Red Velvet Truffles Cream Cheese

The first time I attempted red velvet truffles, I ended up with red-stained fingers and a kitchen that looked like a confetti explosion. My roommate walked in, took one look at me, and asked if I'd been crafting something for Valentine's Day. Those first attempts were messy, but when I finally got the ratio of cake to cream cheese right, I understood why people obsess over these little bites.

I brought a batch to my sister's baby shower last spring, and within ten minutes, the platter was empty. My usually reserved aunt leaned over and whispered, Honey, you need to make these for every family gathering from now on. Now I double the recipe whenever there's a celebration, because people hover around the serving tray until they're gone.

Ingredients

• All-purpose flour: This creates the tender cake base that'll crumble beautifully later
• Unsweetened cocoa powder: Just enough for that classic red velvet chocolate undertone without overpowering
• Buttermilk: The acid here reacts with the cocoa for that signature velvety texture and slight tang
• Red gel food coloring: Gel gives you that vibrant crimson without thinning the batter like liquid does
• Cream cheese: Room temperature is non-negotiable here for that silky smooth filling
• White chocolate: The sweetness perfectly balances the slight tartness of the cream cheese mixture

Instructions

Bake your foundation:

Whisk together your flour, cocoa, baking powder, baking soda, and salt until well combined. In another bowl, mix buttermilk, red gel coloring, and vanilla. Cream butter and sugar until fluffy, beat in the egg, then alternate adding dry and wet ingredients. Pour into an 8x8-inch pan and bake at 350°F for 25 to 30 minutes.

Create the truffle mixture:

Crumble the completely cooled cake into fine crumbs. Beat cream cheese, powdered sugar, and vanilla until smooth, then fold into the crumbs. Mix until you have a soft, moldable dough that holds together when squeezed.

Shape and chill:

Scoop the mixture and roll into 1-inch balls, placing them on a parchment-lined tray. Freeze for 20 to 30 minutes until firm. This step prevents the truffles from falling apart when you dip them.

Coat them in white chocolate:

Melt white chocolate until smooth, then dip each chilled truffle using a fork or dipping tool. Let excess chocolate drip off before returning to the tray. Garnish with cake crumbs or red sprinkles while the coating is still wet.

Set and serve:

Refrigerate the truffles for about 20 minutes until the chocolate is completely set. Serve chilled and store any leftovers in an airtight container in the refrigerator.

Pin Recipe

These became my go-to holiday gift after I packaged them in little cellophane bags with ribbon for my coworkers. Now people start asking in November if I'm making those red things again this year. Something about that ruby red against snowy white chocolate just feels like celebration.

Making Them Ahead

The truffle mixture can be made and shaped up to three days before coating, stored in the refrigerator. Once dipped, they keep beautifully for five days. I've also frozen the uncoated balls for up to a month, then thawed overnight before dipping.

Coating Variations

Dark chocolate creates this sophisticated contrast if you want something less sweet. I've also used milk chocolate when making them for kids. For a white coating without chocolate, you can use almond bark or candy melts in any color.

Presentation Ideas

Arrange them on a vintage cake stand or marble board for serving. For gifts, nestle them in mini cupcake liners inside a decorative box.

• Press a single red velvet crumb into the top before the chocolate sets
• Drizzle with melted dark or white chocolate for a marble effect
• Roll the edges in crushed graham crackers for extra texture

Pin Recipe

There's something magical about taking an entire cake and transforming it into these perfect little morsels. Every time I serve them, I watch people's eyes light up at that first bite.

Recipe FAQs

→ Can I use store-bought red velvet cake crumbs?

Yes, using store-bought crumbs saves time and works perfectly with the cream cheese filling.

→ What is the best chocolate for coating?

White chocolate is traditional for coating, but dark chocolate can be used as a delicious alternative.

→ How long should truffles be refrigerated after coating?

Refrigerate for at least 20 minutes or until the coating is fully set and firm.

→ Can these truffles be made ahead of time?

Yes, store them in an airtight container in the refrigerator for up to five days to maintain freshness.

→ Is there a way to enhance the flavor of the cream cheese filling?

Adding a pinch of salt or extra vanilla extract balances the sweetness and enhances the overall flavor.