Description
Delight in these luscious Red Velvet Cake Truffles, a perfect bite-sized treat combining moist red velvet cake with creamy frosting, coated in smooth white chocolate and sprinkled with festive red sanding sugar for an elegant finish.
Ingredients
Scale
Cake
- 1 box red velvet cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Frosting
- 8 ounces cream cheese frosting
Coating and Decoration
- 12 ounces white chocolate chips
- 1/4 cup red sanding sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan to ensure the cake does not stick.
- Prepare Batter: In a large mixing bowl, whisk together the red velvet cake mix, eggs, vegetable oil, and water until the batter is smooth and well combined.
- Bake Cake: Pour the prepared batter evenly into the greased baking pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool completely in the pan, which typically takes about 30 to 40 minutes, before handling it further.
- Crumble Cake: Once cooled, crumble the cake into fine crumbs inside a large mixing bowl, breaking up any large pieces to ensure a uniform texture.
- Mix Frosting: Add the cream cheese frosting to the cake crumbs and stir thoroughly until a uniform dough-like consistency forms.
- Form Cake Balls: Using a tablespoon or a small cookie scoop, shape the mixture into small balls and place them evenly spaced on a baking sheet lined with parchment paper.
- Freeze: Freeze the cake balls for at least 30 minutes to firm them up for easier coating.
- Melt Chocolate: Melt the white chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring well after each interval until smooth and fully melted.
- Coat Cake Balls: Dip each chilled cake ball into the melted white chocolate, tapping off any excess chocolate, then return them to the parchment-lined baking sheet.
- Decorate: While the chocolate coating is still wet, sprinkle red sanding sugar over the truffles for a festive touch.
- Set: Allow the chocolate to harden completely at room temperature, about 20 to 30 minutes, before serving or storing.
Notes
- For best results, ensure the cake is completely cooled before crumbling to prevent the frosting from becoming runny.
- White chocolate can be melted using a double boiler if you prefer gentle heating instead of a microwave.
- Red sanding sugar is optional but adds a beautiful decorative sparkle and texture.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- You can substitute cream cheese frosting with homemade or store-bought versions based on preference.
