tsp vanilla bean paste
Coating and Garnish
- 170 g 70% cacao dark chocolate
- 15 g canola oil
- sprinkles for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350˚F (180˚C). Line an 8×8-inch pan with parchment paper and grease it well to prevent sticking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking soda, and fine sea salt until evenly combined. Set aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for about 3-4 minutes until light and fluffy. Scrape down the bowl as needed to ensure even mixing.
- Add wet ingredients: To the butter and sugar mixture, add the canola oil, eggs, vanilla extract, and white vinegar. Beat on high speed for 2 minutes to fully incorporate all ingredients.
- Combine dry and wet mixtures: With the mixer on low speed, gradually add the flour mixture alternating with buttermilk, beginning and ending with the flour mixture. Beat just until combined after each addition to avoid overmixing.
- Color the batter: Add your desired amount of red gel food coloring to achieve a vibrant red hue. Mix just until combined.
- Bake the cake: Pour the batter into the prepared pan and gently tap it on a kitchen towel-lined counter a few times to even out the surface and release air bubbles. Bake for 20-25 minutes or until a wooden skewer inserted near the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan placed on a wire rack.
- Prepare vanilla frosting: In a clean bowl, beat the softened butter on medium speed for about 2 minutes until creamy. With the mixer running on low, add powdered sugar, milk, and vanilla bean paste. Increase speed to high and beat for about 3 minutes until light and fluffy.
- Mix cake and frosting: Crumble the cooled cake into the bowl with the vanilla frosting, making sure there are no large lumps. Using a mixer on low speed, combine the cake crumbs and frosting thoroughly until evenly blended.
- Shape truffles: Using a 1.5-tablespoon spring-loaded scoop, portion out the cake mixture and roll into smooth balls. Place the balls on a baking sheet lined with parchment paper. Refrigerate for 2 hours or freeze for 1 hour to firm up. Optional: re-roll chilled balls to smooth out any rough edges.
- Melt chocolate coating: Chop the dark chocolate and place it in a large heatproof bowl along with canola oil. Set this bowl over a saucepan filled with approximately two inches of simmering water, ensuring the bowl bottom does not touch the water. Stir gently until the chocolate is completely melted and smooth. Remove from heat and transfer to a dipping container.
- Coat the truffles: Remove chilled cake balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring full coverage. Place dipped truffles back onto parchment-lined baking sheet and immediately decorate with sprinkles.
- Set the coating: Refrigerate the coated cake truffles for at least 15 minutes to allow the chocolate to fully set and harden before serving.
Notes
- The red gel food coloring is essential for the characteristic red velvet color; adjust quantity to preference.
- Be careful not to overmix the batter once the flour and buttermilk are added to maintain a tender crumb.
- Chilling the cake balls before dipping makes coating easier and helps them hold their shape.
- Use high-quality dark chocolate for a richer flavor and smoother coating.
- Store cake truffles in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
