This Valentine Red Velvet Truffle Cake is a dreamy treat that’s soft, moist, and rich with that classic red velvet flavor. The smooth, creamy truffle filling makes each bite extra special, while the vibrant red color adds a festive touch perfect for celebrating love.
I love making this cake when I want to surprise someone with something sweet and heartfelt. The truffle center is like a little secret inside, and I find it makes the cake feel extra decadent without being overwhelming. Plus, it’s easier to make than you might think, which is always a win in my book!
My favorite way to serve this cake is simply sliced with a cup of tea or coffee—it’s great for sharing during a cozy moment together. Sometimes I like to add a few fresh berries on the side to brighten it up even more. Whether you’re celebrating Valentine’s Day or just want a lovely dessert, this cake is sure to bring smiles and warm feelings all around.
Key Ingredients & Substitutions
Red Velvet Cake: The all-purpose flour and cocoa powder provide the signature soft texture and mild chocolate flavor. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar and let sit for 5 minutes—it works great as a substitute.
White Chocolate for Truffle Filling: Using good-quality white chocolate makes the filling smooth and creamy. You can swap it with white chocolate chips if chopped bars aren’t available, just ensure they melt evenly.
Cream Cheese Frosting: Cream cheese adds a tangy balance to the sweet layers. For a dairy-free version, try vegan cream cheese and butter alternatives; just note the texture may be softer.
Red Food Coloring: This gives the cake its vibrant Valentine’s look. You can use gel food coloring for richer color without thinning your batter.
How Do You Make the White Chocolate Truffle Filling Perfectly Smooth?
The truffle filling is key to adding creaminess and moisture. Here’s how to get it just right:
- Heat the cream until it’s very hot but not boiling—this helps melt the chocolate gradually.
- Pour the cream over chopped white chocolate and let it sit without stirring for 2 minutes. This softens the chocolate evenly.
- Stir gently until the mixture is glossy and smooth. Avoid stirring too fast to keep it silky.
- Add softened butter last to enhance creaminess, then refrigerate until spreadable but not firm.
This resting step is important—it allows the filling to thicken so it won’t run when you assemble the cake.
Equipment You’ll Need
- Two 6-inch round cake pans – perfect size for this cake and bake evenly.
- Mixing bowls – you’ll need a few for dry ingredients, wet ingredients, and frosting.
- Electric mixer – makes beating butter, sugar, and frosting smooth and easy.
- Heatproof bowl – for melting white chocolate gently with hot cream.
- Serrated knife – great for leveling and slicing cake layers evenly.
- Spatula – helps spread frosting and truffle filling smoothly.
- Cooling rack – lets the cake layers cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap white chocolate truffle filling for dark chocolate ganache for a richer taste.
- Add a teaspoon of espresso powder to the cake batter to enhance the chocolate flavor.
- Mix fresh raspberries into the frosting or between layers for a tart contrast.
- Use rose water or vanilla bean paste in the frosting to boost the floral or vanilla notes.
Valentine Red Velvet Truffle Cake
Ingredients You’ll Need:
For Red Velvet Cake:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 tablespoon apple cider vinegar
- 1 tablespoon red food coloring
For Truffle Filling:
- 6 oz (170g) white chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 2 tablespoons unsalted butter, softened
For Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Few drops of red or pink gel food coloring (optional)
Decorations:
- Red velvet cake crumbs (from trimming cake layers)
- Edible dried rose petals or fresh rose petals
How Much Time Will You Need?
Plan for about 20 minutes of prep, 25-30 minutes baking time, and 1 to 2 hours chilling for the truffle filling and frosting set. Total time is roughly 3 hours including chilling, but much of this is hands-off.
Step-by-Step Instructions:
1. Prepare the Red Velvet Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch cake pans. In a bowl, sift together flour, cocoa powder, baking soda, and salt. In another large bowl, beat the softened butter with sugar until fluffy. Add the egg and vanilla, then beat again. Mix buttermilk, apple cider vinegar, and red food coloring in a small bowl. Alternately add the flour mixture and the buttermilk mixture to the butter mixture, mixing until just combined. Split the batter evenly between pans and bake 25-30 minutes or until a toothpick comes out clean. Let cool completely.
2. Make the Truffle Filling:
Place chopped white chocolate in a heatproof bowl. Heat the cream until it just begins to simmer. Pour hot cream over the white chocolate and wait 2 minutes. Stir gently until smooth, then add softened butter and mix until creamy. Refrigerate 1-2 hours until thick but spreadable.
3. Prepare the Cream Cheese Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar gradually and beat until fluffy. Stir in vanilla and salt. Add a few drops of red or pink food coloring if you want a pink frosting.
4. Assemble the Cake:
Level dome-shaped tops off cakes if needed. Carefully slice each cake horizontally to make four thin layers. Place the first layer on a plate, spread a layer of truffle filling. Add the second layer, then more truffle filling, then the third layer. Cover the entire cake with cream cheese frosting. Press red velvet crumbs onto the cake sides.
5. Decorate and Chill:
Smooth white or lightly pink frosting on top. Decorate with edible rose petals and extra cake crumbs. Refrigerate at least 1 hour to let frosting and filling set.
6. Serving:
Bring cake to room temperature before slicing for best flavor and texture. Serve slices with love and enjoy!
Can I Use Frozen Cake Layers?
Yes! Just make sure to thaw them completely in the fridge overnight and bring them to room temperature before frosting and assembling. This prevents cracking and makes spreading easier.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using. It helps react with the baking soda for a lighter cake texture.
How Should I Store Leftover Cake?
Keep leftovers covered in the refrigerator for up to 3 days. Bring slices to room temperature before serving for the best flavor and softness.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers and make the truffle filling a day ahead. Assemble and frost the day you plan to serve for the freshest taste.
