Red Velvet Cake Truffles (Print Version)
# Ingredients:
→ Cake base
01 -
6 tablespoons (90g) unsalted butter, softened
02 -
1/3 cup (70g) granulated sugar
03 -
1 teaspoon vanilla extract
04 -
2 medium eggs, room temperature
05 -
1 1/4 cups (160g) self-rising flour
06 -
1/4 cup (20g) unsweetened cocoa powder
07 -
Pinch of salt
08 -
4 teaspoons (20g) red gel food coloring
→ Coating and decoration
09 -
1/3 cup (75g) cream cheese, softened
10 -
7 oz (200g) white chocolate, chopped
11 -
Assorted sprinkles for decoration
# Instructions:
01 -
Preheat oven to 350°F (180°C). Line a 8×5 inch (20×12cm) loaf pan with parchment paper, leaving some overhang for easy removal. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add vanilla extract, then beat in the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the self-rising flour, cocoa powder, and salt. Gradually fold the dry ingredients into the butter mixture until just combined. Add the red food coloring and gently mix until the batter is evenly colored.
02 -
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then use the parchment overhang to lift the cake out and transfer to a wire rack to cool completely.
03 -
Once the cake is completely cool, crumble it into fine crumbs in a large bowl. Add the softened cream cheese and knead with your hands until well combined and the mixture holds together when pressed. Scoop about 1 tablespoon of the mixture and roll between your palms to form balls (you should get approximately 15). Place the cake balls on a parchment-lined tray and refrigerate for 1 hour (or freeze for 15 minutes) until firm.
04 -
Melt the white chocolate in a heatproof bowl set over a pot of barely simmering water (bain-marie), stirring occasionally until smooth. Let cool slightly. Using two forks or a dipping tool, dip each chilled cake ball into the melted chocolate, allowing excess to drip off. Place on parchment paper and immediately decorate with sprinkles before the chocolate sets. Allow to harden completely at room temperature or speed up the process by placing in the refrigerator for about 15 minutes.
# Notes:
01 -
These red velvet cake truffles can be stored in an airtight container in the refrigerator for up to a week. For best flavor, let them come to room temperature for about 15 minutes before serving. They make a beautiful homemade gift for Valentine's Day or any special occasion.