Red Velvet Truffles Cream Cheese

Last Christmas, my kitchen counter looked like a crime scene of red crumbs and white chocolate streaks. Id promised to bring dessert to my sister's holiday party, and somehow truffles seemed like a brilliant idea at 11 PM the night before. The funny thing is, those messy, imperfect ones disappeared faster than the picture-perfect treats Id spent hours on previous years.

I learned the hard way that room-temperature ingredients matter when my first batch turned into a sticky, unrollable disaster. My daughter walked in, saw me struggling with cake crumbs that wouldnt hold shape, and suggested we just call them cake balls and eat them with spoons. We laughed, but that moment taught me patience and the importance of following the chilling step religiously.

Ingredients

• 1 cup all-purpose flour: The foundation that gives the red velvet cake its structure and crumb
• 2 tablespoons unsweetened cocoa powder: Deepens the color and adds that subtle chocolate undertone
• 1/2 teaspoon baking powder and 1/4 teaspoon baking soda: The lift that makes your cake tender rather than dense
• 1/4 teaspoon salt: Balances sweetness and brings out all the flavors
• 1/2 cup buttermilk, room temperature: Creates tenderness and reacts with cocoa for that signature red velvet color
• 1 teaspoon red gel food coloring: Gel coloring gives a more vibrant, concentrated color than liquid
• 1/2 teaspoon vanilla extract: Pure vanilla makes everything taste more expensive
• 1/2 cup granulated sugar: Sweetens the cake while keeping the crumb tender
• 1/4 cup unsalted butter, softened: Room temperature butter incorporates evenly for consistent texture
• 1 large egg, room temperature: Binds everything together and adds richness
• 4 oz cream cheese, softened: The star that makes these truffles creamy and addictive
• 2 tablespoons powdered sugar: Sweetens the cream cheese without making it grainy
• 1/2 teaspoon vanilla extract: For the cream cheese filling
• 10 oz white chocolate: Creates that beautiful, snappy coating that contrasts with the soft center
• Red velvet cake crumbs or red sprinkles: For that finishing touch that screams celebration

Instructions

Bake your foundation:

Preheat your oven to 350°F and prepare an 8x8-inch pan with parchment paper. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in one bowl, then combine buttermilk, red gel coloring, and vanilla in another.

Bring the batter together:

Cream the butter and sugar until pale and fluffy, then beat in the egg. Alternately add the dry ingredients and buttermilk mixture, starting and ending with dry ingredients, mixing just until combined.

Create the canvas:

Pour the batter into your prepared pan and bake for 25 to 30 minutes until a toothpick comes out clean. Let it cool completely, then crumble the cake into fine crumbs in a large bowl.

Make the magic filling:

Beat the cream cheese, powdered sugar, and vanilla until completely smooth. Fold this into your cake crumbs and mix until a soft, moldable dough forms.

Shape and chill:

Scoop and roll the mixture into 1-inch balls, placing them on a parchment-lined tray. Freeze for 20 to 30 minutes until firm but not rock hard.

The chocolate transformation:

Melt your white chocolate in the microwave or a double boiler until smooth and glossy. Dip each truffle ball, coating evenly, then return to the tray.

Final touches:

Garnish with cake crumbs or red sprinkles while the chocolate is still wet. Refrigerate until set, about 20 minutes, then serve chilled for the best texture.

Save to Pinterest

These became my go-to Valentine's Day treat after I made them for my husband the first year we were dating. He still talks about how special it felt to pop a little red velvet gem in his mouth, and now its become our sweet tradition every February 14th.

Making Them Ahead

I've learned these truffles actually taste better after sitting overnight in the fridge. The flavors meld together, and the texture becomes more fudgy and cohesive. You can make the entire recipe up to three days before serving, just keep them well covered so they don't absorb any fridge odors.

Choosing Your Chocolate

After trying countless white chocolate brands, I've found that bars chopped into pieces melt more smoothly than chips, which contain stabilizers that resist melting. Look for white chocolate with at least 30 percent cocoa butter for the best coating that actually sets properly and snaps when you bite into it.

Perfecting Your Dip Technique

The dipping method that never fails me is using a fork to lower each truffle into the chocolate, then gently tapping the fork against the bowl's edge to remove excess. Work quickly but calmly, because your hands will warm the truffles and make them harder to coat as you go.

• Keep a small bowl of warm water nearby to clean your fork between dips
• If the chocolate thickens while working, add a teaspoon of coconut oil to thin it
• Set up your garnish station before you start dipping so you can decorate immediately

Save to Pinterest

There's something deeply satisfying about transforming cake into something entirely new and decadent. Watch these disappear at your next gathering, and know you've created something people will remember.

Recipe FAQs

→ What is the best way to crumble the red velvet cake?

Allow the cake to cool completely, then break it up gently by hand or with a fork to achieve fine, even crumbs for smooth mixing.

→ Can I substitute dark chocolate for the coating?

Yes, dark chocolate can replace white chocolate for a richer, less sweet coating that still complements the filling.

→ How long should the truffles chill before coating?

Freeze the truffle balls for 20-30 minutes to firm up, which helps them hold their shape during dipping.

→ What helps the cream cheese filling stay smooth?

Beat the cream cheese thoroughly with powdered sugar and vanilla until silky and smooth before combining with the cake crumbs.

→ How should truffles be stored to maintain freshness?

Keep truffles chilled in an airtight container in the refrigerator to preserve texture and flavor up to five days.