Red Velvet Cake Truffles
Red Velvet Cake
- 1 1/4 cups all-purpose flour*
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon baking soda
- 2 teaspoons cocoa powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white distilled vinegar
Cream Cheese Frosting
- 2 ounces cream cheese (1/4 of a standard-size), soft
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 2 tablespoons unsalted butter, soft
- 1/4 teaspoon vanilla extract
- 1 package (16 ounces) bakers white chocolate
- Optional: Sprinkles
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Grease a 9 X 13-inch cake pan.
- Sift together flour, sugar, baking soda, cocoa powder and salt into a medium bowl.
- Beat egg, vegetable oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl until well combined. Add dry ingredients and stir until smooth.
- Pour batter into prepared cake pan. Bake until a toothpick inserted in center comes out clean, about 18 to 20 minutes. Transfer to a wire racks and let cool completely.
- Prepare cream cheese frosting. Using a rubber spatula combine soft cream cheese with powdered sugar. Avoid mixing vigorously as it will make frosting runny.
- Add soft butter followed by vanilla.
- In a large bowl, use your hands to crumble cake into small crumbs. Spoon 1/2 cup cream cheese frosting into bowl and stir until mixture is well-combined.
- Using 1 tablespoon of dough, roll dough between your palms until round like a ball. Place on a baking sheet covered with parchment paper, and refrigerate for 1 hour.
- Place bakers white chocolate in a microwave-safe bowl and microwave it until melted, stirring every 45 seconds to prevent overheating.
- Using a fork, submerge a cake ball in the melted candy coating. Replace dipped truffle on baking sheet covered with parchment paper. If desired, top each truffle with sprinkles. Repeat with remaining cake balls.
- Refrigerate truffles to set coating, about 15 minutes. Truffles are best served at room temperature, but must be stored in refrigerator in an airtight container.
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.
If using Imperial Sugar's cream cheese icing recipe, cut the recipe in half. Store-bought cream cheese icing can be used as well.