red velvet cake truffles


I was smitten from the moment I spotted these red velvet cake balls from Lisa of Authentic Suburban Gourmet. Each cake ball reminded me of a work of art; chocolate truffles also came to mind. When a friend requested red velvet cake bites for a birthday treat, I knew just where to turn!

Each “truffle” is richly satisfying – the cocoa kissed cake is fused with a whisper of cream cheese frosting and coated in chocolate for an indulgent bite. Although these are a bit labor intensive, the result is too fun (and too cute!). Bake the red velvet cake a day ahead to save time on the day of assembly. For the coating, I divided the chocolate into two batches and melted 8 ounces at a time – this helps maintain the consistency of the melted chocolate.

Red Velvet Cake Truffles
Adapted from Authentic Suburban Gourmet
Red Velvet Cake
1 3/4 cups flour
2 1/2 Tbsp unsweetened cocoa, sifted
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk, at room temperature
3 Tbsp plain fat-free yogurt, at room temperature
1 tsp apple cider vinegar
5 Tbsp unsalted butter, at room temperature
1 cup plus 2 Tbsp sugar
1 tsp vanilla extract
1 Tbsp red gel food coloring
2 large eggs, at room temperature

Cream Cheese Frosting
4 oz reduced-fat cream cheese, softened
1 Tbsp unsalted butter, softened
1/8 tsp vanilla extract
1/2 cup powdered sugar

16 oz (1 pound) semisweet chocolate, chopped and divided
Sprinkles or decorations (optional)

Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Combine buttermilk, yogurt, and apple cider vinegar in a small bowl.

Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to medium-low and add vanilla and food coloring; beat until combined. Add eggs one at a time and beat until thoroughly incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Beat just until smooth; pour batter into prepared baking dish and smooth with an offset spatula.

Bake for about 23 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached and cake begins to pull away from edges of the pan. Cool completely in pan on a wire rack. Wrap well and store overnight, or continue with assembly.

For the frosting, beat cream cheese, butter, and vanilla in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; gradually add powdered sugar and beat until smooth. Crumble the cake and add to the mixer bowl; mix on medium speed until combined. Chill mixture in the refrigerator for 20 minutes. Line two rimmed baking sheets with parchment paper. Roll cake mixture into 1 1/4″ balls; place on baking sheets and refrigerate 1 hour.

For the coating, place 8 ounces semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Dip two balls at a time in the chocolate mixture, using a small spatula to roll the balls until completely coated. Use a fork to lift balls out of chocolate, tapping gently to shake off excess chocolate. Place on prepared baking sheets and decorate with sprinkles.

Continue with remaining cake balls and chocolate. Refrigerate balls on baking sheets for about 15 minutes, until chocolate sets. Trim bottoms with a paring knife and place each truffle in a mini baking cup. Store in a single layer in an airtight container in the refrigerator up to 3 days.

Yield – 45 cake truffles (serving size: 1 truffle)
Calories – 125
Carbs – 14

  1. Simply beautiful! I love little desserts like these. They are just perfect. I can see why you were smitten with them!

  2. As a red velvet AND truffle fan, I so wish it was MY birthday… 😉 That’s a great thing about being a baker – giving away very nice homemade treats to friends you love. I love that thought. I can rarely pack my regular food to give away. =P Now these would be a nice Friday/weekend treat. Have a great one Laura!

  3. So nice that Lisa inspired you to bake these precious birthday bites. I need to remember to do this for a friend for a surprise treat. They look delicious, Laura;)

  4. I met Lisa for lunch the same week she made her red velvet bites – oh my! I’ve been thinking of it ever since. The last time I made cake balls was several years ago, and I thank you for giving me inspiration (and also a better name – truffle makes so much more sense!). These look perfectly perfect, Laura, dipped in chocolate!

  5. Hi Laura,
    I am so making this. I love the idea. Looks adorable! My daughter is crazy about red velvet and I can imagine her excitement when she sees these. Thanks a lot.

  6. Love love love Red Velvet and have always dreamed of making some Red Velvet truffles. Just never got round to making it though. What I love about you post is that you took the time to bake the cake from scratch and, a lot of love is put into this truffle. Wish I could grab some from you. Have a great week! Cheers, Jo

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