Red Carpet Red Velvet Cake Truffles

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Red Carpet Red Velvet Cake Truffles

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These beautiful bon bons have some real star power! The Butter & Company Catering is in the Houston Heights, offering full service catering, event design, decoration and staffing for elegant events from four to 400. They specialize in weddings and buffets in Houston, Galveston and surrounding areas. They'd love to meet and discuss your next stylishly, sumptuous party!


Red Velvet Cake:
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs (Important to use real eggs, egg substitutes don't rise as well, they should also be at room temperature)
  • 1 TBLS cocoa
  • 2 oz red food coloring (or green for St. Patrick's Day!)
  • 1 tsp salt
  • 1 tsp vanilla (Mexican is best)
  • 1 cup buttermilk
  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp vinegar (white distilled)

Cream Cheese Frosting:
(These portions are for frosting the cake with layers; only a portion of it, about half, it varies, will be needed for the cake balls)

  • 1 lb cream cheese (softened and at room temperature)
  • 4 cups confectioner's sugar (sifted)
  • 1 cup unsalted butter (= 2 sticks, softened and at room temperature)
  • 1 tsp vanilla extract (again, prefer Mexican)

Recipe Info

  1. To Start, Make the Components:
  • Make your favorite cake recipe, in our case that is my mother's Southern Red Velvet, and let cool on a baking rack

  • Make your favorite frosting, we recommend one with a classic cream cheese base, you will only need 3/4 of what you would have used for frosting the cake normally

  • You will need a fine dipping chocolate like Ambrosia Bitter Sweet Chocolate Bark and golden cake sprinkles. We get ours from HEB due to their large selection.

  1. Assemble the Mix:
  • Once the cake has cooled, separate it into multiple sections with a knife

  • Gently crumble the cake by rubbing the sections together like erasers over a large bowl

  • Mix in the frosting by hand, a little at a time and form a mixture the consistency of soft clay (get your hands in there, girl!)

  • Place in airtight container for up to an hour to set

  1. Assemble the Bon-Bons:
  • Use an ice cream scoop to form the bon bon's, pressing delicately with your fingers and then rolling in your palms works best

  • Lay out on baking paper, well separated, and refrigerate for an hour

  • Temper the chocolate by melting it in the microwave in several short bursts at a very low setting, stirring slowly each time you take it out and adding a bit more chocolate

  • Using a fork in one hand and a spoon in the other, grab one of the cake balls and drop it into the chocolate, coating it delicately, this will give you control and allow the extra chocolate to drop back

  • Shake the bon-bon a few times to allow the extra chocolate to go back into the ball and for the chocolate to start to set

  • Make about five bon-bons then look at the sheen of the chocolate, it should be slightly matt after a few seconds to a minute, but not solid yet

  • This is when you want to apply the sprinkles, so it rests on top of the chocolate and doesn't settle in

  1. Things to be Careful of:
  • You want the mix to be very soft, so remove any hard spots along the sides and bottom of the cake once it has cooled

  • Be careful not to use too much frosting, or the mix will be too sticky to roll into balls

  • Be careful not to use too little frosting, or the mix won't come together

  • Don't be too hard when forming the bon-bon's as the mix is already condensed

  • Practice melting the chocolate, this step takes time to master

  • Do not add cream to the chocolate, or it won't stay solid at room temperature

  • Also, do not allow any water, even a little, into the chocolate or it won't solidify

  • Be sure to use a large enough sprinkle and not a colored sugar for the bon-bons, as the later aren't large enough and will disappear in the cooling chocolate surface

Method for Red Velvet Cake:

Butter and flour to prep the pan. Preheat the oven to 350 degrees F. Mix the shortening and sugar together.

Add the eggs, one at a time, beating well after each one, but not overheating the mix. Make a paste of the cocoa and food coloring, then blend into the mix.

Mix the salt, vanilla and buttermilk together in a bowl. Add to the mix, alternating with the flour. Blend the soda and vinegar in a bowl and fold, don't beat, into the mix. Turn into a 9 x 13 pan, which has been greased and floured. (Even non-stick pans should be greased and floured)

Bake at 350 for 30 minutes, rotate half-way through the cooking. Test for doneness with a toothpick, which should come out clean.

When using the cake for cake balls, it is better to err on too little cooking then too much, if the edges harden they should be removed. Turn over onto a cooling rack and leave to cool for 15 to 30 minutes.

Method for Cream Cheese Frosting:

Mix the cream cheese, sugar and butter at low speed until they come together, about 1 minute. Increase the speed to high and blend until the mix becomes light and fluffy, about 5 minutes. (stop occasionally to scrape down the bowl.)

Reduce the speed back down to low and add the vanilla so it doesn't splatter. Increase the speed back to high and restore a fluffy consistency. Store in the refrigerator to help it settle.

The frosting will keep for up to three days in the fridge, but I suggest making the cake and frosting on the same day as you will be making the cake balls. It is fresher and easier to work with.


Graham Gemoets
Butter & Company
(713) 820-3221

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