Christmas is here!
How? I don’t even know. I’m still scratching my head wondering where all of 2018 went. But as I mentioned, this is one of my favorite times of the year so I’m really not complaining.
I had high hopes of getting this post out before this last weekend but… #momlife (which you’ll find is my excuse for everything). However, there are still a couple of days left of the Christmas season and what better time to make these little balls of cakey goodness? Because I know at our house, not much happens on Christmas except a lot of eating (yes!), lounging (yes, yes!), and more eating (yassssss!).
So if you have kids, or just a large family, these cake truffles make the best family activity. Once the cake and frosting are made and mixed together, line everyone up for rolling balls, dipping in chocolate, and decorating. These truffles can obviously be made solo but a small group makes it that much more fun and that much faster. The more the merrier, right?!
If you’re not feeling making a homemade cake (although I’ll say they don’t take any longer than a boxed mix), you can substitute a boxed cake here. The only thing I would not subtustitue is the frosting. This coconut cream cheese frosting is unique and amazing. It absolutely makes a difference in the taste, so don’t skip it! I promise you won’t regret it.
And finally, wishing everyone a very Merry Christmas! What’s on the docket for your family? Any traditions? We make homemade pizzas on Christmas Eve and will be going on The Polar Express train in Chicago this year (second annual trip!). We also always have a fairly casual Christmas dinner, that I’ll be making this year!
I’d love to hear what your traditions are, so leave a comment below. Have a wonderful next couple of days everyone!
Christmas Cake Truffles
Ingredients
Red Velvet Cake
- 2 c. sugar
- 1 c. butter, softened
- 2 tbsp. cocoa powder
- 2 oz. red food coloring
- 2-1/2 c. cake flour
- 1 tsp. salt
- 1 c. buttermilk
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 tbsp. vinegar
Coconut Cream Cheese Frosting
- 8 oz. cream cheese
- 1/2 c. butter, softened
- 1 c. mini marshmallows, melted
- 1 lb. powdered sugar
- 1 c. shredded coconut
Truffles
- 3 (12 oz.) bags dark, milk, and white chocolate chips
- 2 tsp. vegetable oil, for each chocolate bag
- Decorative sprinkles, melted chocolate, etc.
Instructions
- Heat oven to 350ºF. In a large bowl, cream together sugar and butter until light and fluffy. Add the eggs, one at a time, and mix well after each addition. Add cocoa and food coloring to sugar mixture and mix well.
- In a small bow, mix together flour and salt. Add flour mixture to the wet ingredients alternately with buttermilk and mix until combined. Mix in vanilla extract.
- In a small bowl, combine baking soda and vinegar and add to the large bowl. Pour batter into greased 9×13-inch pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- While the cake is cooling, for the frosting, in a large bowl beat together cream cheese and butter together until smooth. Add marshmallows and powdered sugar and beat until smooth. Fold in coconut.
- To make truffles, break up cake into a large bowl. Add frosting and mash together until thoroughly combined and smooth. Roll one scant tablespoon of filling into balls and place on baking sheet. Refrigerate while you prepare the chocolate.
- Line a baking sheet with parchment. Using one bag at a time, melt bag of chocolate in a medium bowl. Add vegetable oil and stir to combine. Place one ball at a time in chocolate, turning over with two forks, and remove to baking sheet. Immediately decorate with sprinkles or melted chocolate. Let set and repeat with remaining cake truffles.
Notes
- As I mentioned, you don’t have to make a homemade cake. I really do love this cake recipe but I think the real difference maker is the frosting. So if you opt for a boxed mix, skip the first three steps in this recipes directions.
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