Ingredients
Scale
- 1 box of red velvet cake mix (or homemade if you prefer)
- 1/4 cup of vegetable oil
- 3 large eggs
- 1/2 cup of buttermilk (or regular milk if you don’t have buttermilk)
- 1/2 cup of unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 oz white chocolate chips (or milk chocolate chips, if you prefer)
- 1 tablespoon vegetable oil (to thin the chocolate for dipping)
Instructions
- Bake the Red Velvet Cake:
Start by preheating your oven to 350°F (175°C). In a large bowl, combine the red velvet cake mix, vegetable oil, eggs, and buttermilk. If you’re using a homemade red velvet cake recipe, feel free to skip the box mix and follow your recipe. Mix everything together until smooth.Pour the cake batter into a greased 9×13-inch baking dish and bake it in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before moving to the next step.
- Prepare the Cream Cheese Filling:
While the cake is cooling, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, one cup at a time, mixing until fully incorporated. Once the sugar is mixed in, add the vanilla extract and continue to beat until the filling is light and fluffy. - Crumb the Cake:
Once the cake has cooled, crumble it into a large bowl using your hands or a fork. You want it to be as fine as possible, but it doesn’t have to be perfect. The crumbs don’t need to be tiny, but you want a nice texture to work with for forming the truffles. - Combine the Cake and Cream Cheese Filling:
Add the cream cheese filling to the crumbled cake and stir everything together. It should be moist and sticky, so it holds together when you form the truffles. If it seems too dry, you can add a little more cream cheese filling. Once the mixture is thoroughly combined, it’s time to form the truffles. - Form the Truffles:
Using your hands, scoop out tablespoon-sized portions of the cake mixture and roll them into smooth balls. Aim for about 18-24 truffles, depending on how large you want them to be. Place the truffles on a baking sheet lined with parchment paper. - Chill the Truffles:
This is a crucial step! Place the baking sheet of truffles into the fridge for about 2 hours. This will firm them up and make them easier to dip in chocolate. - Coat the Truffles:
Once the truffles are chilled and firm, it’s time to dip them in chocolate! Melt the white chocolate chips and vegetable oil together in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until the chocolate is completely melted and smooth.Using a fork, carefully dip each truffle into the melted chocolate, covering it entirely. Gently tap the fork to remove any excess chocolate, then place the truffles back on the parchment paper. Repeat with all the truffles.
- Let the Chocolate Set:
Allow the chocolate to set by leaving the truffles at room temperature or placing them in the fridge for about 30 minutes. Once the chocolate is firm, your Red Velvet Truffles are ready to enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 14g
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g