Red Velvet Cake Truffles roll to Delight Your Tastebuds!
Delicious red velvet cake truffles rolled in white chocolate and topped with crushed nuts, perfect for any occasion.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 95 mins
- Yield: 18–20 truffles 1x
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 large egg
- 1/2 cup yogurt
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
- 100g cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- 250g white chocolate, melted
- Toasted crushed nuts (almonds or cashews)
Instructions
- Preheat oven to 350°F (175°C). Whisk flour, cocoa, baking soda, and salt together.
- In a separate bowl, beat together oil and sugar. Add egg, yogurt, vanilla, and food coloring. Gradually add the dry mixture alternately with buttermilk.
- Pour the batter into a pan and bake for 20–25 minutes. Allow to cool completely.
- Crumble the cooled cake. In another bowl, beat together cream cheese, butter, vanilla, and powdered sugar. Mix this with the cake crumbs.
- Roll the mixture into balls and chill for 30 minutes.
- Dip the chilled balls in melted white chocolate and top with crushed nuts. Chill for an additional 10–15 minutes to set.
Notes
- Use vegan cream cheese and dairy-free chocolate for a vegan option.
- Swap food coloring for beetroot powder for a natural alternative.
- Store truffles in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 truffle
- Calories: 150 kcal
- Sugar: 14g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g