Red velvet cake truffles

Tuck into this red velvet cake truffles recipe – a real treat for Valentine's Day or other special occasion, courtesy of Sarah J Thomas.

Red velvet cake truffles Image credit: Sarah J Thomas

Red velvet cake in truffle form? YES PLEASE!

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  • 200g (7oz) self-raising flour
  • 50g (1¾oz) cocoa powder
  • 250g (9oz) unsalted butter
  • 250g (9oz) light brown sugar
  • 5 large free-range eggs
  • 1 tsp vanilla essence
  • 200g (7oz) full fat cream cheese
  • 100ml (3½fl oz) double cream
  • red food colouring
  • 350g (12oz) white chocolate
  • 100g (3½oz) milk chocolate


Grease and line a 15cm (6in) round springform cake tin and preheat the oven to 170°C/Gas Mark 3.
For the cake, beat together the butter and sugar until light and fluffy. Add the eggs, vanilla essence and red food colouring and beat until combined. Add the flour and cocoa powder, beating again until smooth, then spoon the mixture into the cake tin.
Bake on the middle shelf of the oven for 35-40 minutes, or until a skewer comes out clean.
Remove from the oven and leave to cool in the tin for 10 minutes, then remove and cool completely on a wire rack.
Add the cream cheese and double cream to a bowl and beat until firm.
Once the cake is fully cooled, add into the cream cheese mixture and beat until fully combined (either using a stand mixer or electric hand beater).
Shape the mixture into ball shapes and place on a large lined baking tray (spread across two small ones if preferred) and place in the fridge for 15 minutes.
Melt the two chocolates in separate bowls.
Remove the cake truffles from the fridge, dip each one in turn (using a fork or skewer makes this easier) into the white chocolate and then return to the baking tray.
When all are covered, using a spoon, drizzle the milk chocolate over the top, then return to the fridge to set.
Last updated one year ago

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