Red Velvet-Peppermint Cake Ball Truffles
Prep time
Cook time
Total time
These Red Velvet-Peppermint Cake Ball Truffles are moist and chocolaty and delicious. Red velvet cake is encased in white chocolate and sprinkled with crushed candy canes. Perfect for festive holiday entertaining!
Recipe type: Dessert
Serves: 18
  • ½ cup plus 2 tablespoons all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 tablespoon red food coloring
  • 5½ tablespoons butter plus additional for pan
  • ⅓ cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 tablespoons peppermint liqueur
  • 1 cup white chocolate chips
  • 2 teaspoons vegetable oil
  • ¼ cup crushed candy canes
  1. Heat oven to 325. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a glass measuring cup, mix together the buttermilk and coloring; set aside. Generously grease a 9-inch by 5-inch loaf pan; set aside.
  2. In a medium bowl, mix the butter, sugar, and vanilla with an electric mixer until light and fluffy, about 5 minutes. Add the egg and beat well. With mixer running on low, gradually add the flour mixture and buttermilk mixture, alternating until well combined.
  3. Spread mixture into prepared pan and bake 15- 20 minutes or until cake tests done. Let cake cool in pan until cooled completely.
  4. Break up cake into pieces into the bowl of a food processor. Add the liqueur and pulse until combined and cake begins to clump together. Roll cake into 18 tablespoon-size balls and place in refrigerator to chill for 15 minutes or until firm.
  5. Meanwhile, place chocolate chips and oil in a glass bowl over a pot of simmering water and stir until smooth.
  6. Dip cake balls in chocolate and sprinkle with candy cane pieces. Refrigerate until chocolate is set, about 15 minutes.
Omit baking soda if using self-rising flour.

Substitute peppermint extract for the liqueur if desired.

You may also use an 8-inch square baking pan. Reduce baking time by about 5 minutes.

Alternately, melt chocolate in microwave.
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