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Red Velvet Cake Truffles Recipe

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4.1 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 3 dozen truffles

Description

These Red Velvet Cake Truffles are a delightful holiday treat featuring moist red velvet cake crumbled and blended with cream cheese, then dipped in smooth white vanilla almond bark. Elegant and festive, they’re finished with a delicate zigzag drizzle and optional edible gold leaf for a luxurious presentation. Perfect for gifting, parties, or indulging at home, these truffles combine classic Southern flavors in a bite-sized form.

Ingredients

Red Velvet Cake

  • 1 recipe red velvet cake (box mix or scratch-made; see notes)

Filling

  • 8 oz. cream cheese, at room temperature

Coating and Decoration

  • 1 lb. white vanilla almond bark or candy coating (such as Ghirardelli)
  • Edible gold leaf (optional)

Instructions

  1. Bake the Cake: Prepare the red velvet cake using a box mix following the package instructions for a 9×13 inch pan or use a scratch-made recipe such as Aunt Alice’s for authentic flavor. Bake the cake and allow it to cool completely to room temperature.
  2. Prepare Baking Surface: Line one or more large cookie sheets with parchment paper to prevent sticking during the next steps.
  3. Form Cake Crumbs: Crumble the cooled cake into fine crumbs in a large bowl, removing any crust pieces to ensure a smooth consistency without lumps, which helps ensure uniform truffles.
  4. Mix with Cream Cheese: Add the softened cream cheese to the cake crumbs and knead the mixture with gloved hands until a soft, pliable dough forms. The mixture may feel slightly greasy due to the cake’s oil content, which is normal.
  5. Shape the Truffles: Using a cookie scoop or slightly heaping tablespoons, scoop the dough and roll it into smooth balls. Place these onto the prepared parchment-lined cookie sheet. Freeze the balls for 20-25 minutes or until solid to make dipping easier.
  6. Melt Coating: Melt the white vanilla almond bark or candy coating according to package instructions, ensuring a smooth, pourable texture suitable for dipping.
  7. Dip the Truffles: Insert a toothpick into each frozen cake ball and carefully dip each into the melted coating, allowing any excess to drip off. Place dipped truffles back onto the parchment paper to set.
  8. Decorate and Finish: Once the coating sets, gently remove the toothpicks by twisting. Re-melt any leftover coating and transfer it to a disposable piping bag to pipe a zigzag design over the holes. Optionally, apply a small piece of edible gold leaf onto each truffle; it will adhere naturally to the warm piped coating.
  9. Serve and Store: Place finished truffles in decorative candy liners for presentation. Store them in the refrigerator for up to one week or freeze for longer storage.

Notes

  • Box Mix or Scratch?: Both options work well. For best flavor, use Aunt Alice’s homemade red velvet cake recipe, following the notes for baking in a 9×13 inch pan.
  • If using a box mix, prepare as directed on the package and cool completely before proceeding.
  • Don’t Skip Freezing: Freezing the cake balls before dipping is essential for easier and cleaner coating application.
  • Adjust Coating Thickness: If the candy coating is too thick, stir in a teaspoon of shortening to thin it for a smoother finish.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Southern United States

Find it online: https://saraflavors.com/red-velvet-cake-truffles-recipe/