Red Velvet Cake Truffles

Moist red velvet cake, dipped in lush dark chocolate (which is naturally low in lactose!), this lactose-free red velvet cake truffle recipe can’t be beat. Dense, yet soft, with a moist, velvety crumb, homemade red velvet cake is a decadent treat. And these bite-size truffles make it even more fun to eat.

Recipe by Mike Johnson

@mikebakesnyc

Prep 20 min	Cook 50 min	Total 3 hr 10 min

Servings 40 Servings

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

½ cup LACTAID® Lactose-Free Whole Milk

For the Vanilla Frosting

6 tablespoons unsalted butter, softened

1 cup powdered sugar

1 tablespoon LACTAID® Lactose-Free Whole Milk

½ cup powdered sugar

½ teaspoon vanilla bean paste

For the Chocolate Coating

16 oz 70% cacao dark chocolate

1 tablespoon canola oil

Sprinkles

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Directions

For the Red Velvet Cake

Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper and then grease the parchment paper. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
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.
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.
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.
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

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

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