77 Teatime Holidays
Red Velvet Cake Truffl es
Makes 961 cup unsalted butter, softened and
divided
1½ cups granulated sugar
3 large eggs, room temperature
½ cup sour cream, room
temperature
1 tablespoon red liquid food coloring
1½ teaspoons vanilla extract, divided
1¾ cups all-purpose fl our
1⁄3 cup unsweetened cocoa powder
¾ teaspoon kosher salt, divided
½ teaspoon baking soda
¾ cup whole buttermilk, room
temperature
¾ cup cream cheese, softened
2 cups confectioners’ sugar
2 (11-ounce) bags white chocolate
chips, divided
Garnish: melted white chocolate
- Preheat oven to 350°. Spray a
3-inch-deep 9-inch round cake pan*
with baking spray with fl our. Line bot-
tom of pan with parchment paper. - In a large bowl, beat together
¾ cup butter and granulated sugar
with a mixer at medium speed until
fl uff y, 3 to 4 minutes, stopping to
scrape sides of bowl. Add eggs, one at
a time, beating well after each addi-
tion. Add sour cream, food coloring,
and 1 teaspoon vanilla extract, beating
until combined. - In a medium bowl, whisk together
fl our, cocoa powder, ½ teaspoon salt,
and baking soda. With mixer at low
speed, gradually add fl our mixture
to butter mixture alternately with
buttermilk, beginning and ending with
fl our mixture, beating until combined
after each addition. Pour batter into
prepared pan. Using an off set spatula,
smooth top of batter.- Bake until a wooden pick inserted
in center comes out clean, approxi-
mately 40 minutes. Let cool in pan for
15 minutes. Remove from pan, and let
cool completely on a wire rack. - In a large bowl, break up cooled
cake into crumbs. Set aside. - In another large bowl, beat together
cream cheese and remaining ¼ cup
butter with a mixer at medium speed
until creamy, 3 to 4 minutes, stopping
to scrape sides of bowl. Reduce mixer
speed to low. Add confectioners’
sugar, ½ cup at a time, beating well
after each addition. Add remaining
½ teaspoon vanilla extract and remain-
ing ¼ teaspoon salt, beating until
combined. Add cake crumbs, beating
until well combined. Transfer mixture
to an airtight container, and refriger-
ate for 6 to 8 hours, or overnight. - Line 3 rimmed baking sheets with
parchment paper. Using a levered
2-teaspoon scoop, portion cake
mixture into 96 truffl es, leaving one
side fl at. - In a medium heatproof bowl, micro-
wave 1 cup white chocolate on high in
30-second intervals, stirring between
each, until melted and smooth. Using
a dipping fork, dip truffl es into melted
white chocolate, and place on pre-
pared baking sheets. Working with 5 to
6 truffl es at a time, let chocolate set,
approximately 3 minutes. (Carefully
pick up truffl es and move to a clean
area on parchment paper to prevent
excess chocolate from sticking and
creating “feet” underneath the truffl e.)
Repeat with remaining truffl es, heating
remaining chocolate as needed**. - Garnish tops with a drizzle of melted
white chocolate, if desired. When set,
store truffl es in a single layer in an
airtight container, and refrigerate until
needed, up to 4 days.
- Bake until a wooden pick inserted
*If a cake pan this size is not available, a
springform pan of the same size can be used.**Working with 1 cup of chocolate at a time
prevents all of the chocolate from turning red
with cake crumbs, allowing the truffl es to have
a clean, white chocolate fi nish.