Nutella Filled Red Velvet Cake Truffles

Nutella Filled Red Velvet Cake Truffles |



  1. Allow baked red velvet cake to cool completely, then finely crumble.
  2. Drop small teaspoons of Nutella on wax paper or parchment paper (you’ll want between 20-24 in total).  Place in freezer.
  3. In the bowl of your stand mixer with paddle attachment or with a hand-held electric mixer in a large bowl , combine cream cheese, butter, powdered sugar, and vanilla extract on low speed until sugar is incorporated.  Increase speed to high and whip until the frosting is light and fluffy.
  4. Combine crumbled cake with 2/3 cup of cream cheese frosting in a large bowl.  Remove frozen Nutella drops from freezer.  Grab a large spoonful of the cake mixture and flatten in your hands slightly, placing a frozen Nutella drop in the center.  Roll the cake mixture into 1 1/2″ balls around the Nutella (if they don’t hold their shape, add a little more frosting) and place on a baking sheet lined with parchment paper.  Freeze for 20 minutes.
  5. Meanwhile, place chocolate in a medium microwave-safe bowl and melt in microwave on half power, stirring every 30 seconds, until just melted.  Be careful not to over heat and burn chocolate.
  6.  Remove cake truffles from freezer and working one at a time, dip into the melted chocolate.  Using two forks, remove from chocolate, gently shaking off excess chocolate, and place back on baking tray lined with parchment paper.  Sprinkle immediately with ground pecans, as the chocolate will harden quickly.
  7. Store in an airtight container in the refrigerator for up to 3 days.  Let cake truffles come to room temperature before eating.


*better quality chocolate will melt much better.  Cheap quality chocolate tends to melt to thick and doesn’t coat very well.  Just be careful because higher quality chocolate will also scorch more easily.  I personally like using Ghiradelli dark chocolate chips.