Red Velvet Truffles Cream Cheese (Printable)

Bite-sized red velvet and cream cheese bites coated in white chocolate for a rich sweet treat.

# What You Need:

→ Red Velvet Cake Components

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

→ Cream Cheese Filling

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

→ Chocolate Coating and Garnish

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

# 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. Add the egg and mix well.
05 - Alternately add dry ingredients and buttermilk mixture to butter mixture, beginning and ending with dry ingredients. Mix until just combined.
06 - Pour batter into prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.
07 - Crumble 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. Mix until a soft, moldable dough forms.
10 - Scoop and roll mixture into 1-inch balls. Place on a 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 - Sprinkle with cake crumbs or red sprinkles while chocolate is wet. Refrigerate until set, about 20 minutes. Serve chilled.

# Expert Tips:

01 -
  • They look like you spent hours crafting them but actually come together in under an hour
  • The cream cheese cuts through the sweet white chocolate with just the right tang
  • People fight over the last one at parties, and they freeze beautifully for unexpected guests
02 -
  • Skip the chilling step and your truffles will fall apart in the melted chocolate, turning your coating into a speckled mess
  • White chocolate seizes easily, so melt it slowly and never let any water touch it
03 -
  • Use a cookie scoop for uniform truffles that look professional and cook evenly
  • The freezing step is non-negotiable, even if you're pressed for time

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