Surprise your sweetheart with these red velvet truffles this Valentine’s day
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Love is in the air, and we're celebrating with these colorful truffles filled with red velvet cake! Watch the recipe on this episode of Best Bites!
For the cake
- 1 1/4 cups all-purpose flour*
- 3/4 cup 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
For the truffles
- 1/2 cup Cream Cheese Frosting
- 1 package (16 ounces) bakers white chocolate
- Preheat oven to 350°F. Grease a 9 x 13 inch cake pan.
- Beat egg, vegetable oil, buttermilk, vanilla, vinegar and food coloring in a large bowl until well combined.
- In a separate bowl, sift together flour, sugar, baking soda, cocoa powder and salt into a medium bowl. Add wet 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.
- In a large bowl, use your hands to crumble cake into small crumbs. Spoon cream cheese frosting into bowl and stir until mixture is well-combined.
- Using 1 ice cream scoop 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. 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.
Baking essentials every kitchen needs: