Red Velvet Truffles Cream Cheese (Printable Version)

Bite-sized red velvet treats blended with creamy cheese and coated in white chocolate, perfect for any occasion.

# What You Need:

→ For the Red Velvet Cake

01 - 1 cup all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1 teaspoon red gel food coloring
08 - 1/2 teaspoon vanilla extract
09 - 1/2 cup granulated sugar
10 - 1/4 cup unsalted butter, softened
11 - 1 large egg, room temperature

→ For the Cream Cheese Filling

12 - 4 oz cream cheese, softened
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract

→ For Coating

15 - 10 oz white chocolate or white chocolate chips
16 - red velvet cake crumbs or red sprinkles (optional, for garnish)

# How to Make It:

01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
03 - Combine buttermilk, red food coloring, and vanilla extract in a separate bowl.
04 - Beat butter and sugar in a large bowl until light and fluffy. Beat in the egg.
05 - Alternately add dry ingredients and buttermilk mixture to butter mixture, starting and ending with dry ingredients. Mix until just combined.
06 - Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
07 - Crumble the cooled cake into fine crumbs in a large bowl.
08 - Beat cream cheese, powdered sugar, and vanilla in a separate bowl until smooth.
09 - Add cream cheese mixture to cake crumbs and mix until a soft, moldable dough forms.
10 - Scoop and roll mixture into 1-inch balls. Place on parchment-lined tray and freeze for 20-30 minutes.
11 - Melt white chocolate in a microwave or double boiler until smooth.
12 - Dip each truffle ball in melted white chocolate, coating evenly. Return to tray.
13 - Garnish with cake crumbs or red sprinkles while chocolate is still wet. Refrigerate until set, about 20 minutes. Serve chilled.

# Expert Tips:

01 -
  • They taste like an entire red velvet cake concentrated into one perfect bite
  • The white chocolate coating adds this creamy contrast that balances the slight tang from the cream cheese
  • You can make them days ahead and they actually get better
02 -
  • If the truffle mixture feels too sticky to roll, chill it for 15 minutes before shaping
  • The white chocolate seizes easily, so melt it slowly and avoid getting any water in it
  • Room temperature cake crumbs blend much better with cream cheese than warm or cold ones
03 -
  • Use store-bought red velvet cake if you want to skip the baking step entirely
  • Wear gloves when mixing red food coloring to avoid stained hands for days
  • Keep a fork and small offset spatula handy for smoothing the chocolate bottoms

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