Skip to main content

Get the Scoop

Sign up to have delicious recipes, new product updates, and exclusive offers from LACTAID® delivered right in your inbox!

The information you submit will be governed by our Privacy Policy and you agree to the Financial Incentive Notice.

Red Velvet Cake Truffles

Average: 5 (262 votes)
Leave a Rating
Red velvet cake truffles covered in chocolate and red sugar

Ingredients

For the Red Velvet Cake

,

1 ½ cups cake flour (or all-purpose flour)

,

1 tablespoon unsweetened cocoa powder

,

½ teaspoon baking soda

,

¼ teaspoon fine sea salt

,

¼ cup unsalted butter, softened

,

1 cup granulated sugar

,

½ cup canola oil

,

2 large eggs

,

½ tablespoon vanilla extract

,

½ teaspoon white vinegar

,

red gel food coloring

,

1 ½ teaspoons lemon juice

,

For the Vanilla Frosting

,

6 tablespoons unsalted butter, softened

,

1 cup powdered sugar

, ,

½ cup powdered sugar

,

½ teaspoon vanilla bean paste

,

For the Chocolate Coating

,

16 oz 70% cacao dark chocolate

,

1 tablespoon canola oil

,

sprinkles

Lactaid 2% Reduced Fat Milk Front of Package

LACTAID® Reduced Fat 2% Lactose-Free Milk


Directions

For the Red Velvet Cake

1.

Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper and then grease the parchment paper. Set aside.

2.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, about 3-4 minutes, stopping to scrape the sides of the bowl as needed. Add the oil, eggs, vanilla, and vinegar, and beat on high for 2 minutes.

4.

Combine the LACTAID® Lactose-Free Whole Milk with the lemon juice. With mixer on low speed, gradually add the flour mixture to the butter mixture alternating with the LACTAID® Lactose-Free Whole Milk mixture, beginning and ending with the flour mixture. Beat just until combined after each addition.

5.

Beat in your desired amount of red food coloring just until combined. Transfer the batter into the prepared pan. Tap the pan on a kitchen towel-lined counter a few times to settle the batter and release any air bubbles.

6.

Bake until a wooden skewer inserted near the center comes out with a few moist crumbs, about 20-25 minutes. Allow the cake to cool completely in the pan set on a wire rack.

For the Vanilla Frosting

1.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add powdered sugar, LACTAID® Lactose-Free Whole Milk, and vanilla bean paste with the mixer running on low. Increase to high speed and beat for 3 full minutes.

To Assemble the Truffles

1.

Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbs together until combined.

2.

Measure 1 tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.

3.

Add the chopped chocolate and oil to a large heatproof bowl, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the bowl touch the water. Stir until the chocolate is completely melted, then remove from the heat and set aside to cool slightly.

4.

Remove cake truffles from the fridge and dip into melted chocolate using a fork or chocolate dipping tool. Place on parchment-lined baking sheet and top with sprinkles. Repeat with remaining cake truffles.

5.

Refrigerate for at least 15 minutes to allow the chocolate coating to set before enjoying.


Nutrition Facts

Serving Size

1 truffle

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

173

11g

-

4g

Cholestrol

Sodium

Total Carbohydrate

Dietary Fiber

21mg

49mg

18g

1g

Sugars

Protein

Calcium

12g

2g

14mg

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

Cholestrol

Sodium

173

11g

-

4g

21mg

49mg

Total Carbohydrate

Dietary Fiber

Sugars

Protein

Calcium

18g

1g

12g

2g

14mg